| [1] |
DONG Tongjun, WEI Kongju, SHUANG Yuan, DING Beibei, WANG Xuedong, DING Wenping.
Preparation of Redispersible Chitin Nanofibers and Its Application in Stabilizing Pickering Emulsion
[J]. FOOD SCIENCE, 2023, 44(24): 1-8.
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| [2] |
SUN Xiaohan, JIANG Xuewei, XIAO Zhiyu, OU Dechong, LI Kai, ZHOU Hui, FANG Qinjun.
Screening and Application of Aspergillus oryzae in Koji-making for Manufacturing of Fermented Watermelon-Soybean Paste
[J]. FOOD SCIENCE, 2022, 43(6): 204-211.
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| [3] |
WAN Qian, HUANG Xiaoying, LI Qiming, WU Huaxing, LIU Rongmei, TANG Junni.
Purification of Nisin Q13 and Its Antibacterial Mechanism against Lactobacillus bulgaricus
[J]. FOOD SCIENCE, 2022, 43(18): 159-165.
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| [4] |
WANG Yali, BAO Qiuhua, WANG Junguo, ZHANG Heping.
Induction and Resuscitation of Viable but Non-culturable State in Lactobacillus delbrueckii subsp. bulgaricus ND02
[J]. FOOD SCIENCE, 2017, 38(6): 68-73.
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| [5] |
WANG Muhua, PAN Peiping, ZHAO Yuming, SU Binnan, CAI Yinghui, LI Haitao.
Protoplast Formation and Fusion between Lactobacillus bulgaricus and Bacteriophage-Resistant Mutant of Streptococcus thermophilus
[J]. FOOD SCIENCE, 2015, 36(23): 189-194.
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| [6] |
REN Jing, SUN Bo*, ZHAO Xiao, SUN Xin-yao, QI Yu, LI Hai-xin, FAN Qing, SUN Sheng.
Preparation of Egg White Peptide and Its Growth-Promoting Activity for Lactobacillus bulgaricus
[J]. FOOD SCIENCE, 2014, 35(7): 170-175.
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| [7] |
YIN Yong-qi1, WU Jin-xian1, LIU Chun-quan2, LI Da-jing2, YANG Run-qiang1, GU Zhen-xin1,*.
Starch Properties of Germinating Maize (Zea mays L.) under Hypoxia Stress and Development of GABA-Enriched Maize Beverage
[J]. FOOD SCIENCE, 2014, 35(6): 234-239.
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| [8] |
YAN Ying-juan, LU Jian, ZHOU Jian-zhong, LI Wei, DONG Ming-sheng.
Optimization of High Cell Density Culture Conditions for Microencapsulated Lactobacillus bulgaricus by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(17): 153-159.
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| [9] |
FU Liang.
Determination of Heavy Metal Elements in Carboxymethyl Cellulose Sodium as a Food Stabilizer by Inductively-Coupled Plasma Mass Spectrometry with Octopole Reaction System
[J]. FOOD SCIENCE, 2013, 34(10): 268-271.
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| [10] |
Zhang Jian-xin WEI Xin-Yuan.
Antibiotic Susceptibility of Lactobacillus bulgaricus Isolated from Yoghurt
[J]. FOOD SCIENCE, 2012, 33(21): 202-207.
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| [11] |
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Effects of Four Common Stabilizers Combined with Silk Fibroin on Viscosity and Water-Holding Capacity of Stirred Yogurt
[J]. FOOD SCIENCE, 2012, 33(21): 136-140.
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| [12] |
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Optimization of Stabilizer Formula for Peanut-Soybean Beverage by Principal Component Analysis
[J]. FOOD SCIENCE, 2012, 33(14): 318-320.
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| [13] |
LI Yuan-hu，WANG Hua.
Optimization of Orange Juice Milk Formulation
[J]. FOOD SCIENCE, 2011, 32(2 ): 318-323.
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| [14] |
MEI Fang，LI Xiang-dong，YANG Jian-hui，QIAO Cheng-ya，WANG Yin-yu.
Preparation of Milk Beverage with Ginger Juice and Brown Sugar
[J]. FOOD SCIENCE, 2011, 32(12): 327-330.
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| [15] |
XU Bin，LI Hui-xing.
Development of a Complex Stabilizer for Peanut Protein Beverage
[J]. FOOD SCIENCE, 2010, 31(20): 58-60.
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