Study on the Stability of the Pokeberry Fruit Pigment

[1]

REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Progress in Food Delivery Systems Used for Curcumin Encapsulation [J]. FOOD SCIENCE, 2021, 42(9): 264-274.

[2]

[3]

LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like. Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions [J]. FOOD SCIENCE, 2021, 42(8): 60-66.

[4]

WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.

[5]

HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 229-234.

[6]

ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu. Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure [J]. FOOD SCIENCE, 2021, 42(7): 68-73.

[7]

WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.

[8]

WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia. Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review [J]. FOOD SCIENCE, 2021, 42(7): 275-282.

[9]

LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong. Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis [J]. FOOD SCIENCE, 2021, 42(6): 150-156.

[10]

[11]

JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing. Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage [J]. FOOD SCIENCE, 2021, 42(3): 258-265.

[12]

ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.

[13]

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.

[14]

MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.

[15]

YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.

RichHTML