[1] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[2] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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[3] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[4] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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[5] |
CHEN Qing, LI Rong, ZHOU Taotao, CHENG Hongmei, HAN Xiaoxiang.
Effects of Preparation Conditions on the Formation of Gellan Gum Fluid Gels
[J]. FOOD SCIENCE, 2020, 41(7): 23-29.
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[6] |
ZHANG Yujie, GUO Xingyue, DOU Gaole, AI Youwei, WANG Limei, WANG Hongxun, HOU Wenfu.
Processing Optimization and Preservation of High-Quality Preserved Grass Carp Products
[J]. FOOD SCIENCE, 2020, 41(24): 223-232.
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[7] |
LI Huajian, CHEN Tao, YANG Boruo, LI Yanqing, BIAN Jianke, SHU Guotao.
Relationship of Intra- and Extracellular Spaces of Myocytes with Water-Holding Capacity and Water Status in Fresh Pork
[J]. FOOD SCIENCE, 2020, 41(21): 1-6.
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[8] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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[9] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
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[10] |
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong.
Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
[J]. FOOD SCIENCE, 2019, 40(9): 91-98.
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[11] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
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[12] |
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong.
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
[J]. FOOD SCIENCE, 2019, 40(1): 92-101.
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[13] |
YANG Xuesong, SUN Yangying, PAN Daodong, CAO Jinxuan, LU Yin, ZHANG Zhiqiang, CAI Xiaojun.
Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties
[J]. FOOD SCIENCE, 2018, 39(5): 26-32.
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[14] |
SHANG Ke, YANG Fangwei, LI Xia, ZHANG Chunhui, QIAN Shuyi, SUN Zhen.
Effect of Electrostatic Field-Assisted Freezing-Thawing on Water-Holding Capacity and Physicochemical Characteristics of Beef Muscle Proteins
[J]. FOOD SCIENCE, 2018, 39(3): 157-162.
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[15] |
DENG Kaibo, HUANG Yaping, XU Zhengjin, FU Lingyun, ZHENG Baodong.
Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers
[J]. FOOD SCIENCE, 2018, 39(23): 87-92.
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