[1] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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[2] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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[3] |
ZHAO Siming, JIANG Lianzhou, WANG Dongmei, SUI Xiaonan, ZHOU Linyi, FAN Zhijun.
Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein
[J]. FOOD SCIENCE, 2021, 42(12): 67-75.
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[4] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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[5] |
BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou.
Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(7): 110-116.
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[6] |
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong.
Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
[J]. FOOD SCIENCE, 2020, 41(6): 31-35.
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[7] |
WU Haitao.
Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein
[J]. FOOD SCIENCE, 2020, 41(5): 87-92.
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[8] |
AN Di, HONG Rui, LI Liang.
Advance in Self-Assembly and Gelation Properties of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(3): 254-259.
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[9] |
REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan.
Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation
[J]. FOOD SCIENCE, 2020, 41(3): 93-98.
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[10] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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[11] |
JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong.
Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties
[J]. FOOD SCIENCE, 2020, 41(22): 1-7.
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[12] |
ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou.
Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(22): 15-21.
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[13] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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[14] |
FENG Fang, LIU Wenhao, CHEN Zhigang.
Structure and Heat-Induced Gelation Properties of Soybean 7S and 11S Proteins
[J]. FOOD SCIENCE, 2020, 41(2): 58-64.
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[15] |
YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan.
Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran
[J]. FOOD SCIENCE, 2020, 41(18): 51-57.
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