[1] |
FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin.
Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst
[J]. FOOD SCIENCE, 2020, 41(11): 121-127.
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[2] |
ZHANG Jianyong, JIANG Heyuan, CUI Hongchun, WANG Weiwei, SHI Liting.
Major Factors Affecting Substitution Degree of Acetylated EGCG
[J]. FOOD SCIENCE, 2017, 38(5): 54-59.
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[3] |
LIU Tingting, WU Yuying, QIN Yuting, ZHANG Yanrong.
Characteristics of Protein from Mung Bean Starch Processing Wastewater
[J]. FOOD SCIENCE, 2017, 38(5): 104-110.
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[4] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[5] |
LIN Zhiwei, WANG Yanhua, LU Hengjun, CHEN Meilan*.
Determination of Degree of Deacetylation of Chitosan by Ion Chromatographic Quantitation of Acetic Acid
[J]. FOOD SCIENCE, 2015, 36(8): 171-174.
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[6] |
XU Xiaoqing1, QIN Qingjuan1, WU Yu1, ZHONG Geng1,2,*.
Physico-chemical Properties of Carboxymethyl Konjac Glucomannan and Its Effect on Intestinal Fermentation Environment
[J]. FOOD SCIENCE, 2015, 36(7): 172-176.
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[7] |
LI Yanan, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang*.
A Review on the Effect of Dynamic High-Pressure Microfluidization Treatment on Physico-chemical Properties and tructures of Polysaccharides
[J]. FOOD SCIENCE, 2015, 36(7): 211-216.
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[8] |
LI Xiaona1, ZHANG Lili2, YANG Qiang1, LI Xinhua1,*.
Structure and Physico-chemical Properties of Corn Starch Separated by Synergistic Reaction of L-Cysteine and Fermented Acid Liquid
[J]. FOOD SCIENCE, 2015, 36(7): 1-5.
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[9] |
WANG Zhijun, ZHANG Liujing, ZHONG Yingxia, KAN Lijiao, XIE Jianhua, XIE Mingyong.
Acetylated Modification and Antioxidant Activity of Polysaccharides from Cyclocarya paliurus
[J]. FOOD SCIENCE, 2015, 36(21): 6-9.
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[10] |
GU Sai-qi, LI Li, WANG Xi-chang*, LIANG Wei-long.
Properties of Collagen Extracted from the Skin of Farmed Chinese Giant Salamander (Andrias davidianus Blanchard)
[J]. FOOD SCIENCE, 2014, 35(9): 74-79.
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[11] |
CHEN Yue, CHEN Ji-wang, ZHOU Qi, XIA Wen-shui.
Preparation, Morphological Structure, and Physico-chemical Properties of Chitosan-Whey Protein Isolate Composite Film
[J]. FOOD SCIENCE, 2014, 35(9): 106-111.
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[12] |
ZHOU Wen-chao, LI Qiang-shuang, CAO Long-kui.
Starch Properties of Different Millet Varieties from Different Regions of China
[J]. FOOD SCIENCE, 2014, 35(5): 59-63.
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[13] |
HAO Zheng-hong1, ZHANG Bing-wen2,*, GUO Shan-shan2, ZANG Qing-jia3, YU Hui1.
Optimization of Preparation of Resistant Starch from Mung Bean by Superfine Grinding-Coupled with Microwave Irradiation
[J]. FOOD SCIENCE, 2014, 35(24): 69-73.
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[14] |
YANG Shu, LI Xin-hua*.
Optimization of Extraction of Millet Bran Oil by Response Surface Design and Analysis of Physico-chemical Properties
[J]. FOOD SCIENCE, 2014, 35(24): 81-85.
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[15] |
DING Jing-si, NIE Shao-ping*, FENG Yan-ling, WANG Jun-qiao, QUE Zhi-qiang.
Isolation, Purification and Physico-chemical Properties of Acidic Polysaccharides from Green Tea
[J]. FOOD SCIENCE, 2014, 35(23): 57-60.
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