[1] |
NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng.
Progress in Research on Microbial Inulosucrase and Its Applications in Foods
[J]. FOOD SCIENCE, 2021, 42(7): 260-266.
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[2] |
LI Ruohua, YANG Hua, LEI Lin, YE Fayin, ZHAO Guohua.
Curcumin Loading Properties of Folic Acid and Octenyl Succinic Anhydride Modified Inulin Micelles
[J]. FOOD SCIENCE, 2021, 42(11): 26-33.
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[3] |
YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong.
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 167-174.
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[4] |
LI Shuang, LI Feng, JIAO Yang.
Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products
[J]. FOOD SCIENCE, 2020, 41(15): 54-63.
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[5] |
MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei.
Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate
[J]. FOOD SCIENCE, 2020, 41(12): 36-45.
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[6] |
GAO Zhaojian, WANG Xianfeng, LU Ning, LI Baolin, ZHANG Kangzhen, XU Xiang, CHEN Xuelian.
Enzymatic Properties of Thermoacidophilic Inulinase from Paecilomyces variotii to be Used in Production of High Fructose Syrup
[J]. FOOD SCIENCE, 2019, 40(8): 94-101.
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[7] |
HU Ting, LI Jian, ZHANG Yu, WANG Hongwei, ZHAO Xin, DING Yangping, SUO Huayi.
Progress in the Understanding of the Mechanism by Which Inulin Regulates Energy Metabolism Disorders
[J]. FOOD SCIENCE, 2019, 40(17): 325-330.
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[8] |
MU Wanju, FENG Jia, LI Xiuxiu, LI Shuhong, CHEN Ye.
Effect of Inulin on Physicochemical Properties of Wheat Gluten
[J]. FOOD SCIENCE, 2019, 40(16): 64-68.
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[9] |
LUO Denglin, ZHAO Ying, XU Baocheng, XU Wei, LI Peiyan, REN Guangyue, YUAN Yunxia, LIU Jianxue.
Effect of Natural Inulin on Dough Rheological Properties and Bread Quality
[J]. FOOD SCIENCE, 2018, 39(6): 26-31.
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[10] |
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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[11] |
LIANG Meilian, ZHU Qiujin, LIU Chunli, WANG Kun.
Dissociation Effect of Different Treatments on N-Glycolylneuraminic Acid in Beef
[J]. FOOD SCIENCE, 2018, 39(10): 28-34.
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[12] |
QIAO Cuiping, YI Shumin, YU Yongming, LI Xuepeng, ZHU Wenhui, LI Jianrong, SHAO Junhua, ZHANG Zhiming, YU Xiaojun, XIONG Shanbai.
Effect of Zinc Ions in Rinsing Solution on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(19): 12-17.
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[13] |
YANG Feng, WU Chaohua, FAN Daming, HUANG Jianlian, ZHAO Jianxin, YAN Bowen, ZHOU Wenguo, ZHANG Wenhai, ZHANG Hao.
Effect of Sichuan Pickled Peppers on Flavor Characteristics of Silver Carp Surimi Gel
[J]. FOOD SCIENCE, 2017, 38(16): 152-157.
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[14] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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[15] |
LUO Denglin, YAO Jinge, XU Baocheng, LIANG Xuping, LI Peiyan, LI Xuan, HAN Sihai, LIU Jianxue, ZHOU Lu.
Absorption Characteristic of Inulins with Different Polymerization Degrees
[J]. FOOD SCIENCE, 2017, 38(1): 67-73.
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