| [1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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| [2] |
QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye.
Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch
[J]. FOOD SCIENCE, 2021, 42(9): 55-63.
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| [3] |
WANG Yong, SONG Ge, PANG Shaojie, QI Wentao.
Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(9): 100-106.
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| [4] |
ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong.
Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein
[J]. FOOD SCIENCE, 2021, 42(5): 77-83.
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| [5] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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| [6] |
CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang.
Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds
[J]. FOOD SCIENCE, 2021, 42(2): 212-217.
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| [7] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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| [8] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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| [9] |
CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji.
Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage
[J]. FOOD SCIENCE, 2021, 42(16): 8-13.
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| [10] |
QIU Ju, ZHU Hong, WU Weijing.
Regulatory Effect of Soluble and Insoluble Dietary Fiber from Tartary Buckwheat on Glucose and Lipid Metabolism in Diabetic Mice
[J]. FOOD SCIENCE, 2021, 42(15): 129-135.
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| [11] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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| [12] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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| [13] |
FEI Ye, WANG Yong, GONG Shiying, TIAN Yan, WANG Zhuting, LEI Tingwen, ZHANG Lilin, WANG Xilan, LI Hongmei.
Protective Effect of Tartary Buckwheat Albumin Hydrolysate on High Glucose Induced Insulin Resistance in HepG2 Cells
[J]. FOOD SCIENCE, 2021, 42(1): 222-227.
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| [14] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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| [15] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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