| [1] |
CAO Yanfei, LU Jinshuai, ZHAO Shengpeng, LI Siqi, LI Hongjun.
Effect of Soy Lecithin, Glucose Oxidase, and Transglutaminase on Dough Rheology and Quality Properties of Steamed Bread Enriched with Potato Pulp
[J]. FOOD SCIENCE, 2023, 44(14): 20-28.
|
| [2] |
YANG Chuan, WU Guangyu, LI Yingbiao, ZHANG Chunhui, LI Xia, LIU Chengjiang.
Effect of Low Voltage Electrostatic Field Combined with High Humidity Thawing on Water Holding Capacity of Frozen Lamb Meat
[J]. FOOD SCIENCE, 2023, 44(11): 86-94.
|
| [3] |
LIU Fei, HAO Jingyu, ZHAO Zifu, SZETO Ignatius Manyau, DUAN Sufang, HUO Guicheng, HA Hui.
Effects of Hawthorn, Malt and Dietary Fibers on Intestinal Function in Vitamin-Deficient Weaned Rodents
[J]. FOOD SCIENCE, 2022, 43(19): 118-128.
|
| [4] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
|
| [5] |
ZHENG Haibo, ZHU Jinpeng, LI Xianbao, WU Xiaowei, JIANG Yi.
Effect of High Pressure and Salt on Quality Properties of Chicken Sausage
[J]. FOOD SCIENCE, 2018, 39(21): 109-115.
|
| [6] |
LI Wanzhu, LIANG Qi, ZHANG Yan, WEN Pengcheng.
Relationship between Protein Oxidation and Water Holding Capacity of Yak Meat under Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2018, 39(2): 14-19.
|
| [7] |
LI Ke, ZHAO Yingying, KANG Zhuangli, WANG Huhu, MA Hanjun, XU Xinglian.
Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters
[J]. FOOD SCIENCE, 2017, 38(15): 77-81.
|
| [8] |
ZHU Wenhui, HUAN Haizhen, BU Ying, XU Yongxia, LI Jianrong, LI Xuepeng, SONG Qiang, MA Yongjun.
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
[J]. FOOD SCIENCE, 2017, 38(11): 6-11.
|
| [9] |
NIU Liqiong, HUYNH Thi Thu Huong, JIA Ru, GAO Yuanpei, NAHO Nakazawa, KAZUFUMI Osako, EMIKO Okazaki .
Effects of Emulsifying Fish Oil on the Water-Holding Capacity and Ice Crystal Formation of Heat-Induced Surimi Gel during Frozen Storage
[J]. FOOD SCIENCE, 2016, 37(20): 293-298.
|
| [10] |
WANG Juan, ZHANG Wangang*, LIU Nian, ZHOU Guanghong, XU Xinglian.
Comparison of Meat Quality between Meishan and Three-Crossbred Pigs during Postmortem Aging
[J]. FOOD SCIENCE, 2015, 36(8): 254-259.
|
| [11] |
ZHANG Xianmei1, CHENG Li1,2,*, HONG Yan1,2, GU Zhengbiao1,2, LI Zhaofeng1,2.
Mechanism of Potato Pulp Starch Resistance to α-Amylase Degradation
[J]. FOOD SCIENCE, 2015, 36(11): 54-59.
|
| [12] |
DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong.
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
[J]. FOOD SCIENCE, 2014, 35(5): 18-22.
|
| [13] |
ZHU Gui-lan, TONG Qun-yi.
Properties of Gellan-Carboxyl Methyl Cellulose Mixed Gels
[J]. FOOD SCIENCE, 2014, 35(19): 115-118.
|
| [14] |
Xiao-Lei YAN.
Effect of Sorbitol on Water Holding Capacity and Texture of Fermented Sausages as Determined by NMR
[J]. FOOD SCIENCE, 2013, 34(1): 22-26.
|
| [15] |
.
Interactions of Flaxseed Gum, Soy Protein Isolate and Casein in Pork Sausages
[J]. FOOD SCIENCE, 2012, 33(15): 19-23.
|
