| [1] |
LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua.
Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin
[J]. FOOD SCIENCE, 2021, 42(8): 10-16.
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| [2] |
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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| [3] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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| [4] |
CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng.
Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis
[J]. FOOD SCIENCE, 2021, 42(7): 185-190.
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| [5] |
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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| [6] |
WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong.
Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione
[J]. FOOD SCIENCE, 2021, 42(6): 193-199.
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| [7] |
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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| [8] |
ZHANG Gaochuan, HE Chaoyong, WANG Chonglong, WANG Dahui, WEI Gongyuan.
Understanding the Effect of Sodium Chloride on Pullulan Biosynthesis by RNA Sequencing
[J]. FOOD SCIENCE, 2021, 42(18): 45-50.
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| [9] |
WANG Ningning, FENG Meiqin, SUN Jian.
Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 1-7.
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| [10] |
HUANG Yuran, WANG Wei, ZHAO Wenhong, YANG Juan, LIU Qiaoyu, BAI Weidong.
Comparative Analysis of the Contribution of Different Umami Substances to the Umami Taste of Dry-cured Spanish Mackerel (Scomberomorus niphonius)
[J]. FOOD SCIENCE, 2021, 42(16): 138-144.
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| [11] |
ZHOU Mengyue, XING Ranran, WANG Nan, GE Yiqiang, CHEN Ying.
Comparison of Six Methods for Extraction of Genomic DNA from Edible Spices
[J]. FOOD SCIENCE, 2021, 42(16): 246-253.
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| [12] |
LI Linqiong, HONG Jing, ZHANG Lijun, GAO Yulong.
Effect of Acid Stress on Acid Resistance, Cell Membrane and Membrane Protein of Salmonella typhimurium
[J]. FOOD SCIENCE, 2021, 42(15): 27-36.
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| [13] |
YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin.
Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby
[J]. FOOD SCIENCE, 2021, 42(13): 1-9.
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| [14] |
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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| [15] |
AN Ronghui, ZHOU Hongsheng, LUO Shufen, ZHANG Yingtong, ZHANG Leigang, HU Huali, LI Pengxia.
Effects of Vacuum Precooling and Different Circulation Modes on the Shelf Quality of Pakchoi (Brassica rapa L. ssp. chinensis)
[J]. FOOD SCIENCE, 2021, 42(13): 241-248.
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