| [1] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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| [2] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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| [3] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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| [4] |
LI Huajian, CHEN Tao, YANG Boruo, LI Yanqing, BIAN Jianke, SHU Guotao.
Relationship of Intra- and Extracellular Spaces of Myocytes with Water-Holding Capacity and Water Status in Fresh Pork
[J]. FOOD SCIENCE, 2020, 41(21): 1-6.
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| [5] |
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong.
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
[J]. FOOD SCIENCE, 2019, 40(1): 92-101.
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| [6] |
YANG Xuesong, SUN Yangying, PAN Daodong, CAO Jinxuan, LU Yin, ZHANG Zhiqiang, CAI Xiaojun.
Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties
[J]. FOOD SCIENCE, 2018, 39(5): 26-32.
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| [7] |
SHANG Ke, YANG Fangwei, LI Xia, ZHANG Chunhui, QIAN Shuyi, SUN Zhen.
Effect of Electrostatic Field-Assisted Freezing-Thawing on Water-Holding Capacity and Physicochemical Characteristics of Beef Muscle Proteins
[J]. FOOD SCIENCE, 2018, 39(3): 157-162.
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| [8] |
DENG Kaibo, HUANG Yaping, XU Zhengjin, FU Lingyun, ZHENG Baodong.
Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers
[J]. FOOD SCIENCE, 2018, 39(23): 87-92.
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| [9] |
ZHANG Yangyang, ZHANG Bin, HAO Guijuan, DENG Xiaoying, TANG He.
Effect of Sugar Alcohols on Water Retention in Frozen Shrimp (Litopenaeus vannamei)
[J]. FOOD SCIENCE, 2018, 39(23): 170-175.
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| [10] |
QU Min, GENG Haoyuan, SUN Yue, TIAN Ye, YANG Liyuan, CHEN Fenglian.
Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper
[J]. FOOD SCIENCE, 2018, 39(20): 86-91.
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| [11] |
QIAN Shuyi, LI Xia, SUN Zhen, SHANG Ke, GUAN Wenqiang, ZHANG Chunhui.
Myofibrillar Protein Denaturation and Water-Holding Capacity of Beef Frozen at Different Temperatures
[J]. FOOD SCIENCE, 2018, 39(15): 24-30.
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| [12] |
WANG Yixiu, CHEN Qinqin, BI Jinfeng, ZHOU Mo, LI Bin.
Effects of Different Thawing Methods on Drip Loss, Physicochemical Quality and Antioxidant Activity of Quick-Frozen Mulberry Fruits
[J]. FOOD SCIENCE, 2017, 38(7): 149-154.
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| [13] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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| [14] |
BI Shuang, MA Wenjun, LI Yang, QI Baokun, WANG Zhongjiang, JIANG Lianzhou.
Combined Effect of Pulse Electric Field and Ultrasound on Functional Properties of Black Soybean Globin
[J]. FOOD SCIENCE, 2016, 37(9): 7-12.
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| [15] |
WANG Shimeng, ZHANG Kunsheng, REN Yunxia.
Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation
[J]. FOOD SCIENCE, 2016, 37(9): 56-60.
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