[1] |
LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing.
Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus)
[J]. FOOD SCIENCE, 2021, 42(7): 240-246.
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[2] |
FU Renhao, WANG Chunling, CHEN Zheng, LIN Xiangdong, FENG Aiguo.
Quality Change of Tilapia Fillets during Freeze-Thaw Cycles Characterized Based on Fractal Dimension of Microstructure
[J]. FOOD SCIENCE, 2021, 42(15): 19-26.
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[3] |
ZHANG Wei, JIAO Chunhai, XIONG Guangquan, WANG Lan, SHI Liu, LI Xin, DING Anzi, WU Wenjin.
Effects of NaHCO3 Immersion on the Quality of Channel Catfish Subjected to Repeated Freeze-thaw Cycles
[J]. FOOD SCIENCE, 2020, 41(18): 35-41.
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[4] |
WANG Yuying, ZHANG Anqi, ZHOU Guowei, WANG Lin, WANG Xibo.
Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(12): 28-35.
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[5] |
CHEN Jinyu, LI Bin, HE Lili, LIANG Huanhuan, WEI Yingxia, HAN Yeqin, ZHANG Kunsheng.
Effects of Trehalose and Mannitol on Freeze-Thaw-Induced Structural and Functional Changes of Myofibrillar Proteins from Mantis Shrimps (Oratosquilla oratoria)
[J]. FOOD SCIENCE, 2019, 40(16): 30-37.
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[6] |
DENG Siyang, WANG Bo, LI Haijing, ZHONG Qiang, DONG Chunhui, XIA Xiufang.
Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)
[J]. FOOD SCIENCE, 2019, 40(11): 95-101.
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[7] |
BI Haidan, CUI Xuhai, YU Bin, GUO Ying.
Effect of Freeze-Thaw Cycles on Properties of Hen Egg White Proteins
[J]. FOOD SCIENCE, 2018, 39(6): 51-56.
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[8] |
JING Yuexin, ZHAO Yunping, ZHANG Jinhao, LIU Fang, LIU Huihui, LI Zhenduo, WANG Gongming, ZHANG Jian.
Effect of Freeze-Thaw Cycles on the Quality of Muscles from Different Parts of Scophthalmus maximus
[J]. FOOD SCIENCE, 2018, 39(21): 266-272.
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[9] |
QU Min, GENG Haoyuan, SUN Yue, TIAN Ye, YANG Liyuan, CHEN Fenglian.
Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper
[J]. FOOD SCIENCE, 2018, 39(20): 86-91.
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[10] |
LI Wanzhu, LIANG Qi, ZHANG Yan, WEN Pengcheng.
Relationship between Protein Oxidation and Water Holding Capacity of Yak Meat under Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2018, 39(2): 14-19.
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[11] |
JI Chengyu, SHI Yuanyuan, LI Mengqin ZHANG Jian, AN Yanxia, AI Yuhan.
Effect of Antifreeze Proteins on Protein Characteristics and Moisture State in Prefermented Frozen Dough
[J]. FOOD SCIENCE, 2018, 39(12): 53-59.
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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] |
AN Fei, LIU Yawei, LIU Jie.
Effect of Cross-Linking Degree on Characteristics of Tapioca Starch
[J]. FOOD SCIENCE, 2017, 38(15): 101-107.
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[14] |
ZHU Yingchun, WANG Shuijing, MA Lizhen, DANG Xiaoyan, WANG Yang.
Quality Changes of Beef Patties with Different Fat Contents during Multiple Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2017, 38(11): 174-181.
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[15] |
YANG Hua, ZHANG Tian, MENG Peipei, MA Lizhen.
Relationship between the Formation of N-Nitrosamine and Proteins in Repeatedly Frozen-Thawed Pork
[J]. FOOD SCIENCE, 2017, 38(1): 92-98.
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