| [1] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan.
Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder
[J]. FOOD SCIENCE, 2021, 42(5): 92-98.
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| [2] |
LI Wenfeng, ZHANG Xiangyang, WANG Cui, LIN Lanting, CHEN Xiaoping, QU Yang, ZHANG Xuemei, LIN Yao, TAN Si, ZHENG Qiaoran, GAO Xiaoxu.
Drying Kinetics and Polyphenol Degradation Kinetic Characteristics in the Swollen Succulent Stem of Tumorous Stem Mustard during Air-Impingement Jet Drying
[J]. FOOD SCIENCE, 2021, 42(5): 106-114.
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| [3] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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| [4] |
ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan.
Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 222-232.
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| [5] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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| [6] |
MA Luyao, LIN Haifeng, WANG Zhe, YIN Junyi.
Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages
[J]. FOOD SCIENCE, 2020, 41(8): 186-193.
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| [7] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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| [8] |
QU Zhanping, REN Guangyue, ZHANG Yingmin, DUAN Xu, ZHANG Ledao.
Analysis of Mass and Heat Transfer Characteristics of Potato and Oat Composite Noodles during Combined Heat Pump-Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(5): 57-65.
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| [9] |
CHEN Siqi, GU Yuanting, WANG Linlan, XIAO Shiyun, DU Bofeng, DING Zhuhong.
Drying Modeling and Comprehensive Quality Analysis of Rosa roxburghii Tratt Fruit
[J]. FOOD SCIENCE, 2020, 41(3): 47-54.
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| [10] |
YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju.
Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying
[J]. FOOD SCIENCE, 2020, 41(3): 62-67.
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| [11] |
JIANG Lianzhou, WANG Zhaoyun, GU Linazi·Maimaitinu, JU Huanhuan, GUO Zengwang, QI Yuman, LI Yang, QI Baokun, ZUO Feng, FAN Zhijun, WANG Zhongjiang.
Effect of Drying Processes on Structural and Quality Properties of Fish Oil Microcapsules
[J]. FOOD SCIENCE, 2020, 41(3): 86-92.
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| [12] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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| [13] |
LIN Zhiyuan, SHI Jiang, TAN Junfeng, LIN Zhi.
Effect of Drying Temperature on Drying Efficiency, Energy Consumption and Flavor Quality of Xiangcha, a Kind of Green Tea
[J]. FOOD SCIENCE, 2020, 41(23): 153-158.
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| [14] |
ZHAO Jinmei, SUN Rui, GONG Lili, GONG Yuwen, JIAO Yang, LI Caixia, XIE Yinyin, HOU Ailin.
Effects of Different Drying Methods on Nutritional and Volatile Aroma Components in Flowers of Elaegnus angustifolia
[J]. FOOD SCIENCE, 2020, 41(22): 265-270.
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| [15] |
LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang.
Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules
[J]. FOOD SCIENCE, 2020, 41(21): 58-65.
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