[1] |
GUO Xun, ZENG Mingyong, DONG Shiyuan.
Quality Changes of Oysters during Steaming
[J]. FOOD SCIENCE, 2021, 42(5): 24-31.
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[2] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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[3] |
LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng.
Effect of Curdlan on Processing and Eating Quality of Rice Noodles
[J]. FOOD SCIENCE, 2021, 42(16): 23-28.
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[4] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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[5] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
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[6] |
BIAN Huawei, ZHENG Bo, CHEN Ling, ZHU Huilian.
Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment
[J]. FOOD SCIENCE, 2020, 41(7): 93-101.
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[7] |
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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[8] |
ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping.
Effects of Potato Flour on Volatile Flavor Compounds in Noodles
[J]. FOOD SCIENCE, 2020, 41(6): 239-245.
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[9] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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[10] |
SU Xiaojun, LU Chengte, WANG Feng, GUO Shiyin, LI Wenjia, LI Qingming.
Effect of Heat Treatment on Physicochemical Properties of Chinese Yam Flour
[J]. FOOD SCIENCE, 2020, 41(5): 80-86.
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[11] |
XU Hanshan, LI Lin, CHEN Ling, ZHENG Bo.
Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles
[J]. FOOD SCIENCE, 2020, 41(23): 27-34.
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[12] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao, LI Jianfei.
Analysis of the Quality and Suitability for Fresh Rice Noodle Processing of Rice at Different Storage Times
[J]. FOOD SCIENCE, 2020, 41(23): 42-48.
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[13] |
WANG Chunling, FU Renhao, PEI Zhisheng, LIN Xiangdong, XIE Qibin, FENG Aiguo.
Correlation between Water Migration Analyzed by Low-Field Nuclear Magnetic Resonance and Quality Change of Modified Atmosphere Packaged Tilapia Fillets during Superchilled and Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 182-188.
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[14] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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[15] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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