[1] |
DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming.
Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood
[J]. FOOD SCIENCE, 2021, 42(17): 69-75.
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[2] |
ZHANG Hui, YANG Ruili, LIU Fang, ZHOU Sainan, LU Na, TANG Qingjuan.
Effect of Food-Grade κ-Carrageenan on Risk of Colitis and Accumulation of Body Fat in Obese Mice
[J]. FOOD SCIENCE, 2021, 42(15): 121-128.
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[3] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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[4] |
ZHOU Feng, TAN Huanghong, SUN Huimin, ZHENG Zhaojuan, OUYANG Jia.
Progress in Biotransformation of Red Algal Polysaccharides for Industrial Utilization
[J]. FOOD SCIENCE, 2021, 42(13): 326-334.
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[5] |
WEI Guangqiang, WANG Yutan, MAO Xingju, LIAO Ziyu, YANG Jing, HUANG Aixiang.
Effect of Acid-Coagulation pH on Physicochemical Properties, Protein Structure and Microstructure of Rushan Cheese Curd
[J]. FOOD SCIENCE, 2021, 42(10): 8-13.
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[6] |
LIU Haiyun, WANG Weimin, CHEN Suhua, Lü Jiatong, CHEN Huaying, LIAO Sentai.
Isolation and Purification of Fucoidans from Sargassum and Their Effect on Tail Thrombosis in Mice
[J]. FOOD SCIENCE, 2020, 41(9): 91-97.
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[7] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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[8] |
ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin.
Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(10): 298-303.
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[9] |
WU Haixiao, ZHANG Bin, SHI Zhourong, FANG Chuandong, ZOU Junjie, LI Haibo.
Cryoprotective Effects of Carrageenan Oligosaccharides on Pacific White Shrimp (Litopenaeus vannamei) during Frozen Storage
[J]. FOOD SCIENCE, 2017, 38(7): 260-265.
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[10] |
ZHENG Yuanyuan, DING Guofang, YANG Zuisu, YU Fangmiao, JIA Yinglu, WU Zongze, CHEN Rui.
Enzymatic Preparation and Antithrombotic Activity of Anticoagulant Peptides from Perinereis aibuhitensis
[J]. FOOD SCIENCE, 2017, 38(23): 171-177.
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[11] |
LIAO Min, WANG Weimin, CHEN Suhua, LIAO Sentai.
Composition Analysis and Antithrombotic Activity of Fucoidan from Sargassum henslowianum C. Agardh
[J]. FOOD SCIENCE, 2017, 38(19): 189-194.
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[12] |
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui.
Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
[J]. FOOD SCIENCE, 2017, 38(1): 35-40.
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[13] |
NIE Mu1, WANG Yun2, GUO Shoudong2, LIU Hao1, JIANG Wei1, ZHAO Xiaomin2,*.
Antithrombotic Effect of Polysaccharide from Seeds of Castanea mollissima Blume (Chinese Chestnut)
[J]. FOOD SCIENCE, 2015, 36(11): 187-190.
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[14] |
LI Hui, SONG Ju-yi, LIU Lei, LI Ping-lan*.
Extraction, Purification and in vitro Anticoagulant Activity of Exopolysaccharides from Bifidobacterium animalis RH
[J]. FOOD SCIENCE, 2014, 35(23): 129-133.
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[15] |
XIONG Xiu-fang, LI Xing-shu*, JIN Hong-ling, GUO Kang-quan.
Dynamic Rheological Properties of Egg Milk Pudding during Gelation Process
[J]. FOOD SCIENCE, 2014, 35(15): 72-76.
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