| [1] |
SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng.
Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge
[J]. FOOD SCIENCE, 2021, 42(8): 46-51.
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| [2] |
LIU Zhongbo, GENG Sheng, JIANG Zhaojing, YANG Wei, LIU Benguo.
Fabrication of Food-grade Pickering Emulsions Stabilized by Cyclodextrins
[J]. FOOD SCIENCE, 2021, 42(6): 24-30.
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| [3] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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| [4] |
CAI Miao, HAO Xiaona, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Processing Properties of Yogurt Affected by the Exopolysaccharide Produced by Lactobacillus plantarum YW11
[J]. FOOD SCIENCE, 2021, 42(14): 39-45.
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| [5] |
ZOU Xiurong, ZHU Jianhua, LIU Ribin, SHAN Bin.
Kinetic Analysis of Sol-Gel Transition of Gelatin/Modified Starch Blends Based on Dynamic Rheology
[J]. FOOD SCIENCE, 2020, 41(3): 37-46.
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| [6] |
YE Jing, LI Jing, ZHANG Yuemei, HUANG Ping, WANG Qian, GAO Zhiming, YANG Nan, NISHINARI Katsuyoshi, FANG Yapeng.
Interfacial Behavior of β-Lactoglobulin Aggregates Evaluated by Using Particle Tracking Microrheology and Interfacial Dilatational Rheology
[J]. FOOD SCIENCE, 2020, 41(17): 35-44.
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| [7] |
WANG Zhengrong, RUAN Xiaqing, MA Wentao, KANG Zhuangli, ZHU Mingming, ZHAO Shengming, MA Hanjun.
Effect of Apple Pomace Combined with Pre-emulsified Rice Oil on the Quality of Low-Fat Pork Meatballs
[J]. FOOD SCIENCE, 2020, 41(12): 54-59.
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| [8] |
WANG Hanchen, CHOU Shurui, CUI Huijun, ZHANG Shuyi, LIU Xuan, LI Bin.
Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound
[J]. FOOD SCIENCE, 2019, 40(24): 46-52.
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| [9] |
YANG Jiadan, LIU Tingting, ZHANG Shanshan, CAO Chenyu, WANG Dawei.
Optimization of Microwave-Assisted Extraction and Rheological and Gelling Properties of Polysaccharide from Tremella fuciformis
[J]. FOOD SCIENCE, 2019, 40(14): 289-295.
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| [10] |
WEI Yuanyuan, ZHANG Hongbin, MA Aiqin, GAO Shan.
Rheological Properties of Hyaluronan Thickened Enteral Nutritional Preparations for Dysphagia Management
[J]. FOOD SCIENCE, 2019, 40(1): 50-55.
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| [11] |
LUO Denglin, ZHAO Ying, XU Baocheng, XU Wei, LI Peiyan, REN Guangyue, YUAN Yunxia, LIU Jianxue.
Effect of Natural Inulin on Dough Rheological Properties and Bread Quality
[J]. FOOD SCIENCE, 2018, 39(6): 26-31.
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| [12] |
LUO Qiqi, GU Fengying, CAO Jingjing, LIU Ziyi, ZHANG Fan, WANG Bolun, WANG Feng.
Effects of Lactobacillus rhamnosus Fermentation on the Physicochemical Properties of Corn Flour and Corn Dough and the Quality of Steamed Sponge Cake
[J]. FOOD SCIENCE, 2018, 39(18): 1-7.
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| [13] |
ZHONG Lei, WU Liuna, ZHOU Lie, YAO Xianchao, LU Ling, CHEN Jianshe.
Progress in Rheology of Thickened Liquid Foods for Dysphagic Patients
[J]. FOOD SCIENCE, 2018, 39(1): 313-319.
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| [14] |
GU Xiaojun, CHEN Xiaonan, JIN Bangquan, LIU Chunquan.
Viscosity and Rheological Properties of Kiwifruit (Actinidia deliciosa) Pectin
[J]. FOOD SCIENCE, 2017, 38(3): 125-130.
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| [15] |
LI Junguang, LIU Hongli, HE Fei, HE Xiangli, ZHAO Dianbo, BAI Yanhong.
Effect of Ice-Temperature Storage and Refrigeration Storage on Rheological Properties, Water-Holding Capacity and Water Distribution of Chicken Breast Myofibrillar Protein Gel
[J]. FOOD SCIENCE, 2017, 38(19): 236-240.
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