| [1] |
WANG Shiming, LIN Ruikang, ZHOU Hang, MA Zhihao, SHEN Qun, ZHAO Qinyu.
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars
[J]. FOOD SCIENCE, 2026, 47(7): 82-88.
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| [2] |
CHEN Juan, LU Yamei, SUN Yana, ZHANG Cuan.
Effect of Proteins on the Physicochemical and Functional Properties of Euryale ferox Starch
[J]. FOOD SCIENCE, 2026, 47(5): 71-81.
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| [3] |
LIAO Jinxian, ZHAO Ruixuan, LIU Qiannan, LIU Wei, LIU Shucheng, WEI Shuai, HU Honghai.
Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
[J]. FOOD SCIENCE, 2025, 46(7): 107-118.
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| [4] |
DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei.
Effects of Different Milling Methods on the Quality of Whole Wheat Flour
[J]. FOOD SCIENCE, 2025, 46(3): 196-203.
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| [5] |
ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi.
Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato
[J]. FOOD SCIENCE, 2025, 46(24): 254-262.
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| [6] |
DUAN Qiuxia, ZHANG Lin, LI Dingjin, LIU Yan.
Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch
[J]. FOOD SCIENCE, 2025, 46(22): 203-212.
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| [7] |
XIA Zhenzhen, ZHANG Boyuan, ZHENG Dan, TAO Mingfang, ZHANG Xian, LIAO Xianqing, YU Qiongwei, PENG Xitian.
Identification and Quantification of Adulterated Sweet Potato Starch Based on PLS and CNN: a Comparative Study
[J]. FOOD SCIENCE, 2025, 46(20): 327-336.
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| [8] |
WANG Denglin, XIONG Yin, WANG Yuehui.
Changes in Storage Quality, Gelatinization Characteristics and Edible Quality of Selenium-Rich Rice at 35 ℃
[J]. FOOD SCIENCE, 2024, 45(3): 117-124.
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| [9] |
LI Shaohui, ZHANG Liu, SHENG Qinghai, ZHANG Aixia, ZHAO Wei, LI Pengliang, LIU Jingke.
Effects of Heat-Moisture Treatment on Nutritional Quality and Dough Properties of Legume Flours
[J]. FOOD SCIENCE, 2024, 45(14): 198-207.
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| [10] |
HE Longji, LI Shiqi, CHEN Zhigang.
Effects of Sweet Potato Starch and Soybean Protein Isolate on Konjac Gel Properties and Preparation of Composite Gels
[J]. FOOD SCIENCE, 2023, 44(24): 58-67.
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| [11] |
ZHANG Jijun, CAO Longkui, YI Shujuan, WANG Lidong, ZHANG Dongjie, LIU Dezhi, QUAN Zhigang, CHE Gang, WANG Juan, ZHAO Shuting, WANG Weihao, WEI Chunhong, SU Youtao.
Effect of Intermittent Microwave Drying on Protein and Starch Quality of Non-glutinous Sorghum
[J]. FOOD SCIENCE, 2022, 43(7): 52-60.
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| [12] |
SHAO Zihan, HONG Ying, CAO Lei, SONG Yu, TAO Shu, LIU Chao, SUN Jian, LIU Fei.
Effect of Pregelatinization Time on the Quality of Instant Rice Powder
[J]. FOOD SCIENCE, 2022, 43(4): 53-59.
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| [13] |
LI Xin, WANG Yusheng, CHEN Haihua.
Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2022, 43(3): 47-53.
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| [14] |
WANG Guoliang, WANG Wenjun, CHENG Kai, LIU Xin, ZHAO Jiangui, LI Hong, GUO Erhu, LI Zhiwei.
Hyperspectral Imaging Combined with Back Propagation Neural Network Optimized by Sparrow Search Algorithm for Predicting Gelatinization Properties of Millet Flour
[J]. FOOD SCIENCE, 2022, 43(19): 65-70.
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| [15] |
QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang.
Effect of Whole Wheat Flour on the Quality of Oil Naan Dough
[J]. FOOD SCIENCE, 2022, 43(18): 55-61.
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