[1] |
RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan.
Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(3): 227-235.
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[2] |
ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,.
Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions
[J]. FOOD SCIENCE, 2020, 41(5): 73-79.
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[3] |
Zhong Mingming, Qi Baokun, Zhao Tian, Sun Yufan, Wang Diqiong, Fang Lin, Xie Fengying, Zhang Shuang, Yang Shuchang, Li Yang.
Preparation and Stability of Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Emulsion
[J]. FOOD SCIENCE, 2019, 40(18): 41-47.
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[4] |
CHEN Yuan, YANG Jiatian, XIE Qiuji, WEI Qingmin, SU Feijing, LIANG Hongpian, HUANG Zuqiang.
Preparation, Structural Characterization and Properties of Carboxymethyl Cassava Starch by Mechanical Activation-Assisted Solid-State Reaction
[J]. FOOD SCIENCE, 2018, 39(2): 45-52.
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[5] |
ZHONG Saiyi, LIU Shouchun, CHEN Jianping, SU Weiming, CHEN Suhua, LIU Hai, QIN Xiaoming.
Antioxidant Activity and Nitrosamine Synthesis-Inhibiting Effect of Inclusion Complex of Essential Oil from Alpinia officinarum Hance with Hydroxypropyl-β-cyclodextrin
[J]. FOOD SCIENCE, 2018, 39(19): 120-127.
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[6] |
ZHENG Wen, WANG Yuan, YUAN Tianqing, CAI Junjun, GONG Xingwen.
Optimization of Preparation of Inclusion Complex of Phytosterol with Hydroxypropyl-β-Cyclodextrin for Improved Water Solubility by Response Surface Methdology
[J]. FOOD SCIENCE, 2017, 38(20): 161-168.
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[7] |
FENG Liyuan, GUAN Yufang, YAN Caizhi, YE Fayin, ZHAO Guohua.
Interaction between Sodium Carboxymethyl Cellulose and ε-Polylysine
[J]. FOOD SCIENCE, 2016, 37(7): 1-5.
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[8] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[9] |
LIU Yawei, WANG Ruijuan, CAO Lisong, LIU Jie, XIE Junhong.
Rheological Property of Oxidized Hydroxypropyl Tapioca Starch
[J]. FOOD SCIENCE, 2015, 36(17): 59-64.
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[10] |
LIN Kai, XIN Jia-ying, WANG Yan, CHEN Lin-lin.
Recent Progress in Lipase-Catalyzed Synthesis of Long-Chain Fatty Acid Starch Esters in Non-Aqueous Phase
[J]. FOOD SCIENCE, 2014, 35(3): 276-279.
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[11] |
ZHONG Jin-feng1, QIN Xiao-li1, CHAI Xin-sheng2.
Predication Model for the Esterification of Cellulose with Succinic Anhydride in LiCl/N, N’-Dimethylacetamide Solvent System
[J]. FOOD SCIENCE, 2014, 35(23): 104-107.
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[12] |
LIU Dong-lian1, SHEN Tian-jiao2, LIU Li-hua1, LIU Hui-yuan1,*.
Determination of Iodine in Table Salt by Surfactant Sensitization Spectrophotometric Method
[J]. FOOD SCIENCE, 2014, 35(12): 186-190.
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[13] |
Kai-ju Mo.
Determination of degree of substitution for Sulfated Nostoc Sphaeroides Kützing Polysaccharide by FTIR
[J]. FOOD SCIENCE, 2013, 34(4): 150-153.
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[14] |
.
Content Determination of Hyperoside and Total Flavonoids in Leaves of Rosa davurica Pall.
[J]. FOOD SCIENCE, 2013, 34(2): 231-235.
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[15] |
YANG Jing,ZHENG Wei-wan*,GAO Yuan-yuan,XUE Jun,FENG Tao-lin,CHEN Qian-wen,LIU Fan.
Preparation and Application of Octenylsuccinate Soybean Dietary Fiber Ester
[J]. FOOD SCIENCE, 2013, 34(12): 86-89.
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