[1] |
莹莹 魏 Yanyan Zhang Hong-Wei WANG.
Study on interfacial properties and micro rheological properties of deaminated potato protein emulsion
[J]. , 0, (): 0-0.
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[2] |
HU Ludan, DU Jie, PENG Lin, ZHOU Yang, MA Liang, ZHANG Yuhao, WANG Hongxia.
Rheological Properties of Gelatin-Based Emulsion and Its Application in Fried Foods
[J]. FOOD SCIENCE, 2022, 43(16): 114-121.
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[3] |
Ludan Hu Jie DU Lin Peng Yang ZHOU Liang Ma Hong-xia WANG.
Research on rheological properties of gelatin-based emulsion and its application in frying food
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
BAO Chenligen, GUAN Chunbo, XIN Minghang, TENG Xu, LIU Tingting, WANG Dawei.
Effect of Roasting on Volatile Flavor Compounds of Stropharia rugoso-annulata Analyzed by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
[J]. FOOD SCIENCE, 2022, 43(14): 226-233.
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[5] |
WEN You, ZHAO Xiaoying, WANG Chenghua, LIU Xiaoling.
Flavor Characteristic Analysis of Fried Allium tenuissimum L. Flowers by Electronic Nose and Headspace-Gas Chromatography-Ion Mobility Spectrometry
[J]. FOOD SCIENCE, 2022, 43(12): 267-270.
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[6] |
Hao Liu Yang Tingting Zhang Qiaozhen.
The effect of lactic acid on improving the quality of zein-based dough
[J]. FOOD SCIENCE, 0, (): 0-0.
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[7] |
FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SUN Yong, YUE Tian, XU Mingfang.
Quantitative Detection of Ergosterol in Edible Fungi by Nuclear Magnetic Resonance Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(20): 135-144.
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[8] |
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Effect of Chia Seed Peel Polysaccharide on the Emulsification Stability and Quality of Ice Cream
[J]. , 0, (): 0-0.
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[9] |
LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong.
Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream
[J]. FOOD SCIENCE, 2021, 42(10): 32-37.
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[10] |
XU Mingfang, YUE Tian, FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SHEN Linyan, SUN Yong.
Simultaneous Determination of Pb, As, and Cd in White Hypsizygus marmoreus by Microwave Digestion-Inductively Coupled Plasma-Mass Spectrometry and Health Risk Assessment
[J]. FOOD SCIENCE, 2020, 41(24): 333-339.
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[11] |
QI Yunfei, ZHANG Yiyao, TIAN Jingyu, MA Minghong, LI Meixuan, WANG Jinling.
Structure, Physicochemical Properties and Adsorbability of Red Raspberry Pomace
[J]. FOOD SCIENCE, 2020, 41(13): 46-52.
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[12] |
LIU Tingting, ZHAO Wenting, LIU Hongcheng, ZHANG Shanshan, CHEN Yuetong, WANG Dawei.
Effect of Chia Seed Peel Polysaccharide on Aggregate Stability of Emulsions
[J]. FOOD SCIENCE, 2020, 41(10): 29-37.
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[13] |
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Effect of Chia Seed Peel Polysaccharide on Aggregate Stability of Emulsion
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
LI Qiaozhen, LI Xiaobei, WU Di, LI Zhengpeng, LI Yu, ZHOU Feng, YANG Yan.
Analysis and Evaluation of Volatile Compounds in Different Strains of Industrially Cultivated Pleurotus eryngii
[J]. FOOD SCIENCE, 2019, 40(6): 266-271.
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[15] |
CHEN Shujun, LI Le, HU Jie, XU Xiaoxia, SHI Yue, LI Jiayi, ZHANG Junmei, WANG Cuilian.
Preparation, Digestibility and Antioxidant Activity in Vitro of Composite Powder of Walnut Peptide-Buckwheat-Quinoa
[J]. FOOD SCIENCE, 2018, 39(12): 254-261.
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