[1] |
XIAO Zhigang, WANG Haiguan, JIANG Ruisheng, YU Xiaoshuai, WANG Zhenguo, ZHANG Junjie, WANG Zhe, GAO Yuzhe.
Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein Products
[J]. FOOD SCIENCE, 2023, 44(8): 118-123.
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[2] |
LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang.
Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products
[J]. FOOD SCIENCE, 2023, 44(5): 9-17.
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[3] |
HAN Cuiping, DUAN Jiayu, CAO Chen, LI Ge, YANG Xue, JIANG Lianzhou, YU Dianyu.
Effect of Fermentation Method on Quality and Flavor Characteristics of Maize Flour
[J]. FOOD SCIENCE, 2023, 44(4): 171-176.
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[4] |
LI Chenxiao, REN Yuan, ZHAO Chenyu, HE Xian, YU Xiaoting, XU Yanlei.
Nondestructive Detection of Vegetable Moisture Content and Storage Time Using Microwave Free-Space Reflection Method
[J]. FOOD SCIENCE, 2023, 44(4): 265-271.
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[5] |
ZHANG Hua, ZHANG Pu, ZHANG Yuhan, LIU Xingli, ZHANG Yanyan.
In Situ Characterization and Analysis of Molecular Structure of Gluten Proteins and Moisture Distribution in Dough during Freezing
[J]. FOOD SCIENCE, 2023, 44(2): 39-44.
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[6] |
SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie.
Regulation Mechanism of Processed Cheese Stretchability
[J]. FOOD SCIENCE, 2023, 44(16): 25-33.
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[7] |
LIU Ting, LI Miao, QI Xianke, WANG Ruolan.
Effect of Glow Discharge Cold Plasma Treatment on Improvement of Wheat Processing Quality
[J]. FOOD SCIENCE, 2023, 44(15): 87-94.
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[8] |
RUAN Yunying, DENG Yuanyuan, ZHANG Yan, WEI Zhencheng, TANG Xiaojun, LI Ping, ZHANG Yuan, WANG Zhiming, LIU Guang, ZHANG Mingwei.
Physicochemical and Structural Properties of Pre-digested Puffed Rice Flours with Different Dextrose Equivalent Values
[J]. FOOD SCIENCE, 2023, 44(14): 29-36.
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[9] |
WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming.
Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2023, 44(12): 278-288.
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[10] |
WEI Yujie, YANG Xiaotong, LIANG Hongshan, LI Bin, LI Jing.
Effects of Wheat Gluten and Ethyl Cellulose on Hygroscopicity of Freeze-Dried Apple Powder
[J]. FOOD SCIENCE, 2023, 44(12): 18-24.
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[11] |
TAN Wanbi, WANG Qinfei, ZHANG Jinquan, YU Houmei, ZHANG Zhenwen, HE Yi.
Comparative Analysis on Quality and Gelatinization Characteristics of Cassava Flour Fermented by Different Strains
[J]. FOOD SCIENCE, 2023, 44(10): 56-63.
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[12] |
HE Yinyuan, CHEN Fenglian, LI Xinyang, YANG Yang, WANG Bing, ZHANG Na.
Static and Dynamic Rheological Properties of Doughs Made from Rice and High-Gluten Wheat Flour Blends
[J]. FOOD SCIENCE, 2022, 43(9): 30-38.
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[13] |
XUE Ailian, XIA Xiaoxia, KOU Fubing, RAN Huan, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian.
Effect of Cooking Combined with Different Drying Methods on the Quality Characteristics and Microstructure of Chinese Chestnut Powder
[J]. FOOD SCIENCE, 2022, 43(9): 62-70.
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[14] |
LI Su, WANG Shouwei, ZHU Ning, WU Qianrong, CHEN Song, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, QIAO Xiaoling, PAN Xiaoqian, LIU Meng, LIU Bowen.
Effect of Processing Technology on Protein Structure and Water Distribution of Spiced Beef
[J]. FOOD SCIENCE, 2022, 43(7): 74-80.
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[15] |
WANG Yongrui, BAI Shuang, LUO Ruiming, WANG Songlei.
Effect of Roasting on Moisture Migration and Key Aroma Compounds of Mutton Tallow
[J]. FOOD SCIENCE, 2022, 43(6): 287-294.
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