| [1] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
|
| [2] |
HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong.
Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability
[J]. FOOD SCIENCE, 2021, 42(18): 143-149.
|
| [3] |
WEI Guangqiang, WANG Yutan, MAO Xingju, LIAO Ziyu, YANG Jing, HUANG Aixiang.
Effect of Acid-Coagulation pH on Physicochemical Properties, Protein Structure and Microstructure of Rushan Cheese Curd
[J]. FOOD SCIENCE, 2021, 42(10): 8-13.
|
| [4] |
LUAN Binyu, SHI Haisu, LI Yanbo, WU Junrui, WU Rina, TAO Dongbing, WU Chen, YUE Xiqing.
A Review of Free Fatty Acid Catabolism in Mold-Fermented Cheese and Its Effect on Product Quality
[J]. FOOD SCIENCE, 2020, 41(9): 211-221.
|
| [5] |
CHEN Chen, ZHOU Wenya, YUAN Jiajie, YU Haiyan, TIAN Huaixiang.
Recent Progress in Biosynthesis of 3-Methylbutanal and Its Contribution to Nutty Flavor in Cheese
[J]. FOOD SCIENCE, 2020, 41(7): 228-233.
|
| [6] |
LI Hongjuan, WANG Yi, LIU Yan, YU Hongmei, LI Hongbo, YU Jinghua.
Effects of Thermal, Stretching and Melting Treatments on Quality, Intermolecular Force and Microstructure of Mozzarella Cheese
[J]. FOOD SCIENCE, 2020, 41(3): 30-36.
|
| [7] |
WANG Tong, PANG Xiaoyang, LU Jing, MA Changlu, YANG Baoyu, WU Zheng, LIANG Jiaqi, ZHANG Shuwen, Lü Jiaping.
Effect of Monascus on Texture and Flavor of Camembert-Type Cheese during Ripening Period
[J]. FOOD SCIENCE, 2020, 41(3): 1-11.
|
| [8] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
|
| [9] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
|
| [10] |
WANG Jiao, XU Lingyun, ZHANG Jinhua, WANG Xiaoyu, AI Nasi, WANG Bei, CAO Yanping.
Cheddar Cheese with Different Ripening Times: Analysis of Volatile Aroma Components and Electronic Nose Discrimination
[J]. FOOD SCIENCE, 2020, 41(20): 175-183.
|
| [11] |
WANG Jiao, XU Lingyun, ZHANG Jinhua, BIAN Ran, WANG Bei, CAO Yanping.
Identification of Characteristic Aroma Substances of Three Different Mozzarella Cheeses by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry
[J]. FOOD SCIENCE, 2020, 41(18): 210-217.
|
| [12] |
YANG Jing, LIANG Qi, SONG Xuemei, ZHANG Yan.
Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(15): 15-21.
|
| [13] |
TENG Junwei, LIU Zhenmin, SU Miya, GAO Hongyan, ZHENG Yuanrong, LI Liu, ZHENG Zhe, ZHANG Jian,YANG Zhennai.
Application of Rennet from Bacillus amyloliquefaciens GSBa-1 in Mozzarella Cheese
[J]. FOOD SCIENCE, 2019, 40(6): 85-92.
|
| [14] |
WANG Chunyan, LI Yuhui, LI Yingbiao, LI Baokun, WANG Tengbin, SHI Xiuru.
Microbial Diversity and Gene Function Analysis in Traditional Hand-Made Cheese from Pastoral Areas of Yili in Xinjiang
[J]. FOOD SCIENCE, 2019, 40(24): 110-118.
|
| [15] |
WANG Lijun, MOU Yuanzhen, GUAN Bo, WAN Liyun, ZHANG Yan, HU Youzhen, NI Yongqing.
Screening and Identification of Lactic Acid Bacteria Producing β-Galactosidases with Transglycosylation Activity from Traditional Cheese, and Optimization of Conditions for Galacto-Oligosaccharides Synthesis
[J]. FOOD SCIENCE, 2019, 40(22): 88-95.
|
