| [1] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
|
| [2] |
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.
|
| [3] |
YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong.
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 46-53.
|
| [4] |
CHEN Xiaohan, PANG Jie.
Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(12): 8-16.
|
| [5] |
PENG Jian, WANG Weijie, TANG Daobang, WEN Jing, LI Lu, YANG Wanyuan, WU Jijun, YU Yuanshan.
Effect of Multi-Stage Far-Infrared Radiation-Assisted Heat Pump Drying on the Quality Characteristics of Longan
[J]. FOOD SCIENCE, 2020, 41(19): 118-123.
|
| [6] |
WANG Shiqi, HUANG Xiaoyun, YI Yang, HUANG Fei, WANG Limei, WANG Hongxun.
Comparison of Physicochemical and Biochemical Characteristics of Crude Polysaccharides from Dimocarpus longan Pulp Dried by Different Methods
[J]. FOOD SCIENCE, 2020, 41(13): 69-75.
|
| [7] |
GUO Jinying, HE Yijie, HAN Sihai, REN Guoyan, WU Ying, LUO Denglin, LIU Jianxue.
Effects of Konjac Glucomannan on the Structural and Functional Properties of Gluten in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(24): 33-39.
|
| [8] |
LIN Yixiong, LIN Hetong,, CHEN Yihui, WANG Hui, LIN Yifen,.
Effect of Pre-Harvest Spraying of Diethyl Aminoethyl Hexanoate on Membrane Lipid Metabolism in Pericarp of Longan Fruits during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(21): 203-210.
|
| [9] |
LIN Yixiong, LIN Hetong,, CHEN Yihui, WANG Hui, LIN Yifen,.
Effect of Preharvest Spraying of Diethyl Aminoethyl Hexanoate on Metabolism of Reactive Oxygen Species in Longan Fruit Pericarp during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(19): 242-248.
|
| [10] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
|
| [11] |
DING Congyang, LIN Qinbao, ZHONG Huaining, LI Dan.
Prediction of Organic Additives Migration from Five Kinds of Plastic Films into Fatty Food Simulants by AKTS-SML Software
[J]. FOOD SCIENCE, 2018, 39(8): 256-261.
|
| [12] |
XU Haining, LIU Yumei.
Synergistic Antioxidant Effect of Hexahydro-β-Acid-Cyclodextrin Inclusion Complex and Food Additives
[J]. FOOD SCIENCE, 2018, 39(7): 33-40.
|
| [13] |
CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin.
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
[J]. FOOD SCIENCE, 2018, 39(5): 8-13.
|
| [14] |
LI Xiaolei, CHEN Jun, YANG Chaofen, YANG Jun.
Determination of Six Antilipemic Chemicals Illegally Added in Antilipemic Functional Foods by UPLC-MS/MS
[J]. FOOD SCIENCE, 2018, 39(18): 320-325.
|
| [15] |
LI Meiying, FENG Guanping, XU Zhenlin, SUN Yuanming.
Effect of Gamma Irradiation on the Prebiotic Functions of Konjac Glucomannan
[J]. FOOD SCIENCE, 2018, 39(11): 83-88.
|
