[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] |
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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[3] |
CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong.
Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells
[J]. FOOD SCIENCE, 2021, 42(5): 115-121.
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[4] |
DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge.
Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil
[J]. FOOD SCIENCE, 2021, 42(15): 115-120.
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[5] |
GENG Chunyang, LIN Lianzhu, ZHAO Mouming, ZHU Qiyuan.
Peptide Fractions from Moringa oleifera Ameliorate D-Galactose-Induced Oxidative Damage in Mice
[J]. FOOD SCIENCE, 2020, 41(13): 127-132.
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[6] |
LI Yang, HE Mingyu, WU Changling, GAO Yue, WANG Zhongjiang, LI Meng, JIANG Lianzhou, TENG Fei.
Raman Spectroscopy Analysis of the Effect of Cavitation Microjet on the Structure of Soybean Dreg Protein from Aqueous Enzymatic Extraction of Soybean Oil
[J]. FOOD SCIENCE, 2020, 41(1): 105-111.
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[7] |
WU Changling, XUN Chongrong, LIU Baohua, WANG Zhongjiang, TENG Fei, JIANG Lianzhou, LI Yang.
Raman Spectral Analysis of the Structure of Soybean Meal Protein from Aqueous Enzymatic Extraction of Soybean Oil as Affected by Ultrafine Grinding at Low Temperature
[J]. FOOD SCIENCE, 2019, 40(7): 33-39.
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[8] |
ZHENG Linbo, BAI Dong, YU Zhou, ZHANG Hailing, XIE Chao.
Protective Effect of Skipjack Tuna Oil against D-Galactose-Induced Aging in Mice
[J]. FOOD SCIENCE, 2019, 40(5): 202-206.
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[9] |
WU Fei, WU Nan, LI Dan, CHEN Shuman, ZHANG Xue, WANG Liqi, YU Dianyu, ZHANG Libo.
Preparation of β-Sitosterol Oleogels by Using Virgin Soybean Oil
[J]. FOOD SCIENCE, 2019, 40(22): 14-19.
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[10] |
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong.
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong
[J]. FOOD SCIENCE, 2019, 40(20): 14-20.
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[11] |
WANG Liqi, LIU Yuqi, CHEN Yingshu, WANG Wen, WANG Ruizhi, LIU Yanan, ZHANG Xin, SUI Yulin, YU Dianyu.
Determination of Phospholipid Content in Soybean Oil Using an Electrochemical Sensor Based on Multiple Modified Enzyme Electrode
[J]. FOOD SCIENCE, 2019, 40(2): 324-328.
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[12] |
BI Haidan, CUI Xuhai, YU Bin, GUO Ying.
Effect of Freeze-Thaw Cycles on Properties of Hen Egg White Proteins
[J]. FOOD SCIENCE, 2018, 39(6): 51-56.
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[13] |
ZHU Dongyang1, KANG Zhuangli1,*, HE Hongju1,*, HU Mingming2, HUANG Qingji2, MA Hanjun1, ZHAO Gaiming3, XU Xinglian4, WANG Huhu4.
Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters
[J]. FOOD SCIENCE, 2018, 39(5): 71-75.
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[14] |
LIU Yulan, WEN Yunqi, MA Yuxiang, SI Shengli, XU Lili, LIU Chunmei.
Migration of Polycyclic Aromatic Hydrocarbons during the Refining of Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(22): 263-268.
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[15] |
LIU Zhuang, ZHANG Penghui, YAO Yaya, ZHANG Huiyan, OUYANG Lingli, LI Huijing.
Effect of Coix Seed Flour on Processing Properties of Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(20): 99-103.
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