| [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] |
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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| [3] |
ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng.
Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs
[J]. FOOD SCIENCE, 2021, 42(7): 98-105.
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| [4] |
WANG Caixia, BAI Chan, XIONG Guangquan, WANG Juguang, LI Ning, ZU Xiaoyan, LI Hailan, LIAO Tao.
Effect of Eugenol Anesthesia on Waterless Live Transportation of Micropterus salmoides
[J]. FOOD SCIENCE, 2021, 42(5): 228-236.
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| [5] |
ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang.
Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(5): 288-295.
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| [6] |
FENG Cuiping, LIU Yinuo, FAN Shuangxi, WU Zhuying, ZHONG Qiding.
Determination of Casein Content in Dairy Products by 31P Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2021, 42(4): 221-226.
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| [7] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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| [8] |
LI Xueqin, LÜ Yingguo, HUANG Yafei.
Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(3): 98-103.
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| [9] |
YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang.
Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(17): 91-97.
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| [10] |
HUA Mei, FAN Meiling, LI Zhiman, DONG Lina, LI Shanshan, SUN Yinshi.
Effect of Ginseng Water-Soluble Dietary Fiber on Glucolipid Metabolism, Oxidative Stress and Intestinal Health in Rats
[J]. FOOD SCIENCE, 2021, 42(13): 127-135.
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| [11] |
XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong.
Effect of Polysaccharide from Flammulina velutipes on the Quality of Whole Fish and Fillets of Large Yellow Croaker (Pseudosciaena crocea) during Superchilled Storage
[J]. FOOD SCIENCE, 2021, 42(13): 215-222.
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| [12] |
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia.
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 281-288.
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| [13] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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| [14] |
ZHANG Xiaoyu, ZHANG Dandan, LI Rongfang, LUO Lei, LUO Denglin, ZHU Wenxue.
Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems
[J]. FOOD SCIENCE, 2021, 42(12): 31-36.
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| [15] |
WANG Zehan, TAO Yuhao, SUN Liming, LIU Jia, DU Ming, WANG Zhenyu.
Dynamic Changes of Microbial Community, Amino Acid Composition and Moisture Distribution during the Fermentation of Miao Ethnic Suanzuo Fish
[J]. FOOD SCIENCE, 2021, 42(12): 116-122.
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