[1] |
LI Xueqin, LÜ Yingguo, HUANG Yafei.
Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(3): 98-103.
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[2] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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[3] |
LI Yujing, SUN Liping, ZHUANG Yongliang.
Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels
[J]. FOOD SCIENCE, 2021, 42(15): 44-49.
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[4] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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[5] |
CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan.
Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 224-231.
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[6] |
LU Haiqiang, GU Xinxi, YUAN Qiaomin, TAN Suhui, TIAN Hongtao.
Heterologous Expression of Codon Optimized Thermophilic β-Mannanase Gene (manBK) and Its Application in Degradation of Konjac Mannan
[J]. FOOD SCIENCE, 2020, 41(18): 113-119.
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[7] |
XU Rong, ZHENG Lin, ZHAO Mouming.
Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage
[J]. FOOD SCIENCE, 2020, 41(14): 66-71.
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[8] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, WANG Li, LI Yanan.
Effects of Alkali Extraction Conditions on Monosaccharide Composition, Physicochemical Properties and Rheological Properties of Arabinoxylan from Wheat Bran
[J]. FOOD SCIENCE, 2020, 41(12): 22-27.
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[9] |
XING Yongna, FENG Jin, LI Chunyang.
Comparative Interactions of Curcumin with Cynanchum auriculatum Royle ex Wight Protein and Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(10): 53-60.
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[10] |
CAO Wenhui, XU Lina, LI Tong, ZHANG Huajiang, CHI Yujie, LIU Yuanyuan, JIANG Xuehan.
Improved Thermostablity of Liquid Whole Egg by Octenyl Succinic Anhydride Modification Combined with Ultrasound Treatment
[J]. FOOD SCIENCE, 2019, 40(7): 135-143.
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[11] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(6): 16-21.
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[12] |
TIAN Wanfan, LIU Ji, ZHAO Yanying, TANG Junni.
Prokaryotic Expression, Purification, and Solution Conformation of Staphylococcus aureus Enterotoxin K
[J]. FOOD SCIENCE, 2019, 40(4): 138-145.
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[13] |
CHEN Yun, Lü Wenyan, LU Fei, CHENG Haitao, MA Zhaohui, CHEN Hengxue.
Effect of Panicle Type and Endosperm Composition on Viscoelasticity of Cooked Rice
[J]. FOOD SCIENCE, 2019, 40(3): 64-70.
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[14] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
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[15] |
DU Hongzhen, CHEN Qian, YANG Zhen, SUN Qinxiu, KONG Baohua.
Effect of Preheated Soy Proteins on Gelling and Rheological Properties of Common Carp Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(12): 55-61.
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