[1] |
LI Shuang, LI Feng, JIAO Yang.
Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products
[J]. FOOD SCIENCE, 2020, 41(15): 54-63.
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[2] |
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong.
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
[J]. FOOD SCIENCE, 2019, 40(1): 92-101.
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[3] |
XU Meng, LIU Wei, ZHOU Li, MA Zhifang, PENG Zengqi.
Ion Chromatography Studies of Dynamic Hydrolysis of Added Polyphosphates in Muscle
[J]. FOOD SCIENCE, 2016, 37(19): 36-41.
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[4] |
LIANG Xinhong, SUN Junliang*, MA Hanjun, WANG Tianlin.
Physicochemical Properties of Sweet Potato Pectin Extracted by Sodium Polyphosphate
[J]. FOOD SCIENCE, 2015, 36(11): 81-85.
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[5] |
SHAO Hong-hong, ZHOU Xiang-yang, WANG Qi, ZHOU Xiu-jin, SHEN Biao, FU Mi-ni.
Simultaneous Determination of Nitrate, Nitrite and Polyphosphates in Seafood by Ion Chromatography
[J]. FOOD SCIENCE, 2014, 35(20): 248-252.
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[6] |
DUAN Chang-sheng,ZHAO Shuang-juan,HUANG Wen,WANG Yi*.
Effect of Sodium Tripolyphosphate on Properties of Beef Muscle
[J]. FOOD SCIENCE, 2013, 34(7): 62-66.
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[7] |
LI Ying,WANG Peng,XU Xing-lian*.
Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast
[J]. FOOD SCIENCE, 2013, 34(5): 60-66.
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[8] |
TIAN Rui-hua,LU Gui-song,PENG Zeng-qi*,JIN Hong-guo.
Effect of Sodium Tripolyphosphate Hydrolysis on Dissociation and Gel Characteristics of Actomyosin
[J]. FOOD SCIENCE, 2013, 34(15): 126-130.
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[9] |
GAO Fei-fei,WANG Rong-rong,YAO Yao,ZHANG Ya-wei,PENG Zeng-qi*.
Effect of Polyphosphate on Tenderness and Water-holding Capacity of Beef Tripe
[J]. FOOD SCIENCE, 2013, 34(13): 132-135.
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[10] |
SHEN Biao1,HU Xing-juan1,XU Jun-hui1,BEI Wen-lian1,WU Zu-fang2.
Antimicrobial Effect of Polyphosphate Additives in Fishery Product
[J]. FOOD SCIENCE, 2010, 31(21): 54-57.
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[11] |
DING Wu,KOU Li-ping,REN Jian.
Effect of Polyphosphates on Tenderness and Water-holding Capacity of Pork Muscles
[J]. FOOD SCIENCE, 2009, 30(21 ): 56-58.
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[12] |
DENG Guang-hui1,2,HU Wei2,HUANG Ke-lin3,LI Shao-yan3,ZHANG Gui-hua1.
Ion Chromatography for Content Determination of Various Phosphate Forms in Tripolyphosphate
[J]. FOOD SCIENCE, 2009, 30(10): 153-155.
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[13] |
LUO Lei, FAN Jin-Ling, SUN Hong-Jiao.
Study on Concentration of Porcine Serum IgG Solution by Ultrafiltration
[J]. FOOD SCIENCE, 2008, 29(6): 159-163.
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[14] |
LIU Sheng-Jie, YU Wei-Yi, ZHU Mao-Ying, LIU Cheng-Wen, NIE Chuan-Peng, LI Dong-Wei.
Effects of DEAE-52 Anion-exchanging Chromatography on Yield Rate of IgG Purified from Swine Serum
[J]. FOOD SCIENCE, 2008, 29(4): 87-89.
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[15] |
PENG Zeng-Qi, LI Ji-Hong.
Study on the Effect of Polyphosphates Mixtures on Gel Properties of Chicken Breast Salt Soluble Proteins
[J]. FOOD SCIENCE, 2006, 27(7): 58-61.
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