[1] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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[2] |
ZHOU Linyi, REN Shuanghe, GUO Yanan, FAN Naijing, JIANG Lianzhou, JIA Fuguo, WANG Zhongjiang, LIU Jun.
Effect of Homogenization Process on the Structure and Physicochemical Properties of Fish Oil Microcapsules
[J]. FOOD SCIENCE, 2021, 42(5): 99-105.
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[3] |
YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie.
Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol
[J]. FOOD SCIENCE, 2021, 42(18): 7-14.
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[4] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[5] |
ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo.
Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk
[J]. FOOD SCIENCE, 2020, 41(3): 106-110.
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[6] |
XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei.
Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets
[J]. FOOD SCIENCE, 2020, 41(21): 52-57.
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[7] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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[8] |
LIU Jingnan, XU Yeye, WANG Yihe, SUN Hongrui, WANG Xibo, JIANG Lianzhou.
Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion
[J]. FOOD SCIENCE, 2020, 41(1): 80-85.
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[9] |
CHI Yujie, ZHANG Haokai, CHI Yuan, WANG Juntong.
Effect of High Pressure Homogenization Cooperated with High Acyl Gellan Gum on Stability and Rheological Properties of Liquid Egg with Green Pepper Juice
[J]. FOOD SCIENCE, 2019, 40(9): 91-98.
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[10] |
XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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[11] |
Zhong Mingming, Qi Baokun, Zhao Tian, Sun Yufan, Wang Diqiong, Fang Lin, Xie Fengying, Zhang Shuang, Yang Shuchang, Li Yang.
Preparation and Stability of Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Emulsion
[J]. FOOD SCIENCE, 2019, 40(18): 41-47.
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[12] |
TAI Kedong, ZHAO Sumao, YANG Ziheng, MAO Like, GAO Yanxiang, YUAN Fang.
Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes
[J]. FOOD SCIENCE, 2019, 40(17): 169-177.
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[13] |
LI Yufeng, XUE Siwen, CHEN Xing, LI Ming, XU Xinglian.
Changes in Structure and Physicochemical Properties of Myofibrillar Proteins Subjected to Different Cycles of High Pressure Homogenization Treatment
[J]. FOOD SCIENCE, 2019, 40(15): 127-134.
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[14] |
QI Yuman, XUN Chongrong, CHE Jialing, JIANG Lianzhou, MA Wenjun, ZHANG Xiaoyuan, LI Yang, WANG Zhongjiang.
Preparation and Properties of Peppermint Oil Nanoemulsions
[J]. FOOD SCIENCE, 2019, 40(10): 29-35.
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[15] |
ZHANG Xue, YANG Jie, WEI Wei, JIN Qingzhe, WANG Xingguo.
Recent Advances in Composition, Nutrition and Preparation of Milk Fat Globule Membrane
[J]. FOOD SCIENCE, 2019, 40(1): 292-302.
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