[1] |
TAO Kang, WU Lingwei, JIN Xiaofang, REN Kai, YU Zhengxian, LIU Tong, LIU Mingwei, WANG Shuixing.
Analysis of Microbial Diversity in Sufu Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2021, 42(8): 143-149.
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[2] |
WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian.
Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations
[J]. FOOD SCIENCE, 2021, 42(8): 29-39.
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[3] |
CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang.
Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu
[J]. FOOD SCIENCE, 2021, 42(6): 118-125.
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[4] |
WANG Peng, WANG Wenping, XU Dandan, ZHANG Xin, GAO Hang, ZHANG Jian, SUN Yong, WANG Fenghuan.
Analysis of Taste Compounds in Red Sufu during Fermentation and Discrimination with Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(14): 170-179.
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[5] |
MA Yanli, DUAN Zhe, LIANG Jingjing, LI Suping, DING Yufeng.
Analysis of Butyric Acid in Sufu and Fermentation Characteristics of Butyric Acid-Producing Bacteria Isolated from Sufu
[J]. FOOD SCIENCE, 2021, 42(10): 58-64.
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[6] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[7] |
ZHANG Jianping, XIE Chunzhi.
Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste
[J]. FOOD SCIENCE, 2020, 41(6): 246-251.
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[8] |
WANG Yinan, CHENG Yuan, CHI Yujie.
Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg
[J]. FOOD SCIENCE, 2020, 41(4): 32-40.
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[9] |
ZHUANG Yang, CHEN Lu, TIAN Cheng, MO Kaiju, WANG Xingping.
Determination and Partial Correlation Analysis of Nutrient Components and Texture Characteristics of Sufu
[J]. FOOD SCIENCE, 2020, 41(3): 80-85.
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[10] |
MU Delun, WU Rina, CUI Liang, YANG Hui, SUN Xueting, ZHU Xinyuan, WU Junrui.
Effects of Soybean Cultivars on Nutrient Composition and Quality of Sufu Fermented by Mucor
[J]. FOOD SCIENCE, 2020, 41(23): 159-165.
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[11] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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[12] |
XU Qiong, LIU Yang, QU Qinfeng, DOU Tonghai, CHEN Yufei, ZHANG Nana, ZHAO Lei, ZHONG Jiang, WENG Shiyu, YANG Jielin, ZHAO Guoping.
High-throughput Sequencing Analysis of Bacterial Diversity in Red Sufu from Different Regions
[J]. FOOD SCIENCE, 2020, 41(10): 110-116.
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[13] |
LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li.
Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(9): 283-289.
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[14] |
ZHANG Yazhen, XIONG Wenfei, PEI Yaqiong, LI Yan, LI Bin, WANG Ling.
Effects of Salt Ions on the Properties of Peanut Protein Isolate Nanoparticles and Pickering Emulsion Stabilized with the Nanoparticles
[J]. FOOD SCIENCE, 2019, 40(24): 1-7.
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[15] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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