| [1] |
LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei.
Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(17): 201-209.
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| [2] |
WANG Xinyi, ZHANG Yimin, LIANG Rongrong, DONG Pengcheng, LUO Xin, MAO Yanwei.
Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6
[J]. FOOD SCIENCE, 2021, 42(11): 236-243.
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| [3] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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| [4] |
KONG Xiao, LUO Xin, ZHU Lixian, SONG Enliang, ZHANG Wenhua, ZHANG Yimin.
Recent Progress in the Mechanism Underlying Tenderness Deterioration of Beef at Intermediate Ultimate pH
[J]. FOOD SCIENCE, 2020, 41(3): 260-265.
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| [5] |
WANG Jing, LUO Xin, ZHU Lixian, LI Hang, HAO Jiangang, ZHANG Yimin.
Recent Progress in Understanding Quality Differences among Beef with Different Ultimate pH and Underlying Mechanism
[J]. FOOD SCIENCE, 2019, 40(23): 283-288.
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| [6] |
LI Zhanming, CAI Hongli, LIANG Yi, MAO Hao, LIAO Hanxue, YU Yue, ZHOU Dongren.
Effect of Xanthan Gum on Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(21): 58-64.
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| [7] |
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli.
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli
[J]. FOOD SCIENCE, 2019, 40(20): 261-268.
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| [8] |
XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei.
Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 38-44.
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| [9] |
KONG Lingming, LI Fang, ZHANG Wen, DA Dila·Mai Maiti, YANG Haiyan.
Effect of Electrical Stimulation on Horsemeat Tenderness during Postmortem Aging
[J]. FOOD SCIENCE, 2018, 39(9): 76-81.
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| [10] |
ZENG Ruiqi, LI Weizhou, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures
[J]. FOOD SCIENCE, 2018, 39(9): 39-46.
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| [11] |
LIU Min, ZHAO Xin, KAN Jianquan, ZHANG Fusheng, ZHENG Jiong,.
Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch
[J]. FOOD SCIENCE, 2018, 39(6): 45-50.
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| [12] |
YUAN Zijun, CHEN Jiwang, ZENG Heng, XIA Wenshui, XU Wei, XIONG Youling.
Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets (BBFNs) with Soybean Fiber, Xanthan Gum and Whey Protein during Deep-Fat Frying
[J]. FOOD SCIENCE, 2018, 39(3): 34-40.
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| [13] |
Jing-Nan Xie.
Application of Immobilized Tannase in Catalytic Tannin Hydrolysis of Lonicera Edulis
[J]. FOOD SCIENCE, 2018, 39(16): 0-0.
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| [14] |
ZHANG Kun, WANG Daoying, ZHANG Miao, ZHU Yongzhi, ZOU Ye, XU Weimin.
Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality
[J]. FOOD SCIENCE, 2018, 39(15): 122-127.
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| [15] |
SUN Hongxia, HUANG Feng, DING Zhenjiang, ZHANG Chunjiang, ZHANG Liang, ZHANG Hong.
Changes in Tenderness and Water-Holding Capacity and Underlying Mechanism during Beef Stewing
[J]. FOOD SCIENCE, 2018, 39(1): 84-90.
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