[1] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
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[2] |
LÜ Jian, ZUO Lixu, BI Jinfeng, ZHONG Zhengchang, GUO Chongting, LI Xuan.
Effect of Steam Blanching Pretreatment on Physical and Functional Properties, Dissolution of Functional Components and Taste of Tibetan-Grown Prunus mira Koehne Powder
[J]. FOOD SCIENCE, 2020, 41(22): 49-56.
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[3] |
XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei.
XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei
[J]. FOOD SCIENCE, 2019, 40(20): 171-177.
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[4] |
LI Yanli, DING Shenghua, GAO Wei, XIE Qiutao, LI Gaoyang.
Effect of Blanching Method on Endogenous Browning-Related Enzymes and Microstructure of Lily Bulb
[J]. FOOD SCIENCE, 2018, 39(17): 53-60.
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[5] |
ZOU Xiaobo, Alaa Kamal Mohmmed KHAIR KHOGLY, SHI Jiyong, Mel HOLMES.
Determination of Geographical Origin and Protein Content of Acacia Gums Using Infrared Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2017, 38(20): 229-234.
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[6] |
ZHANG Wen’e, WANG Changlei, LI Xue, SHI Binbin, PAN Xuejun.
Effects of Blanching Time on Nutritional Quality and Antioxidant Activities of Walnut (Juglans sigillata) Male Inflorescences
[J]. FOOD SCIENCE, 2017, 38(18): 99-105.
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[7] |
ZHOU Xinli, ZHANG Xiaomin, DAI Cheng.
Effect of Ultrasonic-Assisted Blanching Combined with Ascorbic Acid on the Inactivation of Browning-Related Enzymes in Carrot
[J]. FOOD SCIENCE, 2017, 38(12): 157-163.
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[8] |
YU Xiang, MIAO Xiugang, ZHANG Beibei, MA Zhengqiang, ZHANG Jingfang.
Effect of Blanching on Chemical Composition and Color of Pumpkin Leaves
[J]. FOOD SCIENCE, 2016, 37(7): 44-49.
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[9] |
TANG Lulu, YI Jianyong, BI Jinfeng, HOU Xujie, WU Xinye, ZHOU Mo.
Effect of Pretreatments on the Quality and Microstructure of Crispy Housui Pear Slices Dried by Decompression Flash Drying
[J]. FOOD SCIENCE, 2016, 37(21): 73-78.
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[10] |
LI Dajing, XIAO Yadong, HE Meijuan, LIU Chunju, LIU Chunquan.
Carotenoid Content Change of Fresh Sweet Corn during Different Thermal Treatments
[J]. FOOD SCIENCE, 2015, 36(23): 78-82.
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[11] |
LIU Chunquan1,2,3, ZHUO Chenglong2,3, LI Dajing1,2,3, LIU Chunju1,2,3.
Analysis of Volatile Flavor Compounds in Arrowhead during Freezing Process
[J]. FOOD SCIENCE, 2015, 36(2): 137-141.
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[12] |
ZHONG Jin-feng, QIN Xiao-li, ZHENG Jiong.
Color Change Kinetics of Bamboo Shoot during Blanching
[J]. FOOD SCIENCE, 2014, 35(19): 101-105.
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[13] |
JIANG Peng, MIAO Jun-kui, LENG Kai-liang, YU Yue-qin, YAN Shao-peng, SUN Wei-hong, XING Li-hong.
Leaching Patterns of Iodine during Blanching of Fresh Kelp
[J]. FOOD SCIENCE, 2014, 35(17): 48-52.
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[14] |
HUANG Peng,PU You-neng,QIN Wen,LI Chuan-gui.
Optimization by Orthogonal Array Design of Clarification of Jujube Juice from Ziziphus jujuba Mill ‘Mi Zao’ Growing in Santai, Sichuan
[J]. FOOD SCIENCE, 2013, 34(18): 109-113.
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[15] |
TANG Dao-bang,YANG Wei-jie,XIAO Geng-sheng,XU Yu-juan,CHENG Li-na,LIN Xian,LI Jun.
Effect of Blanching Treatment on Enzymatic Browning Substances in Litchi Fruit Pericarp during Heat Pump Drying Process
[J]. FOOD SCIENCE, 2013, 34(14): 22-25.
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