[1] |
ZHANG Hui, YANG Ruili, LIU Fang, ZHOU Sainan, LU Na, TANG Qingjuan.
Effect of Food-Grade κ-Carrageenan on Risk of Colitis and Accumulation of Body Fat in Obese Mice
[J]. FOOD SCIENCE, 2021, 42(15): 121-128.
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[2] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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[3] |
ZHOU Feng, TAN Huanghong, SUN Huimin, ZHENG Zhaojuan, OUYANG Jia.
Progress in Biotransformation of Red Algal Polysaccharides for Industrial Utilization
[J]. FOOD SCIENCE, 2021, 42(13): 326-334.
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[4] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
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[5] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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[6] |
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Applying Response Surface Methodology to Optimize Modification Process of Brewer's Spent Grains Protein and Soybean Protein Mixtures by Transglutaminase
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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[7] |
ZONG Xuyan, LI Jian, PENG Cuizhen, LI Li.
Applying Response Surface Methodology to Optimize Transglutaminase Modification of Brewer’s Spent Grains Protein and Soybean Protein Mixtures
[J]. FOOD SCIENCE, 2018, 39(16): 289-294.
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[8] |
WU Haixiao, ZHANG Bin, SHI Zhourong, FANG Chuandong, ZOU Junjie, LI Haibo.
Cryoprotective Effects of Carrageenan Oligosaccharides on Pacific White Shrimp (Litopenaeus vannamei) during Frozen Storage
[J]. FOOD SCIENCE, 2017, 38(7): 260-265.
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[9] |
CHEN Qing, TAN Li, MA Huiting, ZHU Jiangnan, ZHANG Hongyan.
Acid Gelation Properties of Low Acyl Gellan Gum
[J]. FOOD SCIENCE, 2017, 38(15): 51-57.
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[10] |
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui.
Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
[J]. FOOD SCIENCE, 2017, 38(1): 35-40.
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[11] |
YU Jian-hang, XIA Yang-yi, SHANG Yong-biao, LI Hong-jun.
Effects of Carrageenan and Xanthan Concentration on Cooking Loss and Gelling Capacity of Transgluminase-Treated PSE Rabbit Meat Batters
[J]. FOOD SCIENCE, 2014, 35(15): 77-81.
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[12] |
LIU Qing-qing,HU Fei,PENG Ya-li*.
Effect of κ-Carrageenan on Phase Separation System of Milk Protein and Kofljac Gum
[J]. FOOD SCIENCE, 2013, 34(15): 1-4.
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[13] |
WEIYu,WANGYuan-lan.
Preliminary Study on Structure of κ-Carrageenan-Konjac Gum Blend Gels
[J]. FOOD SCIENCE, 2012, 33(9): 47-49.
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[14] |
LI Xiao-dong,WANG Cheng-tao,ZHAO Lei,YANG Xue-lian,ZHANG Jia-chan.
Preparation of Fibrinolytic Douchi and Evaluation of Its Thrombolytic Effectiveness in vivo
[J]. FOOD SCIENCE, 2012, 33(3): 228-231.
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[15] |
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Effects of Carrageenan and Xanthan Gum on Texture of Processed Acid-coagulated Cheese
[J]. FOOD SCIENCE, 2012, 33(23): 93-97.
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