| [1] |
XU Sai, LU Huazhong, LIANG Xin, QIU Guangjun, LIN Wei.
Effect of Artificial Ripening on Postharvest Pineapple Fruit Quality and Its Recognition by Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(9): 192-198.
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| [2] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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| [3] |
XING Yunyi, HUANG Huihua.
Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics
[J]. FOOD SCIENCE, 2021, 42(1): 8-14.
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| [4] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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| [5] |
GU Hui, ZHU Shijiang, HOU Xiaowan, JIA Zhiwei, ZHANG Lubin.
Effect of Calcium Chloride Treatment on Internal Browning and Storage Quality of Pineapple after Harvest
[J]. FOOD SCIENCE, 2020, 41(9): 161-167.
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| [6] |
JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying.
Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin
[J]. FOOD SCIENCE, 2020, 41(19): 98-104.
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| [7] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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| [8] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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| [9] |
TIAN Fujin, LIU Yunhong, HUANG Junyan, CAO Xianhao, XUE Sicheng, LEI Yuqing.
Drying Characteristics and Quality of Potato Slices Subjected to Ultrasound-Assisted Cold Air Drying
[J]. FOOD SCIENCE, 2019, 40(5): 85-94.
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| [10] |
DING Jian, LI Yang, SHI Borui, SUN Hongbo, QI Baokun, JIANG Lianzhou, SUI Xiaonan.
Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide
[J]. FOOD SCIENCE, 2018, 39(9): 88-94.
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| [11] |
ZHANG Kuiliang, DAI Yangyong, HOU Hanxue, DONG Haizhou, LI Xiangyang, ZHANG Hui, LIU Chuanfu, ZHANG Yujie.
Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 128-134.
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| [12] |
BI Xiufang, CHEN Liyi, ZHAO Caixia, CHE Zhenming.
Inactivation Kinetics of Polygalacturonase after Heat and Ultrasonic Treatments
[J]. FOOD SCIENCE, 2018, 39(19): 90-95.
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| [13] |
CAO Jingjing, GU Fengying, LUO Qiqi, LIU Ziyi, WANG Feng.
Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(16): 47-52.
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| [14] |
DING Jian, SUI Xiaonan, WANG Jing, DONG Jixuan, MA Wenjun, LI Yang, QI Baokun, JIANG Lianzhou.
Effect of Ultrasonic Treatment on Stability of Oil-in-Water (O/W) Emulsion Containing Soybean Protein Isolate-Chitosan Complex
[J]. FOOD SCIENCE, 2018, 39(13): 74-80.
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| [15] |
JI Yue, LI Jing, WANG Lei, JIN Peng, ZHENG Yonghua.
Effect of Methyl Jasmonate Treatment on Quality and Antioxidant Activity of Fresh-Cut Pineapples
[J]. FOOD SCIENCE, 2018, 39(1): 258-263.
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