[1] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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[2] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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[3] |
LI Lu, HUANG Liang, SU Yu, FU Xiaokang.
Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox
[J]. FOOD SCIENCE, 2019, 40(7): 74-81.
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[4] |
WANG Pan, FAN Jinling, YANG Yapei, ZHANG Yue.
Increased Solubility of Curcumin by Phytoglycogen Loading
[J]. FOOD SCIENCE, 2019, 40(12): 30-36.
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[5] |
ZHANG Sanfeng, WANG Yifei, FENG Tao, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Structural Characterization and Dilute Solution Properties of Hericium erinaceus β-Glucan
[J]. FOOD SCIENCE, 2019, 40(12): 85-91.
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[6] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
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[7] |
YANG Xiaobin, ZHOU Aimei, WANG Shuang, HUANG Weichao, WANG Jin.
Structure Characterization and in Vitro Digestibility of Microencapsulated Decapterus maruadsi Fish Oil
[J]. FOOD SCIENCE, 2019, 40(1): 117-122.
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[8] |
LEI Yanlin, PENG Qiaomei, WU Hejun, DONG Zhiyun, YU Bingyang, SHEN Guanghui, ZHANG Zhiqing, LI Shanshan.
Preparation and Properties of Pomelo Peel Based Antimicrobial Films Containing Carvacrol
[J]. FOOD SCIENCE, 2018, 39(17): 248-254.
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[9] |
SHI Jiachen, HAN Jihua, LI Yuntong, SUN Jun, CHEN Zhongwei, XU Bin.
Effect of Microstructure of Activated Carbon on Decolorization of Zein
[J]. FOOD SCIENCE, 2018, 39(13): 100-105.
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[10] |
CAO Ruge, ZHAO Yali, ZHOU Zhongkai.
Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex
[J]. FOOD SCIENCE, 2018, 39(10): 14-19.
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[11] |
LIU Lili, LI Dan, YIN Guangjun, LIANG Yanyu, KANG Huaibin.
Fermentation Kinetics, Structure and Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides Derived from Bovine Bone
[J]. FOOD SCIENCE, 2017, 38(2): 52-58.
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[12] |
XU Yaqin, WANG Yuepeng, NIU Xiaojie, NI Yaocheng, WANG Libo, YANG Yu, ZHOU Tao.
Preparation, Structural Identification and Bioactivities of Polysaccharides from Black Currant Fruits
[J]. FOOD SCIENCE, 2017, 38(15): 7-13.
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[13] |
SUN Haitao, SHAO Xinru, JIANG Ruiping, WANG Shuang, ZHANG Dongjie, MA Zhongsu.
Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film
[J]. FOOD SCIENCE, 2016, 37(24): 21-28.
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[14] |
Sun Haitao, Shao Xinru, JIANG Ruiping, Zhang dongjie, MA Zhongsu,*.
Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films
[J]. FOOD SCIENCE, 2016, 37(22): 34-40.
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[15] |
GUO Ying, JIANG Tian, LI Shuyi, ZHU Zhenzhou, HE Jingren.
Preparation and Structure Identification of Anthocyanins-Protein Complexes from Purple Sweet Potato
[J]. FOOD SCIENCE, 2016, 37(21): 109-113.
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