| [1] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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| [2] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [3] |
WANG Ran, LIU Ying, LIU Yang, LIU Lihong, CAI Yong, ZHANG Chunyu, WEN Huiying.
Pickering Emulsion Stabilized by Synergistic Effect of Starch Particles with Sodium Caseinate
[J]. FOOD SCIENCE, 2020, 41(12): 60-66.
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| [4] |
PENG Yuanyuan, WANG Yugui, TANG Xueqian, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Effect of pH Value on Rheological and Structural Properties ofL ow Methoxyl Pectin/Sodium Caseinate Composite System
[J]. FOOD SCIENCE, 2019, 40(6): 35-40.
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| [5] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions
[J]. FOOD SCIENCE, 2018, 39(23): 93-99.
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| [6] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 98-104.
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| [7] |
WANG Xiaojuan, LI Weifeng, TANG Changbo, HAN Minyi, WANG Peng, XU Xinglian, ZHOU Guanghong.
Synergistic Effect of Sodium Caseinate and Sunflower Oil on Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2015, 36(3): 51-56.
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| [8] |
MA Cheng-jin1,2, HUANG Qun1,2, YU Ji1, XIANG Xiao-le1, FENG Lei1, CHEN Gong-xi2.
Functional Properties of Protein from Press Cake from Tea Seed Oil Processing
[J]. FOOD SCIENCE, 2014, 35(23): 114-118.
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| [9] |
SHANGGUAN Jia1，WU Wei-guo2,*，FU Dong-he3，XIAO Xin-liang4.
Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies
[J]. FOOD SCIENCE, 2013, 34(5): 36-41.
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| [10] |
LU Gui-song1，PENG Zeng-qi1,*，CAO Hui2，SONG En-liang3，CHEN Qi-liang1，GAO Fei-fei1，TIAN Rui-hua1， JIN Hong-guo1，WANG Rong-rong1，YAO Yao1，ZHANG Ya-wei1，WANG Fu-long1，HUI Teng1.
Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle
[J]. FOOD SCIENCE, 2013, 34(5): 42-45.
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| [11] |
HE Nan，XU Huai-de.
Extraction and Emulsifying Properties of Protein from Konjac Flying Powder
[J]. FOOD SCIENCE, 2013, 34(16): 120-124.
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| [12] |
XU Xin，CAI Li-li，LIU Guo-yan，HE Jia-yi，WEI Xiao-rui，Wang Zhi-ying，ZHANG Jun.
Response Surface Methodology for Optimization of Hydrolysis Conditions for the Production of Milk-derived Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides
[J]. FOOD SCIENCE, 2012, 33(5): 208-212.
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| [13] |
KONG Bao-hua，MA Fu-jun，DIAO Ya-kun.
Effect of Binding Conditions on Quality of Restructured Beef
[J]. FOOD SCIENCE, 2012, 33(1): 92-97.
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| [14] |
XU Xin ，HE Jia-yi，LIU Guo-yan，CAI Li-li，WEI Xiao-rui，MAN Qi-qi，ZHANG Jun.
Optimization of Tryptic Hydrolysis Conditions for Preparing Milk-derived Immune Peptides by Response Surface Methodology
[J]. FOOD SCIENCE, 2011, 32(19): 174-179.
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| [15] |
ZHANG Ran1,2，YAN Wen-hui1，QI Bin1,2.
Functional Properties of Walnut Protein Hydrolysates Produced with Neutral Protease
[J]. FOOD SCIENCE, 2011, 32(1 ): 23-26.
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