| [1] |
XU Hanshan, LI Lin, CHEN Ling, ZHENG Bo.
Effect of Adding Heat-Moisture Treated or Dry-Heat-Treated Highland Barley Flour on the Quality of Noodles
[J]. FOOD SCIENCE, 2020, 41(23): 27-34.
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| [2] |
SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang.
Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice
[J]. FOOD SCIENCE, 2020, 41(10): 246-254.
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| [3] |
CHEN Wei, GU Xinxi, HUANG Lei, LI Chen, TIAN Hongtao, LU Haiqiang.
Expression in Pichia pastoris and Characterization of a Thermophilic Mannanase and Its Application in Juice Clarification
[J]. FOOD SCIENCE, 2019, 40(22): 81-87.
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| [4] |
HE Yulan, WANG Bin, PAN Li,.
High-Level Expression of Recombinant Acidic Pectin Lyase Gene from Aspergillus niger and Application of the Enzyme in Juice Clarification
[J]. FOOD SCIENCE, 2019, 40(18): 83-88.
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| [5] |
XIE Anqi, DENG Sumeng, ZUO Bailu, ZHOU Wei, ZHU Yuqing, ZOU Liqiang, LIU Wei.
Preparation and Characterization of Wheat Gluten Nanoparticles-Xanthan Gum Pickering Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 38-44.
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| [6] |
MU Wanju, FENG Jia, LI Xiuxiu, LI Shuhong, CHEN Ye.
Effect of Inulin on Physicochemical Properties of Wheat Gluten
[J]. FOOD SCIENCE, 2019, 40(16): 64-68.
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| [7] |
YUE Xiaofeng, TANG Yonghong, JU Yanlun, ZHAO Yameng, LIANG Pan, ZHAO Ting, XI Zhumei, ZHANG Zhenwen.
Effect of Berry Size on Fruit Quality of ‘Chardonnay’ Grapes (Vitis vinifera L.)
[J]. FOOD SCIENCE, 2018, 39(21): 31-38.
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| [8] |
LU Rongrong, MA Tengzhen, ZHANG Bo, ZHU Xia, FENG Lidan, WANG Yuan, WANG Kaili, HAN Shunyu.
Effect of Different Clarifying Agents on Clarification and Aroma Quality of Sparkling Base Wine
[J]. FOOD SCIENCE, 2018, 39(12): 146-153.
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| [9] |
ZHENG Zhiqiang, LI Baolin, HAO Limin, GUO Shuntang.
Effects of Different Proteases on Antioxidant Activities of Wheat Gluten Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(7): 161-166.
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| [10] |
ZANG Yanni, ZHAO Yanyan, LUO Shuizhong, ZHONG Xiyang, MU Dongdong, JIANG Shaotong, ZHENG Zhi.
Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten
[J]. FOOD SCIENCE, 2017, 38(5): 122-128.
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| [11] |
XIANG Fuyou, LI Lijun, CHENG Hao.
Mechanism of Action of Newly Generated Calcium Sulphite in Sugar Cane Juice Clarification
[J]. FOOD SCIENCE, 2017, 38(23): 39-44.
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| [12] |
LI Ting, CHEN Jinghua, MA Decao, WANG Xingchen, TAO Yongsheng,.
Growth Kinetics and Esterase Activities of Selected Non-Saccharomyces Yeast and Saccharomyces cerevisiae in the Fermentation of Model Grape Juice
[J]. FOOD SCIENCE, 2017, 38(22): 60-66.
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| [13] |
CHEN Bing, TIAN Baoming, ZHANG Jing, LIU Xiong.
Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties
[J]. FOOD SCIENCE, 2016, 37(13): 101-106.
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| [14] |
LI Zhaojing, LI Peipei, CHEN Min, WANG Jun.
Simultaneous Determination of Three Benzimidazole Fungicide Residues in Grape Juice by High Performance Liquid Chromatography with Fluorescence Detector
[J]. FOOD SCIENCE, 2016, 37(12): 192-196.
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| [15] |
LI Baoli1, ZHU Yuxuan1, DENG Jianling1, TAN Jun1, LIU Rui1,*, WANG Hong2, LI Tao2, ZHOU Shengyin2.
Discrimination of Prepackaged Pure Grape Juice and Its Commercial Products Based on Gas Chromatography-Mass Spectrometry Fingerprints and Chemometrics Methods
[J]. FOOD SCIENCE, 2015, 36(8): 156-161.
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