[1] |
SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng.
Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge
[J]. FOOD SCIENCE, 2021, 42(8): 46-51.
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[2] |
XIAO Zhigang, LI Ruizhi, LUO Zhigang, DUAN Yumin, ZHANG Hongwei, LIU Lu, LÜ Chunyue, YANG Qingyu.
Effect of Modified Wheat Bran on the Structure and Digestibility of Bread
[J]. FOOD SCIENCE, 2021, 42(6): 39-45.
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[3] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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[4] |
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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[5] |
ZHOU Yanqing, HE Lu, XIANG Zhongqi, ZHAO Wenjing, LI Anping, YANG Ying.
Thermodynamic Analysis of the Effect of Sodium Alginate and Calcium Chloride on Rice Starch Retrogradation
[J]. FOOD SCIENCE, 2019, 40(2): 6-11.
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[6] |
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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[7] |
GE Yunfei, KANG Ziyue, SHEN Meng, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Effect of Natural Fermentation on Molecular Structure and Retrogradation Properties of Sorghum Starch
[J]. FOOD SCIENCE, 2019, 40(18): 35-40.
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[8] |
WANG Yusheng, SHANG Mengshan, CHEN Haihua.
Effect of Annealing Temperature and Time on the Physicochemical Properties of Corn Starches with Different Amylose Contents
[J]. FOOD SCIENCE, 2019, 40(13): 74-80.
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[9] |
DING Congyang, LIN Qinbao, ZHONG Huaining, LI Dan.
Prediction of Organic Additives Migration from Five Kinds of Plastic Films into Fatty Food Simulants by AKTS-SML Software
[J]. FOOD SCIENCE, 2018, 39(8): 256-261.
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[10] |
XU Haining, LIU Yumei.
Synergistic Antioxidant Effect of Hexahydro-β-Acid-Cyclodextrin Inclusion Complex and Food Additives
[J]. FOOD SCIENCE, 2018, 39(7): 33-40.
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[11] |
LI Xiaolei, CHEN Jun, YANG Chaofen, YANG Jun.
Determination of Six Antilipemic Chemicals Illegally Added in Antilipemic Functional Foods by UPLC-MS/MS
[J]. FOOD SCIENCE, 2018, 39(18): 320-325.
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[12] |
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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[13] |
BO Haibo, XING Yuxiu, JI Shengjun, WANG Jingying, YANG Juan.
Simultaneous Determination of 55 Plastic Additives Migrating from Plastic Containers to Yogurt by Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2017, 38(24): 265-271.
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[14] |
ZHAO Kai, LI Jun, LIU Ning, CHEN Fenglian, FU Dawei.
Retrogradation Kinetics and Glass Transition Temperature of Wheat Starch
[J]. FOOD SCIENCE, 2017, 38(23): 100-105.
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[15] |
KOU Fang, GE Yunfei, SHEN Meng, NING Dongxue, XIA Tiantian, WANG Weihao, CAO Longkui.
Effects of Pure Culture Fermentation on Molecular Structure and Retrogradation Characteristics of Millet Starch
[J]. FOOD SCIENCE, 2017, 38(16): 92-98.
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