[1] |
LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning.
Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter
[J]. FOOD SCIENCE, 2021, 42(9): 15-21.
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[2] |
DAI Keke, CHEN Bifen, HUANG Lihua, CAI Yongjian, ZHAO Xiujie, DENG Xinlun, ZHAO Mouming, ZHAO Qiangzhong.
Effects of Protein Concentration on Emulsion Properties before Whipping and Whipping Properties of Butter-Based Whipping Cream
[J]. FOOD SCIENCE, 2020, 41(14): 23-29.
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[3] |
LI Cuicui, HOU Lixia, WANG Xuede, LIU Hongwei.
Effect of Different Roasting Temperatures and Initial Moisture Contents on the Volatile Flavor Components of Sunflower Butters
[J]. FOOD SCIENCE, 2020, 41(14): 278-285.
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[4] |
SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun.
Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter
[J]. FOOD SCIENCE, 2020, 41(11): 28-35.
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[5] |
YUAN Jinying, SUN Wancheng, LUO Yihao, DING Jianxia.
Transcriptomic Analysis of Branched-Chain Fatty Acids from Yak Butter Inhibiting Proliferation of Human Breast Cancer Cells
[J]. FOOD SCIENCE, 2019, 40(9): 195-200.
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[6] |
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong.
QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong
[J]. FOOD SCIENCE, 2019, 40(20): 14-20.
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[7] |
ZHANG Hui, JIANG Yan, WU Shaofu, TU Yonggang, YANG Lingling, XU Mingsheng.
ZHANG Hui, JIANG Yan, WU Shaofu, TU Yonggang, YANG Lingling, XU Mingsheng
[J]. FOOD SCIENCE, 2019, 40(20): 74-80.
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[8] |
ZHU Dongyang1, KANG Zhuangli1,*, HE Hongju1,*, HU Mingming2, HUANG Qingji2, MA Hanjun1, ZHAO Gaiming3, XU Xinglian4, WANG Huhu4.
Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters
[J]. FOOD SCIENCE, 2018, 39(5): 71-75.
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[9] |
QIU Jihong, HOU Lixia, ZHANG Zhaoguo, WANG Xuede, ZENG Guozhan.
Effect of Soaking and Germination on the Quality of Sesame Seeds and Sesame Butter
[J]. FOOD SCIENCE, 2018, 39(21): 39-44.
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[10] |
ZHOU Xuxia, QI Yanan, DING Yuting.
Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream
[J]. FOOD SCIENCE, 2018, 39(12): 276-282.
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[11] |
LI Wei, JIA Jingyi, LI Long, ZHOU Ruize, ZHOU Ya.
Differentiating Butter (Cream) from Margarine (Non-Dairy Whip Topping) Based on Metabolomics by NMR Spectrometry
[J]. FOOD SCIENCE, 2017, 38(12): 278-285.
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[12] |
GONG Ana, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang*.
Recent Process in Peanut Butter Preparation, Quality Analysis and Safety Evaluation
[J]. FOOD SCIENCE, 2015, 36(13): 272-275.
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[13] |
WANG Yue, WANG Xing-guo, ZHANG Ya-fei, MENG Zong, ZHANG Hong.
Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine
[J]. FOOD SCIENCE, 2014, 35(7): 17-22.
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[14] |
SHEN Hai-yan, ZHANG Hong, XIE Shi-chao, HU Peng, WANG Xing-guo.
Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats
[J]. FOOD SCIENCE, 2014, 35(3): 37-42.
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[15] |
CHEN Xiu-ju, PENG Jie, BAI Xin-peng, JIA Yan-yong, SU Na, LIN Xiao-hong.
Directional Crystallization Kinetics of Coconut Oil at Gradient Temperatures
[J]. FOOD SCIENCE, 2014, 35(17): 17-21.
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