[1] |
LI Zhanming, CAI Hongli, LIANG Yi, MAO Hao, LIAO Hanxue, YU Yue, ZHOU Dongren.
Effect of Xanthan Gum on Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(21): 58-64.
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[2] |
XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei.
Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 38-44.
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[3] |
ZHU Cancan, CHEN Chen, WANG Dahui, WEI Gongyuan.
Physiological Mechanism Underlying the Effect of Substrates on Pullulan Biosynthesis
[J]. FOOD SCIENCE, 2019, 40(14): 63-68.
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[4] |
ZENG Ruiqi, LI Weizhou, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures
[J]. FOOD SCIENCE, 2018, 39(9): 39-46.
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[5] |
LIU Min, ZHAO Xin, KAN Jianquan, ZHANG Fusheng, ZHENG Jiong,.
Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch
[J]. FOOD SCIENCE, 2018, 39(6): 45-50.
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[6] |
YUAN Zijun, CHEN Jiwang, ZENG Heng, XIA Wenshui, XU Wei, XIONG Youling.
Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets (BBFNs) with Soybean Fiber, Xanthan Gum and Whey Protein during Deep-Fat Frying
[J]. FOOD SCIENCE, 2018, 39(3): 34-40.
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[7] |
WANG Dahui, NIE Min, WEI Gongyuan.
Improved Glutathione Production in Candida utilis by Two-Stage Amino Acid Addition
[J]. FOOD SCIENCE, 2017, 38(22): 22-27.
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[8] |
WEI Yanxia, XIE Rui, GUO Xiao, DING Caihe, ZHANG Ji.
Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System
[J]. FOOD SCIENCE, 2017, 38(1): 149-153.
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[9] |
ZHAO Xiyue, SONG Houyu, CAI Zhiqiang, CHEN Xiaohua.
Kinetic Study of β-Glucanase Production by Batch Fermentation at Different Temperatures
[J]. FOOD SCIENCE, 2016, 37(19): 211-215.
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[10] |
ZHANG Mengmei, HU Lu, LAI Wen, YAO Kai, LIU Shuliang.
Kinetic Models for Batch Fermentation of Bacillus licheniformis and Consequent Cypermethrin Degradation
[J]. FOOD SCIENCE, 2016, 37(17): 139-144.
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[11] |
ZHOU Jun, MEI Yan-zhen, YANG Teng, KANG Li, DAI Zhi-dong, DAI Chuan-chao.
Kinetics of Laccase Production by Batch Fermentation of Endophytic Fungus Phomopsis liquidambari B3
[J]. FOOD SCIENCE, 2014, 35(15): 183-187.
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[12] |
YE Wen-bin1,FAN Liang1,YUN Han-bo2,*.
Effect of Chinese Medicinal Herbs on Packaging Performance of Xanthan Gum-locust Bean Galactomannan Composite Film
[J]. FOOD SCIENCE, 2013, 34(13): 24-28.
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[13] |
CAIXu-ran,GUZheng-biao,HONGYan,LIZhao-feng,ZHANGYa-yuan.
Effect of Different Salts on Properties of Potato Starch and Potato Starch/Xanthan Gum Composite System
[J]. FOOD SCIENCE, 2012, 33(9): 1-5.
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[14] |
LIYuan-xin,YINLi-hua,QIYe.
Screening of Xanthomonas campestris Producing High-Viscosity and Acid-Resistant Xanthan Gum and Its Fermentation Process
[J]. FOOD SCIENCE, 2012, 33(9): 211-216.
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[15] |
LINMei-juan,,SONGJiang-feng,LIDa-jing,LIUChun-quan,,JINBang-quan.
Effect of Hydrocolloids on the Stability of Wax Corn Juice
[J]. FOOD SCIENCE, 2012, 33(7): 114-117.
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