[1] |
Shu-Tong JING.
Preparation of dialdoxylose and preliminary study on their crosslinking ability
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
Zi-Jian WU.
Study on the interfacial properties of OSA-starch decorated zein particles and its Pickering emulsion stability
[J]. FOOD SCIENCE, 0, (): 0-0.
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[3] |
LEI Dandan, WANG Limin, ZHANG Wen, ZHAO Pei, QIAN Xiaoqing, QU Ao, WU Zijian.
Interfacial Properties of Octenyl Succinic Anhydride-Starch Decorated Zein Particles and Stability of Pickering Emulsion Stabilized with It
[J]. FOOD SCIENCE, 2023, 44(20): 62-70.
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[4] |
JING Shutong, LI Zhengsheng’ao, LI Han, CAO Honghua, LI Xuecong, LIU Yonghao, YU Jiaqi, WEN Jingru, SUN Xun.
Preparation and Crosslinking Capacity of Dialdoxylose
[J]. FOOD SCIENCE, 2023, 44(20): 71-78.
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[5] |
ZHAI Hongwen, MA Hongyu, MA Junmei, CAO Meirong, WANG Jing, WANG Juan, LI Qiang.
Simultaneous Determination of Vitamins A, D and E in Foods for Special Medical Purposes by Online Solid Phase Extraction Combined with Two-Dimensional Liquid Chromatography
[J]. FOOD SCIENCE, 2023, 44(20): 315-320.
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[6] |
Wei WU.
Advances in the study of polyphenol regulation of lipid-protein co-oxidation in emulsions of proteins, polysaccharides and protein-polysaccharide complexes
[J]. FOOD SCIENCE, 0, (): 0-0.
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[7] |
CAO Jiaxing, ZHU Hailan, WANG Junrong, ZHANG Jianhao, ZHANG Guozhi.
Effect of Ultrasonic Power on the Structural and Functional Properties of Gliadin Protein-Dietary Polyphenol Conjugates
[J]. FOOD SCIENCE, 2023, 44(19): 65-73.
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[8] |
WANG Yao, LI Furui, LUO Yuan, GAO Jiakun, WANG Liyan, LIU Xuejun.
Effect of Ultrasonic Assisted Hydrogen Peroxide-Vitamin C Degradation of Ginseng Polysaccharide on Its Structural Characteristics and Biological Activities
[J]. FOOD SCIENCE, 2023, 44(19): 82-90.
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[9] |
CHEN Jiayue, FAN Bei, LIU Guiqiao, LI Chunmei, WANG Fengzhong.
Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods
[J]. FOOD SCIENCE, 2023, 44(19): 299-319.
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[10] |
ZHONG Zeliang, HONG Bihong, XIAO Meitian, BAI Kaikai.
Preparation, Functions and Food Application of Polysaccharide-Selenium Nanoparticles: A Review
[J]. FOOD SCIENCE, 2023, 44(19): 308-329.
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[11] |
LIU Zhiting, WANG Zhongjuan, ZHANG Xiujuan, YANG Shihan, ZHANG Jinshan, CHEN Xiaoqiang, ZHANG Ying.
Recent Advances in Research on Chemical Components and Antibacterial Activities of Portulaca oleracea L.
[J]. FOOD SCIENCE, 2023, 44(19): 359-384.
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[12] |
ZHAO Zitong, ZHANG Zhenzhen, ZHANG Haoxiang, RUAN Li, LIANG Zhihong, WANG Honglei.
Research Progress on Acid Resistance Modification of Enzymes and Application in Ochratoxin A Degradation
[J]. FOOD SCIENCE, 2023, 44(19): 394-404.
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[13] |
Ze-Liang ZHONG Bi-Hong Kai-Kai BAI.
The Preparation & Nutrition of Polysaccharide-Selenium-Nanoparticles and Their Application in Food-related Fields: A Review
[J]. FOOD SCIENCE, 2023, 44(19): 0-0.
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[14] |
Qi-yu Wan.
Analysis of microbial community structure characteristics of Maotai-flavor Baijiu 1-2 rounds brewing under the control of acids
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
qi mengcui Guan-Cheng SHAN Xiao-Nan SUI.
Performance study of composite oleogels based on soybean isolate protein reinforced with sodium carboxymethylcellulose
[J]. FOOD SCIENCE, 0, (): 0-0.
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