[1] |
CHEN Jinghao, TU Jinjin, SU Han, CHEN Yingtong, ZENG Shaoxiao, ZHENG Baodong, LU Xu.
Effect of Maize Additives on Storage Stability of Coconut Milk Emulsion
[J]. FOOD SCIENCE, 2020, 41(5): 214-222.
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[2] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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[3] |
FU Meijuan, DENG Jian, LUO Jiaxi, LIN Xue, LI Congfa, LIU Sixin.
Elucidation of the Mechanism by Which the Filtrate of Naturally Fermented Coconut Water Promotes Bacterial Cellulose Synthesis
[J]. FOOD SCIENCE, 2019, 40(24): 179-184.
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[4] |
DU Xiaojing, BAI Xinpeng, JIANG Zefang, GAO Wei, ZHANG Fangfang.
Preparation, Monosaccharide Composition and Physicochemical Properties of Soluble Dietary Fiber from Defatted Coconut Meal
[J]. FOOD SCIENCE, 2019, 40(2): 245-251.
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[5] |
LIU Yuan, GAO Yanyan, YANG Man, FAN Xiaoqing, ZHAO Kongshuang, ZHAO Shaojie.
Assessment of Maturity and Storage Quality of Coconut by Dielectric Relaxation Spectroscopy
[J]. FOOD SCIENCE, 2016, 37(14): 225-230.
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[6] |
CHEN Xiu-ju, PENG Jie, BAI Xin-peng, JIA Yan-yong, SU Na, LIN Xiao-hong.
Directional Crystallization Kinetics of Coconut Oil at Gradient Temperatures
[J]. FOOD SCIENCE, 2014, 35(17): 17-21.
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[7] |
CHENG Lei-jing,MA Yong-kun,,YAN Rui,MA Shan-li,ZHANG Long.
Effect of Ultra-high Pressure Processing on the Quality of Fresh-squeezed Coconut Juice
[J]. FOOD SCIENCE, 2011, 32(21): 62-65.
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[8] |
LI Rui,XIA Qiu-yu,LI Mei-qiu*,ZHAO Song-lin,CHEN Hua,ZHANG Mu-yan.
Study on Concentration Technology of Coconut Milk by Compressed Nata de Coco
[J]. FOOD SCIENCE, 2009, 30(4): 107-110.
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[9] |
LI Feng.
Enzymatic Extraction of Insoluble Dietary Fiber from Coconut Residue
[J]. FOOD SCIENCE, 2008, 29(10): 215-217.
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[10] |
LIU Mei-Sen, HE Wei-Ping.
Study on Effects of Lipids on Soft-serve Ice Cream Quality
[J]. FOOD SCIENCE, 2007, 28(8): 40-43.
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[11] |
HUANG Guang-Min, YAO Bo-Yuan, LIU Ren-Cheng.
Determination of Xylan in Coconut Shell
[J]. FOOD SCIENCE, 2007, 28(6): 271-274.
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[12] |
LIU Ren-cheng,HUANG Guang-min,YAO Bo-yuan,DOU Zhi-feng.
Preparation of Xylose from Coconut Shell by Normal Pressure Acid Hydrolysis
[J]. FOOD SCIENCE, 2006, 27(12): 263-267.
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[13] |
LIN Zhao-Hua, CHEN Yi-Ping, YAO Bo-Yuan, ZHANG Hua-Jun.
Preliminary Study on Antioxidant Activity of Water-soluble Coconut Shell Glycan with Copper(Ⅱ)
[J]. FOOD SCIENCE, 2005, 26(9): 503-505.
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[14] |
HUANG Guang-Min, YAO Bo-Yuan, LIANG Zhen-Yi, QI Fang.
The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell
[J]. FOOD SCIENCE, 2005, 26(8): 242-245.
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[15] |
LIU Yuan-Fa, WANG Xing-Guo, JIN Qing-Zhe, QUAN Zhong-Hua.
Applications of Ultrasound and PTC in Hydrolysis of Coconut Oil
[J]. FOOD SCIENCE, 2005, 26(6): 94-98.
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