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YU Yimin, XIA Qiang, YANG Linlin, LIN Boyu, LU Yinyin, CAO Jinxuan, CAI Zhendong, PAN Daodong.
Effect of Replacement of Pork Back Fat by Konjac Glucomannan-Curdran Gum Composite Gel on the Quality Characteristics of Emulsified Sausages
[J]. FOOD SCIENCE, 2021, 42(16): 46-53.
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| [2] |
YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju.
Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying
[J]. FOOD SCIENCE, 2020, 41(3): 62-67.
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| [3] |
MENG Jingyi, HUANG Mingming, WANG Jiamei, XIAO Shulan, ZHANG Jianhao, YAN Wenjing.
Impact of Cold Plasma Cold Sterilization Processing Time and Voltage on Fresh Pork Lipid Oxidation
[J]. FOOD SCIENCE, 2019, 40(3): 135-141.
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| [4] |
CHU Wenjing, SHENG Danmei, ZHANG Nan, YU Yan, ZHANG Feng, YE Shuangshuang.
Hot-Air Drying of Red-Fleshed Pitaya: Kinetic Modelling and Quality Changes
[J]. FOOD SCIENCE, 2019, 40(17): 150-155.
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| [5] |
YU Xiaoting, SU Wei, QI Qi, JIANG Li.
Optimization of Koji-Making with Culinary Medicinal Matrices by Response Surface Methodology and Component Analysis of Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 123-130.
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| [6] |
WANG Jiayi, WANG Qian, DING Wu.
Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork
[J]. FOOD SCIENCE, 2018, 39(9): 202-206.
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| [7] |
YIN Xiaofeng, YANG Mingjin, LI Guanglin, ZHANG Xianfeng, ZHOU Yuhua, YANG Ling.
Optimization and Mathematical Modeling of Thin Layer Hot-Air Drying of Rough Rice
[J]. FOOD SCIENCE, 2017, 38(8): 198-205.
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| [8] |
HU Xingpeng, ZHOU Hua, DU Yangmin, OU Shiyi, YAN Rian.
Thermal Decomposition of Alliin and Mechanism Analysis
[J]. FOOD SCIENCE, 2017, 38(3): 64-68.
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| [9] |
RUAN Shiyan, PENG Xinyan, ZHANG Shurong, YU Xuejuan, YU Haiyang, YANG Binqiang, ZHANG Cuiyun.
Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties
[J]. FOOD SCIENCE, 2017, 38(21): 265-271.
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| [10] |
PENG Yu, ZHAO Dandan, LI Mo, WEN Xin, NI Yuanying.
Drying Characteristics of Intermittent Microwave Coupled with Air Drying of Chinese Radish (Raphanus sativus L.) Slices
[J]. FOOD SCIENCE, 2017, 38(17): 85-93.
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| [11] |
GU Xinzhe, WU Zhenchuan, LIU Ruiyu, YIN Tao, HE Shuwen, TU Kang, PAN Leiqing.
Evaluation of Fat Oxidation in Cantonese Sausage during Processing and Storage Using an Electronic Nose and Artificial Neural Network
[J]. FOOD SCIENCE, 2016, 37(24): 142-148.
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| [12] |
LIU Xiaogeng, YUAN Lei, GAO Mei, HU Qiuhui, WANG Lifeng, LIU Qin.
Kinetics of Free Radical Scavenging Activity of Carotenoids and Effect of in Vitro Simulated Gastrointestinal Digestion on Their Radical Scavenging Capacity
[J]. FOOD SCIENCE, 2016, 37(11): 65-73.
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| [13] |
WANG Kai, YE Keping, BAI Hongwu, ZHOU Guanghong.
Quantitative Exposure Assessment of Listeria monocytogenes in Chilled Pork
[J]. FOOD SCIENCE, 2016, 37(11): 79-83.
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| [14] |
HAO Jiaomin, YANG Wenping, ZHANG Qi, LI Hongyu, YANG Zhenping, ZHU Yingchun.
Preservative Effects of Different Concentrations of Oat Polyphenols on Chilled Pork
[J]. FOOD SCIENCE, 2016, 37(10): 278-282.
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GAO He1,2, YI Jianyong1, BI Jinfeng1,*, LIU Xuan1, DENG Fangming2, WU Xinye1.
Drying Characteristics of Papaya with Middle- and Short-Wave Infrared Radiation
[J]. FOOD SCIENCE, 2015, 36(7): 30-35.
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