[1] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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[2] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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[3] |
WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia.
Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 275-282.
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[4] |
ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu.
Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 319-328.
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[5] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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[6] |
WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo.
L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein
[J]. FOOD SCIENCE, 2021, 42(6): 16-23.
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[7] |
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.
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[8] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[9] |
LIU Chengmei, JIANG Xinlin, LI Dongmei, ZHOU Lei, ZHONG Junzhen, JI Li, LUO Shunjing.
Preparation and Antigenicity of Site-specific PEGylated Beta-lactoglobulin
[J]. FOOD SCIENCE, 2021, 42(2): 1-7.
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[10] |
WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu.
Progress in Microbial Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(17): 248-254.
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[11] |
HU Chunlin, XIE Jing.
Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat
[J]. FOOD SCIENCE, 2021, 42(17): 275-281.
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[12] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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[13] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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[14] |
LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang.
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them
[J]. FOOD SCIENCE, 2021, 42(12): 24-30.
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[15] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
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