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Issue 12

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Science and Technology of Food Industry > 2004 > (12): 101-102.

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[1]	ZHANG Mengyuan, WANG Qianyi, PU Xueli, TUO Yanfeng, MU Guangqing, JIANG Shujuan. Preparation and Properties of Whey Protein Concentrate and Egg White Protein Composite Film[J]. Science and Technology of Food Industry, 2022, 43(22): 105-110. DOI: 10.13386/j.issn1002-0306.2022030058
[2]	ZHANG Yun, ZHANG Kangyi, ZHAO Di, GUO Dongxu, ZHANG Guozhi. Structure and in Vitro Digestion Properties of Waxy Wheat Starch-Lipid Complexes[J]. Science and Technology of Food Industry, 2022, 43(20): 97-106. DOI: 10.13386/j.issn1002-0306.2022010171
[3]	LI Tong, HUANG Fang, CHEN Jiedong, LI Wenbang, LIN Dai, GUO Fuchuan. Effects of Conjugated Linoleic Acid on Lipid Accumulation and Intestinal Microbiota in Obese Rats Induced by High-fat Diet[J]. Science and Technology of Food Industry, 2022, 43(2): 346-353. DOI: 10.13386/j.issn1002-0306.2021040049
[4]	ZHOU Yue, WU Xuehui, XIE Jiaxing, CHEN Jiahui, HE Junhua. Preparation and Sustained Release Properties of Cinnamon Edible Essential Oil Composite Film[J]. Science and Technology of Food Industry, 2021, 42(15): 170-176. DOI: 10.13386/j.issn1002-0306.2020110089
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[6]	DONG Man, WEN Hong, HUANG Ya-ping, ZHANG Tao, FAN Gang. Advances in the Effect of Fat and Surfactant on the Stabilization of Essential Oil Nanoemulsion and Its Application[J]. Science and Technology of Food Industry, 2019, 40(22): 358-363. DOI: 10.13386/j.issn1002-0306.2019.22.062
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