[1] |
LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong.
Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(3): 143-149.
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[2] |
QIN Renbing, WANG Shujun, XIANG Fengjuan, WANG Shuo.
Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment
[J]. FOOD SCIENCE, 2021, 42(1): 47-51.
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[3] |
ZHOU Ying, PAN Haikun, FAN Zhihong, WU Yixue.
Antioxidant Activity and Postprandial Glycemic Response Mitigating Effect of Homogenized Seed/Nut Milk
[J]. FOOD SCIENCE, 2020, 41(9): 113-118.
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[4] |
LIU Yifeng, DUAN Shenglin, LIU Jia, WANG Chengxiang, MA Shuhong, HOU Zhanqun, MA Fujun, YUAN Peng, XIA Kai, WEN Jian, HAN Xiaofeng.
Screening for Self-Stabilizing System for Mixed Congee with Low Glycemic Index and Evaluation of Its GI in the Human Body
[J]. FOOD SCIENCE, 2020, 41(5): 143-151.
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[5] |
CHEN Xu, CHEN Xuan, YANG Jiong, ZHOU Shaowen, WANG Shaoyun.
Glycemic Index of Low Gluten Rice in Beagle Dogs
[J]. FOOD SCIENCE, 2020, 41(17): 126-132.
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[6] |
ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao.
Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals
[J]. FOOD SCIENCE, 2019, 40(13): 203-207.
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[7] |
ZHU Ruixin, LAN Xiaofang, FAN Zhihong, WANG Linlin.
Effect of Co-ingestion of Five Vegetables on Postprandial Glycemic Response to Rice Meals
[J]. FOOD SCIENCE, 2018, 39(19): 207-211.
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[8] |
WANG Xian, ZHOU Xianqing, HU Honghai, ZHANG Hong.
Effect of Different Additives on Visual Appearance, Microstructure, Cooking and Eating Quality and in Vitro Glycemic Index of Extruded Artificial Rice
[J]. FOOD SCIENCE, 2018, 39(11): 60-68.
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[9] |
CHEN Zhongqiu, FENG Tao, ZHUANG Haining, YANG Yan, ZHANG Jingsong.
Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility
[J]. FOOD SCIENCE, 2018, 39(10): 71-77.
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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] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, SUN Jian, LI Zhichun, WEI Ping, YANG Mei, XIE Xiaoqiang, LI Li.
Sensory Quality Evaluation and Digestion Properties of Biscuits Containing Green Banana Powder
[J]. FOOD SCIENCE, 2015, 36(21): 68-73.
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[12] |
MA Yu-jie,LIU Hang,XU Yuan-yuan,GUO Xu-dan,WANG Min*.
Antioxidant Capacity and in vitro Starch Digestibility of Cooked Buckwheat Noodles
[J]. FOOD SCIENCE, 2013, 34(17): 65-69.
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[13] |
MIAO Ming,ZHANG Tao,MU Wan-meng,JIANG Bo,JIN Zheng-yu.
Relationship between Fine Structure of Amylopectin and Digestibility from Cereal Starch
[J]. FOOD SCIENCE, 2010, 31(9): 12-15.
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[14] |
ZHOU Wei,FAN Zhi-hong*,WANG Lu,ZHAO Jian-jing.
Effect of Bean Porridge on Glycemic Response and Satiety in Human Body
[J]. FOOD SCIENCE, 2010, 31(5): 298-301.
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[15] |
ZHAO Na1,WANG Lan2,SHEN Jie1,SUN Zhi-da1,*,XIE Bi-jun1.
Granular Property and Digestibility of Yinmi Starch
[J]. FOOD SCIENCE, 2010, 31(3): 35-38.
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