[1] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao.
Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times
[J]. FOOD SCIENCE, 2021, 42(9): 39-45.
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[2] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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[3] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[4] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
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[5] |
SONG Yifan, CHEN Haifeng, YUAN Yuejin.
Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit
[J]. FOOD SCIENCE, 2020, 41(4): 229-234.
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[6] |
ZHANG Yurong, ZHOU Xianqing, PENG Chao, LI Jianfei.
Analysis of the Quality and Suitability for Fresh Rice Noodle Processing of Rice at Different Storage Times
[J]. FOOD SCIENCE, 2020, 41(23): 42-48.
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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] |
WANG Lin, ZHOU Guowei, YU Zhichao, MENG Luobing, WANG Yuying, ZHANG Anqi, WANG Xibo, JIANG Lianzhou.
Effect of pH-shifting Treatment on the Structure and Emulsifying Properties of Cyperus esculentus L. Protein
[J]. FOOD SCIENCE, 2020, 41(22): 34-41.
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[9] |
YI Shumin, JI Ying, YE Beibei, YU Yongming, XU Yongxia, MI Hongbo, LI Xuepeng, LI Jianrong.
Cryoprotective Effects of Inulin on Myofibrillar Protein in Silver Carp (Hypophthalmichthys molitrix) Surimi during Frozen Storage
[J]. FOOD SCIENCE, 2020, 41(21): 167-174.
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[10] |
RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan.
Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage
[J]. FOOD SCIENCE, 2020, 41(10): 101-109.
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[11] |
ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe.
Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway
[J]. FOOD SCIENCE, 2020, 41(10): 230-237.
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[12] |
WANG Zhen, JIANG Suisui, ZHANG Fan, WANG Runfang, FENG Xue, WANG Rui, LI Shiyang, ZHAO Yuanhui.
Optimized Preparation and Characterization of Calcium-chelating L-Aspartate with Pacific Oyster (Crassostrea gigas) Shells as Calcium Source
[J]. FOOD SCIENCE, 2020, 41(10): 238-245.
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[13] |
HONG Housheng, ZHU Manli, LI Wei, GUO Huiming.
Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace
[J]. FOOD SCIENCE, 2019, 40(8): 63-72.
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[14] |
CAO Chenchen, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis
[J]. FOOD SCIENCE, 2019, 40(6): 69-76.
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[15] |
YUAN Li, SUN Chuchu, DANG Qingling, GAO Ruichang.
Optimization of Preparation of W/O/W Multiple Emulsion and Evaluation of Its Ability to Encapsulate Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2019, 40(6): 272-280.
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