[1] |
XIE Yaoqing, LIU Lingling, LI Bingning, OUYANG Jie, WU Yanwen.
Determination of Mineral Oil Saturated Hydrocarbons and Aromatic Hydrocarbons in Chocolate by On-line Liquid Chromatography-Gas Chromatography
[J]. FOOD SCIENCE, 2021, 42(12): 288-294.
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[2] |
HAN Lijuan, CHEN Hao, LIU Sheng, QI Yutang, ZHANG Weinong, HE Junbo, WANG Qi, QI Chuang.
Textural and Rheological Properties of Oleogel-Based Margarine
[J]. FOOD SCIENCE, 2018, 39(7): 14-19.
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[3] |
BI Shuang, ZHU Ying, QI Baokun, WANG Zhongjiang, ZOU Xiaoshuang, LI Yang, JIANG Lianzhou, SUI Xiaonan.
Effect of Interaction between Soybean Protein Isolate and Lecithin on Stability of Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2017, 38(9): 79-84.
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[4] |
BI Shuang, LI Yang, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou.
Effect of High Pressure Homogenization on Structural, Physicochemical and Functional Properties of Soybean Protein-Lecithin Composite System
[J]. FOOD SCIENCE, 2017, 38(5): 148-153.
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[5] |
BI Shuang, ZHANG Qiaozhi, DING Jian, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Infrared Spectroscopic Analysis of the Effect of Ultrasound-Promoted Aggregation Behavior on Structural and Functional Properties of Soybean Protein-Lecithin System
[J]. FOOD SCIENCE, 2017, 38(11): 18-24.
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[6] |
BI Shuang, MA Wenjun, SUN Hongbo, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Functional Properties of Natural and Denatured Soybean-Lecithin Oil-in-Water Emulsions Treated by High Pressure Homogenization
[J]. FOOD SCIENCE, 2017, 38(1): 74-79.
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[7] |
YU Meihui, ZHAO Xin, YIN Hongli, LIU Ran, WANG Zhenyu.
In Vitro and in Vivo Hypolipidemic Effect of Auricularia auricular Polysaccharides
[J]. FOOD SCIENCE, 2017, 38(1): 232-237.
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[8] |
NIE Lu, NIU Weihe, ZHANG Yang, ZHANG Lei, LONG Bowen, HE Yanzhao, MOU Weihao, DONG Zhengjiang, DU Xiaohui.
Variations in Special Nutrient Contents of Green-Shelled Embryonated Chicken Eggs and Brown-Shelled Embryonated Chicken Eggs
[J]. FOOD SCIENCE, 2016, 37(2): 142-146.
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[9] |
SONG Fanfan1, ZHANG Kangyi1,*, ZHANG Weiwei2, HE Mengying1.
Preparation of Highly Purified Phosphatidylcholine by Ethanol Extraction and Alumina Column Chromatography
[J]. FOOD SCIENCE, 2015, 36(10): 6-10.
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[10] |
GUZAILINUER·Aerken, LIU Ran, HOU Jun-feng, AISANJIANG·Aihaiti, GUAN Ming*.
Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
[J]. FOOD SCIENCE, 2014, 35(16): 160-164.
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[11] |
GUAN Ming,HOU Jun-feng,GUZAILINUER·Aerken,AISANJIANG·Aihaiti.
Separation and Analysis of Phosphatidylcholine in Flax Lethin by HPLC
[J]. FOOD SCIENCE, 2013, 34(18): 223-226.
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[12] |
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Optimization of Preparation Conditions for Propolis Derived Flavonoid Liposomes by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(20): 1-6.
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[13] |
GE Qing-lian,WU Min,ZHANG Xiao-yan,TANG Meng-jun,PU Jun-hua,GAO Yu-shi,CHEN Kuan-wei.
Microwave Digestion-Visible Spectrophotometric Determination of Lecithin in Eggs
[J]. FOOD SCIENCE, 2011, 32(8): 194-196.
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[14] |
WANG Feng-yan1,WANG Xing-guo1,TAO Guan-jun2,ZHOU Sheng-li3,JIN Qing-zhe1,LIU Yuan-fa1,*.
Research Progress of Frost in Chocolate
[J]. FOOD SCIENCE, 2011, 32(5 ): 301-305.
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[15] |
WU Wei-qing, CHEN Jing, LIU Chao-qun,KONG Peng,YAN Jing,CHENG Hui.
Extraction of Egg Yolk Lecithin and Its Effect on Memory Function of Mice
[J]. FOOD SCIENCE, 2011, 32(13): 314-317.
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