| [1] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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| [2] |
BIAN Huawei, ZHENG Bo, CHEN Ling, ZHU Huilian.
Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment
[J]. FOOD SCIENCE, 2020, 41(7): 93-101.
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| [3] |
LEI Wanying, WU Weiguo, LIAO Luyan, NI Ting, ZHANG Yu.
Quality Evaluation of and Raw Material Selection for Wet Rice Noodles
[J]. FOOD SCIENCE, 2020, 41(1): 74-79.
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| [4] |
LI Zhi, WU Tao, LIU Rui, SUI Wenjie, ZHANG Min.
Effect of Extruded and Steam Exploded Wheat Bran on Pasting Properties of Wheat Flour
[J]. FOOD SCIENCE, 2019, 40(6): 41-47.
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| [5] |
WANG Yusheng, MEI Xuanwei, CHEN Haihua, CHEN Jiangang.
Effect of Heat Moisture Treatment Combined with Sodium Alginate on Physicochemical Properties of Normal Corn Starch
[J]. FOOD SCIENCE, 2019, 40(23): 34-43.
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| [6] |
LIU Xingli, ZHAO Shuangli, JIN Yanjun, ZHANG Hua.
Effect of Extruded Purple Sweet Potato Flour on the Pasting and Thermomechanical Properties of Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(15): 106-111.
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| [7] |
ZENG Jie, JIANG Jikai, GAO Haiyan, MENG Kexin, SONG Mengdi, LI Guanglei.
Optimization of the Aging Process for Potato Vermicelli without Additives and Quality Changes during Storage
[J]. FOOD SCIENCE, 2019, 40(12): 283-289.
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| [8] |
WU Xiaojuan, WU Wei.
Effect of Protein Oxidation during Storage on Cooking and Eating Quality of ‘Jinyou 207’Indica Rice and ‘Jijing 88’ Japonica Rice
[J]. FOOD SCIENCE, 2019, 40(1): 16-22.
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| [9] |
BAI Jie, LIU Lisha, LI Yumei, PENG Yijiao, TIAN Xu, JIN Yang, ZHANG Qing, ZHANG Xiaofei, GUO Hong.
Pasting Properties and Microstructure of Adzuki Beans during Cooking
[J]. FOOD SCIENCE, 2018, 39(7): 41-46.
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| [10] |
ZHANG Jia, LI Xiaoping, HU Xinzhong, ZHAO Liu, WANG Fenghui, LI Qingqing, MAO Ning.
Impact of Calcium Hydroxide on Quality of Shannxi Traditional Buckwheat Noodles and Pasting Properties of Buckwheat Flour
[J]. FOOD SCIENCE, 2018, 39(6): 13-19.
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| [11] |
LIU Min, ZHAO Xin, KAN Jianquan, ZHANG Fusheng, ZHENG Jiong,.
Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch
[J]. FOOD SCIENCE, 2018, 39(6): 45-50.
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| [12] |
CHEN Jie, YU Han, WANG Yuanhui, BIAN Ke.
Moisture Migration and Pasting Profiles of Noodles during Steaming
[J]. FOOD SCIENCE, 2018, 39(4): 32-36.
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| [13] |
ZHANG Fan, ZHOU Shoubiao, LI Ning, ZOU Jinyou.
Effects of Hydrocolloids on the Properties of Starch Paste from Lycoris radiate Bulbs
[J]. FOOD SCIENCE, 2018, 39(4): 37-42.
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| [14] |
ZHANG Dali, FENG Yanhe, LIU Bingli, PAN Cong, FENG Ling, ZHENG Mingzhu.
Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics
[J]. FOOD SCIENCE, 2018, 39(18): 109-114.
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| [15] |
BAI Jie, PENG Yijiao, LIU Lisha, LI Yumei, ZHANG Xiaofei, JIN Yang, ZHANG Qing, TIAN Xu, GUO Hong.
Extrusion Properties and Quality Properties of Different Potato Materials
[J]. FOOD SCIENCE, 2018, 39(15): 48-53.
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