[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] |
OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian.
A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products
[J]. FOOD SCIENCE, 2021, 42(17): 350-362.
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[4] |
YI Shengnan, LU Jing, PANG Xiaoyang, HAO Liyu, ZHANG Shuwen, LÜ Jiaping.
Effect of Heat Treatment on Maillard Reaction Degree and Volatile Components of Milk
[J]. FOOD SCIENCE, 2021, 42(14): 9-15.
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[5] |
ZHAO Siming, JIANG Lianzhou, WANG Dongmei, SUI Xiaonan, ZHOU Linyi, FAN Zhijun.
Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein
[J]. FOOD SCIENCE, 2021, 42(12): 67-75.
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[6] |
REN Shuang, HE Xiaoye, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Preparation and Characterization of β-Lactoglobulin-Chitosan Covalent Conjugate under High Pressure Processing and Emulsion Stabilized by It
[J]. FOOD SCIENCE, 2021, 42(11): 116-123.
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[7] |
WANG Zhi, LIU Haotian, LIU Qian, CHEN Qian, KONG Baohua.
A Literature Review of the Application of Maillard Reaction and Its Products in the Delivery of Bioactive Substances
[J]. FOOD SCIENCE, 2021, 42(11): 324-331.
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[8] |
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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[9] |
CHEN Yuying, SUN Hongbo, SONG Xiaoxiao, CHAI Yu, WANG Bolan, LENG Xiaojing.
Recent Advances in Research the Bitterness of Coffee
[J]. FOOD SCIENCE, 2020, 41(9): 285-293.
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[10] |
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan.
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
[J]. FOOD SCIENCE, 2020, 41(8): 194-201.
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[11] |
BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou.
Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(7): 110-116.
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[12] |
SHI Jia, ZHAO Xinhuai.
Immunoregulatory Effect of Glycated Casein Digest in Normal Mice
[J]. FOOD SCIENCE, 2020, 41(7): 140-145.
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[13] |
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong.
Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
[J]. FOOD SCIENCE, 2020, 41(6): 31-35.
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[14] |
SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai.
Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2020, 41(5): 122-127.
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[15] |
REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan.
Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation
[J]. FOOD SCIENCE, 2020, 41(3): 93-98.
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