[1] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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[2] |
LI Anqi, YANG Xi, ZHANG Han, GUO Yurong.
A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods
[J]. FOOD SCIENCE, 2020, 41(23): 322-328.
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[3] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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[4] |
GAO Yawen, LI Hongmei, ZHENG Hongyan, SHI Junhua.
Optimization of Emulsifier Combinations to Stabilize Cooked Dajiang, a Fermented Soybean Paste in North China, by Response Surface Methodology
[J]. FOOD SCIENCE, 2019, 40(24): 281-286.
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[5] |
XIE Yanping, ZHANG Xiuqi, CAI Zhixiang, ZHANG Hongbin.
Emulsifying Properties of Glyceryl Monolaurate Grafted Gum Arabic
[J]. FOOD SCIENCE, 2019, 40(18): 28-34.
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[6] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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[7] |
YANG Anqi, KONG Xiaoxue, ZHENG Tiesong*.
Properties of Tapioca Acetyl Starch and Application in Quick-Frozen Dumplings
[J]. FOOD SCIENCE, 2015, 36(9): 55-59.
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[8] |
MU Tan-hang1, WU Feng-feng1, ZHOU Ge2, ZHAO Jian-wei1, XU Xue-ming1,*, LIU Sha3.
Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings
[J]. FOOD SCIENCE, 2014, 35(22): 282-286.
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[9] |
KONG Xiao-xue,WANG Ai,DING Qi-juan,DING Guang-qin,LIU Yang,LIU Chen,ZHENG Tie-song*.
Farinograph Properties and Baking Characteristics of Dietary Fiber-fortified Wheat Dough
[J]. FOOD SCIENCE, 2013, 34(17): 111-115.
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[10] |
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Comparative Analysis of Nutritional Composition and Edible Quality of longissimus dorsi Muscle from Organic Hilly Black Pigs of Different Ages
[J]. FOOD SCIENCE, 2013, 34(1): 307-310.
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[11] |
FANJin-shan,HUANGMing,TANGChun-hui,ZHOUGuang-hong.
Effect of Rapid Chilling on Longissimus dorsi Meat Quality of Rabbit
[J]. FOOD SCIENCE, 2012, 33(8): 274-278.
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[12] |
Xin JIN XU Xing-lian.
Quality Change of Fresh Pork at Different Storage Temperatures
[J]. FOOD SCIENCE, 2012, 33(16): 261-265.
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[13] |
LI Li,LIU Ye-wei,ZHAO Jian-xi,PEI Dong,DI Duo-long,WANG Na.
High-Speed Shear Treatment for Cell Wall Disruption of Rape Bee Pollen
[J]. FOOD SCIENCE, 2012, 33(12): 97-101.
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[14] |
XU Bo1,ZHOU Guang-hong2,XU Xing-lian2,LI Chun-bao2,HU Ping2.
Changes in Chemical Composition and Edible Quality of Venison from Different Anatomical Locations during Postmortem Aging
[J]. FOOD SCIENCE, 2010, 31(5): 68-72.
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[15] |
LIN Lin,GAO Yan-yan,LU Shun,LU Jian-feng*,WENG Shi-bing.
Quality Change of Grass Carp during Chilled Storage
[J]. FOOD SCIENCE, 2009, 30(24 ): 433-435.
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