[1] |
XUE Ailian, XIA Xiaoxia, KOU Fubing, RAN Huan, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian.
Effect of Cooking Combined with Different Drying Methods on the Quality Characteristics and Microstructure of Chinese Chestnut Powder
[J]. FOOD SCIENCE, 2022, 43(9): 62-70.
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[2] |
SONG Zhaoyang, WANG Yue, YANG Xiaoli, ZHANG Yan, WEN Pengcheng, QIAO Haijun, ZHANG Weibing, ZHANG Zhongming.
Effect of Temperature on the Coagulation Properties of Tenebrio molitor Rennet
[J]. FOOD SCIENCE, 2022, 43(8): 81-88.
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[3] |
YANG Jinlai, GAO Guibin, ZHANG Fusheng, ZHENG Jiong, WU Liangru.
Quality Analysis and Evaluation of Five Cultivars of Chimonobambusa quadrangularis Shoots with Color Shell from Jinfoshan Mountain
[J]. FOOD SCIENCE, 2022, 43(6): 303-308.
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[4] |
YANG Yong, ZHENG Shuaishuai, AI Zhilu, PAN Zhili, LI Zhen.
Effects of Different Freezing Methods on Water State and Quality Characteristics of Non-fermented Dough
[J]. FOOD SCIENCE, 2022, 43(5): 11-16.
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[5] |
LI Xin, WANG Yusheng, CHEN Haihua.
Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2022, 43(3): 47-53.
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[6] |
GAO Jin, LIANG Hongshan, ZHAO Jingyun, DAI Yalei, WAN Chuyun, ZHOU Bin.
Interactions between Zein and Polyphenols and Characterization of Their Complexes
[J]. FOOD SCIENCE, 2022, 43(2): 8-17.
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[7] |
LI Guimin, ZHAO Chunqing, DOU Rongrong, YAN Ziheng, SANG Yaxin, KANG Chunyu, SUN Jilu.
Effects of Non-phosphate Water-Retaining Agents on the Physicochemical and Microstructure Properties of Sturgeon Fillets Subjected to Repeated Freeze-thaw Cycles
[J]. FOOD SCIENCE, 2022, 43(12): 87-87.
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[8] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[9] |
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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[10] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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[11] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
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[12] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan.
Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder
[J]. FOOD SCIENCE, 2021, 42(5): 92-98.
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[13] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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[14] |
LIU Yizhen, MA Chuanguo, CHEN Xiaowei, LI Lijun, BO Bing.
Effects of Organogelators on Stability and Sensory Characteristics of Sesame Paste
[J]. FOOD SCIENCE, 2021, 42(22): 61-69.
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[15] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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