[1] | CAI Mengting, LIU Li, HUANG Ruonan, SUN Xuening, ZENG Mingyong. Modulation of the Formation Mechanism of Thermally Induced Gels Containing Whole Oyster-Soybean Isolate Proteins by Hydrophilic Colloids[J]. Science and Technology of Food Industry, 2024, 45(23): 129-139. DOI: 10.13386/j.issn1002-0306.2024010133 |
[2] | LIU Xinyu, GUAN Junjun, XU Zhaoyong, ZHENG Mingjun, ZHU Jinfeng, SONG Shijia, GAO Feng. Effects of Polysaccharide Hydrocolloids on Dough Characteristics of Quick-frozen Raw-dough Sticks and the Quality of Deep-fried Dough Sticks[J]. Science and Technology of Food Industry, 2023, 44(8): 125-134. DOI: 10.13386/j.issn1002-0306.2022070205 |
[3] | ZHU Zhizhuang, ZHANG Yuexiang, LIU Jing, WU Xiaotian, ZHAO Ya, SHI Qilong. Effects of Hydrocolloids Coating Pretreatment on the Drying Kinetics and Quality Attributes of Heat Pump Dried Scallop Adductors[J]. Science and Technology of Food Industry, 2021, 42(12): 55-60. DOI: 10.13386/j.issn1002-0306.2020100112 |
[4] | XU Fei-fei, XU Jian, CHEN Chi, LIU Fei, ZHONG Fang, CHEN Mao-shen, LI Yue. Effects of Hydrocolloids on the Properties of Bovine Skin Collagen Casing Films[J]. Science and Technology of Food Industry, 2020, 41(22): 20-26. DOI: 10.13386/j.issn1002-0306.2020010181 |
[5] | CHEN Zhong-ai, LV Du, LIU Hui, WANG Mei, LI Jun, LIU Jia, DONG Nan, WANG Hui. Effect of Hydrophilic Colloid on Quality of Vacuum Fried Potato Chips[J]. Science and Technology of Food Industry, 2019, 40(16): 45-49,57. DOI: 10.13386/j.issn1002-0306.2019.16.008 |
[6] | MI Hong-bo, SU Qing, WANG Cong, YI Shu-min, XU Yong-xia, LI Jian-rong, HUANG Jian-lian, DING Hao-chen, WANG Qi, XIE Jing. Research Progress of the Application of Hydrocolloids in Surimi Products[J]. Science and Technology of Food Industry, 2018, 39(19): 328-332. DOI: 10.13386/j.issn1002-0306.2018.19.057 |
[7] | LI Jin-xin, ZHU Yun-ping, TENG Chao, LI Xiu-ting, LI Jin-long. Study on effect of twelve kinds of hydrocolloids on quality of Chinese steamed bread[J]. Science and Technology of Food Industry, 2018, 39(11): 248-252. DOI: 10.13386/j.issn1002-0306.2018.11.042 |
[8] | GUO Xiao-juan, LIU Cheng-mei, WU Jian-yong, ZHOU Guo-hui, LI Zhong-qiang. Review on the effects of hydrocolloid on physicochemical properties of starch[J]. Science and Technology of Food Industry, 2016, (06): 367-371. DOI: 10.13386/j.issn1002-0306.2016.06.065 |
[9] | LIU Ming, YOU Xue-yan, ZHUANG Hai-ning, FENG Tao. Research progress in starch and hydrocolloid blending in food[J]. Science and Technology of Food Industry, 2013, (22): 371-374. DOI: 10.13386/j.issn1002-0306.2013.22.048 |
[10] | Effect of different hydrocolloids on the gelation properties of ribbonfish surimi[J]. Science and Technology of Food Industry, 2012, (17): 54-57. DOI: 10.13386/j.issn1002-0306.2012.17.061 |