| [1] |
ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao.
Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling
[J]. FOOD SCIENCE, 2021, 42(7): 120-127.
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| [2] |
TANG Lanlan, ZHANG Shiqi, WEI Ziyan, ZHANG Shenglin, LIU Xiong.
Effect of Infrared Baking on Apparent Viscosity and Microstructure of Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(17): 98-105.
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| [3] |
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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| [4] |
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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| [5] |
XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing.
Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples
[J]. FOOD SCIENCE, 2020, 41(4): 248-255.
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| [6] |
TIAN Kangyong, YANG Lüqing, HU Huihui, ZHANG Haide.
Fluorescence Spectroscopic and Molecular Docking Studies of Interaction between [C4mim]BF4 or [C4Py]Cl Ionic Liquids and Papain
[J]. FOOD SCIENCE, 2020, 41(23): 15-20.
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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] |
FAN Xiaowei, RAN Lu, GUO Jing, LI Di, SUN Yingdi, ZHOU Songrui, CHEN Ning, XU Meilin, YI Lunzhao, REN Dabing.
Extraction and Separation of Flavonoids from Citrus Peel by Successive Ultrasound-Assisted with Ionic Liquids and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2020, 41(10): 265-271.
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| [9] |
LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong.
Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures
[J]. FOOD SCIENCE, 2019, 40(17): 72-78.
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| [10] |
HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling.
Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake
[J]. FOOD SCIENCE, 2019, 40(17): 85-95.
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| [11] |
WANG Xixi, LI Kang, HUANG Qun, HE Dan, AN Fengping, XU Zhengjin, FU Lingyun.
Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters
[J]. FOOD SCIENCE, 2018, 39(5): 76-80.
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| [12] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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| [13] |
REN Shuncheng, SUN Xiaosha.
Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch
[J]. FOOD SCIENCE, 2018, 39(2): 25-30.
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| [14] |
ZUO Guanjie, SONG Xiaoyong, CHEN Fusheng, BU Guanhao.
Thermal and Microscopic Properties of Edible Bilayer Films Made from Zein and Corn and Wheat Starch
[J]. FOOD SCIENCE, 2018, 39(17): 255-262.
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| [15] |
BAI Wenqiang, WANG Qiang, LIU Li, LIU Hongzhi.
Recent Advances in Understanding the Effect of Modification with Ionic Liquids on the Structure and Physicochemical Properties of Polysaccharides
[J]. FOOD SCIENCE, 2018, 39(17): 291-297.
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