Volume 41 Issue 12

Jun. 2020

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Science and Technology of Food Industry > 2020 > 41(12): 1-1.

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[1]	GU Junhao, YIN Mingyu, WANG Xichang. Optimization of Alkaline Solution-Pure Water Combined Rehydration Process for Dried Cuttlefish and Its Texture Properties before and after Rehydrating[J]. Science and Technology of Food Industry, 2025, 46(1): 181-189. DOI: 10.13386/j.issn1002-0306.2023120190
[2]	LI Xuejie, SONG Huanlu, WANG Zhongjiang, LI Jian. Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis[J]. Science and Technology of Food Industry, 2021, 42(12): 8-18. DOI: 10.13386/j.issn1002-0306.2021030081
[3]	AN Xiaowen, WANG Yanli, YANG Ziyi, WU Xiangju, AO Changwei. Analysis of Nutritional and Textural Properties and Antioxidant Activity Evaluation of Termitornyces albuminosus[J]. Science and Technology of Food Industry, 2021, 42(5): 236-242,249. DOI: 10.13386/j.issn1002-0306.2020040238
[4]	ZENG Yan, HAO Xuecai, DONG Ting, SUN Yuanxia. Research Progress on Raw Material Development, Processing Technology and Nutritional Properties of Plant Based Meat[J]. Science and Technology of Food Industry, 2021, 42(3): 338-345,350. DOI: 10.13386/j.issn1002-0306.2020030365
[5]	FAN Li-ping, ZHANG Li-yan. Effects of adding NaCl on texture properties of pork during dehydration[J]. Science and Technology of Food Industry, 2018, 39(6): 43-47. DOI: 10.13386/j.issn1002-0306.2018.06.008
[6]	ZHANG Hua, ZHANG Yan-yan, ZHAO Xue-wei, DUAN Rui-qian, BAI Yan-hong. Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough[J]. Science and Technology of Food Industry, 2017, (08): 82-86. DOI: 10.13386/j.issn1002-0306.2017.08.008
[7]	ZHANG Jun-long, ZHOU Fen, SHAO Jun-hua, DONG Bo, JIA Na, LIU Deng-yong. LF-NMR analysis of the effect of starch content on water holding capacity and texture properties of meat batters[J]. Science and Technology of Food Industry, 2016, (21): 66-69. DOI: 10.13386/j.issn1002-0306.2016.21.004
[8]	HE Quan-guang, HUANG Mei-hua, ZHANG E-zhen, XIN Ming, HUANG Mao-kang, QIN Ren-yuan, HUANG Zhen-yong. Optimization for mango texture profile analysis and characterization of texture to different maturaity of mango[J]. Science and Technology of Food Industry, 2016, (18): 122-126. DOI: 10.13386/j.issn1002-0306.2016.18.015
[9]	ZHOU Ming, LI Dong- ming, SHEN Yong-gen, ZHENG Guo-dong. Study on processing optimization and texture properties of cold fresh noodle with west celery[J]. Science and Technology of Food Industry, 2016, (05): 217-221. DOI: 10.13386/j.issn1002-0306.2016.05.034
[10]	LIU Yan-fang, LI Bian-sheng, RUAN Zheng, HUANG Jia-rong, LUO Yong-bao. Effect of frozen storage time on color and texture properties of cantonese sweet-paste-filling buns[J]. Science and Technology of Food Industry, 2015, (07): 83-87. DOI: 10.13386/j.issn1002-0306.2015.07.008

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