| [1] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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| [2] |
ZHANG Chao, WU Yutong, KONG Baohua.
Effect of Ultrasound-Assisted Freezing on Emulsifying Stability of Myofibrillar Protein from Chicken Breast
[J]. FOOD SCIENCE, 2020, 41(17): 104-110.
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| [3] |
LI Man, Lü Ruiling, WANG Danli, MA Xiaobin, DING Tian, LING Jiangang, LIU Donghong.
Numerical Simulation of Ultrasound-Assisted Thawing of Frozen Chinese Shrimp (Fenneropenaeus chinensis) and Its Impact on Protein Denaturation
[J]. FOOD SCIENCE, 2018, 39(21): 94-101.
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| [4] |
CHEN Lifu, PEI Fei, ZHANG Liming, ZHANG Rongjie, LI Jing, FANG Yong, HU Qiuhui.
Effect of Ultrasound-Assisted Osmotic Pretreatment on Freeze-Drying Efficiency and Quality of Agaricus bisporus
[J]. FOOD SCIENCE, 2017, 38(23): 8-13.
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| [5] |
REN Guoyan, SONG Ya, KANG Huaibin, XIAO Feng, SUN He, ZHAO Dong, HU Gan, WANG Songjun.
Ultrasound-Assisted Supercritical Carbon Dioxide Extraction of Lipids from Chinese Giant Salamander (Andrias davidianus)
[J]. FOOD SCIENCE, 2017, 38(18): 272-279.
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| [6] |
TANG Fuyuan, LIU Xiaogeng, MAO Kuangqi, CHEN Kailun, WANG Wei, SUN Yingying, CAO Siqian, JI Yang, RUI Ying.
Optimization of Pork Tenderization Using Ultrasound Treatment Combined with Tenderizer Combination
[J]. FOOD SCIENCE, 2017, 38(12): 204-210.
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| [7] |
LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran.
Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder
[J]. FOOD SCIENCE, 2016, 37(8): 152-158.
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| [8] |
LIU Xiaopeng, ZHANG Junxia, JIANG Ning, SONG Yizhi, XIANG Jiqian, WANG Qiushuang, WU Hao.
Optimization by Response Surface Methodology of Ultrasound-Assisted Extraction and Antioxidant Activities of Polysaccharides from Glechoma longituba (Nakai) Kupr
[J]. FOOD SCIENCE, 2016, 37(4): 13-19.
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| [9] |
ZHOU Dan1, WEN Liankui1, DONG Zhouyong2, ZHOU Yajun2,*.
Optimization of Ultrasound-Assisted Papain Treatment for Tenderizatoin of Freshwater Mussel
[J]. FOOD SCIENCE, 2016, 37(4): 62-67.
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| [10] |
LIU Yanjun, XU Jie, ZHOU Qingxin, XUE Yong, XUE Changhu*, WANG Jingfeng.
Determination of Vanadium in Sea Cucumbers by Ultrasound-Assisted Digestion-Graphite Furnace Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2015, 36(4): 126-130.
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| [11] |
HU Weicheng1, WANG Xinfeng1, SHEN Ting1, WANG Yuning2, CHEN Ming1, YOU Long1, JI Lilian1,*, LI Pengxia2,*.
Optimization of the Extraction Process for Flavonoids from Lotus (Nelumbo nucifera Gaertn.) Receptacle and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2015, 36(24): 51-56.
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| [12] |
SUN Haitao1,2,3, SHAO Xinru1,2, JIANG Ruiping1, XU Jing1, SUN Yanxue1, ZHU Yan1, ZHU Junyi4,*.
Optimization of Ultrasound-Assisted Sugar Permeation for Production of Preserved Actinidia arguta by Response Surface Methodology and Texture Analysis
[J]. FOOD SCIENCE, 2015, 36(20): 49-55.
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| [13] |
WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1.
Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 56-62.
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| [14] |
WANG Chang-tao1, ZHANG Jia-chan1, SUN Xiao-tao2, CHI Ling-he2, SUN Bao-guo2,*.
Optimization of Process Conditions for the Extraction of Flavonoids from Sea Buckthorn Seeds Using Ethanol Combined with Different Surfactants and Preliminary Characterization of the Extracted Flavonoids
[J]. FOOD SCIENCE, 2014, 35(2): 62-68.
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| [15] |
ZENG Min, GONG Zheng-li*.
Optimization of Conditions for Ultrasound-Assisted Brewing of Green Tea in Water at Room Temperature and Quality Analysis of Tea Infusion
[J]. FOOD SCIENCE, 2014, 35(10): 315-319.
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