[1] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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[2] |
NIE Hui, LI Chen, CHEN Yu, LIU Peihua, LI Jianbin.
Effect of Ultrasonic Treatment on Rheological Characteristics and Apparent Viscosity of Potato Starch Paste
[J]. FOOD SCIENCE, 2016, 37(15): 19-24.
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[3] |
YANG Xujin, LIU Yang, FAN Guisheng*, JIA Hong.
Factors Influencing the Apparent Viscosity of Artemis sphaerocephala Krasch Gum
[J]. FOOD SCIENCE, 2015, 36(17): 114-117.
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[4] |
LI Chun,ZHOU Wen-qian,HU Rui,ZHAO Zhi-feng,LU Xiao-li*.
Rheological Characteristics of Kudzu (Pueraria lobata) Root Syrup
[J]. FOOD SCIENCE, 2013, 34(23): 165-169.
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[5] |
WANG Song-song,CHEN Qing-sen.
Comparison and Analysis of Rheological Properties of Three Kinds of Fermented Dairy Products
[J]. FOOD SCIENCE, 2011, 32(19): 7-11.
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[6] |
LUO Zhi-gang,LU Xuan-xuan.
Rheological Properties of Wheat Starch-Ionic Liquid
[J]. FOOD SCIENCE, 2011, 32(19): 108-111.
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[7] |
XING Ming,WANG Zhan,HUANG Hua,LIU Ying.
Selection of Appropriate DE Values for Hydrolyzed Oat Starch-based Fat Substitutes
[J]. FOOD SCIENCE, 2011, 32(13): 110-114.
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[8] |
LI Ling-ling1,JIA Chun-li1,HUANG Wei-ning1,*,KIM Yangsoo1,RAYAS-DUARTE Patricia2.
Effect of Ice-structuring Protein on the Stability of Frozen Hydrated Gluten
[J]. FOOD SCIENCE, 2010, 31(19): 25-28.
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[9] |
RUAN Zhen-hua,XU Hong-xian,DUAN Gang*.
Mathematical Model for Predicting Apparent Viscosity of Mashed Sweet Potato
[J]. FOOD SCIENCE, 2009, 30(5): 91-95.
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[10] |
RUAN Zhen-hua,XU Hong-xian,DUAN Gang*.
Rheological Characteristics of Pectinase-treated Sweet Potato Slurry
[J]. FOOD SCIENCE, 2009, 30(21): 94-98.
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[11] |
TU Zong-Cai, WANG Hui, LIU Cheng-Mei, RUAN Rong-Sheng, ZHANG Xue-Chun, WANG Jing-Qin.
Effects of Microfluidization on Particle Size and Rheological Properties of Egg White Proteins Solution
[J]. FOOD SCIENCE, 2007, 28(6): 27-29.
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[12] |
ZHOU Chao, YANG Mei-Yan, XIE Ming-Yong, WAN Yin, TIAN Ying-Gang, CHEN Yi, HUANG Pu.
Rheological Properties of Plantasan
[J]. FOOD SCIENCE, 2007, 28(10): 130-133.
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[13] |
GAO Bo,HUANG Wei-ning,ZOU Qi-bo2,JIA Chun-li.
Effect of Artemis Sphaerocephala Krasch Gum on Microstructure and Gluten of Frozen Dough
[J]. FOOD SCIENCE, 2006, 27(12): 94-99.
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[14] |
ZHOU Jia-hua.
The Applicability of Apparent Viscosity in the Investigation of Synergistic Interaction between Biopolymers
[J]. FOOD SCIENCE, 2006, 27(1): 33-36.
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[15] |
CHEN Shang-Wei, YANG Rui.
Correlation of Rheological Properties of Tomato Juice
[J]. FOOD SCIENCE, 2004, 25(6): 29-31.
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