| [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.
|
| [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.
|
| [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.
|
| [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.
|
| [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.
|
| [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.
|
| [7] |
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.
|
| [8] |
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.
|
| [9] |
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.
|
| [10] |
YANG Jing，ZHENG Wei-wan*，ZHOU Xiao-juan，SHI Hao，LONG Ji-yun，LIAO He-jing.
Microencapsulation of Arachidonic Acid
[J]. FOOD SCIENCE, 2009, 30(16 ): 123-126.
|
| [11] |
LI Chun-Li, ZHENG Wei-Wan, REN Dong-Dong, LIN Hong-Hui, SHI Hao, ZHOU Xiao-Juan.
Study on Formula of Acidproof Microencapsulated Oil Powder
[J]. FOOD SCIENCE, 2008, 29(9): 170-173.
|
| [12] |
SHI Jin-Song, ZHANG Wei-Ming, SUN Da-Feng, XU De-Feng, GU Gong-Ping.
Formula Screening and Stability Evaluation of Compound Emulsifier Containing Blettila striata Polysaccharide Gum Based on Histogram
[J]. FOOD SCIENCE, 2008, 29(7): 35-38.
|
| [13] |
LIU Cheng-Mei, 蓝Hai-Jun , TU Zong-Cai, LIU Wei.
Effects of Composite Emulsifying Stabilizers on Glomeration of Dietary Fiber with Instantaneous High Pressure(IHP)
[J]. FOOD SCIENCE, 2007, 28(8): 33-36.
|
| [14] |
LIU Mei-Sen, HE Wei-Ping.
Study on Effects of Compound Emulsifiers with Molecule Distilled Monoglyceride on Soft Ice Cream Quality
[J]. FOOD SCIENCE, 2007, 28(5): 32-36.
|
| [15] |
LIU Mei-Sen, HE Wei-Ping.
Study on Effects of Emulsifier and Stabilizer on Quality of Soft Ice Cream
[J]. FOOD SCIENCE, 2007, 28(3): 158-163.
|
