[1] |
Shao-Tong JIANG Lin LIN LU Jian-Feng.
Effects of three hydrophilic colloids on the properties of phosphorylated surimi-crabmeat mixed gels
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
HE jingyi Jianwei CEN Sheng-Jun CHEN Yongqiang ZHAO shoaling yang Zhi Lin.
Research on temporary cool acclimation and keep-alive transportation with water based on gradient temperature for Ctenopharyngodon idellas
[J]. FOOD SCIENCE, 0, (): 0-0.
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[3] |
Xuepeng Li Jian-rong LI Qing Yang Zhengpeng Wei.
Effects of resveratrol on gel properties of silver carp myo?brillar protein
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
Zhong-Yang Ren Wuyin Weng.
Study on the Changes of Physicochemical Properties and Volatile Flavors of Abalone Muscle During Drying Process
[J]. FOOD SCIENCE, 0, (): 0-0.
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[5] |
WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli.
Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein
[J]. FOOD SCIENCE, 2023, 44(12): 42-49.
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[6] |
DUAN Ziqiang, QIN Xiaopeng, YU Xiao, WANG Yuntao, WU Nan, BAI Yanhong, DENG Qianchun, LI Ke.
Physicochemical Stability and Rheological Properties of Antarctic Krill Oil Emulsion Stabilized by Whey Protein Isolate
[J]. FOOD SCIENCE, 2023, 44(10): 15-21.
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[7] |
LI Jialei, CHEN Sai, TIAN Mingli, YU Jian, LIU Yongle, WANG Faxiang.
Effect of Chitosan Composite Preservative on Proteome Changes of Grass Carp Muscle during Cold Storage
[J]. FOOD SCIENCE, 2023, 44(9): 147-153.
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[8] |
Jia-Ying ZHOU Jia YinHUANG Ling-Ping Hu Gao-Shang LI.
Protein/lipid interactions based on surimi protein structure and mechanical properties
[J]. FOOD SCIENCE, 0, (): 0-0.
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[9] |
ZHOU Jiaying, HU Zhiheng, HUANG Jiayin, LI Gaoshang, HU Lingping, CHEN Jianchu, HU Yaqin.
Understanding Surimi Protein-Lipid Interaction Based on Protein Structure and Physicochemical Properties
[J]. FOOD SCIENCE, 2023, 44(8): 55-61.
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[10] |
WENG Liping, ZHANG Le, LIU Junbo, XIAO Wenfei, WANG Qian, ZOU Ligen.
Label-free Quantitative Differential Proteomic Analysis of Large Yellow Croaker Cultured under Different Aquaculture Modes
[J]. FOOD SCIENCE, 2023, 44(8): 137-142.
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[11] |
YAO Jingyu, LIU Jie, BAI Xueying, MO Xueying, CHEN Dewei.
Determination of Characteristic Taste Compounds of Crayfish by 1H Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2023, 44(8): 170-175.
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[12] |
De-Wei CHEN.
Study on the characteristic taste compounds of crayfish by 1H NMR
[J]. FOOD SCIENCE, 0, (): 0-0.
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[13] |
Li-Ping WENG Le Zhang zou ligen.
Quantitative non-labeled differential proteomics of the large yellow croaker under the different aquaculture modes
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
Feng Zhao Zheng Zhou Xuhui Huang Lei Qin.
Effect of different microcapsule wall materials on the preparation of flavor sustained-release microcapsules by ultrasonic spray-freeze drying
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
LIU Weiwei, XIAO Panpan, CHEN Yulei, ZHANG Lingjing, WENG Ling, LIU Guangming, CAO Minjie.
Preparation of Angiotensin I-Converting Enzyme Inhibitory Peptides from Haliotis discus hannai Mantle Collagen
[J]. FOOD SCIENCE, 2023, 44(6): 158-164.
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