[1] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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[2] |
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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[3] |
MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan.
Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(14): 30-35.
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[4] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
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[5] |
WU Peng, LIU Juan, CHEN Guangfeng, LI Xiangyang, ZHAO Zitong, YANG Yi, TANG Xiaozhen, TIAN Jichun.
Genome-Wide Association Analysis of Main Quality Traits of Steamed Bread with SNP Markers
[J]. FOOD SCIENCE, 2019, 40(2): 159-164.
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[6] |
YANG Ran, ZHANG Xiaoyu, LIU Pengxiao, FAN Guangsen, LI Xiuting,.
Screening and Identification of Heat-Resistant Xylanase-Producing Strain and Investigation of Fermentation Conditions
[J]. FOOD SCIENCE, 2019, 40(18): 101-107.
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[7] |
YAN Bowen, YANG Huayu, CAI Yijie, FAN Daming, LIAN Huizhang, CHEN Wei, ZHANG Hao, ZHAO Jianxin.
Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread
[J]. FOOD SCIENCE, 2019, 40(16): 91-96.
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[8] |
DONG Yuanyuan, LI Yaxian, SHEN Yihong, XUE Yemin.
Optimization of Hydrolysis Conditions of Xylanase and α-Glucuronidase Mixture for Birch Xylan by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(4): 125-131.
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[9] |
LIU Zhuang, ZHANG Penghui, YAO Yaya, ZHANG Huiyan, OUYANG Lingli, LI Huijing.
Effect of Coix Seed Flour on Processing Properties of Wheat Flour
[J]. FOOD SCIENCE, 2018, 39(20): 99-103.
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[10] |
GAN Yating, ZHOU Hui, LI Yan, DONG Zhongshi, ZHAO Shuo, YAN Dazhong.
Isolation and Identification of an Alkaline Xylanase-Producing Bacterium and Enzymatic Analysis
[J]. FOOD SCIENCE, 2018, 39(20): 155-160.
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[11] |
HAN Hongchao, LI Wenzhao, ZHOU Hang, YU Lei, JIANG Huabin, CUI Wenjin, RUAN Meijuan.
Effects of Fermentation Time on Steamed Bread Quality and Gluten Structure
[J]. FOOD SCIENCE, 2018, 39(12): 15-19.
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[12] |
LI Ling, CHEN Xu, WANG Shaoyun.
Quality Protection and Action Mechanism of Antifreeze Peptide on Frozen Potato Dough Subjected to Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2018, 39(10): 7-13.
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[13] |
CHEN Jie, TIAN Beibei.
Effect of Arabinoxylan Extracted by Two Methods on Properties of Wheat Dough and Quality of Chinese Steamed Bread
[J]. FOOD SCIENCE, 2018, 39(10): 65-70.
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[14] |
LAN Xue, ZHANG Sitong, LI Zhe, CHANG Hao, SUN Yang, WANG Gang, CHEN Huan, WANG Chunfeng, CHEN Guang.
Application of Droplet Digital PCR in Screening of Genetically Modified Saccharomyces cerevisiae for Multicopy Expression of Xylanase
[J]. FOOD SCIENCE, 2018, 39(10): 179-184.
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[15] |
LI Saijie, YANG Baowei, ZHANG Jianxin, YU Huahang, HAN Zhaoyu, HUANG Chen, TANG Feilong, HUI Yanbin.
Optimized Combination of Saccharomyces cerevisiae and Pediococcus pentosaceus as Starter Culture for Chuantou Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(24): 53-59.
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