| [1] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [2] |
XU Hanshan, LI Lin, CHEN Ling, ZHENG Bo.
Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles
[J]. FOOD SCIENCE, 2020, 41(23): 27-34.
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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] |
XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei.
Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 38-44.
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| [5] |
MU Wanju, FENG Jia, LI Xiuxiu, LI Shuhong, CHEN Ye.
Effect of Inulin on Physicochemical Properties of Wheat Gluten
[J]. FOOD SCIENCE, 2019, 40(16): 64-68.
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| [6] |
ZHANG Kexin, JIANG Hui, TANG Xiaojuan, SU Xiaoqin, XU Yan, HUANG Weining, LI Ning, Arnaut FILIP.
Effect of Enzyme Combinations on Baking Properties of Bread with Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2018, 39(1): 16-21.
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| [7] |
ZHENG Zhiqiang, LI Baolin, HAO Limin, GUO Shuntang.
Effects of Different Proteases on Antioxidant Activities of Wheat Gluten Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(7): 161-166.
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| [8] |
ZANG Yanni, ZHAO Yanyan, LUO Shuizhong, ZHONG Xiyang, MU Dongdong, JIANG Shaotong, ZHENG Zhi.
Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten
[J]. FOOD SCIENCE, 2017, 38(5): 122-128.
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| [9] |
WEI Yanxia, XIE Rui, GUO Xiao, DING Caihe, ZHANG Ji.
Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System
[J]. FOOD SCIENCE, 2017, 38(1): 149-153.
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| [10] |
CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong.
Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties
[J]. FOOD SCIENCE, 2016, 37(13): 101-106.
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| [11] |
HUANG Lu, CHEN Xiaohong, LI Huo, LI Wei, WANG Dan, MA Yuxiao, WU Han, DONG Mingsheng.
Improvement of Bread Quality Using Filtered Juice from Fermented Glutinous Rice
[J]. FOOD SCIENCE, 2015, 36(17): 48-53.
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| [12] |
YANG Chun-hua，SHI Yan-guo*.
Effect of 11S Globulin on Flour Rheological Properties and Bread Quality
[J]. FOOD SCIENCE, 2013, 34(17): 131-135.
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| [13] |
ZHENGJian-mei，WEIYi-min，ZHANGBo，CHENFeng-liang.
Effect of Barrel Temperature on Properties of Extruded Gluten with High Water Content
[J]. FOOD SCIENCE, 2012, 33(9): 99-104.
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| [14] |
LIU Hai-yan，SHANG Shan，WANG Hong-zi，HUANG Wei-ning，WANG Feng， ZHENG Feng-ping，RAYAS-DUARTE Patricia.
Effect of Waxy Wheat Flour on Rheological, Fermentation and Baking Properties of Frozen Dough
[J]. FOOD SCIENCE, 2012, 33(3): 77-81.
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| [15] |
DUAN Lin-juan，LU Li-xin.
Effect of Film-forming Solution Concentration on the Properties of MC/WG Edible Film
[J]. FOOD SCIENCE, 2011, 32(9): 64-67.
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