[1] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
|
[2] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
|
[3] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
|
[4] |
HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling.
Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake
[J]. FOOD SCIENCE, 2019, 40(17): 85-95.
|
[5] |
WANG Xixi, LI Kang, HUANG Qun, HE Dan, AN Fengping, XU Zhengjin, FU Lingyun.
Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters
[J]. FOOD SCIENCE, 2018, 39(5): 76-80.
|
[6] |
ZHOU Yujie, LI Anping, YANG Yurong, HUANG Caijiao.
Effect of Guar Gum on Gelatinization and Rheological Properties of Castanea henryi Starch
[J]. FOOD SCIENCE, 2017, 38(23): 65-69.
|
[7] |
LIU Yanmei, ZUO Xiaobo, FANG Sheng, CHEN Jie, MENG Yuecheng.
Effect of Hydrocolloids on the Rheology and Retrogradation of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(1): 47-52.
|
[8] |
XU Xiaoping, ZHANG Yaning, FAN Qiao, CHEN Hourong, ZHANG Fusheng.
Optimization of the Formulation of Konjac Glucomannan-Soybean Protein Isolate Mixed Gel by Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(4): 44-50.
|
[9] |
YANG Huijiao, CAI Zhixiang, ZHANG Hongbin, CHANG Zhongyi.
Molecular Characterization of Soluble Soybean Polysaccharide and Rheological Properties of Its Aqueous Solution
[J]. FOOD SCIENCE, 2016, 37(1): 1-5.
|
[10] |
QIN Qingjuan, DENG Li, XU Xiaoqing, WANG Xiaoyan, ZHONG Geng.
Evaluation of Prebiotic Functions of Konjac Glucomannan and Its Derivatives by Fermentation in vitro
[J]. FOOD SCIENCE, 2015, 36(15): 217-220.
|
[11] |
DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong.
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
[J]. FOOD SCIENCE, 2014, 35(5): 18-22.
|
[12] |
DENG Li-ling,WU Yu,QIN Qing-juan,WANG Qiao,ZHONG Geng.
Formulation Optimization of Thermosensitive Edible Film Based on Modified Konjac Glucomannan from Amorphophallus bulbifer
[J]. FOOD SCIENCE, 2013, 34(16): 113-119.
|
[13] |
LIU Qing-qing,HU Fei,PENG Ya-li*.
Effect of κ-Carrageenan on Phase Separation System of Milk Protein and Kofljac Gum
[J]. FOOD SCIENCE, 2013, 34(15): 1-4.
|
[14] |
WANG Yu-sheng1,2,CHEN Hai-hua1,*,WANG Kun1.
Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough
[J]. FOOD SCIENCE, 2013, 34(13): 105-109.
|
[15] |
CAIXu-ran,GUZheng-biao,HONGYan,LIZhao-feng,ZHANGYa-yuan.
Effect of Different Salts on Properties of Potato Starch and Potato Starch/Xanthan Gum Composite System
[J]. FOOD SCIENCE, 2012, 33(9): 1-5.
|