[1] |
HUO Yinqiang, WANG Yao, CHEN Jiangping, LIU Songji, LIU Chuanju, NIE Rongzu, TANG Shangwen.
Effects of High Energy Ball Milling on Physicochemical Properties and Structure of Rice Starch
[J]. FOOD SCIENCE, 2020, 41(13): 89-95.
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[2] |
ZHOU Yanqing, XIANG Zhongqi, HE Lu, ZHAO Wenjing, YANG Ying.
Development of a System Combining Sodium Alginate Gelation and Rice Starch Gelatinization
[J]. FOOD SCIENCE, 2019, 40(4): 28-33.
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[3] |
CAO Chuan, SHEN Mingyu, XU Li, WEI Dongmei, ZHOU Yibin.
Effect of Pullulan on the Structure and Rheological Properties of Starches from Three Rice Varieties
[J]. FOOD SCIENCE, 2019, 40(21): 88-93.
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[4] |
ZHOU Yanqing, HE Lu, XIANG Zhongqi, ZHAO Wenjing, LI Anping, YANG Ying.
Thermodynamic Analysis of the Effect of Sodium Alginate and Calcium Chloride on Rice Starch Retrogradation
[J]. FOOD SCIENCE, 2019, 40(2): 6-11.
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[5] |
WANG Xue, HOU Zhanqun, YUAN Peng, LIU Jia, DUAN Shenglin, SUN Aidong.
Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(12): 46-54.
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[6] |
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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[7] |
OUYANG Mengyun, WANG Yan, WU Weiguo, LIAO Luyan.
Response Surface Methodology for Optimization of Preparation Process for RS3 Type Resistant Indica Rice Starch by Seed Crystal Induction Combined with Dual-Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(18): 244-250.
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[8] |
LUO Shunjing, LI Yan, YANG Rong, HU Xiuting, LIU Yunfei, LIU Chengmei.
Effects of Amino Acids on Pasting and Rheological Properties of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(15): 178-182.
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[9] |
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
[J]. FOOD SCIENCE, 2017, 38(13): 131-137.
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[10] |
HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao.
Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation
[J]. FOOD SCIENCE, 2017, 38(11): 148-154.
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[11] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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[12] |
LIU Yanmei, ZUO Xiaobo, FANG Sheng, CHEN Jie, MENG Yuecheng.
Effect of Hydrocolloids on the Rheology and Retrogradation of Rice Starch
[J]. FOOD SCIENCE, 2017, 38(1): 47-52.
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[13] |
DAI Yuanyuan, PAN Lijun*, JIANG Shaotong, WU Xuefeng, YU Zhenyu.
Optimization of Saccharification Conditions of Taro Pulp by Central Composite Design
[J]. FOOD SCIENCE, 2015, 36(6): 86-90.
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[14] |
ZHAO Liping1, HAN Yongbin1,*, HU Qiuhui2, FANG Yong2, GU Zhenxin1.
Effect of Germination on Functional Properties of Brown Rice Starch
[J]. FOOD SCIENCE, 2015, 36(5): 45-49.
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[15] |
CONG Chong, Lü Chengyu, FAN Hongxiu, GUO Zhong, JIN Fengshi, ZHANG Yanrong.
Response Surface Optimization of Saccharification Process for Liquefied Corn Starch by imultaneous Extrusion and Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(18): 33-40.
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