| [1] |
LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like.
Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions
[J]. FOOD SCIENCE, 2021, 42(8): 60-66.
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| [2] |
DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui.
Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
[J]. FOOD SCIENCE, 2021, 42(3): 85-91.
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| [3] |
LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong.
Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream
[J]. FOOD SCIENCE, 2021, 42(10): 32-37.
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| [4] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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| [5] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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| [6] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(6): 16-21.
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| [7] |
LIANG Jingrui, LI Wei, WANG Jian, WANG Fei, WANG Zhanyi, FENG Xiaohui, DU Jian.
New Method for Stability Determination of Docosahexaenoic Acid (DHA)-Enriched Microalgae Oil Emulsion and Factors Influencing the Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(19): 128-135.
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| [8] |
XIE Yanping, ZHANG Xiuqi, CAI Zhixiang, ZHANG Hongbin.
Emulsifying Properties of Glyceryl Monolaurate Grafted Gum Arabic
[J]. FOOD SCIENCE, 2019, 40(18): 28-34.
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| [9] |
ZHANG Zhikai, XIAO Junxia, MOU Yaoyao, HUANG Guoqing.
Effect of Ultrasonication of Soybean Protein on Its Maillard Reaction with Xylose and Emulsifying Property of the Resultant Products
[J]. FOOD SCIENCE, 2018, 39(24): 41-47.
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| [10] |
FENG Meiqin, LIU Wenyan, SUN Jian, XU Xinglian, ZHOU Guanghong.
Effect of Flaxseed Gum on the Gelling Forces and Emulsifying Properties of Myofibrillar Protein at Different NaCl Concentrations
[J]. FOOD SCIENCE, 2018, 39(22): 26-31.
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| [11] |
FAN Hongliang, ZHAO Lingling, LI Jun, WANG Shengnan, ZHU Danshi, LIU Chang, HAN Jinlian, LIU He.
Optimization of Microwave-Assisted Extraction of Water-Soluble Polysaccharide from Soybean Hull to be Used to Improve Emulsification Activity and Surface Potential of Soybean Protein Isolate-Stabilized Emulsions
[J]. FOOD SCIENCE, 2018, 39(20): 49-56.
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| [12] |
WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua.
Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
[J]. FOOD SCIENCE, 2018, 39(16): 98-104.
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| [13] |
CHEN Hao, ZHANG Kaihua, LIU Shiyong, YUE Xiaoqiang, GAN Jing, QIU Shuang, JI Aiguo, YIN Lijun.
Emulsifying Activity and Stability of Sugar Beet Pectin
[J]. FOOD SCIENCE, 2018, 39(1): 65-72.
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| [14] |
ZHOU Xuxia, JIANG Shan, GU Saiqi, ZHAO Dandan, DING Yuting.
Effect of Camellia Tea Oil on Properties and Structure of Surimi Gels
[J]. FOOD SCIENCE, 2017, 38(9): 27-33.
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| [15] |
BI Shuang, ZHU Ying, QI Baokun, WANG Zhongjiang, ZOU Xiaoshuang, LI Yang, JIANG Lianzhou, SUI Xiaonan.
Effect of Interaction between Soybean Protein Isolate and Lecithin on Stability of Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2017, 38(9): 79-84.
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