[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.
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[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.
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[3] |
LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting.
Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products
[J]. FOOD SCIENCE, 2019, 40(4): 102-107.
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[4] |
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.
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[5] |
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.
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[6] |
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.
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[7] |
XIE Jianhua, XIE Bingqing, PANG Jie, ZHANG Min, LIN Changqing, ZHANG Guiyun.
Interactions between Konjac Gum and Whey Protein
[J]. FOOD SCIENCE, 2017, 38(5): 98-103.
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[8] |
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.
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[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.
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[10] |
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.
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[11] |
TANG Hong-bo, ZHANG Wen, DONG Si-qing, LI Yan-ping.
Optimization of Process Parameters for the Cross-Linking of Guar Gum by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(2): 132-136.
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[12] |
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.
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[13] |
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.
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[14] |
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.
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[15] |
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Viscosity Analysis of Pectin from Jincheng Orange Pomace under Different Conditions
[J]. FOOD SCIENCE, 2012, 33(21): 60-63.
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