[1] |
LI Xin, WANG Yusheng, CHEN Haihua.
Effect of Sodium Alginate Combined with Ultra-low Freezing Treatment on the Granular Structure and Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2022, 43(3): 47-53.
|
[2] |
GAO Jin, LIANG Hongshan, ZHAO Jingyun, DAI Yalei, WAN Chuyun, ZHOU Bin.
Interactions between Zein and Polyphenols and Characterization of Their Complexes
[J]. FOOD SCIENCE, 2022, 43(2): 8-17.
|
[3] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
|
[4] |
LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He.
Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour
[J]. FOOD SCIENCE, 2021, 42(8): 17-21.
|
[5] |
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.
|
[6] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
|
[7] |
LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, WANG Ying, ZHOU Kui, WEI Ping, WEI Linyan.
Effects of Different Drying Technologies on the Quality Characteristics and Microstructure of Walnut Meal Protein Powder
[J]. FOOD SCIENCE, 2021, 42(5): 92-98.
|
[8] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
|
[9] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
|
[10] |
LIU Yizhen, MA Chuanguo, CHEN Xiaowei, LI Lijun, BO Bing.
Effects of Organogelators on Stability and Sensory Characteristics of Sesame Paste
[J]. FOOD SCIENCE, 2021, 42(22): 61-69.
|
[11] |
SUN Weiyan, SU Zhiwei, ZHANG Fang, MENG Xianghong, LIU Bingjie.
Preparation of Chitosan Sulfobutylether-β-Cyclodextrin Nanoparticles and Its Effect on the Physical Properties of Sodium Alginate Film
[J]. FOOD SCIENCE, 2021, 42(21): 161-167.
|
[12] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
|
[13] |
HU Xiaomeng, CHEN Jing, DENG Shanggui, HU Jiahui.
Effect of Atmospheric Cold Plasma on Microflora and Quality Characteristics of Solenocera crassicorni
[J]. FOOD SCIENCE, 2021, 42(19): 141-147.
|
[14] |
YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng.
Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 22-27.
|
[15] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
|