[1] |
WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian.
Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations
[J]. FOOD SCIENCE, 2021, 42(8): 29-39.
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[2] |
WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia.
Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 275-282.
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[3] |
LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo.
Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins
[J]. FOOD SCIENCE, 2021, 42(6): 24-30.
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[4] |
LAN Miaochuan, LI Yuan, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao.
Effect of High Internal Phase Pickering Emulsion as a Fat Substitute on the Quality Characteristics of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 28-36.
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[5] |
WANG Yinan, CHENG Yuan, CHI Yujie.
Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg
[J]. FOOD SCIENCE, 2020, 41(4): 32-40.
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[6] |
LU Lanfang, YANG Peng, WANG Zhan, SHEN Wangyang, YU Bo.
Stabilization of Pickering Emulsion by Octenyl Succinic Anhydride Modified Millet Starch
[J]. FOOD SCIENCE, 2020, 41(22): 42-48.
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[7] |
WANG Qiming, TANG Yuwan, YANG Yaxuan, LIU Shijian, ZHAO Jichun, ZHANG Yuhao, MING Jian.
Effects of pH on Wheat Gliadin-Quercetin Interaction and Properties of Pickering Emulsions Stabilized by Their Complex
[J]. FOOD SCIENCE, 2020, 41(20): 27-34.
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[8] |
JU Mengnan, ZHU Gang, CHEN Hongyu, LAN Tian, DONG Yabo, WEN Jiayu, JIANG Lianzhou, SUI Xiaonan.
Physiochemical Characterization of Pickering Emulsions Stabilized by Anthocyanin and Soybean Protein Isolate Composite Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(2): 1-7.
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[9] |
LI Wanrong, LIU Pei, YU Jingyi, QIN Xinguang, LIU Gang.
The Interaction of Whey Protein Isolate with Tannic Acid Improves the Stability of Rice Bran Oil Pickering Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 1-7.
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[10] |
WANG Ran, LIU Ying, LIU Yang, LIU Lihong, CAI Yong, ZHANG Chunyu, WEN Huiying.
Pickering Emulsion Stabilized by Synergistic Effect of Starch Particles with Sodium Caseinate
[J]. FOOD SCIENCE, 2020, 41(12): 60-66.
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[11] |
JU Mengnan, ZHU Gang, LIU Yingjie, DONG Yabo, LAN Tian, JIANG Lianzhou, SUI Xiaonan.
JU Mengnan, ZHU Gang, LIU Yingjie, DONG Yabo, LAN Tian, JIANG Lianzhou, SUI Xiaonan
[J]. FOOD SCIENCE, 2019, 40(20): 8-13.
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[12] |
WANG Ran.
WANG Ran
[J]. FOOD SCIENCE, 2019, 40(20): 94-99.
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[13] |
XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei.
Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 38-44.
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[14] |
SUN Sirui, WAN Feng, ZHAO Penghao, HOU Yujia, FAN Xiaopiao, LIANG Yu, MENG Xiangchen.
Effect of luxS Gene on Growth and Bacteriocin Synthesis of Lactobacillus plantarum under NaCl Stress
[J]. FOOD SCIENCE, 2019, 40(14): 69-76.
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[15] |
JIAO Bo, SHI Aimin, LIU Hongzhi, LIU Li, HU Hui, YANG Ying, WANG Qiang.
A Review on Food-Grade Particle Stabilized Pickering Emulsion
[J]. FOOD SCIENCE, 2018, 39(5): 296-303.
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