[1] |
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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[2] |
WANG Yuhuan, CHEN Jiwang, ZHAI Jinling, WANG Haibin, LIAO E, XIA Wenshui, XIONG Youling.
WANG Yuhuan, CHEN Jiwang, ZHAI Jinling, WANG Haibin, LIAO E, XIA Wenshui, XIONG Youling
[J]. FOOD SCIENCE, 2019, 40(20): 34-40.
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[3] |
SHAN Jinhui, CHEN Jiwang, LIU Yan, WANG Haibin, XIA Wenshui, Youling L. XIONG.
Prediction of Acrylamide Content in Fried Battered and Breaded Fish Nuggets Using Artificial Neural Network
[J]. FOOD SCIENCE, 2019, 40(16): 249-255.
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[4] |
CHI Xuelu, TONG Lingjun, PAN Minghui, Nueraliya·ALIFU, AI Nasi, WANG Bei, SUN Baoguo.
Effect of Fat Content on Physicochemical Properties of Milk
[J]. FOOD SCIENCE, 2018, 39(4): 26-31.
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[5] |
YUAN Zijun, CHEN Jiwang, ZENG Heng, XIA Wenshui, XU Wei, XIONG Youling.
Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets (BBFNs) with Soybean Fiber, Xanthan Gum and Whey Protein during Deep-Fat Frying
[J]. FOOD SCIENCE, 2018, 39(3): 34-40.
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[6] |
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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[7] |
ZHAI Jinling, CHEN Jiwang, XIAO Jiayan, XIA Wenshui, XU Wei, XIONG Youling L..
Reduction of Fat Content in Battered and Breaded Fish Nuggets Using Whey Protein in Batters
[J]. FOOD SCIENCE, 2015, 36(23): 53-57.
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[8] |
ZHAI Jinling, CHEN Jiwang, XIAO Jiayan, XIA Wenshui, WANG Haibin, Youling L. XIONG.
Effect of Corn Starch in Batters on Quality of Deep-Fried, Battered and Breaded Fish Nuggets
[J]. FOOD SCIENCE, 2015, 36(21): 20-26.
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[9] |
ZHAI Jinling1, CHEN Jiwang1,2,*, XIAO Jiayan1, XIA Wenshui1,3, XU Wei1,2, Youling L. XIONG1,2.
Optimization of Manufacturing Process for Low-Fat Battered and Breaded Silver Carp Nuggets
[J]. FOOD SCIENCE, 2015, 36(20): 1-6.
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[10] |
YIN Maowen, GAO Tian, KANG Zhuangli, ZHANG Lin, GAO Feng, ZHOU Guanghong.
Effects of Pretreatment Techniques on Quality of Deep-Fat Fried Pork Balls
[J]. FOOD SCIENCE, 2015, 36(15): 20-23.
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[11] |
WANG Yong-xiang1, ZHANG Yu-bin1, HAN Ling1, YU Qun-li1,*, BAO Shan-ke2.
Correlations of Yak Liver Fat Content with Eating Quality and Fatty Acid Composition
[J]. FOOD SCIENCE, 2014, 35(6): 164-167.
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[12] |
LIYu,YOUHong-lei,MAKe-jia.
Effects of Natural Hydrophilic Colloids on the Suspension Stability of Yam Juice
[J]. FOOD SCIENCE, 2011, 32(22): 85-88.
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[13] |
XIE He,LI Lin,ZHANG Xia,LIANG Zhi-li,XIE Si-long,LIU Guo-qin,LI Bing.
Properties and Isothermal Crystallization Process of Fractionated Palm Oil
[J]. FOOD SCIENCE, 2011, 32(21): 1-5.
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[14] |
SONG Xian-ju ZHANG Min* FAN Liu-ping.
Production of Low Oil Content Potato Chips by Vacuum Microwave-Vacuum Frying-Vacuum Microwave Dehydration Process
[J]. FOOD SCIENCE, 2009, 30(8): 297-302.
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[15] |
WANG Xiao-Dan, SUN Yong-Hai, HU Tie-Jun, GUO Jian, WANG Zhan-Bo, MA Xu.
Mensurating Intramuscular Fat Content Based on Computer Image Analysis
[J]. FOOD SCIENCE, 2005, 26(7): 200-204.
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