[1] |
XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina.
Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(22): 22-27.
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[2] |
QU Min, WU Zheng, DU Tingting, ZHU Xiuqing, CHEN Fenglian, LI Lingli, LU Manman.
Effect of Alfalfa Ice Structuring Proteins on Quality and Structure of Frozen Wet Gluten
[J]. FOOD SCIENCE, 2020, 41(18): 42-50.
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[3] |
LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting.
Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products
[J]. FOOD SCIENCE, 2019, 40(4): 102-107.
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[4] |
JI Chengyu, SHI Yuanyuan, LI Mengqin ZHANG Jian, AN Yanxia, AI Yuhan.
Effect of Antifreeze Proteins on Protein Characteristics and Moisture State in Prefermented Frozen Dough
[J]. FOOD SCIENCE, 2018, 39(12): 53-59.
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[5] |
ZHANG Hua, LI Yinli, LI Jiale, ZHAO Xuewei, BAI Yanhong, ZHANG Yanyan.
Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough
[J]. FOOD SCIENCE, 2018, 39(1): 53-57.
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[6] |
WANG Shixin, YANG Qiang, LI Xinhua.
Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2017, 38(9): 149-155.
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[7] |
HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing.
Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
[J]. FOOD SCIENCE, 2017, 38(23): 1-7.
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[8] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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[9] |
WEI Yanxia, XIE Rui, GUO Xiao, DING Caihe, ZHANG Ji.
Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System
[J]. FOOD SCIENCE, 2017, 38(1): 149-153.
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[10] |
DU Haoran, ZHENG Xueling, HAN Xiaoxian, ZHANG Jie, LI Limin, LIU Chong*, BIAN Ke*.
Optimization of Compound Food Additives for Frozen Dough Steamed Breads Made with Mixed Starters by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(12): 36-43.
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[11] |
QU Min, DONG Zheng-ting, CHEN Feng-lian, LIU Yu-jia, LI Ling-li, SUN Zhao-guo, BAO Huan.
Extraction of Alfalfa Ice Structuring Proteins and Their Effect on Frozen Dough
[J]. FOOD SCIENCE, 2014, 35(24): 57-62.
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[12] |
WANG Feng1,HUANG Wei-ning1,*,DU Guo-cheng2,ZHANG Si-jia1,YAO Yuan3,ZHENG Feng-ping4,LI Yue-hua5.
Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough
[J]. FOOD SCIENCE, 2013, 34(5): 110-114.
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[13] |
JIAChun-li,HUANGWei-ning,ZOUQi-bo,GANXiao-hong,PatriciaRAYAS-DUARTE.
Influence of Thermalstable Ice-Structuring Proteins Extracted from Oat Flour and Chinese Privet Leaves on Freeze-Thaw Stability of Wheat Starch Gels
[J]. FOOD SCIENCE, 2012, 33(7): 83-87.
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[14] |
LIU Hai-yan,SHANG Shan,WANG Hong-zi,HUANG Wei-ning,WANG Feng, ZHENG Feng-ping,RAYAS-DUARTE Patricia.
Effect of Waxy Wheat Flour on Rheological, Fermentation and Baking Properties of Frozen Dough
[J]. FOOD SCIENCE, 2012, 33(3): 77-81.
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[15] |
WUYou-zhi,LIUBao-lin,FANHai-tao.
Effect of Food Additives on Water-Holding Capacity of Frozen Dough Examined by NMR
[J]. FOOD SCIENCE, 2012, 33(13): 21-25.
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