| [1] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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| [2] |
ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu.
Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products
[J]. FOOD SCIENCE, 2020, 41(24): 223-232.
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| [3] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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| [4] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
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| [5] |
ZHENG Haibo, ZHU Jinpeng, LI Xianbao, WU Xiaowei, JIANG Yi.
Effect of High Pressure and Salt on Quality Properties of Chicken Sausage
[J]. FOOD SCIENCE, 2018, 39(21): 109-115.
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| [6] |
LI Wanzhu, LIANG Qi, ZHANG Yan, WEN Pengcheng.
Relationship between Protein Oxidation and Water Holding Capacity of Yak Meat under Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2018, 39(2): 14-19.
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| [7] |
SHA Xiaomei, TU Zongcai, HUANG Tao, HU Zizi, WANG Hui, ZHANG Lu, LI Xin, WANG Zhenxing.
Effect of Fish Scale Storage Methods on Functional Properties of Gelatin from Bighead Carp (Hypophthalmichthys nobilis) Scale
[J]. FOOD SCIENCE, 2018, 39(17): 25-31.
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| [8] |
HAN Shuang, MA Liang, YANG Hui, HUANG Dandan, ZHANG Yuhao.
Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin
[J]. FOOD SCIENCE, 2018, 39(10): 40-45.
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| [9] |
ZHOU Xuxia, JIANG Shan, GU Saiqi, ZHAO Dandan, DING Yuting.
Effect of Camellia Tea Oil on Properties and Structure of Surimi Gels
[J]. FOOD SCIENCE, 2017, 38(9): 27-33.
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| [10] |
LI Ke, ZHAO Yingying, KANG Zhuangli, WANG Huhu, MA Hanjun, XU Xinglian.
Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters
[J]. FOOD SCIENCE, 2017, 38(15): 77-81.
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| [11] |
ZHU Wenhui, HUAN Haizhen, BU Ying, XU Yongxia, LI Jianrong, LI Xuepeng, SONG Qiang, MA Yongjun.
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
[J]. FOOD SCIENCE, 2017, 38(11): 6-11.
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| [12] |
WANG Shimeng, ZHANG Kunsheng, REN Yunxia.
Effect of Food Thickener on Gelation Properties of Squilla Myofibrillar Protein Induced by Phosphorylation
[J]. FOOD SCIENCE, 2016, 37(9): 56-60.
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| [13] |
JI Congling, LU Jianfeng, Lü Shun, JIANG Shaotong, LIN Lin.
Effect of Extraction Temperature on Physical and Chemical Properties of Gelatin from Silver Carp Skin
[J]. FOOD SCIENCE, 2016, 37(9): 117-122.
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| [14] |
WANG Shimeng, ZHANG Kunsheng, REN Yunxia.
Effect of Starch on Gelation Properties of Phosphorylated Myofibrillar Protein from Squilla
[J]. FOOD SCIENCE, 2016, 37(5): 23-27.
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| [15] |
NIU Liqiong, HUYNH Thi Thu Huong, JIA Ru, GAO Yuanpei, NAHO Nakazawa, KAZUFUMI Osako, EMIKO Okazaki .
Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage
[J]. FOOD SCIENCE, 2016, 37(20): 293-298.
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