| [1] |
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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| [2] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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| [3] |
FENG Haojie, LAN Weiqing, LIU Dayong, CONG Jianhua, ZANG Yiyu, TANG Shuwen, ZHOU Dapeng, XIE Jing.
Effects of Different Sterilization Treatments on the Quality of Puffer Fish (Takifugu obscurus) during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(7): 210-217.
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| [4] |
QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong.
Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains
[J]. FOOD SCIENCE, 2020, 41(21): 73-83.
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| [5] |
MA Ning, CHEN Yuting, FANG Donglu, PEI Fei, SU Anxiang, ZHAO Liyan, ZHENG Huihua, HU Qiuhui.
Effect of Adding Different Amounts of Pre-gelatinized Highland Barley Flour Supplemented with Hericium erinaceus Powder on the Quality Characteristics of Crisp Cakes
[J]. FOOD SCIENCE, 2020, 41(20): 46-53.
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| [6] |
TANG Shuwei, GAO Ruichang, ZENG Mingyong, FENG Qiufeng, CHEN Yiping, ZHAO Yuanhui.
Physicochemical Changes of Sturgeon Surimi during Gelation
[J]. FOOD SCIENCE, 2019, 40(7): 82-87.
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| [7] |
YANG Zhen, GONG Hui, LIU Meng, WANG Shouwei, QIAO Xiaoling, SHI Zhijia.
Effect of Barrel Temperature and Chicken Powder Addition on the Quality of Extruded Products
[J]. FOOD SCIENCE, 2019, 40(7): 120-126.
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| [8] |
WANG Yuqi, ZHANG Ruchun, ZHANG Xin, YU Changhua, HAN Fujiang, ZHANG Hongwei, YU Dianyu.
Preparing Zinc Enriched Rice by Extruding Broken Rice
[J]. FOOD SCIENCE, 2019, 40(4): 279-285.
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| [9] |
XUN Chongrong, XUE Hongfei, LIU Baohua, JIANG Lianzhou, XIE Fengying, LI Yang, SUI Xiaonan, WANG Zhongjiang.
Processing of Flavored Meat Analogues by High-Moisture Extrusion
[J]. FOOD SCIENCE, 2019, 40(4): 292-298.
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| [10] |
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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| [11] |
XIE Tian, SUN Hongrui, KANG Lining, LI Fenglin, TIAN Zhigang, LIU Xiangying.
Effect of Twin-Screw Extrusion on Physicochemical Properties and Quality Characteristics of Corn Flour
[J]. FOOD SCIENCE, 2019, 40(17): 183-189.
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| [12] |
ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun.
Dynamic Changes of Main Quality Components during Yellow Tea Processing
[J]. FOOD SCIENCE, 2019, 40(16): 200-205.
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| [13] |
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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| [14] |
CHAI Zihui, LI Hongjun, LI Shaobo, ZHANG Dong, LI Ranran, HE Zhifei.
Microbial, Physical and Chemical Changes of Low-Salt Chinese Bacon during Storage
[J]. FOOD SCIENCE, 2019, 40(11): 201-206.
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| [15] |
ZHAO Zhihao, LIU Lei, ZHANG Mingwei, ZHANG Ruifen, XIAO Juan, WEI Zhencheng, MA Yongxuan.
Combined Effect of Enzymatic Pretreatment and Extrusion on Quality Properties of Brown Rice Flour
[J]. FOOD SCIENCE, 2019, 40(1): 108-116.
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