| [1] |
ZHANG Hui, YANG Ruili, LIU Fang, ZHOU Sainan, LU Na, TANG Qingjuan.
Effect of Food-Grade κ-Carrageenan on Risk of Colitis and Accumulation of Body Fat in Obese Mice
[J]. FOOD SCIENCE, 2021, 42(15): 121-128.
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| [2] |
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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| [3] |
ZHOU Feng, TAN Huanghong, SUN Huimin, ZHENG Zhaojuan, OUYANG Jia.
Progress in Biotransformation of Red Algal Polysaccharides for Industrial Utilization
[J]. FOOD SCIENCE, 2021, 42(13): 326-334.
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| [4] |
LI Zhanming, CAI Hongli, LIANG Yi, MAO Hao, LIAO Hanxue, YU Yue, ZHOU Dongren.
Effect of Xanthan Gum on Bioaccessibility of Four Bamboo Leaf Flavonoids during Simulated in Vitro Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(21): 58-64.
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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] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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| [7] |
ZENG Ruiqi, LI Weizhou, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures
[J]. FOOD SCIENCE, 2018, 39(9): 39-46.
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| [8] |
LIU Min, ZHAO Xin, KAN Jianquan, ZHANG Fusheng, ZHENG Jiong,.
Effect of Xanthan Gum on Pasting, Rheological and Texture Properties of Lotus Root Starch
[J]. FOOD SCIENCE, 2018, 39(6): 45-50.
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| [9] |
YUAN Zijun, CHEN Jiwang, ZENG Heng, XIA Wenshui, XU Wei, XIONG Youling.
Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets (BBFNs) with Soybean Fiber, Xanthan Gum and Whey Protein during Deep-Fat Frying
[J]. FOOD SCIENCE, 2018, 39(3): 34-40.
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| [10] |
WU Haixiao, ZHANG Bin, SHI Zhourong, FANG Chuandong, ZOU Junjie, LI Haibo.
Cryoprotective Effects of Carrageenan Oligosaccharides on Pacific White Shrimp (Litopenaeus vannamei) during Frozen Storage
[J]. FOOD SCIENCE, 2017, 38(7): 260-265.
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| [11] |
WEI Yanxia, XIE Rui, GUO Xiao, DING Caihe, ZHANG Ji.
Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System
[J]. FOOD SCIENCE, 2017, 38(1): 149-153.
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| [12] |
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui.
Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
[J]. FOOD SCIENCE, 2017, 38(1): 35-40.
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| [13] |
YU Jian-hang, XIA Yang-yi, SHANG Yong-biao, LI Hong-jun.
Effects of Carrageenan and Xanthan Concentration on Cooking Loss and Gelling Capacity of Transgluminase-Treated PSE Rabbit Meat Batters
[J]. FOOD SCIENCE, 2014, 35(15): 77-81.
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| [14] |
LIU Qing-qing，HU Fei，PENG Ya-li*.
Effect of κ-Carrageenan on Phase Separation System of Milk Protein and Kofljac Gum
[J]. FOOD SCIENCE, 2013, 34(15): 1-4.
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| [15] |
YE Wen-bin1，FAN Liang1，YUN Han-bo2,*.
Effect of Chinese Medicinal Herbs on Packaging Performance of Xanthan Gum-locust Bean Galactomannan Composite Film
[J]. FOOD SCIENCE, 2013, 34(13): 24-28.
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