| [1] |
YU Hui, TANG Wenting, PU Chuanfen, LI Man, SUN Qingjie.
Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough
[J]. FOOD SCIENCE, 2026, 47(3): 377-385.
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| [2] |
LAI Xinzhu, ZHANG Bo, WANG Junxiao, XIANG Kexin, NIU Liying, LIU Chunju, LI Dajing, XIAO Yadong, YAN Tingcai.
Effect of Composite Restructuring on Drying Efficiency and Quality of Vacuum Freeze-Dried Dangshan Pear Slices
[J]. FOOD SCIENCE, 2026, 47(1): 228-236.
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| [3] |
CHEN Yuxue, CHEN Mengjia, SUN Liping, ZHUANG Yongliang, GU Ying, DING Yangyue, FAN Xuejing.
Effects of Ultrasound and Freeze-Thaw Pretreatment on the Vacuum Freeze-Drying Process and Quality Characteristics of Cantharellus cibarius
[J]. FOOD SCIENCE, 2025, 46(21): 235-242.
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| [4] |
LIU Jiaqi, WANG Huiping, Zhang Xin, KONG Baohua, CHEN Qian.
Deterioration Mechanism of and Improvement Strategies for Frozen Meat
[J]. FOOD SCIENCE, 2024, 45(8): 321-330.
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| [5] |
LIU Kaiwen, MA Wen, JIN Gang.
Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying
[J]. FOOD SCIENCE, 2024, 45(2): 325-333.
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| [6] |
ZHANG Fengjuan, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effect of Solid-State Osmotic Pretreatment on Emission Reduction, Resource Consumption and Product Quality in the Processing of Freeze-Dried Mango
[J]. FOOD SCIENCE, 2023, 44(3): 112-119.
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| [7] |
CHEN Cong, YE Shuang, WANG Guihua, SHEN Wangyang, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, CHENG Shilun, SHI Defang.
Effects of Different Drying Methods and Crushing Degrees on the Physicochemical, Nutritional and Functional Properties of Agaricus bisporus
[J]. FOOD SCIENCE, 2023, 44(1): 88-97.
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| [8] |
ZHANG Xiuling, LI Chen, JI Run, LI Fengfeng, ZHANG Wentao.
Effects of Different Protective Agents on the Physicochemical Properties of and Sustained Anthocyanin Release from Freeze-Dried Powder of Lonicera edulis
[J]. FOOD SCIENCE, 2022, 43(12): 122-123.
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| [9] |
MA Jiage, JIANG Zhanmei, JIANG Rui, HOU Juncai, YU Wei.
Physiological Characteristics of Nutrient Stressed Lactobacillus plantarum KLDS 1.0328 and Storage Stability of Its Freeze-Dried Cells
[J]. FOOD SCIENCE, 2021, 42(22): 155-161.
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| [10] |
LU Xiaoshuo, ZHANG Yihang, FANG Donglu, FAN Xia, HU Qiuhui, CHEN Jiluan, ZHAO Liyan.
Dynamic Change of Taste Compounds and Umami Evaluation of Lentinula edodes during Vacuum Freeze-Drying Process
[J]. FOOD SCIENCE, 2021, 42(20): 91-97.
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| [11] |
TAN Mingtang, WANG Jinfeng, XIE Jing.
Progress in the Mechanism and Control Methods of Ice Recrystallization in Frozen Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(19): 343-349.
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| [12] |
LI Minhan, LI Hongjun, LI Shaobo, YU Sijie, HE Zhifei.
Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 294-301.
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| [13] |
KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin.
Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation
[J]. FOOD SCIENCE, 2020, 41(24): 216-222.
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| [14] |
YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin.
Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum
[J]. FOOD SCIENCE, 2020, 41(2): 101-106.
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| [15] |
HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo.
Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(10): 68-74.
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