[1] |
GONG Yifu, LI Xing, LIU Bin, XIAO Hongli, CHEN Shanan, SONG Xinyu, YAN Huiling, LI Zekun, YUAN Yu, LI Yuan.
Research Progress on Salt Reduction Strategies Based on Structural Regulation and Compositional Design of Solid Salt
[J]. FOOD SCIENCE, 2023, 44(9): 202-210.
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[2] |
HU Yue, LIU Haotian, XIA Xiufang, CHEN Qian, KONG Baohua.
Effect of Direct Salt Reduction on the Quality Characteristics of Harbin Red Sausages during Storage
[J]. FOOD SCIENCE, 2023, 44(7): 184-191.
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[3] |
YU Haiyan, LIU Xinguang, LI Yong, TIAN Huaixiang.
Progress in Reducing Salt and Enhancing Umami in Condiments
[J]. FOOD SCIENCE, 2023, 44(5): 375-382.
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[4] |
WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi.
Progress in Research on Saltiness Perception and Salty Peptides
[J]. FOOD SCIENCE, 2023, 44(1): 1-13.
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[5] |
WANG Dong, ZHANG Qi, CHEN Yufeng, KE Zhigang, DING Yuting, ZHOU Xuxia.
Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
[J]. FOOD SCIENCE, 2022, 43(7): 222-231.
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[6] |
SHAN Yimeng, PU Dandan, ZHANG Yuyu, LI Pei.
A Review of Methods for Salt Reduction in Foods
[J]. FOOD SCIENCE, 2022, 43(13): 267-275.
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[7] |
ZHANG Kaihua, ZANG Mingwu, ZHAO Hongjing, LI Dan, ZHANG Zheqi, LI Xiaoman, ZHANG Shunliang, ZHAO Bing, WANG Shouwei.
Supervisory Regulations and Standards for Vegetarian Meat in China and Other Countries: Comparative Analysis and Enlightenments
[J]. FOOD SCIENCE, 2022, 43(1): 298-305.
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[8] |
ZHANG Yanhui, ZHENG Hongxia, LIU Nan, GAO Yanxiang, MAO Like.
Design of Colloidal Structures for Salt-Reduced Foods
[J]. FOOD SCIENCE, 2022, 43(1): 213-222.
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[9] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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[10] |
LI Shilei, LI Yingying, LI Yushuang, LIU Wenting, WANG Shouwei.
Regulation and Developmental Strategies of Cultivated Meat: An Overview
[J]. FOOD SCIENCE, 2021, 42(21): 331-337.
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[11] |
WANG Shouwei, LI Shilei, LI Yingying, LI Su, ZHANG Shunliang.
Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms
[J]. FOOD SCIENCE, 2020, 41(11): 310-316.
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[12] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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[13] |
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Research Progresses in Reduction and Control of Salt Intake
[J]. FOOD SCIENCE, 2012, 33(21): 374-378.
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[14] |
SHEN Xiao-li1,WU Jia-min1,ZHAO Guo-hua1,2,3,*.
Effect of Compound Food Colloid on Properties of Sweet Potato Starch Films
[J]. FOOD SCIENCE, 2010, 31(4): 46-52.
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[15] |
WU Jia-min1,SHEN Xiao-li1,ZHAO Guo-hua1,2,3,*.
Effect of Food Colloids on Mechanical Properties and Permeabilities of Sweet Potato Starch Film
[J]. FOOD SCIENCE, 2009, 30(23): 161-165.
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