[1] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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[2] |
FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing.
Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(10): 265-271.
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[3] |
XU Yin, Lü Xiaojian, LI Ming, LONG Tao, XU Lanying, LI Shiming.
Analysis of Polymethoxyflavones in Citrus Peels of Different Varieties
[J]. FOOD SCIENCE, 2019, 40(8): 136-140.
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[4] |
ZHENG Haibo, ZHU Jinpeng, LI Xianbao, WU Xiaowei, JIANG Yi.
Effect of High Pressure and Salt on Quality Properties of Chicken Sausage
[J]. FOOD SCIENCE, 2018, 39(21): 109-115.
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[5] |
LI Wanzhu, LIANG Qi, ZHANG Yan, WEN Pengcheng.
Relationship between Protein Oxidation and Water Holding Capacity of Yak Meat under Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2018, 39(2): 14-19.
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[6] |
LI Ke, ZHAO Yingying, KANG Zhuangli, WANG Huhu, MA Hanjun, XU Xinglian.
Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters
[J]. FOOD SCIENCE, 2017, 38(15): 77-81.
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[7] |
ZHU Wenhui, HUAN Haizhen, BU Ying, XU Yongxia, LI Jianrong, LI Xuepeng, SONG Qiang, MA Yongjun.
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
[J]. FOOD SCIENCE, 2017, 38(11): 6-11.
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[8] |
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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[9] |
WANG Juan, ZHANG Wangang*, LIU Nian, ZHOU Guanghong, XU Xinglian.
Comparison of Meat Quality between Meishan and Three-Crossbred Pigs during Postmortem Aging
[J]. FOOD SCIENCE, 2015, 36(8): 254-259.
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[10] |
DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong.
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
[J]. FOOD SCIENCE, 2014, 35(5): 18-22.
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[11] |
LUO Shi-kun1, WANG Jia-huan1, XU Lan-ying1, LONG Tao1,*, LI Shi-ming1,2,*.
Extraction and Modification of Nobiletin from Tangerine Peel
[J]. FOOD SCIENCE, 2014, 35(24): 20-23.
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[12] |
SHEN Hui1, FAN Xue-hui1, ZHANG Qing-an1,2,*, LI Yu-mei1.
Optimization of Insoluble Dietary Fiber Extraction from Apricot Kernel Skin and Its Physicochemical Characteristics
[J]. FOOD SCIENCE, 2014, 35(20): 6-10.
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[13] |
ZHU Gui-lan, TONG Qun-yi.
Properties of Gellan-Carboxyl Methyl Cellulose Mixed Gels
[J]. FOOD SCIENCE, 2014, 35(19): 115-118.
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[14] |
WANG Xiao-yin, LI Jing, YIN Jun-yi, XIE Ming-yong.
Comparative Analysis of Physico-chemical Properties of Pectin from Fresh and Dried Citrus Peel
[J]. FOOD SCIENCE, 2014, 35(13): 66-69.
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[15] |
WANG Shun-min,ZHENG Rui.
Optimization of Enzymatic Extraction of Insoluble Dietary Fiber from Rapeseed Shells
[J]. FOOD SCIENCE, 2013, 34(8): 100-103.
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