[1] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[2] |
LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang.
Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage
[J]. FOOD SCIENCE, 2021, 42(7): 220-225.
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[3] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[4] |
ZHANG Xuejiao, LIU Dengyong, Huimin David WANG.
Antioxidant Activity in Vitro of Hydroxyproline Peptides
[J]. FOOD SCIENCE, 2021, 42(5): 55-60.
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[5] |
YANG Shuqiao, WANG Di, GAO Yanxiang.
Progress in Undenatured Type II Collagen
[J]. FOOD SCIENCE, 2021, 42(17): 343-349.
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[6] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[7] |
LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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[8] |
LI Junke, SUN Xuemei, LIU Quanwen, TAN Xiaomian.
Effect of Chlorogenic Acid on Qualities of Grass Carp Processed by Different Cooking Methods
[J]. FOOD SCIENCE, 2020, 41(4): 80-85.
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[9] |
AN Di, HONG Rui, LI Liang.
Advance in Self-Assembly and Gelation Properties of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(3): 254-259.
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[10] |
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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[11] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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[12] |
ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan.
Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(22): 8-14.
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[13] |
JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying.
Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin
[J]. FOOD SCIENCE, 2020, 41(19): 98-104.
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[14] |
LI Xuepeng, LIU Cikun, WANG Jinxiang, ZHOU Mingyan, LIN Boyan, LI Wenxie, ZHU Wenhui, LI Jianrong, LIN Hong.
Effect of Alkylperoxyl Radical Oxidation on Heat-Induced Aggregation Behavior of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2020, 41(17): 9-16.
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[15] |
HOU Wenfu, YUE Qiqi, HAN Qianhui, WANG Hongxun, ZHOU Min, MIN Ting, PAN Siyi.
Inhibition of ε-Poly-lysine on Dominant Spoilage Bacteria in Grass Carp and Its Effect on Microbial Diversity during Cold Storage
[J]. FOOD SCIENCE, 2020, 41(17): 223-230.
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