[1] |
ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu.
Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products
[J]. FOOD SCIENCE, 2020, 41(24): 223-232.
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[2] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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[3] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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[4] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
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[5] |
CHENG Shan, WANG Wenhang, TENG Anguo, ZHANG Kai, ZHOU Jingyang, WU Zinan.
Preparation and Property Analysis of Carboxymethyl Cellulose-Reinforced Collagen Fiber Film
[J]. FOOD SCIENCE, 2019, 40(3): 194-201.
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[6] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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[7] |
SHA Xiaomei, TU Zongcai, HUANG Tao, HU Zizi, WANG Hui, ZHANG Lu, LI Xin, WANG Zhenxing.
Effect of Fish Scale Storage Methods on Functional Properties of Gelatin from Bighead Carp (Hypophthalmichthys nobilis) Scale
[J]. FOOD SCIENCE, 2018, 39(17): 25-31.
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[8] |
HAN Shuang, MA Liang, YANG Hui, HUANG Dandan, ZHANG Yuhao.
Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin
[J]. FOOD SCIENCE, 2018, 39(10): 40-45.
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[9] |
WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia.
Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules
[J]. FOOD SCIENCE, 2018, 39(1): 105-110.
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[10] |
ZHOU Xuxia, JIANG Shan, GU Saiqi, ZHAO Dandan, DING Yuting.
Effect of Camellia Tea Oil on Properties and Structure of Surimi Gels
[J]. FOOD SCIENCE, 2017, 38(9): 27-33.
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[11] |
WANG Shimeng, ZHANG Kunsheng, REN Yunxia.
Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation
[J]. FOOD SCIENCE, 2016, 37(9): 56-60.
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[12] |
JI Congling, LU Jianfeng, Lü Shun, JIANG Shaotong, LIN Lin.
Effect of Extraction Temperature on Physical and Chemical Properties of Gelatin from Silver Carp Skin
[J]. FOOD SCIENCE, 2016, 37(9): 117-122.
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[13] |
WANG Shimeng, ZHANG Kunsheng, REN Yunxia.
Effect of Starch on Gelation Properties of Phosphorylated Myofibrillar Protein from Squilla
[J]. FOOD SCIENCE, 2016, 37(5): 23-27.
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[14] |
YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi.
Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics
[J]. FOOD SCIENCE, 2016, 37(16): 48-53.
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[15] |
YU Wei, WANG Xuemeng, MA Liang, ZHANG Yuhao.
Optimization of Gelatin Extraction from Rabbit Skin
[J]. FOOD SCIENCE, 2016, 37(10): 1-5.
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