| [1] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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| [2] |
JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying.
Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin
[J]. FOOD SCIENCE, 2020, 41(19): 98-104.
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| [3] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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| [4] |
TIAN Fujin, LIU Yunhong, HUANG Junyan, CAO Xianhao, XUE Sicheng, LEI Yuqing.
Drying Characteristics and Quality of Potato Slices Subjected to Ultrasound-Assisted Cold Air Drying
[J]. FOOD SCIENCE, 2019, 40(5): 85-94.
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| [5] |
DING Jian, LI Yang, SHI Borui, SUN Hongbo, QI Baokun, JIANG Lianzhou, SUI Xiaonan.
Freeze-Thaw Stability of Emulsion System from Ultrasound-Modified Soy Protein Isolate and Soluble Polysaccharide
[J]. FOOD SCIENCE, 2018, 39(9): 88-94.
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| [6] |
ZHANG Kuiliang, DAI Yangyong, HOU Hanxue, DONG Haizhou, LI Xiangyang, ZHANG Hui, LIU Chuanfu, ZHANG Yujie.
Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 128-134.
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| [7] |
BI Xiufang, CHEN Liyi, ZHAO Caixia, CHE Zhenming.
Inactivation Kinetics of Polygalacturonase after Heat and Ultrasonic Treatments
[J]. FOOD SCIENCE, 2018, 39(19): 90-95.
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| [8] |
CAO Jingjing, GU Fengying, LUO Qiqi, LIU Ziyi, WANG Feng.
Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice
[J]. FOOD SCIENCE, 2018, 39(16): 47-52.
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| [9] |
DING Jian, SUI Xiaonan, WANG Jing, DONG Jixuan, MA Wenjun, LI Yang, QI Baokun, JIANG Lianzhou.
Effect of Ultrasonic Treatment on Stability of Oil-in-Water (O/W) Emulsion Containing Soybean Protein Isolate-Chitosan Complex
[J]. FOOD SCIENCE, 2018, 39(13): 74-80.
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| [10] |
KUANG Cong, JIA Junqiang, WU Qiongying, ZHANG Xuefen, GUI Zhongzheng.
Effect of Ultrasound-Ionic Liquid Treatment on Kinetics of Enzymatic Hydrolysis and Antioxidant Activities of Hydrolysates from Whey Protein
[J]. FOOD SCIENCE, 2017, 38(23): 32-28.
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| [11] |
ZHANG Ruihua, ZHANG Shuwen, LIU Lu, LIU Xinwei, PANG Xiaoyang, XU Le, WANG Jianming, Lü Jiaping.
Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate
[J]. FOOD SCIENCE, 2017, 38(19): 81-86.
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| [12] |
WANG Yanqun, MENG Xianjun.
Effect of Ultrasonic Treatment on Antioxidant Activity of Polysaccharides from Mature Fruits of Schisandra chinensis
[J]. FOOD SCIENCE, 2016, 37(3): 66-70.
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| [13] |
BI Shuang, SUI Xiaonan, HAN Tianxiang, LI Yang, WANG Zhongjiang, QI Baokun, JIANG Lianzhou.
Effect of Ultrasound on Rheological and Raman Spectroscopy Properties of Soybean Protein Isolate-Phospholipid Composite System
[J]. FOOD SCIENCE, 2016, 37(21): 61-66.
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| [14] |
LIU Tingting, ZHANG Ying, LI Na, WANG Dawei.
Optimization of Preparation of Zein/Chitosan Composite Films by Combined Microwave and Ultrasonic Treatments
[J]. FOOD SCIENCE, 2016, 37(20): 1-5.
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| [15] |
CHEN Wenmin, PENG Xingxing, MA Ting, YANG Zelong, XU Huaide*.
Impact of Ultrasonic Treatment on Drying Time and Quality of Red Jujubes Dried by Medium- and Short-Wavelength Infrared Radiation
[J]. FOOD SCIENCE, 2015, 36(8): 74-80.
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