| [1] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
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| [2] |
LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong.
Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream
[J]. FOOD SCIENCE, 2021, 42(10): 32-37.
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| [3] |
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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| [4] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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| [5] |
PAN Haobin, LIU Dong, SHAO Qingxu, GAO Ge, QI Hongyan.
Analysis and Comprehensive Evaluation of Textural Quality of Ripe Fruits from Different Varieties of Oriental Melon (Cucumis melo var. makuwa Makino)
[J]. FOOD SCIENCE, 2019, 40(21): 35-42.
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| [6] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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| [7] |
WANG Xueya, LU Kuan,, SUN Xiaojing, PENG Guihua.
Quality and Flavor Analysis of Different Hot Pepper Varieties Grown in Guizhou
[J]. FOOD SCIENCE, 2018, 39(4): 212-218.
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| [8] |
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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| [9] |
ZHANG Dali, FENG Yanhe, LIU Bingli, PAN Cong, FENG Ling, ZHENG Mingzhu.
Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics
[J]. FOOD SCIENCE, 2018, 39(18): 109-114.
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| [10] |
WANG Shixin, YANG Qiang, LI Xinhua.
Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2017, 38(9): 149-155.
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| [11] |
LI Xiaoya, XU Hui, JIANG Yangjuan, HAN Cuiping,, SUN Shukun, WANG Zongying.
Effects of Processing on the Quality Properties of Northern Chinese Tofu
[J]. FOOD SCIENCE, 2017, 38(6): 261-266.
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| [12] |
JIN Man, DONG Qingli, LIU Baolin.
Prediction of Beef Texture Based on Three-Dimensional Biospeckle
[J]. FOOD SCIENCE, 2017, 38(3): 26-31.
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| [13] |
CHEN Chi, TANG Shanhu, LI Sining, WANG Liu, HOU Xiaowei.
Effect of Microwave Heating and NaCl Content on Texture Properties and Water-Holding Capacity of Ground Yak Meat
[J]. FOOD SCIENCE, 2016, 37(21): 67-72.
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| [14] |
HU Jidong, LIU Yuanping, SUN Aihua, LIN Hong, GUO Xiaohua, NIAN Rui, LI Yujin, CAO Limin.
Application of X-Ray Technique to Detection of Fish Bones in Marine Fish Fillets
[J]. FOOD SCIENCE, 2016, 37(20): 151-156.
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| [15] |
LUO Chunyan1, WANG Zhentao1, FU Pengcheng1, LOU Minjie1, CHEN Lingling1, FANG Xubo1,2, YUAN Gaofeng1,2, CHEN Xiao’e1,2,*.
Optimization of Enzymatic Deskinning of Squid Tentacles Using Response Surface Methodology and Measurement of Textural Properties
[J]. FOOD SCIENCE, 2015, 36(6): 29-34.
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