| [1] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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| [2] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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| [3] |
JI Leilei, MU Taihua, SUN Hongnan.
Comparative Effect of Different Drying Processes on Mass Migration, Microstructure, Color and Rehydration Property of Sweet Potato Leaves
[J]. FOOD SCIENCE, 2020, 41(11): 90-96.
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| [4] |
ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng.
Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends
[J]. FOOD SCIENCE, 2020, 41(10): 281-287.
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| [5] |
JIANG Tian, LI Jia, YANG Ning, HE Yi, ZHU Zhenzhou, LI Shuyi, YANG Xinsun, HE Jingren.
Degradation Characteristics of Anthocyanins from Purple Sweet Potato during Storage
[J]. FOOD SCIENCE, 2019, 40(7): 88-94.
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| [6] |
ZHANG Biying, QIAN Zilin, TANG Ling, ZHANG Jing, JIANG Heti.
Effect of Sweet Potato Juice on Life Span and Antioxidant Capacity in Drosophila melanogaster
[J]. FOOD SCIENCE, 2019, 40(5): 197-201.
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| [7] |
YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua.
Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester
[J]. FOOD SCIENCE, 2019, 40(2): 239-244.
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| [8] |
LIU Xingli, ZHAO Shuangli, JIN Yanjun, ZHANG Hua.
Effect of Extruded Purple Sweet Potato Flour on the Pasting and Thermomechanical Properties of Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(15): 106-111.
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| [9] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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| [10] |
HU Zhihe, XIA Lei, LI Yanjun, WANG Lijuan, XUE Lu.
Antihypertensive and Hepatoprotective Effects of Yogurt Containing Purple Sweet Potato Extract and Casein Hydrolysate
[J]. FOOD SCIENCE, 2018, 39(7): 207-214.
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| [11] |
LIANG Xinhong, FENG Longfei, WANG Tianlin, SUN Junliang, RAN Junjian, LIU Benguo, MO Haizhen.
Effect of Addition of Sweet Potato Residue Treated by Steam Explosion on Wheat Flour Properties and Quality Characteristics of Cookies
[J]. FOOD SCIENCE, 2018, 39(23): 60-65.
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| [12] |
ZOU Bo, ZENG Dan, WU Jijun, YU Yuanshan, XIAO Gengsheng, XU Yujuan.
Antioxidant Capacity and Anthocyanins of Purple-Fleshed Sweet Potato Cultivars
[J]. FOOD SCIENCE, 2018, 39(2): 38-44.
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| [13] |
QIAN Zilin, QIN Hongwen, LIU Yi, JIANG Heti.
Effects of Processing Methods on Quality and Aroma Components of Purple Sweet Potato Juice
[J]. FOOD SCIENCE, 2018, 39(17): 79-85.
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| [14] |
BU Xiaopu, PENG Yankun, WANG Wenxiu, WANG Fan, FANG Xiaoqian, LI Yongyu.
Rapid Nondestructive Detection of Multiple Quality Parameters of Fresh Purple Sweet Potato Based on Visible Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(16): 227-232.
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| [15] |
LI Hongyun, XU Xiaoping, CHEN Hourong, TAO Xiaoqi, ZHANG Fusheng.
Effect of High Hydrostatic Pressure on Granular Structure of Sweet Potato Starch
[J]. FOOD SCIENCE, 2018, 39(13): 106-111.
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