[1] |
QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye.
Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch
[J]. FOOD SCIENCE, 2021, 42(9): 55-63.
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[2] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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[3] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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[4] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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[5] |
CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji.
Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage
[J]. FOOD SCIENCE, 2021, 42(16): 8-13.
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[6] |
CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11
[J]. FOOD SCIENCE, 2021, 42(14): 39-45.
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[7] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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[8] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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[9] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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[10] |
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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[11] |
HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei.
Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics
[J]. FOOD SCIENCE, 2020, 41(6): 163-169.
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[12] |
ZHANG Jing, ZHANG Meili.
Effect of High Hydrostatic Pressure Treatment on Morphological, Thermal and Rheological Properties of Oat Starch
[J]. FOOD SCIENCE, 2020, 41(23): 114-121.
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[13] |
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi.
Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production
[J]. FOOD SCIENCE, 2020, 41(22): 112-118.
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[14] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
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[15] |
WANG Qiming, TANG Yuwan, YANG Yaxuan, LIU Shijian, ZHAO Jichun, ZHANG Yuhao, MING Jian.
Effects of pH on Wheat Gliadin-Quercetin Interaction and Properties of Pickering Emulsions Stabilized by Their Complex
[J]. FOOD SCIENCE, 2020, 41(20): 27-34.
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