[1] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[2] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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[3] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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[4] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[5] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao, LI Jianfei.
Analysis of the Quality and Suitability for Fresh Rice Noodle Processing of Rice at Different Storage Times
[J]. FOOD SCIENCE, 2020, 41(23): 42-48.
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[6] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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[7] |
WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou.
Effect of pH-shifting Treatment on the Structure and Emulsifying Properties of Cyperus esculentus L. Protein
[J]. FOOD SCIENCE, 2020, 41(22): 34-41.
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[8] |
YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong.
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 167-174.
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[9] |
ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian.
Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar
[J]. FOOD SCIENCE, 2020, 41(10): 159-165.
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[10] |
ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui.
Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods
[J]. FOOD SCIENCE, 2019, 40(3): 101-108.
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[11] |
PAN Hongyu, GUO Liqiong, LIN Junfang.
Recent Advances in Understanding the in Vivo Distribution and Metabolism of Ergothioneine and Its Roles in Disease Prevention
[J]. FOOD SCIENCE, 2019, 40(23): 334-340.
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[12] |
YU Xinxin, ZHAO Duojia, ZHANG Po, SUN Guangmei, XU Xiaojuan, ZHANG Yinghua.
Preparation and Functional Properties of Food-Grade Flavonoid Microemulsion from Acanthopanax senticosus Leaves
[J]. FOOD SCIENCE, 2019, 40(19): 8-16.
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[13] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[14] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
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[15] |
HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling.
Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake
[J]. FOOD SCIENCE, 2019, 40(17): 85-95.
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