[1] |
LIU Fangfang, LIN Wanling, LI Laihao, WU Yanyan, YANG Shaoling, HUANG Hui, YANG Xianqing, LIN Zhi.
Mechanism Underlying Protein Changes during Processing and Gelation of Sea Bass Surimi
[J]. FOOD SCIENCE, 2020, 41(14): 15-22.
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[2] |
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong.
Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
[J]. FOOD SCIENCE, 2020, 41(12): 46-53.
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[3] |
SHEN Penghui, FAN Shikun, ZHAO Mouming, ZHOU Feibai.
Influence of Oxidation on Soy Protein Structure, Emulsion Stability and Lipid Digestion
[J]. FOOD SCIENCE, 2019, 40(14): 7-14.
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[4] |
ZHOU Xuxia, JIANG Shan, GU Saiqi, ZHAO Dandan, DING Yuting.
Effect of Camellia Tea Oil on Properties and Structure of Surimi Gels
[J]. FOOD SCIENCE, 2017, 38(9): 27-33.
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[5] |
WANG Zhongjiang, ZHANG Xiaoyuan, SUI Xiaonan, QI Baokun, JIANG Lianzhou, LI Xinrui, JIANG Nan, HUANG Tianci, ZHANG Xin, LI Yang.
Structural Characteristics of in Vitro Digestion Products of Heat-Treated Soybean Protein
[J]. FOOD SCIENCE, 2017, 38(1): 20-26.
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[6] |
GUO Xiujin, HU Yang, YOU Juan, XIONG Shanbai.
Structural Evolution of MTGase-Induced Silver Carp Surimi Gels
[J]. FOOD SCIENCE, 2016, 37(5): 6-11.
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[7] |
NIU Liqiong, HUYNH Thi Thu Huong, JIA Ru, GAO Yuanpei, NAHO Nakazawa, KAZUFUMI Osako, EMIKO Okazaki .
Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage
[J]. FOOD SCIENCE, 2016, 37(20): 293-298.
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[8] |
AN Yueqi, XIONG Shanbai*.
Effect of Transglutaminase-Catalyzed Cross-Linking Degree of Myofibrillar Protein on Surimi Gelation and Flavor Release
[J]. FOOD SCIENCE, 2015, 36(7): 235-239.
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[9] |
DENG Xiudie, TENG Jianwen, WANG Qinzhi, XIA Ning.
Effect of Soy Protein Isolate on Physicochemical Properties and Structural Characteristics of Quick-Frozen Patty
[J]. FOOD SCIENCE, 2015, 36(15): 70-74.
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[10] |
LIU Ling, JIANG Ran-ran, PENG Hai-xin, LI Yan-fang, REN Yang-yang, XIAO An-peng, CHEN Hai, LI Shu-hong.
Purification and Characterization of Low-Molecular-Weight Cysteine Proteinase Inhibitors (CPIs) from Silver Carp Eggs and Their Effects on Improving Gel Strength of Surimi
[J]. FOOD SCIENCE, 2014, 35(13): 37-42.
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[11] |
GUO Feng-xian,HUANG Xiao-lin,XIONG You-lingL.,CHEN Jie*.
Influence of Natural Antioxidants on the Oxidation and Functionalities of Soy Protein Isolate during Storage
[J]. FOOD SCIENCE, 2013, 34(9): 10-13.
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[12] |
WANGSu-ya,ZHAOJia-hui,YANGYu-ling,JUXing-rong.
Effect of Germination on Functional Properties of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2011, 32(23): 64-68.
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[13] |
SHI Yan-guo,SU Chen,SUN Bing-yu,LIU Hong-hong.
Effect of Storage under High Temperature and Humidity on the Composition and Solubility of Soy Protein Isolate Packaged in Different Ways
[J]. FOOD SCIENCE, 2010, 31(19): 54-58.
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[14] |
LI Jie,WANG Zhi-he,SHI Wen-zheng.
Changes in Chemical Forces and Protein Conformations during the Formation of Grass Carp Surimi Gels
[J]. FOOD SCIENCE, 2010, 31(17): 103-106.
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[15] |
LIU Hai-mei1,2 BAO Jun-jun1 XIONG Shan-bai2 ZHANG Li3.
Effect of Egg Albumin on the Properties of MTGase-induced Silver Carp Surimi Gels
[J]. FOOD SCIENCE, 2010, 31(11): 102-104.
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