[1] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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[2] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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[3] |
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao.
Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(4): 86-95.
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[4] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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[5] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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[6] |
YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo.
Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil
[J]. FOOD SCIENCE, 2019, 40(24): 252-257.
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[7] |
YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua.
Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester
[J]. FOOD SCIENCE, 2019, 40(2): 239-244.
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[8] |
ZHANG Rongfei, WANG Xiangyou, CHENG Meng.
Optimization of Ultrasonic-Assisted Preparation and Structural Characterization of Potato Starch Nanocomposite Films
[J]. FOOD SCIENCE, 2019, 40(18): 302-311.
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[9] |
JIANG Guangyang, XIAO Liyuan, WANG Zhangying, CHEN Anjun, WU Hejun, ZHANG Zhiqing.
Development and Application of Intelligent Indicator Films Using Blended Film-Forming Solutions Combined with Purple Sweet Potato Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(13): 267-273.
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[10] |
ZENG Jie, JIANG Jikai, GAO Haiyan, MENG Kexin, SONG Mengdi, LI Guanglei.
Optimization of the Aging Process for Potato Vermicelli without Additives and Quality Changes during Storage
[J]. FOOD SCIENCE, 2019, 40(12): 283-289.
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[11] |
ZHANG Kuiliang, DAI Yangyong, HOU Hanxue, DONG Haizhou, LI Xiangyang, ZHANG Hui, LIU Chuanfu, ZHANG Yujie.
Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 128-134.
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[12] |
WANG Luyang, LIU Yulan, MA Yuxiang, HUANG Huina, WANG Fengyan, WANG Manyi.
Effect of Chloride Ion Content on 3-Monochloro-1,2-Propanediol Ester and Glycidyl Esters during Soybean Oil Deodorization
[J]. FOOD SCIENCE, 2018, 39(20): 320-325.
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[13] |
GU Saiqi, TANG Wenyan, ZHOU Hongxin, Zhang Chenchao, LIU Lin, ZHOU Xuxia, DING Yuting.
Optimization of Deodorization Process for Laminaria japonica by Response Surface Methodology and Evaluation of Its Color Quality
[J]. FOOD SCIENCE, 2018, 39(18): 217-226.
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[14] |
LI Hongyun, XU Xiaoping, CHEN Hourong, TAO Xiaoqi, ZHANG Fusheng.
Effect of High Hydrostatic Pressure on Granular Structure of Sweet Potato Starch
[J]. FOOD SCIENCE, 2018, 39(13): 106-111.
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[15] |
DENG Siyang, YANG Ming, PAN Nan, CHANG Peng, DU Xin, XIA Xiufang, ZHANG Hongwei.
Changes in Functional Properties of Muscle Proteins Induced by Starch and Transglutaminase
[J]. FOOD SCIENCE, 2018, 39(12): 133-139.
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