| [1] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
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| [2] |
LIU Zepeng, ZHANG Yao, XIAO Bohanyu, ZHENG Wen, GAO Yue, WANG Tianyu, LU Xuefeng, ZHAO Hui, LU Hang, TIAN Yuanyong.
Review on the Muscular Structure and Protein Biochemical Characteristics of Bivalves
[J]. FOOD SCIENCE, 2025, 46(21): 346-355.
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| [3] |
NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua.
Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2025, 46(21): 80-89.
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| [4] |
YANG Yuying, LI Yanchu, LIU Jiatong, WANG Zefu, HAN Zongyuan, LIU Shucheng, WEI Shuai.
Effect of Combined Ultrasound and High Pressure CO2 Treatment on the Structure and Allergenicity of Shrimp Tropomyosin
[J]. FOOD SCIENCE, 2025, 46(16): 295-303.
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| [5] |
WANG Manyu, LIU Qing, ZHENG Qiankun, SUN Jingxin.
Effects of Different Degrees of Woodiness on Physicochemical Properties and Structure of Chicken Breast Myosin
[J]. FOOD SCIENCE, 2025, 46(15): 69-75.
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| [6] |
ZHENG Wenxiong, YANG Ronglin, SHUI Shanshan, YAN Hongbo, SONG Jia, YANG Huicheng, ZHANG Bin.
Effect of Heat Processing on the Functional Properties of Myosin in Three Kinds of Hairtail
[J]. FOOD SCIENCE, 2024, 45(7): 211-217.
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| [7] |
ZHANG Chang, LI Qiang, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi
[J]. FOOD SCIENCE, 2024, 45(7): 233-242.
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| [8] |
LUO Yeqing, ZHENG Shuangyan, SUN Yaobin, CHEN Jiao, LIU Xin, CHEN Hongbing, XIE Yanhai.
Gene Cloning and Prokaryotic Expression of the Allergen Tropomyosin from Macrobrachium nipponense
[J]. FOOD SCIENCE, 2024, 45(13): 89-95.
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| [9] |
CHEN Yachun, WANG Liwen, MA Aijin, SANG Yaxin, SUN Jilu.
Evaluation and Reduction of Tropomyosin Allergenicity in Commercial Processed Low-Value Shellfish Products
[J]. FOOD SCIENCE, 2023, 44(7): 169-175.
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| [10] |
ZHOU Xinyi, YOU Gang,, GAO Ke’an, DONG Shiyu, MA Shutian, CHEN Shangli, LIU Xiaoling.
Effects of Mesona chinensis Benth Polysaccharide on the Physicochemical Properties and Structural Characteristics of Myosin
[J]. FOOD SCIENCE, 2023, 44(4): 48-56.
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| [11] |
CUI Xuhai, BAI Yun, XU Xinglian, ZHOU Yiru, BI Haidan, FENG Xiaohui.
Effects of Ultra-High Pressure Treatment and Vegetable Oil Addition on the Thermal Gelling Properties of Rabbit Myosin
[J]. FOOD SCIENCE, 2023, 44(19): 43-50.
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| [12] |
KANG Shuai, HE Xinrong, LI Dongxiao, JI Nairu, YU Chenchen, CHEN Guixia, CAO Minjie, LIU Guangming.
Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformis
[J]. FOOD SCIENCE, 2023, 44(16): 16-24.
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| [13] |
ZHU Hongxing, GAO Tianyi, HUANG Yang, WANG Xin, GE Qingfeng, WANG Daoying, SUN Chong.
Effect of Oxidative Modification of Myoglobin Hemin Prosthetic Group on the Functional Properties and Gel Properties of Myosin
[J]. FOOD SCIENCE, 2022, 43(8): 1-8.
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| [14] |
LIU Wei, FU Yuting, YU Jian, WANG Faxiang, LI Xianghong, LIU Yongle.
Effects of Silver Carp (Hypophthalmichthys molitrix) Muscle Hydrolysates on the Quality Characteristics of Frozen Dough
[J]. FOOD SCIENCE, 2022, 43(8): 9-14.
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| [15] |
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
[J]. FOOD SCIENCE, 2022, 43(7): 67-73.
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