[1] |
GUAN Jiaqi, LIANG Shengnan, CHEN Qingxue, ZHAO Lina, XIE Qinggang, HUO Guicheng, LI Bailiang.
Screening for and Biological Characterization of Bifidobacterium infantis Capable of Promoting Proliferation of Human Fetal Colon Epithelial Cells
[J]. FOOD SCIENCE, 2021, 42(18): 86-94.
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[2] |
YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning.
Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(12): 37-44.
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[3] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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[4] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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[5] |
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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[6] |
GUO Meng, HE Chuan, ZHAI Wenyi, GUO Huiyuan, LÜ Ying, TONG Qigen.
Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics
[J]. FOOD SCIENCE, 2020, 41(22): 279-288.
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[7] |
FU Linglin, FU Shujie, HUANG Jianjian, QIAN Yi, WANG Chong, WANG Yanbo.
Construction of Tropomyosin-Sensitized Mouse Model and Effect of Lactic Acid Bacteria-Induced Intestinal Mucosal Immunity on Allergenicity
[J]. FOOD SCIENCE, 2019, 40(7): 169-176.
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[8] |
LI Bailiang, ZHAO Li, WANG Chengfeng, JIN Da, DING Xiuyun, LIU Fei, HUO Guicheng.
Genomic and Phenotypic Characterization of the Biosynthesis Pathway of Exopolysaccharides in Streptococcus thermophilus KLDS3.1012
[J]. FOOD SCIENCE, 2019, 40(6): 136-142.
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[9] |
CHEN Yun, Lü Wenyan, LU Fei, CHENG Haitao, MA Zhaohui, CHEN Hengxue.
Effect of Panicle Type and Endosperm Composition on Viscoelasticity of Cooked Rice
[J]. FOOD SCIENCE, 2019, 40(3): 64-70.
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[10] |
WAN Feng, SUN Sirui, HOU Yujia, ZHAO An, ZHANG Sheng, MENG Xiangchen.
Comparison of Resistance of Bifidobacterium animalis Strains Isolated from Infants to Simulated Gastrointestinal Stress and Effect of Selected Strain on Activities of Immune Cells in Vitro
[J]. FOOD SCIENCE, 2019, 40(22): 118-125.
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[11] |
ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang.
Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits
[J]. FOOD SCIENCE, 2019, 40(2): 18-24.
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[12] |
YAO Huihui, WANG Yan, WU Weiguo, LIAO Luyan, ZHAO Chuanwen.
Effect of Acid-Modified Wheat Bran Powder on Farinographic Properties and Texture Properties of Wheat Flour Dough
[J]. FOOD SCIENCE, 2019, 40(2): 59-64.
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[13] |
ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao.
Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals
[J]. FOOD SCIENCE, 2019, 40(13): 203-207.
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[14] |
WU Xiaojuan, WU Wei.
Effect of Protein Oxidation during Storage on Cooking and Eating Quality of ‘Jinyou 207’Indica Rice and ‘Jijing 88’ Japonica Rice
[J]. FOOD SCIENCE, 2019, 40(1): 16-22.
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[15] |
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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