[1] |
YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie.
Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol
[J]. FOOD SCIENCE, 2021, 42(18): 7-14.
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[2] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[3] |
JING Ruiyong, WEI Jiaqi, WANG Liyan, SONG Weimin, ZHENG Guiping, GUO Yongxia.
Comprehensive Quality Evaluation of Different Rice Varieties Based on Principal Component Analysis
[J]. FOOD SCIENCE, 2020, 41(24): 179-184.
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[4] |
LI Limei, FENG Yunxiao, HE Jingang, QIAN Xun, ZHANG Shaojun, GUAN Junfeng.
Establishment of Comprehensive Quality Evaluation System for ‘Xuehua’ Pear Wine
[J]. FOOD SCIENCE, 2020, 41(17): 23-28.
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[5] |
LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na.
Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis
[J]. FOOD SCIENCE, 2020, 41(15): 64-71.
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[6] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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[7] |
LIU Yanxiang, WANG Liping, TAN Bin, GAO Kun, QIAO Congcong, TIAN Xiaohong, SUN Yong, ZHENG Xianzhe, LIU Ming, WU Nana, ZHAI Xiaotong, LIU Jinming.
Effect of Extrusion Stabilization of Wheat Bran and Embryo on the Properties of Whole Wheat Noodles
[J]. FOOD SCIENCE, 2019, 40(19): 156-163.
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[8] |
TAI Kedong, ZHAO Sumao, YANG Ziheng, MAO Like, GAO Yanxiang, YUAN Fang.
Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes
[J]. FOOD SCIENCE, 2019, 40(17): 169-177.
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[9] |
LI Qili, SUN Junjie, SHAN Yang, FU Fuhua, YANG Ying, LIU Wei.
Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing
[J]. FOOD SCIENCE, 2019, 40(13): 36-44.
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[10] |
WANG Dawei, REN Huahua, YANG Jiadan, FAN Hongxiu, LI Guijie.
Preparation and Stability of Microcapsules Containing Functional Lipids
[J]. FOOD SCIENCE, 2018, 39(6): 264-269.
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[11] |
CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin.
Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles
[J]. FOOD SCIENCE, 2018, 39(5): 8-13.
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[12] |
RUAN Xiaojia, GAO Yugang, ZHAO Yan, ZANG Bu, HE Zhongmei, ZHU Hongyan, WANG Liyan, ZHANG Lianxue.
Effects of Different Forest Types, Producing Areas, Ages and Slope Orientations on Contents of 20 Ginsenosides in Roots of Panax ginseng C.A. Meyer cv. Silvatica
[J]. FOOD SCIENCE, 2018, 39(24): 195-202.
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[13] |
ZHU Yuqing, LIU Wei, CHEN Xing, CHENG Ce, ZOU Liqiang.
Preparation and Properties of Curcumin Nanoliposomes Modified by Folic Acid-Chitosan Complex
[J]. FOOD SCIENCE, 2018, 39(24): 7-13.
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[14] |
YANG Shaozong, CHEN Jialong, LIU Xinhong, LIN Changli, CHENG Yaping, FANG Ru.
Nutritional and Functional Compositions and Nutritional Quality of Edible Petals of Various Lines of Hibiscus syriacus L.
[J]. FOOD SCIENCE, 2018, 39(22): 213-219.
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[15] |
ZHU Song, LIU Li, ZHANG Jinchuang, LIU Hongzhi, HU Hui, SHI Aimin, WANG Qiang.
Advances in Quality Control and Evaluation of High Moisture Textured Vegetable Protein
[J]. FOOD SCIENCE, 2018, 39(19): 280-286.
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