[1] |
LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He.
Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour
[J]. FOOD SCIENCE, 2021, 42(8): 17-21.
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[2] |
LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like.
Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions
[J]. FOOD SCIENCE, 2021, 42(8): 60-66.
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[3] |
JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong.
Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties
[J]. FOOD SCIENCE, 2021, 42(8): 67-73.
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[4] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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[5] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[6] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
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[7] |
WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo.
L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein
[J]. FOOD SCIENCE, 2021, 42(6): 16-23.
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[8] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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[9] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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[10] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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[11] |
LI Wenbo, LUO Yulong, GUO Yueying, LIU Chang, DOU Lu, ZHAO Lihua, SU Lin, JIN Ye.
Analysis of Changes in Myofibrillar Protein Properties and Meat Quality during Post-Mortem Aging of Sunit Sheep Carcasses
[J]. FOOD SCIENCE, 2021, 42(3): 48-55.
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[12] |
SHI Haonan, ZHANG Mengling, ZHANG Jin, YIN Tao, HU Yang, YOU Juan, XIONG Shanbai, LIU Ru.
Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin
[J]. FOOD SCIENCE, 2021, 42(3): 71-76.
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[13] |
RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan.
Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(3): 227-235.
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[14] |
WANG Weining, WANG Ying, YU Yang, JIANG Yuting, WU Fei, HAN Cuiping, YU Dianyu, SHI Yongge.
Preparation and Properties of Rice Oil-based Oleogel with Sugarcane Wax
[J]. FOOD SCIENCE, 2021, 42(2): 17-22.
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[15] |
XU Anqi, YANG Rong, ZHU Yukang, SHENG Zhenzhen, SONG Linlu, JIA Ru, HUANG Tao, YANG Wenge.
Effect of Laver (Porphyra umbilicalis) Powder on Gel Properties and Protein Structure of Giant Squid (Dosidicus gigas) Surimi
[J]. FOOD SCIENCE, 2021, 42(2): 46-52.
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