[1] |
ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong.
Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature
[J]. FOOD SCIENCE, 2020, 41(9): 145-152.
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[2] |
DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou.
DENG Jiao, LIU Xin, CHENG Wenhao, LIU Tiantian, ZHOU Jun, LI Xiangzhou
[J]. FOOD SCIENCE, 2019, 40(20): 54-59.
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[3] |
HUANG Xue, ZHANG Hui, PENG Shuyue, ZHAO Meng, FANG Yapeng.
Recent Progress in the Application Shellac as a Natural Edible Wall Material in the Microencapsulation of Functional Ingredients
[J]. FOOD SCIENCE, 2019, 40(17): 317-324.
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[4] |
TU Xinghao, LI Kun, ZHANG Hong, ZHENG Hua, DU Liqing, ZHANG Wenwen, LI Kai.
Optimization of Fluidized Bed Drying Process of Bleached Shellac
[J]. FOOD SCIENCE, 2017, 38(2): 233-239.
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[5] |
LI Kun, ZHENG Hua, ZHANG Wenwen, LI Kai, XU Juan, ZHANG Hong,*.
Modeling and Optimization of Totally Chlorine-Free Bleaching Technique of Shellac Using Response Surface Methodology and Characterization of H2O2 Bleached Shellac
[J]. FOOD SCIENCE, 2016, 37(22): 41-51.
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[6] |
PAN Zhengdong, LI Kai, XU Juan, ZHOU Meicun, ZHANG Hong, ZHENG Hua.
Response Surface Methodology for Optimization of Microencapsulation of Vitamin E with Sodium Shellac as Wall Material
[J]. FOOD SCIENCE, 2016, 37(12): 19-26.
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[7] |
LIU Gui-chao, LONG Men, SONG Ye, LIU Yao, LI Can, ZHANG Jian-hao*.
Effect of Nano-Montmorillonite Contents on Packaging Properties of Polyvinyl Alcohol-Based Nanocomposite Films
[J]. FOOD SCIENCE, 2014, 35(14): 216-222.
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[8] |
LIU Yao, ZHANG Jian-hao*, LONG Men, LI Can, LIU Gui-chao, MEI Yu.
Effect of Crosslinking Modification by Combined Use of Borax, Nano-SiO2 and Nano-TiO2 on Moisture Permeability and Moisture Permeability of PVA-based Film
[J]. FOOD SCIENCE, 2014, 35(14): 17-23.
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[9] |
MA Long-jun,LIU Yao,ZHANG Jian-hao.
Modification of PVA-Based Composite Coating Packaging Material with Nano-SiO2, Nano-TiO2 and Liquid Paraffin
[J]. FOOD SCIENCE, 2013, 34(16): 341-346.
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[10] |
LEI Sheng-jiao,WANG Ke-xing,LU Xiao-yan,PAN Si-yi.
Immobilization of Naringinase on PVA-Calcium Alginate Gel
[J]. FOOD SCIENCE, 2011, 32(3 ): 138-143.
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[11] |
LI Kun,ZHANG Hong,ZHENG Hua,LI Kai,ZHANG Wen-wen.
Process Optimization for Ultrasonic-enhanced Washing of Modified Lac
[J]. FOOD SCIENCE, 2011, 32(18): 102-107.
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[12] |
HOU Hong-ping,YAN Yue-wen.
Co-immobilization of Glucoamylase and Yeast by Adsorption-embedment Method
[J]. FOOD SCIENCE, 2009, 30(5): 201-204.
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[13] |
GAN Jin,ZHANG Hong,MA Li-yi,ZHENG Hua,CHEN Zhi-yong,SHI Lei,CHEN Xiao-ming.
Effect of Bleached Shellac on Quality of Apple at Room Temperature Storage
[J]. FOOD SCIENCE, 2009, 30(24 ): 444-447.
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[14] |
YU Lian-song1,2,ZHOU Mei-cun1,ZHENG Hua2,GAN Jin2,ZHANG Ru-guo2, ZHANG Hong2,*,CHEN Zhi-yong2.
Response Surface Methodological Approach to Optimizing Vacuum Drying Conditions of Bleached Shellac
[J]. FOOD SCIENCE, 2009, 30(18 ): 121-125.
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[15] |
LI Kai1,2,ZHOU Mei-cun1,ZHANG Hong2,*,ZHENG Hua2,GAN Jin2,FENG Ying2,ZHANG Wen-wen2.
Preparation of Aqueous Bleached Shellac Dispersion
[J]. FOOD SCIENCE, 2009, 30(18 ): 142-147.
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