[1] |
MA Ning, CHEN Yuting, FANG Donglu, PEI Fei, SU Anxiang, ZHAO Liyan, ZHENG Huihua, HU Qiuhui.
Effect of Adding Different Amounts of Pre-gelatinized Highland Barley Flour Supplemented with Hericium erinaceus Powder on the Quality Characteristics of Crisp Cakes
[J]. FOOD SCIENCE, 2020, 41(20): 46-53.
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[2] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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[3] |
LI Lu, HUANG Liang, SU Yu, FU Xiaokang.
Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox
[J]. FOOD SCIENCE, 2019, 40(7): 74-81.
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[4] |
WANG Pan, FAN Jinling, YANG Yapei, ZHANG Yue.
Increased Solubility of Curcumin by Phytoglycogen Loading
[J]. FOOD SCIENCE, 2019, 40(12): 30-36.
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[5] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
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[6] |
YANG Xiaobin, ZHOU Aimei, WANG Shuang, HUANG Weichao, WANG Jin.
Structure Characterization and in Vitro Digestibility of Microencapsulated Decapterus maruadsi Fish Oil
[J]. FOOD SCIENCE, 2019, 40(1): 117-122.
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[7] |
LEI Yanlin, PENG Qiaomei, WU Hejun, DONG Zhiyun, YU Bingyang, SHEN Guanghui, ZHANG Zhiqing, LI Shanshan.
Preparation and Properties of Pomelo Peel Based Antimicrobial Films Containing Carvacrol
[J]. FOOD SCIENCE, 2018, 39(17): 248-254.
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[8] |
SHI Jiachen, HAN Jihua, LI Yuntong, SUN Jun, CHEN Zhongwei, XU Bin.
Effect of Microstructure of Activated Carbon on Decolorization of Zein
[J]. FOOD SCIENCE, 2018, 39(13): 100-105.
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[9] |
MA Xia, LIU Lantian, SHEN Li, SHAO Li.
Physicochemical and Moisturizing Properties of β-Glucan from Candida utilis Extracted by Different Methods
[J]. FOOD SCIENCE, 2018, 39(11): 119-125.
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[10] |
CHEN Zhongwei, WANG Ling, NIU Rui, ZHAO Fangfang, SUN Jun, XU Bin.
Distribution of β-Glucan and Phenolic Acids in Oat Bran (Avena nuda) from the Processing of Oat Rice and Oat Flour
[J]. FOOD SCIENCE, 2018, 39(10): 1-6.
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[11] |
CHEN Zhongqiu, FENG Tao, ZHUANG Haining, YANG Yan, ZHANG Jingsong.
Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility
[J]. FOOD SCIENCE, 2018, 39(10): 71-77.
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[12] |
DENG Jing, MA Xiaohan, ZHAO Tiantian, YI Jiwu, LIU Xiong.
Effect of Highland Barley β-Glucan on Starch Digestibility in Vitro
[J]. FOOD SCIENCE, 2018, 39(10): 106-111.
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[13] |
LIU Lili, LI Dan, YIN Guangjun, LIANG Yanyu, KANG Huaibin.
Fermentation Kinetics, Structure and Characteristics of Angiotensin Converting Enzyme Inhibitory Peptides Derived from Bovine Bone
[J]. FOOD SCIENCE, 2017, 38(2): 52-58.
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[14] |
XU Yaqin, WANG Yuepeng, NIU Xiaojie, NI Yaocheng, WANG Libo, YANG Yu, ZHOU Tao.
Preparation, Structural Identification and Bioactivities of Polysaccharides from Black Currant Fruits
[J]. FOOD SCIENCE, 2017, 38(15): 7-13.
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[15] |
SUN Haitao, SHAO Xinru, JIANG Ruiping, WANG Shuang, ZHANG Dongjie, MA Zhongsu.
Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film
[J]. FOOD SCIENCE, 2016, 37(24): 21-28.
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