[1] |
CHEN Xiaohan, PANG Jie, WU Chunhua.
Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid
[J]. FOOD SCIENCE, 2021, 42(7): 232-239.
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[2] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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[3] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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[4] |
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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[5] |
DING Yuxuan, WANG Yao, YAO Yi’an, LI Wanmei, WANG Mian, WANG Pei, GU Zhenxin, YANG Runqiang.
Effect of Exogenous γ-Aminobutyric Acid on the Accumulation of Phenolics and Antioxidant Capacity in Germinated Soybean
[J]. FOOD SCIENCE, 2021, 42(13): 72-78.
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[6] |
CHEN Xiaohan, PANG Jie.
Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(12): 8-16.
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[7] |
MA Yanli, DUAN Zhe, LIANG Jingjing, LI Suping, DING Yufeng.
Analysis of Butyric Acid in Sufu and Fermentation Characteristics of Butyric Acid-Producing Bacteria Isolated from Sufu
[J]. FOOD SCIENCE, 2021, 42(10): 58-64.
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[8] |
HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei.
Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics
[J]. FOOD SCIENCE, 2020, 41(6): 163-169.
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[9] |
SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng.
Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri
[J]. FOOD SCIENCE, 2020, 41(2): 87-93.
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[10] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[11] |
DIAO Cuiru, WANG Jing, YAN Yong, LIU Dong, ZHANG Xiaohan, WANG Hao.
Effect of Astaxanthin on Lipid Metabolism in HepG2 Cells and in C57BL/6J Mice Fed with High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(17): 139-144.
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[12] |
LI Ying, ZHANG Xin, YANG Jiajie, MA Xiangyang, HOU Juncai, LI Aili.
Progress in the Effect of Resistant Starch on Improving Intestinal Function and Glycolipid Metabolism
[J]. FOOD SCIENCE, 2020, 41(13): 326-335.
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[13] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[14] |
LI Wen, WANG Tao, DONG Yuwei, LI Tongxiang.
Probiotic Characteristics of Lactobacillus plantarum UL-4, Able to Produce γ-Aminobutyric Acid at High Yield in Chickpea Milk
[J]. FOOD SCIENCE, 2019, 40(24): 173-178.
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[15] |
GUO Jinying, HE Yijie, HAN Sihai, REN Guoyan, WU Ying, LUO Denglin, LIU Jianxue.
Effects of Konjac Glucomannan on the Structural and Functional Properties of Gluten in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(24): 33-39.
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