[1] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[2] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
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[3] |
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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[4] |
YU Susu, YANG Jiajie, MA Xiangyang, JIA Xindong, LIU Libo, DU Peng, LI Aili.
Process Optimization for the Development of Fermented Yak Milk Containing Lactobacillus fermentum HY01 and Dynamic Analysis of Main Flavor Components
[J]. FOOD SCIENCE, 2021, 42(2): 105-113.
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[5] |
WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang.
Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt
[J]. FOOD SCIENCE, 2021, 42(17): 133-142.
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[6] |
YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang.
Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(17): 91-97.
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[7] |
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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[8] |
LU Yingjie, REN Guangyue, DUAN Xu, ZHANG Ledao, LING Zhengzheng.
Moisture Migration Properties and Quality Changes of Fresh In-Shell Peanuts during Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(7): 86-92.
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[9] |
CHEN Wei, WANG Xinmiao, Enrico Karsten HADDE, ZHU Min, ZANG Yongchun, JI Dahuai, CHEN Jianshe.
Effect of Particle Size and Interaction on Hardness of Gel Particle Clusters
[J]. FOOD SCIENCE, 2020, 41(3): 75-79.
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[10] |
ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo.
Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk
[J]. FOOD SCIENCE, 2020, 41(3): 106-110.
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[11] |
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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[12] |
XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei.
Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets
[J]. FOOD SCIENCE, 2020, 41(21): 52-57.
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[13] |
LI Rui, WANG Yiran, LIU Yiming, SHI Haisu, CHEN Xu, ZHAO Yingbo, WU Junrui.
Effect of Adding Different Prebiotics on Free Amino Acids and Flavor of Yogurt
[J]. FOOD SCIENCE, 2020, 41(20): 83-89.
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[14] |
LIU Yixuan, XU Guoqi, CAO Pengxi, JIN Yanlong, LI Xiaoyan, LIU Xing.
Microbial Diversity of Yak Yogurt in Agricultural and Pastoral Areas of Tibet Analyzed Based on High-throughput 16S rRNA Gene Sequencing
[J]. FOOD SCIENCE, 2020, 41(18): 92-97.
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[15] |
CAI Jingjing, ZHANG Yachuan, LI Xu, ZHANG Yan, NI Yongqing.
Fermentation and Probiotic Properties of Lactic Acid Bacteria Isolated from Dairy Products in Yili, Xinjiang and Optimization of Their Mixtures for Mixed-culture Fermentation
[J]. FOOD SCIENCE, 2020, 41(18): 172-179.
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