[1] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
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[2] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
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[3] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
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[4] |
NING Yawei, WANG Yao, HOU Linlin, SU Dan, WANG Zhixin, JIA Yingmin.
Optimization of Brevilaterin Microencapsulation and Analysis of Slow-release Characteristics
[J]. FOOD SCIENCE, 2021, 42(4): 38-43.
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[5] |
FAN Chuanhui, HE Jianjun, CHEN Xueling, WANG Shaohua.
Effect on Calcium Lactate on the Emulsifying Properties of High Methoxy Citrus Pectin
[J]. FOOD SCIENCE, 2021, 42(4): 44-50.
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[6] |
FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong.
Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin
[J]. FOOD SCIENCE, 2021, 42(11): 130-136.
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[7] |
REN Jiaqi, LIU Xin, LEI Lin, ZHAO Jichun, ZENG Kaifang, MING Jian.
Interaction between Apple Polyphenols and Pectin and Its Effect on the Physicochemical Properties and Stability of Turbid Juices
[J]. FOOD SCIENCE, 2021, 42(10): 14-22.
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[8] |
ZHAO Kai, LIU Ning, LI Jun, LEI Ming, CHEN Wei, YANG Chunhua, CHEN Fenglian.
Distribution of Substitution Groups in Acetylated and Hydroxypropylated Wheat Starch after Chemical Surface Gelatinization
[J]. FOOD SCIENCE, 2020, 41(7): 66-72.
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[9] |
YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian.
A Review: Domain Fine Structure of Pectic Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(7): 292-299.
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[10] |
WANG Yinan, CHENG Yuan, CHI Yujie.
Synergistic Effect of Low Ester Pectin Combined with NaCl on Gel Properties of Liquid Whole Egg
[J]. FOOD SCIENCE, 2020, 41(4): 32-40.
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[11] |
CHEN Ou, WU Xueying, DENG Lili, ZENG Kaifang.
Effect of 1-Methylcyclopropene Treatment on Firmness Change of Postharvest Plum Fruit and Underlying Mechanism
[J]. FOOD SCIENCE, 2020, 41(3): 185-191.
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[12] |
ZOU Jinhao, LI Yan, OUYANG Huafeng, GUO Shiyin, SU Xiaojun, SONG Yong, LI Qingming.
Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality
[J]. FOOD SCIENCE, 2020, 41(23): 77-82.
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[13] |
FAN Liping, ZHANG Liyan, CHEN Liehuan.
Interactions among Pectin, Chiooligosaccharide, and Bovine Serum Albumin and Their Effects on Loading Efficiency of BSA
[J]. FOOD SCIENCE, 2020, 41(22): 28-33.
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[14] |
ZHANG Shuyi, CHOU Shurui, CUI Huijun, WANG Hanchen, LIU Xuan, LI Bin.
Effects of Phloretin on Rheological Properties, Antioxidant Activity and Microstructure of Low Ester Pectin under Acidic Conditions
[J]. FOOD SCIENCE, 2020, 41(2): 43-49.
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[15] |
WEI Jingqi, LI Dongnan, MENG Xianjun.
Effect of Binding to Pectin on the Stability of Anthocyanins from Aronia melanocarpa Berries
[J]. FOOD SCIENCE, 2020, 41(2): 65-72.
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