| [1] |
ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi.
Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes
[J]. FOOD SCIENCE, 2024, 45(4): 18-25.
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| [2] |
WANG Kexin, WANG Lishuang, HUO Jinjie, YU Xiaoshuai, YUE Xiqing, MA Xiaoqi, DUAN Yumin, XIAO Zhigang.
Effect of Extrusion Screw Speed on the Multiscale Structure of Starch in Restructured Rice
[J]. FOOD SCIENCE, 2024, 45(12): 212-219.
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| [3] |
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi.
Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles
[J]. FOOD SCIENCE, 2023, 44(6): 116-124.
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| [4] |
LI Dongmei, WANG Honglu, GONG Yao, CAO Ziwei, LI Jiayu, FENG Baili.
Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet
[J]. FOOD SCIENCE, 2023, 44(4): 115-121.
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| [5] |
LI Bo, ZHANG Yanjun, ZHAO Yuan, HUANG Chongxing.
Effect of Degree of Polymerization of Amylose on in Vitro First-Order Digestion Kinetics of Ternary Complexes of Seedless Breadfruit Starch, Lauric Acid and β-Lactoglobulin
[J]. FOOD SCIENCE, 2023, 44(20): 8-19.
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| [6] |
LIU Jianlei, SHANG Bo, XING Xiaoting, ZHANG Dong, CHANG Liu, SUN Hui, DUAN Xiaoliang.
Comparison of Four Methods for the Determination of the Amylose Content in Foxtail Millet
[J]. FOOD SCIENCE, 2023, 44(12): 217-224.
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| [7] |
ZENG Kaixiao, WANG Pengjie, REN Fazheng, ZHANG Shucheng, ZHANG Jiaxi, LIU Siyuan, WEN Pengcheng.
Preparation, Structure and Properties of High-Amylose Maize Type III Resistant Starch
[J]. FOOD SCIENCE, 2022, 43(22): 52-59.
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| [8] |
WANG Guang, LIU Yu, XIA Lanxin, LI Wei, CHENG Chao.
Feature Waveband Selection and Predictive Modelling for Quantitative Determination of Amylose by Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(24): 335-340.
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| [9] |
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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| [10] |
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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| [11] |
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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| [12] |
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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| [13] |
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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| [14] |
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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| [15] |
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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