| [1] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
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| [2] |
NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua.
Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2025, 46(21): 80-89.
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| [3] |
CHANG Cuihua, LI Junhua, SU Yujie, GU Luping, YANG Yanjun.
Rheological Characteristics and Quality Optimization of Low-Fat Salad Dressing Based on Egg White Protein Microparticles
[J]. FOOD SCIENCE, 2024, 45(14): 43-50.
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| [4] |
LIU Wei, FU Yuting, YU Jian, WANG Faxiang, LI Xianghong, LIU Yongle.
Effects of Silver Carp (Hypophthalmichthys molitrix) Muscle Hydrolysates on the Quality Characteristics of Frozen Dough
[J]. FOOD SCIENCE, 2022, 43(8): 9-14.
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| [5] |
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying.
Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu
[J]. FOOD SCIENCE, 2022, 43(3): 92-99.
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| [6] |
ZHENG Yuyu, YANG Ye, YIN Dengke, HOU Xiaohui, ZHUANG Xuzhen.
Effect of Microwave on the Structure and Physicochemical Properties of Maize Starch
[J]. FOOD SCIENCE, 2022, 43(11): 99-104.
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| [7] |
LI Xueqin, LÜ Yingguo, HUANG Yafei.
Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(3): 98-103.
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| [8] |
LI Lingfu, JIANG Li, LIU Yao, DING Su, CHEN Guiguang, LIANG Zhiqun, ZENG Wei.
Role of Molecular Structure Changes of Poly-γ-glutamate in Reducing the Viscosity of Fermentation Broth by Potassium Chloride
[J]. FOOD SCIENCE, 2021, 42(22): 148-154.
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| [9] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [10] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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| [11] |
CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan.
Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 224-231.
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| [12] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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| [13] |
XU Rong, ZHENG Lin, ZHAO Mouming.
Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage
[J]. FOOD SCIENCE, 2020, 41(14): 66-71.
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| [14] |
LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, WANG Li, LI Yanan.
Effects of Alkali Extraction Conditions on Monosaccharide Composition, Physicochemical Properties and Rheological Properties of Arabinoxylan from Wheat Bran
[J]. FOOD SCIENCE, 2020, 41(12): 22-27.
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| [15] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(6): 16-21.
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