[1] |
JIANG Xiaolan, SHI Yufeng, FU Zhouping, CHENG Lin, LIU Yajun, GAO Liping, XIA Tao.
Analysis and Preparation of Cyanidin Glycosides from Purple Cabbage
[J]. FOOD SCIENCE, 2019, 40(10): 257-264.
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[2] |
ZHOU Xuxia, QI Yanan, DING Yuting.
Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream
[J]. FOOD SCIENCE, 2018, 39(12): 276-282.
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[3] |
SU Jianyu, MEI Guodong, FANG Liming, HUANG Yanbo.
Preparation and Characterization of D-Boreonl from Leaves of Dryobalanops aromatica
[J]. FOOD SCIENCE, 2017, 38(17): 151-157.
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[4] |
WANG Jiaqi, SONG Mingming, CHEN Kai, WANG Yueliang, DING Chuanbo, ZHENG Yinan, SHEN Lei, LIU Wencong.
Optimization of Purification Process for Dihydroquercetin in Larch Roots by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 20-24.
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[5] |
QI Huichen, LENG Yixin*.
Solubility and Metastable Zone of Aspartame in Ethanol-Aqueous Mixture
[J]. FOOD SCIENCE, 2015, 36(1): 113-117.
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[6] |
LIU Ning, LI Chen-chen, SONG Xiu-chao, LI Jian*.
Optimization of Decrystallization of Black Bee Linden Honey from Northeast China
[J]. FOOD SCIENCE, 2014, 35(22): 68-72.
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[7] |
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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[8] |
NGUYEN Cong Thanh, CAO Hui*, XU Fei, YU Jin-song.
Antifreeze Activity of Collagens from Different Sources
[J]. FOOD SCIENCE, 2014, 35(17): 22-26.
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[9] |
JIA Yan-yong, BAI Xin-peng*, LIU Hai-xin, SU Na, LI Jing-qiu.
Crystallization Kinetics of Palm Oil with Trace Amounts of Span 85 Using Avrami Method
[J]. FOOD SCIENCE, 2014, 35(15): 16-20.
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[10] |
SANG Mei,SUI Xiao-yu,SONG Zhen,ZHAO Xiu-hua,ZU Yuan-gang*.
Preparation by Antisolvent Recrystallization Method and Characterization of Coenzyme Q10 Microparticles
[J]. FOOD SCIENCE, 2013, 34(7): 56-61.
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[11] |
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The effect of monoglycerol on crystallization character of cottonseed oil and palm stearin interesterified product
[J]. FOOD SCIENCE, 2013, 34(3): 46-49.
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[12] |
FENG Xu-dong,LIU Ming-ming,LU Juan,ZHAN Xia.
Removal of Pyroglutamic Acid from Glutamic Acid through Isoelectric Point Combined with Cooling Crystallization
[J]. FOOD SCIENCE, 2013, 34(20): 19-22.
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[13] |
SHI Hai-xin,LI Qiao,LU Lai-xian,GU Jing.
Structure Characterization and Rheological Properties of Edible Canna (Canna edulis Ker.) Amylopectin
[J]. FOOD SCIENCE, 2013, 34(19): 104-108.
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[14] |
SHI Gao-feng,GONG Jian-hui,CHEN Xue-fu,WANG Guo-ying,WANG Hong-yu.
monoammonium glycyrrhizinate;crystallization;decolorizaiton;orthogonal array design
[J]. FOOD SCIENCE, 2013, 34(16): 125-128.
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[15] |
SHI Hai-xin,HAO Yuan-yuan,FANG Huai-yi,XIONG Zheng.
Separation and Purification of Amylose and Amylopectin from Cassava Starch and Content Determination by Dual-wavelength Spectrophotometry
[J]. FOOD SCIENCE, 2011, 32(21): 123-127.
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