[1] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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[2] |
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao.
Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
[J]. FOOD SCIENCE, 2021, 42(3): 14-20.
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[3] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[4] |
LI Huajian, CHEN Tao, YANG Boruo, LI Yanqing, BIAN Jianke, SHU Guotao.
Relationship of Intra- and Extracellular Spaces of Myocytes with Water-Holding Capacity and Water Status in Fresh Pork
[J]. FOOD SCIENCE, 2020, 41(21): 1-6.
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[5] |
LAN Weiqing, HU Xiaoyu, RUAN Dongna, LIU Shucheng, XIE Jing.
Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage
[J]. FOOD SCIENCE, 2019, 40(9): 248-255.
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[6] |
WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li.
WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li
[J]. FOOD SCIENCE, 2019, 40(20): 299-304.
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[7] |
DUAN Weiwen, QUAN Qinguo, GAO Jing, MAO Weijie, HAO Jiming, LIU Shucheng, JI Hongwu.
Effect of Low-Voltage Electrostatic Field Combined with Modified Atmosphere Packaging on the Quality of Litopenaeus vannamei during Controlled Freezing-Point Storage
[J]. FOOD SCIENCE, 2019, 40(13): 252-259.
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[8] |
QIAN Chang, XUE Siwen, XU Xinglian, ZHOU Guanghong.
Effects of Ultra-high Pressure Processing and Sodium Tripolyphosphate Contents on Water-Holding Capacity of Myosin Gel and Its Heat-Induced Gelation Process
[J]. FOOD SCIENCE, 2019, 40(1): 92-101.
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[9] |
SUN Jiangping, ZHAO Li, YU Wenying, XIE Jing, PAN Yingjie, ZHAO Yong.
Effect of Acidic Electrolyzed Water on Polyphenoloxidase Activity from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2018, 39(9): 7-12.
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[10] |
LIU Shucheng, GUO Minghui, LIU Yuan, JI Hongwu, GAO Jing, MAO Weijie, DENG Chujin, HAO Jiming, LUO Shuai, DONG Andi.
Change in Intermolecular Force of Myosin from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide
[J]. FOOD SCIENCE, 2018, 39(7): 153-159.
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[11] |
YANG Xuesong, SUN Yangying, PAN Daodong, CAO Jinxuan, LU Yin, ZHANG Zhiqiang, CAI Xiaojun.
Effect of Combination of Gum Arabic and Guar Gum on Duck Blood Gel Properties
[J]. FOOD SCIENCE, 2018, 39(5): 26-32.
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[12] |
SHANG Ke, YANG Fangwei, LI Xia, ZHANG Chunhui, QIAN Shuyi, SUN Zhen.
Effect of Electrostatic Field-Assisted Freezing-Thawing on Water-Holding Capacity and Physicochemical Characteristics of Beef Muscle Proteins
[J]. FOOD SCIENCE, 2018, 39(3): 157-162.
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[13] |
DENG Xiaoying, ZHANG Bin, TANG He, HAO Guijuan, ZHANG Yangyang.
Analysis of Microbial Diversity in Shrimp (Litopenaeus vannamei) by MiSeq High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(24): 149-155.
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[14] |
DENG Kaibo, HUANG Yaping, XU Zhengjin, FU Lingyun, ZHENG Baodong.
Effect of Oxidation Treatment on Eating Quality and Calpain Activity in Breast and Drumstick Meat from White Feather Broilers
[J]. FOOD SCIENCE, 2018, 39(23): 87-92.
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[15] |
QU Min, GENG Haoyuan, SUN Yue, TIAN Ye, YANG Liyuan, CHEN Fenglian.
Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper
[J]. FOOD SCIENCE, 2018, 39(20): 86-91.
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