| [1] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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| [2] |
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.
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| [3] |
LIU Xinzhu, CHENG Shan, LI Yu, WANG Wenhang.
Structural Analysis and Characterization of Cross-linked Complex between Plasma Amine Oxidase and Gelatin
[J]. FOOD SCIENCE, 2021, 42(8): 22-28.
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| [4] |
CHEN Haihua, YU Rui, WANG Yusheng.
Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate
[J]. FOOD SCIENCE, 2021, 42(8): 52-59.
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| [5] |
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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| [6] |
JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong.
Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties
[J]. FOOD SCIENCE, 2021, 42(8): 67-73.
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| [7] |
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.
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| [8] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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| [9] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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| [10] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
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| [11] |
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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| [12] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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| [13] |
LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen.
Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter
[J]. FOOD SCIENCE, 2021, 42(6): 75-81.
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| [14] |
LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin.
Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs
[J]. FOOD SCIENCE, 2021, 42(5): 61-67.
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| [15] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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