| [1] |
ZHAO Guo-Hua Lin /LEI.
Textural Performance and Antioxidant Enhancement of Reduced-fat Yogurt by Collagen Peptides and Hyaluronic Acid
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [2] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
|
| [3] |
CHEN Qian, YANG Jie, YU Haiyan, CHEN Chen, TIAN Huaixiang.
Comparative Analysis of Flavor between Western Sour Cream and Traditional Inner Mongolian Sour Cream
[J]. FOOD SCIENCE, 2025, 46(17): 210-220.
|
| [4] |
MA Yan, LI Yuxing, LI Bailiang.
Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt
[J]. FOOD SCIENCE, 2025, 46(5): 134-141.
|
| [5] |
Zhi-Zhong LIU Kai KaiYao.
The Effect of Co-Fermentation with Streptococcus Salivarius subsp. Thermophilus and Bifidobacterium animalis subsp. Lactis on the Quality of Fermented Milk Products
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [6] |
LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai.
Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk
[J]. FOOD SCIENCE, 2025, 46(2): 89-98.
|
| [7] |
.
Effects of γ-ray irradiation on edible quality and physicochemical properties of rice
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [8] |
Wen-Qi HUANG Jian-Bin ZHENG.
The Impact of Tremella-fermented Camel Milk on Immunity and Intestinal Mucosal Barrier Function in Mice
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [9] |
ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu.
Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt
[J]. FOOD SCIENCE, 2023, 44(20): 189-197.
|
| [10] |
Meng-Song WANG Min FAN Hui LIU Dun-hua LIU Chao-kun Wei.
GC-MS and DSA combined with chemometrics to analyze the changes of volatile flavor substances during the fermentation of cream
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [11] |
WANG Mengsong, WEI Chaokun, FAN Min, LIU Hui, LIU Dunhua.
Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis Combined with Chemometrics to Analyze the Changes of Volatile Flavor Substances during the Fermentation of Cream
[J]. FOOD SCIENCE, 2023, 44(16): 267-273.
|
| [12] |
.
Advances in Gel Stability Improvement for Yoghurt
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [13] |
YUE Juan, YAO Xiaolin, GOU Qingxia, WEI Xiangying, YUE Jianxiong, LI Dan, YANG Dan.
Advances in Gel Stability Improvement of Yoghurt
[J]. FOOD SCIENCE, 2023, 44(13): 253-260.
|
| [14] |
Hai-Dong ZHOU 唐善虎 TANG Shan-Hu.
Effect of adding various molecular masses of hyaluronic acid on the quality of yogurt
[J]. FOOD SCIENCE, 0, (): 0-0.
|
| [15] |
CHEN Dawei, CHENG Yue, REN Chenyu, CHEN Chunmeng, QU Hengxian, WA Yunchao, YAN Xiantao,CHEN Xia, HUANG Yujun, ZHANG Chenchen, GUAN Chengran, ZHENG Yingming, GU Ruixia.
Capability of Lactobacillus to Tolerate Digestive Stress and Effect of Digestive Stress on Its Intestinal Adhesion Capacity
[J]. FOOD SCIENCE, 2022, 43(14): 143-150.
|
