| [1] |
LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua.
Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin
[J]. FOOD SCIENCE, 2021, 42(8): 10-16.
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| [2] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
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| [3] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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| [4] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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| [5] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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| [6] |
WANG Jing, LUO Xin, ZHU Lixian, LI Hang, HAO Jiangang, ZHANG Yimin.
Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism
[J]. FOOD SCIENCE, 2019, 40(23): 283-288.
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| [7] |
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli.
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli
[J]. FOOD SCIENCE, 2019, 40(20): 261-268.
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| [8] |
ZENG Jianhua, YANG Yang, LIU Linlin, SHI Yanguo, ZHANG Na, ZHU Xiuqing.
Recent Progress in the Dissociation-Association Behavior of 11S Glycinin during Heat Treatment
[J]. FOOD SCIENCE, 2019, 40(11): 303-312.
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| [9] |
KONG Lingming, LI Fang, ZHANG Wen, DA Dila·Mai Maiti, YANG Haiyan.
Effect of Electrical Stimulation on Horsemeat Tenderness during Postmortem Aging
[J]. FOOD SCIENCE, 2018, 39(9): 76-81.
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| [10] |
CHANG Rui, LIANG Meilian, ZHOU Yingzi, LI Hongying, XU Aqi, YAN Yinxue, LIU Chunli, ZENG Xuefeng, ZHU Qiujin.
Theoretical Study on Structural Properties of N-Glycolylneuraminic Acid
[J]. FOOD SCIENCE, 2018, 39(23): 7-15.
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| [11] |
LI Yang, HU Miao, SUN Yufan, ZHONG Mingming, ZHANG Qiaozhi, JIANG Lianzhou, QI Baokun.
Effect of Different Extraction Methods on Physicochemical and Functional Properties of Soybean Dietary Fiber
[J]. FOOD SCIENCE, 2018, 39(21): 18-24.
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| [12] |
ZHANG Kun, ZOU Ye, WANG Daoying, ZHANG Xinxiao, CHEN Lin, ZHU Yongzhi, XU Weimin.
Effect of High-Intensity Ultrasound on the Characteristics of Goose Breast Muscle Actomyosin
[J]. FOOD SCIENCE, 2018, 39(21): 59-65.
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| [13] |
ZHANG Kun, WANG Daoying, ZHANG Miao, ZHU Yongzhi, ZOU Ye, XU Weimin.
Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality
[J]. FOOD SCIENCE, 2018, 39(15): 122-127.
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| [14] |
LIANG Meilian, ZHU Qiujin, LIU Chunli, WANG Kun.
Dissociation Effect of Different Treatments on N-Glycolylneuraminic Acid in Beef
[J]. FOOD SCIENCE, 2018, 39(10): 28-34.
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| [15] |
SUN Hongxia, HUANG Feng, DING Zhenjiang, ZHANG Chunjiang, ZHANG Liang, ZHANG Hong.
Changes in Tenderness and Water-Holding Capacity and Underlying Mechanism during Beef Stewing
[J]. FOOD SCIENCE, 2018, 39(1): 84-90.
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