[1] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
|
[2] |
CHEN Qing, LI Rong, ZHOU Taotao, CHENG Hongmei, HAN Xiaoxiang.
Effects of Preparation Conditions on the Formation of Gellan Gum Fluid Gels
[J]. FOOD SCIENCE, 2020, 41(7): 23-29.
|
[3] |
LIU Hui, ZHOU Jianxin, FANG Yong, QIU Weifen.
Effects of Different Dominant Mold Strains on Rice Quality
[J]. FOOD SCIENCE, 2020, 41(21): 197-203.
|
[4] |
ZHU Dongyang1, KANG Zhuangli1,*, HE Hongju1,*, HU Mingming2, HUANG Qingji2, MA Hanjun1, ZHAO Gaiming3, XU Xinglian4, WANG Huhu4.
Effect of Pre-Emulsified Palm Oil with Porcine Plasma Protein on Gel Characteristics of Pork Meat Batters
[J]. FOOD SCIENCE, 2018, 39(5): 71-75.
|
[5] |
HU Jiahui, XIONG Guangquan, QIAO Yu, LIAO Li, WANG Jun, WANG Lan.
Effects of Energy Metabolism-Related Enzyme Activities and Protein Oxidation on Texture Properties of Perch (Micropterus salmoides) during Superchilled Storage
[J]. FOOD SCIENCE, 2018, 39(23): 227-234.
|
[6] |
ZHANG Kun, WANG Daoying, ZHANG Miao, ZHU Yongzhi, ZOU Ye, XU Weimin.
Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality
[J]. FOOD SCIENCE, 2018, 39(15): 122-127.
|
[7] |
JIN Zhiqiang, BAI Bianxia, ZHAO Jinfeng, CHEN Yanbin, WANG Xi.
Effect of Semidry Milling on the Quality Attributes of Millet Flour and Millet Noodles
[J]. FOOD SCIENCE, 2018, 39(15): 132-138.
|
[8] |
ZHAO Wen, ZHANG Jian, JIANG Yunyun, ZHAO Xiao, HAO Xiaona, LI Liu, ZHAO Juan, YANG Zhennai.
Effect of Fat Replacers on Rheological Properties of Soft Ice Cream Mixes and Quality and Mouthfeel of Ice Cream
[J]. FOOD SCIENCE, 2018, 39(12): 1-8.
|
[9] |
WANG Yang, YAN Caizhi, YE Fayin, LEI Lin, ZHAO Guohua.
Relationship between Flowability and Particle Structure of Dietary Fiber Powders
[J]. FOOD SCIENCE, 2018, 39(10): 84-88.
|
[10] |
ZHANG Hua, ZHAO Xuewei, BAI Yanhong, DUAN Ruiqian.
Water Desorption Isotherm and Pore Characteristics of Glutinous Rice Flour
[J]. FOOD SCIENCE, 2017, 38(7): 88-95.
|
[11] |
ZHAO Yingying, LI Ke, WANG Peng, KANG Zhuangli, XU Xinglian, BAI Yanhong.
Effect of Ultrasound Treatment on the Emulsion Stability of Pre-emulsified Soybean Oil with Sodium Caseinate
[J]. FOOD SCIENCE, 2017, 38(3): 75-80.
|
[12] |
QI Baokun, LI Yang, WANG Zhongjiang, SUI Xiaonan, JIANG Lianzhou.
Relationship between Surface Hydrophobicity and Zeta Potential as well as Particle Size Distribution of Soybean Protein Isolates from Different Varieties
[J]. FOOD SCIENCE, 2017, 38(3): 114-118.
|
[13] |
GU Xiaojun, CHEN Xiaonan, JIN Bangquan, LIU Chunquan.
Viscosity and Rheological Properties of Kiwifruit (Actinidia deliciosa) Pectin
[J]. FOOD SCIENCE, 2017, 38(3): 125-130.
|
[14] |
CHEN Zhina, YANG Xijuan, SHI Junling.
Rheological Properties of Exopolysaccharide Produced by Tibetan Kefir
[J]. FOOD SCIENCE, 2016, 37(5): 1-5.
|
[15] |
ZHOU Fen, GU Dahai, XU Jiahui, ZHANG Junlong, DENG Yamin, LI Ruren, LIU Dengyong, SHAO Junhua.
Effect of Starch Content on Emulsifying Properties of Chicken Breast Salt-Soluble Proteins
[J]. FOOD SCIENCE, 2016, 37(15): 7-12.
|