| [1] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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| [2] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [3] |
YANG Shuqiao, WANG Di, GAO Yanxiang.
Progress in Undenatured Type II Collagen
[J]. FOOD SCIENCE, 2021, 42(17): 343-349.
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| [4] |
YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong.
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 46-53.
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| [5] |
CHEN Xiaohan, PANG Jie.
Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(12): 8-16.
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| [6] |
GUO Jinying, HE Yijie, HAN Sihai, REN Guoyan, WU Ying, LUO Denglin, LIU Jianxue.
Effects of Konjac Glucomannan on the Structural and Functional Properties of Gluten in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(24): 33-39.
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| [7] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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| [8] |
CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin.
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
[J]. FOOD SCIENCE, 2018, 39(5): 8-13.
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| [9] |
YU Donglei, LI Tingting, WU Haibo, ZHU Xiuqing, SHI Yanguo, WAN Zhaoxiang, LIU Chuncheng.
Preparation of Antioxidant Polypeptides from Highly Denatured Soybean Meal by Ultrasonic-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2018, 39(20): 268-277.
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| [10] |
LI Meiying, FENG Guanping, XU Zhenlin, SUN Yuanming.
Effect of Gamma Irradiation on the Prebiotic Functions of Konjac Glucomannan
[J]. FOOD SCIENCE, 2018, 39(11): 83-88.
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| [11] |
XIE Jianhua, XIE Bingqing, PANG Jie, ZHANG Min, LIN Changqing, ZHANG Guiyun.
Interactions between Konjac Gum and Whey Protein
[J]. FOOD SCIENCE, 2017, 38(5): 98-103.
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| [12] |
DENG Liling, ZHANG Shuai, SONG Qian, ZHONG Geng.
Effect of Addition of Konjac Glucomannan to Egg Curd on Its Quality
[J]. FOOD SCIENCE, 2017, 38(23): 106-112.
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| [13] |
LIU Xuanbo, GAN Jing, NIRASAWA Satoru, YIN Lijun, PANG Zhihua, CHENG Yongqiang.
Impact of Konjac Glucomannan on the Quality of Chinese Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(21): 100-105.
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| [14] |
ZHU Yongqing, LI Zhihua, LI Huajia, WANG Xuetao, DONG Ling, HUANG Qiaolian.
Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method
[J]. FOOD SCIENCE, 2017, 38(2): 104-108.
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| [15] |
YAO Xin, ZHAO Aijing, DU Suping, SUN Xiaohong, PAN Yingjie, ZHAO Yong.
Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)
[J]. FOOD SCIENCE, 2017, 38(13): 244-250.
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