[1] |
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia.
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 281-288.
|
[2] |
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng.
Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(8): 21-26.
|
[3] |
ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,.
Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions
[J]. FOOD SCIENCE, 2020, 41(5): 73-79.
|
[4] |
WANG Yuying, ZHANG Anqi, ZHOU Guowei, WANG Lin, WANG Xibo.
Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(12): 28-35.
|
[5] |
Zhong Mingming, Qi Baokun, Zhao Tian, Sun Yufan, Wang Diqiong, Fang Lin, Xie Fengying, Zhang Shuang, Yang Shuchang, Li Yang.
Preparation and Stability of Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Emulsion
[J]. FOOD SCIENCE, 2019, 40(18): 41-47.
|
[6] |
FENG Liyuan, GUAN Yufang, YAN Caizhi, YE Fayin, ZHAO Guohua.
Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine
[J]. FOOD SCIENCE, 2016, 37(7): 1-5.
|
[7] |
CUI Yue, LI Li-jun*, HUANG Cai-xing, ZHANG Rui-rui, LI Qing-song, LIU Liu, YANG Lan-lan, CUI Fu-hai, ZHOU Qiu-tong.
Changes in Zeta Potential of Sugar Liquor during Flocculation and Clarification by Sulfurous Acid Method
[J]. FOOD SCIENCE, 2014, 35(9): 30-33.
|
[8] |
DENG Hui1,2,CHEN Sheng1,2,CHEN Jian1,2,WU Jing1,2,*.
Immobilization of Cells Producing Glucose Isomerases
[J]. FOOD SCIENCE, 2013, 34(9): 164-169.
|
[9] |
Hai-Ping QI.
Effects of Four Common Clarificants on Quality of Black Tartary Buckwheat Beverage
[J]. FOOD SCIENCE, 2012, 33(23): 133-137.
|
[10] |
LEI Jing,LI Kai-xiong,LU Shi-ling,LIU Jie-jie,XIANG Yan-hong.
Pre-treatments of Whey Protein before Ultrafiltration Condensation
[J]. FOOD SCIENCE, 2012, 33(12): 58-62.
|
[11] |
XIEJie,LIUXiao-jing,ZHUXing-yi,YEHai-yan,WANGPing.
Application of Chitosan Flocculation Method in Clarification of Water Extract from Stevia rebaudiana Bertoni Leaves and Flocculation Mechanism Analysis
[J]. FOOD SCIENCE, 2011, 32(20): 1-6.
|
[12] |
LI Hui1,LU Li-xin1,2,*,WANG Li-qiang1,2.
Structure and Properties of Sodium Alginate-Sodium Carboxymethylcellulose-Gelatin Compound Film
[J]. FOOD SCIENCE, 2010, 31(5): 91-95.
|
[13] |
HANG Zhi-qi,XU Jing-song,HAN Qing-bo,TONG Li-feng.
Effect of Gels on the Stability of Peanut Milk Using Turbiscan Technology
[J]. FOOD SCIENCE, 2010, 31(21): 110-113.
|
[14] |
ZI Ming-yang1,QIU Li-ping2,*,HU Bi-jun1,WEN Qi-biao1.
Effects of Glycerol and Methylellulose on the Properties of High-amylose Corn Starch-Chitosan Edible Films
[J]. FOOD SCIENCE, 2010, 31(17): 81-85.
|
[15] |
HU Wei-Sheng, WANG Dong-Feng, WU Ying-Min, YU Li-Na, CHEN Yuan.
Study on Malt PYF Factors Evaluation and Correlationship with Yeast Flocculation
[J]. FOOD SCIENCE, 2007, 28(11): 337-341.
|