| [1] |
LI Xueqin, LÜ Yingguo, HUANG Yafei.
Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(3): 98-103.
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| [2] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [3] |
CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan.
Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 224-231.
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| [4] |
XU Rong, ZHENG Lin, ZHAO Mouming.
Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage
[J]. FOOD SCIENCE, 2020, 41(14): 66-71.
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| [5] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, WANG Li, LI Yanan.
Effects of Alkali Extraction Conditions on Monosaccharide Composition, Physicochemical Properties and Rheological Properties of Arabinoxylan from Wheat Bran
[J]. FOOD SCIENCE, 2020, 41(12): 22-27.
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| [6] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(6): 16-21.
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| [7] |
CHEN Yun, Lü Wenyan, LU Fei, CHENG Haitao, MA Zhaohui, CHEN Hengxue.
Effect of Panicle Type and Endosperm Composition on Viscoelasticity of Cooked Rice
[J]. FOOD SCIENCE, 2019, 40(3): 64-70.
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| [8] |
LIU Yizhen, MA Chuanguo, LI Jieyu.
Effect of Different Organogelators on the Stability of Sesame Paste
[J]. FOOD SCIENCE, 2019, 40(12): 70-77.
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| [9] |
NING Shouqiang, WANG Yaling, WANG Xiaobo, QIU Mei, SUN Lijun, GUO Junhao, PAN Xiaomei, LI Jianrong.
Effect of T-2 Toxin on Viscosity of DNA from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2018, 39(5): 173-178.
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| [10] |
LI Changle, PAN Yonggui.
Changes in Flavonoid Content and Antioxidant Activity of Fresh-Cut Chinese Water Chestnut during Surface Etiolation
[J]. FOOD SCIENCE, 2018, 39(19): 212-217.
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| [11] |
HE Fengping, PAN Yonggui, ZHANG Weimin.
Isolation, Purification and Characterization of Flavonoid 3’-Hydroxylase from Fresh-Cut Chinese Wate Chestnut
[J]. FOOD SCIENCE, 2017, 38(8): 17-23.
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| [12] |
LIANG Ruihong, WANG Shujie, HE Xiaohong, CHEN Jun, LI Penglin, GUO Xiaojuan.
Effect of Microwave Treatment on Rheological Properties and Degradation Kinetics of Pectin
[J]. FOOD SCIENCE, 2017, 38(5): 1-6.
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| [13] |
GU Xiaojun, CHEN Xiaonan, JIN Bangquan, LIU Chunquan.
Viscosity and Rheological Properties of Kiwifruit (Actinidia deliciosa) Pectin
[J]. FOOD SCIENCE, 2017, 38(3): 125-130.
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| [14] |
LIU Bing, WANG Nan, SHAO Xiaolong, SHI Xiaozhuan, WANG Feng.
Effects of Different Harvest Dates on the Overall Quality of Two Japonica Rice Varieties
[J]. FOOD SCIENCE, 2017, 38(19): 107-115.
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| [15] |
XU Zhen, WANG Xianlun.
Effect of Xylanase on Arabinoxylan and Dough Quality
[J]. FOOD SCIENCE, 2017, 38(15): 196-200.
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