[1] |
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe.
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products
[J]. FOOD SCIENCE, 2023, 44(8): 118-123.
|
[2] |
LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang.
Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products
[J]. FOOD SCIENCE, 2023, 44(5): 9-17.
|
[3] |
YAN Xinyue, JIA Yijia, SUN Shiyan, ZHANG Dongmeng, GENG Mengjie, YANG Jinjie, Stanislav Sukhikh, Olga Babich, QI Baokun, LI Yang.
Binding Mechanism and Conformation and Functional Changes of Soybean Protein-Baicalein Complexes
[J]. FOOD SCIENCE, 2023, 44(4): 91-98.
|
[4] |
DUAN Hao, ZHOU Yaxi, ZHOU Shiqi, YAN Wenjie.
Progress in the Application of Animal-Derived Raw Materials in Health Foods in China
[J]. FOOD SCIENCE, 2023, 44(3): 376-384.
|
[5] |
FANG Fang, HE Yuxin, ZHAO Jutang, HU Mengwei, NIE Shaoping, XIE Mingyong, HU Jielun.
Effect of Extrusion on Nutrient Components and in Vitro Fermentation Characteristics of Quinoa (Chenopodium quinoa Willd.)
[J]. FOOD SCIENCE, 2023, 44(1): 98-106.
|
[6] |
SHEN Yuanyuan, YU Futian, ZHAO Xiaoying, LIU Xiaoling.
Progress in the Study of the Effect of Food-Derived Anti-inflammatory Peptides on Intestinal Inflammation
[J]. FOOD SCIENCE, 2022, 43(7): 305-316.
|
[7] |
LIU Guannan, HU Miao, DU Xiaoqian, XIE Fengying, QI Baokun, LI Yang.
Effect of Charge Density Modification of Soy Protein Isolate by Succinylation on Its Conformation and Emulsifying Properties
[J]. FOOD SCIENCE, 2022, 43(4): 39-45.
|
[8] |
HUO Jinjie, XU Yan, WANG Na, WANG Peng, ZHU Minpeng, ZHANG Yifan, GAO Yuzhe, XIAO Zhigang.
Effect of Extrusion Temperature on Functional and Structural Properties of Extruded Rice Protein and Glucose Conjugates
[J]. FOOD SCIENCE, 2022, 43(24): 25-32.
|
[9] |
HU Yongxin, TAN Hongkai, HU Wei, XIONG Ziyi, YUAN Juanli, PAN Lina, WANG Jiaqi, LI Xin.
Mapping of B Cell Epitopes of Major Allergens in Bovine Whey
[J]. FOOD SCIENCE, 2022, 43(20): 148-156.
|
[10] |
ZHANG Yujie, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, HE Ning, WANG Qiang.
Effect of Hydrothermal Parameter Combination on the High-Moisture Extrusion Process and the Product Quality of Soy Protein-Surimi Blends
[J]. FOOD SCIENCE, 2022, 43(19): 71-79.
|
[11] |
Han Zongyuan, Zhao Lingling, Zhang Yuyuan, Shao Junhua.
A Review of the Key Mechanism of Oil and Water Retention in Emulsified Meat Products
[J]. FOOD SCIENCE, 2022, 43(19): 262-269.
|
[12] |
WANG Leixin, WU Nana, LÜ Yingguo, TAN Bin.
Effect of Soluble and Insoluble Dietary Fibers from Extrusion Cooked Rice Bran on the Properties of Rice Starch and Their Interactions
[J]. FOOD SCIENCE, 2022, 43(16): 107-113.
|
[13] |
WU Linxia, LI Ling, XI Jialin, WANG Meng.
Progress in Nondestructive Detection Techniques for Peach Quality
[J]. FOOD SCIENCE, 2022, 43(15): 367-377.
|
[14] |
PAN Yuxue, XU Xindong, ZHANG Runfeng, WANG Qing, CHEN Shan.
Progress in Research on Self-assembly of Curdlan and Its Application
[J]. FOOD SCIENCE, 2022, 43(15): 265-274.
|
[15] |
DOU Wei, ZHANG Xin, ZHAO Yu, SUI Xiaonan, JIANG Lianzhou.
Effect of Sodium Alginate Addition on the Extrusion Characteristics of Soy Protein Concentrate
[J]. FOOD SCIENCE, 2022, 43(12): 147-149.
|