| [1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
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| [2] |
TIAN Xiaoling, WANG Xiaoxi.
Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling
[J]. FOOD SCIENCE, 2021, 42(9): 275-282.
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| [3] |
QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye.
Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch
[J]. FOOD SCIENCE, 2021, 42(9): 55-63.
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| [4] |
ZHEN Hongmin, HUA Xiaohan, MA Junwen, WEN Yongping, LI Yanxiao, YAN Qiaojuan, JIANG Zhengqiang.
High-level Expression, Characterization, and Application of a Novel β-Mannanase from Penicillium chrysogenum
[J]. FOOD SCIENCE, 2021, 42(8): 98-105.
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| [5] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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| [6] |
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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| [7] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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| [8] |
LI Qixuan, CHEN Qian, WANG Hao, KONG Baohua.
Effects of Different Packaging Methods on Microbial Community and Quality Properties of Starch-Meat Sausages with High Moisture Content
[J]. FOOD SCIENCE, 2021, 42(5): 237-245.
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| [9] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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| [10] |
WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue.
Etherification of Microcrystalline Cellulose for Application in Starch Films
[J]. FOOD SCIENCE, 2021, 42(4): 65-71.
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| [11] |
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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| [12] |
WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang.
Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt
[J]. FOOD SCIENCE, 2021, 42(17): 133-142.
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| [13] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [14] |
YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong.
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 46-53.
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| [15] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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