[1] |
CHEN Haihua, YU Rui, WANG Yusheng.
Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate
[J]. FOOD SCIENCE, 2021, 42(8): 52-59.
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[2] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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[3] |
WANG Shuya, ZHAO Jingyun, DAI Yalei, GAO Jin, LIANG Hongshan, LI Shugang, ZHOU Bin.
Assembly Behavior and Interaction between Fish Skin Gelatin and Polyphenols
[J]. FOOD SCIENCE, 2021, 42(14): 1-8.
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[4] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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[5] |
ZHAO Jinhong, BAI Jie, ZHANG Qing, ZHANG Xiaofei, LI Yumei, YUAN Nuo, LIU Songnan, GUO Hong.
Thermal Transition Temperatures of Spray-Dried Whole Egg Determined by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2019, 40(15): 142-147.
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[6] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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[7] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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[8] |
MA Qingbao, LIU Zhidong.
Determination of Thermal Hysteresis Activity of Antifreeze Protein from Antarctic Krill (Euphausia superba) by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2018, 39(11): 1-7.
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[9] |
ZHAO Kai, LI Jun, LIU Ning, CHEN Fenglian, FU Dawei.
Retrogradation Kinetics and Glass Transition Temperature of Wheat Starch
[J]. FOOD SCIENCE, 2017, 38(23): 100-105.
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[10] |
GU Saiqi, YU Xiaomei, CAI Yanping, DING Yuting.
Effect of Glycerol Monolaurate Addition on the Properties of Soy Protein Isolate Composite Film
[J]. FOOD SCIENCE, 2017, 38(21): 245-251.
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[11] |
CHEN Xueling, GUAN Jian, MEI Xin, SHI Jianbin, CAI Sha, HE Jianjun.
Effects of NaCl, Sucrose and Na2CO3 on Pasting Properties of Starch from Seeds of Euryale ferox Salisb.
[J]. FOOD SCIENCE, 2017, 38(17): 60-65.
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[12] |
CHEN Guiyun, WU Wei, CHEN Kunjie.
Analysis of Adulterated Oilseed Rape Honey Using Differential Scanning Calorimetry Combined with Principal Component Analysis and Two-Dimensional Correlation Analysis
[J]. FOOD SCIENCE, 2017, 38(14): 310-315.
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[13] |
YANG Lili, CHEN Ye, YAN Xiaoguang, LIANG Wenming, LI Yuntong, DONG Shuang.
Preparation and Properties of PPC/SPI Composite Films
[J]. FOOD SCIENCE, 2016, 37(2): 214-217.
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[14] |
SHAO Ying, WANG Xiaohong, WU Wenjin, LI Xin, XIONG Guangquan, WANG Haibin, QIAO Yu, WANG Jun, LIAO Li, WANG Lan.
Comparison of Thermal Properties of Muscles from Five Kinds of Freshwater Fish
[J]. FOOD SCIENCE, 2016, 37(19): 106-111.
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[15] |
XIAO Dong, ZHOU Wenhua, CHEN Shuai, HUANG Yang.
Effects of Hydrophilic Polysaccharides on Moisture Migration and Regeneration Process during Shelf Life of Fresh Noodles
[J]. FOOD SCIENCE, 2016, 37(18): 298-303.
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