[1] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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[2] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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[3] |
WANG Hao, TAN Chang, CHEN Jing, XU Jiaxin, LI Dongnan, MENG Xianjun.
Effect of Konjac Gum on 3D Printing Properties of Blueberry Gel System
[J]. FOOD SCIENCE, 2019, 40(23): 104-110.
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[4] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
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[5] |
HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling.
Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake
[J]. FOOD SCIENCE, 2019, 40(17): 85-95.
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[6] |
ZENG Ruiqi, LI Weizhou, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures
[J]. FOOD SCIENCE, 2018, 39(9): 39-46.
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[7] |
WANG Xixi, LI Kang, HUANG Qun, HE Dan, AN Fengping, XU Zhengjin, FU Lingyun.
Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters
[J]. FOOD SCIENCE, 2018, 39(5): 76-80.
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[8] |
XIE Jianhua, XIE Bingqing, PANG Jie, ZHANG Min, LIN Changqing, ZHANG Guiyun.
Interactions between Konjac Gum and Whey Protein
[J]. FOOD SCIENCE, 2017, 38(5): 98-103.
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[9] |
ZHOU Yujie, LI Anping, YANG Yurong, HUANG Caijiao.
Effect of Guar Gum on Gelatinization and Rheological Properties of Castanea henryi Starch
[J]. FOOD SCIENCE, 2017, 38(23): 65-69.
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[10] |
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui.
Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
[J]. FOOD SCIENCE, 2017, 38(1): 35-40.
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[11] |
LIU Yanmei, ZUO Xiaobo, FANG Sheng, CHEN Jie, MENG Yuecheng.
Effect of Hydrocolloids on the Rheology and Retrogradation of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(1): 47-52.
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[12] |
CHENG Lifeng, FENG Xiangyuan, DUAN Shengwen, ZHENG Ke, LIU Zhengchu.
Optimization of the Process Conditions on Preparation of Glucomanno-Oligosaccharides Using a Novel β-Mannanase
[J]. FOOD SCIENCE, 2016, 37(6): 34-38.
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[13] |
YANG Huijiao, CAI Zhixiang, ZHANG Hongbin, CHANG Zhongyi.
Molecular Characterization of Soluble Soybean Polysaccharide and Rheological Properties of Its Aqueous Solution
[J]. FOOD SCIENCE, 2016, 37(1): 1-5.
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[14] |
WANG Xiaoyan, HUANG Yan, ZHONG Geng.
Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties
[J]. FOOD SCIENCE, 2015, 36(22): 25-32.
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[15] |
DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong.
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
[J]. FOOD SCIENCE, 2014, 35(5): 18-22.
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