[1] |
HAN Wenfang, LIN Qinlu, ZHAO Siming, LI Jiangtao, NIU Guihong.
Recent Advances in Molecular Structures of Amylose and Amylopectin
[J]. FOOD SCIENCE, 2020, 41(13): 267-275.
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[2] |
HAN Wenfang, LIN Qinlu, ZHAO Siming, MEI Dongxu, YANG Qiqi, LI Jiangtao.
Recent Advances in Intermediate Materials of Starch
[J]. FOOD SCIENCE, 2019, 40(23): 277-282.
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[3] |
SHEN Wangyang, YAN Mengting, SUN Wei, CHEN Xuan, GAO Hong, ZHAO Yongwu, ZHOU Jian.
Retrogradation Properties of Restructured Brown Rice
[J]. FOOD SCIENCE, 2016, 37(9): 61-65.
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[4] |
Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Jing, WU Lang, ZHANG Yan, LI Yunzhou.
Down-Regulated Expression of LYC-B Gene by RNA Interference Regulates the Volatiles and Main Quality Traits of Tomato Fruits
[J]. FOOD SCIENCE, 2016, 37(21): 195-201.
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[5] |
CAO Jun, JIANG Weixin, LIU Xin, CHEN Wenruo, DAI Bingye, DONG Wen, CHEN Yinji.
Effects of Dynamic Temperature Changes on Main Quality Attributes of Paddy Rice with Different Moisture Contents
[J]. FOOD SCIENCE, 2016, 37(17): 76-83.
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[6] |
BI Yu, FANG Fang, HONG Yan, GU Zheng-biao.
Structure and Digestion Properties of Sago Starch
[J]. FOOD SCIENCE, 2014, 35(13): 70-73.
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[7] |
LIU Yan-qi,XU Yin-long.
Preparation and Characterization of Amylose-Phospholipid Complex
[J]. FOOD SCIENCE, 2013, 34(22): 336-340.
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[8] |
LIU Ting-ting,CUI Hai-yue,WANG Da-wei*.
Basic Properties of Ginseng Starch
[J]. FOOD SCIENCE, 2013, 34(19): 93-97.
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[9] |
.
Preparation and Structural Characterization of Inclusion Complexes of Amylose with Different Flavor Molecules
[J]. FOOD SCIENCE, 2012, 33(17): 15-20.
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[10] |
MANJian-min,ZHOUXing-hua,DONGYing,LIUQiao-quan,WEICun-xu.
Spectroscopic Properties of in vivo and in vitro Digestive Resistant Starch from High-Amylose Transgenic Rice
[J]. FOOD SCIENCE, 2012, 33(13): 26-30.
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[11] |
LI De-hai1,2,MA Ying1,*.
Preparation and Characteristics of Corn Amylose
[J]. FOOD SCIENCE, 2011, 32(6 ): 89-94.
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[12] |
SHI Hai-xin,HAO Yuan-yuan,FANG Huai-yi,XIONG Zheng.
Separation and Purification of Amylose and Amylopectin from Cassava Starch and Content Determination by Dual-wavelength Spectrophotometry
[J]. FOOD SCIENCE, 2011, 32(21): 123-127.
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[13] |
YANG You-xian1,2,ZHAO Yan1,2,LI Jian-ke1,2,*,HUANG Xin-qiu2.
Research Progress in Determination Methods for Amylose Content
[J]. FOOD SCIENCE, 2010, 31(23): 417-422.
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[14] |
WAN Jing-jing1,HUANG Li-qun1,ZHANG Qing1,HUANG Wei-ning1,*,RAYAS-DUARTE Patricia2.
Effect of Lactic Acid Bacterial Fermentation on the Physico-chemical and Thermodynamic Properties of Oat Starch
[J]. FOOD SCIENCE, 2010, 31(19): 100-105.
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[15] |
ZI Ming-yang1,QIU Li-ping2,*,HU Bi-jun1,WEN Qi-biao1.
Effects of Glycerol and Methylellulose on the Properties of High-amylose Corn Starch-Chitosan Edible Films
[J]. FOOD SCIENCE, 2010, 31(17): 81-85.
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