[1] |
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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[2] |
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren.
Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
[J]. FOOD SCIENCE, 2020, 41(2): 267-275.
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[3] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[4] |
ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin.
Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation
[J]. FOOD SCIENCE, 2020, 41(14): 210-216.
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[5] |
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei.
Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
[J]. FOOD SCIENCE, 2020, 41(11): 128-134.
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[6] |
ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang.
Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes)
[J]. FOOD SCIENCE, 2020, 41(11): 150-156.
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[7] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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[8] |
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao.
YU Hong, PENG Zhen, HUANG Tao, LI Junyi, XIONG Tao
[J]. FOOD SCIENCE, 2019, 40(20): 255-260.
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[9] |
SHI Wenfang, BAI Rong, Lü Lishuang, LI Jianlin, SHEN Li, ZHANG Li, ZHENG Tiesong.
Effect of Spray Drying and Freeze Drying on Structural and Functional Properties of Lotus Seed Protein
[J]. FOOD SCIENCE, 2018, 39(9): 95-101.
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[10] |
GE Shuangshuang, LI Kun, TU Xinghao, DU Liqing, XU Juan, ZHANG Wenwen, ZHANG Hong.
Preparation and Stability of Phyllanthus emblica L. Seed Oil Microcapsules
[J]. FOOD SCIENCE, 2018, 39(20): 253-259.
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[11] |
ZHOU Xinli, SHEN Bingyang, ZHANG Sanqiang.
Effect of Power Ultrasonic Controlled Nucleation on the Freeze Drying of Catalase Solutions with Different Dissolved Oxygen Levels
[J]. FOOD SCIENCE, 2018, 39(19): 85-89.
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[12] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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[13] |
WANG Yueyue, DUAN Xu, REN Guangyue, ZHOU Siqing.
Optimization of Preparation Technology and Quality of Onion Essential Oil Microcapsules
[J]. FOOD SCIENCE, 2018, 39(12): 232-238.
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[14] |
ZHAO Juanjuan, XIONG Huizhu, LIU Weiwei, SHI Wen, HE Hui.
Protective Effects of Selenium-Enriched Corn Peptides on Liver Injury Induced by Acetaminophen in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 201-206.
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[15] |
SHEN Jing, WEI Ting, JI Xiaolong, WANG Min.
Effect of Drying Methods on Eating and Nutritional Qualities of Chinese Jujube Fruits (Ziziphus jujuba Mill. cv. Dongzao)
[J]. FOOD SCIENCE, 2017, 38(7): 70-76.
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