| [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] |
LIU Yue, GAO Yunyun, LI Shan, LI Wangqiang, LI Baokun, LU Shiling, JIANG Caihong, WANG Qingling, DONG Juan, LI Yuhui.
Preparation and in vitro Evaluation of Goat Milk-FOS/GOS Pichia kudriavzevii DS8-1 Microcapsules
[J]. FOOD SCIENCE, 2021, 42(6): 94-103.
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| [3] |
JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang.
High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides
[J]. FOOD SCIENCE, 2021, 42(4): 145-152.
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| [4] |
CHEN Bingyan, LIN Xiaozi, LI Weixin, LIN Xiaojie, ZHENG Baodong, HE Zhigang.
Effects of Sodium Alginate-Nanocellulose Beads on the Viability of Lactic Acid Bacteria in Simulated Gastrointestinal Fluid
[J]. FOOD SCIENCE, 2021, 42(3): 179-185.
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| [5] |
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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| [6] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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| [7] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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| [8] |
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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| [9] |
XIA Weirong, LI Ying, CHAI Zhi, CHEN Xiao’e, ZHOU Jianzhong, FENG Jin, FANG Xubo.
Encapsulation of ACE Inhibitory Peptide with Ferritin-Sodium Alginate Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(8): 77-82.
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| [10] |
YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai.
Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme
[J]. FOOD SCIENCE, 2020, 41(6): 139-145.
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| [11] |
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren.
Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
[J]. FOOD SCIENCE, 2020, 41(2): 267-275.
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| [12] |
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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| [13] |
ZHAO Jingli, LIU Yuanyuan, MA Meihu.
Production of Calcium Lactate from Eggshell Fermentation by Enterococcus mundtii Cells Immobilized on Different Carriers
[J]. FOOD SCIENCE, 2020, 41(2): 80-86.
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| [14] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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| [15] |
WANG Zhengwen, TIAN Hongwei, ZHOU Fuyu, ZHANG Zhifang, HE Jun, SUN Yangying, CAO Jinxuan, PAN Daodong.
Effect of Heating Temperature on Myofibrillar Protein Structure and Gel Properties of Sheldrake Breast Muscle
[J]. FOOD SCIENCE, 2020, 41(13): 61-68.
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