Food Science and Technology 2010 Issue 12 Factors affecting texture of starch-based gel foods and development of modulating technology

Factors affecting texture of starch-based gel foods and development of modulating technology
ZHANG Shan-qi;LU Zhan-hui;CHENG Yong-qiang;LI Li-te

..............page:250-254

Changes in pigment of spinach patch during storage and cooking process
GUO Li;WANG Peng;GUAN Hai-ning;DONG Li-qiang

..............page:108-111

Research on the celery and wax gourd juices compound beverage
SHI Qi-long;ZHAO Ya

..............page:121-123

Detection of honey adulteration by addition of maltose syrup using near-infrared transflectance spectroscopy
LI Shui-fang1;SHAN Yang2*;ZHU Xiang-rong2;LI Gao-yang2

..............page:299-303

Determination of fructose,glucose in tomato by high performance liquid chromatography with evaporative light scattering detector
ZENG Qing-hua1;2;LIU Ren-min2*;ZHOU Xiang-yun1

..............page:256-259

tou gao yao qiu

..............page:42

Optimization of the microwave-assisted extraction technique of Pine Needles polysaccharides with response surface methodology
XIE Qing-ruo;ZHANG Li-wen;LING Xin-long;LI Ke-lin

..............page:201-205

Phosphorylation of hemoglobin with the ultrasonic-assisted technology
ZHANG Kun-sheng;PENG Qian;REN Yun-xia

..............page:157-160

ben kan qi shi

..............page:85

Study on process and stability of horny corn beverage
ZHANG Li;GUO Cheng-yu*

..............page:124-129

Determination of cyanides in ginkgo seed by different method
YANG Jian-ting1;2;WU Cai-e1*;JIA Shao-qian1;LI Yan1;XIE Nan1

..............page:286-290

Identification of pork freshness by electronic nose
CHAI Chun-xiang;YANG Jiang-lin;AI Li-ping;FANG Su-yun;SHI Wei-ting;QI Dan-li

..............page:282-285

The concentration of the root cortices of mulberry extracting solution by nanofiltration
ZHANG Jing-jing;YUAN Qi-peng

..............page:180-185

Inhibitory effect and mechanism of flavonoid extracts from safflower on tyrosinase
LI Na;LU Xiao-xiang*

..............page:176-179,190

Isolation,identification and antioxidant activities of astaxanthin isomers
JIN Xing-jiang1;WU Yue-chan1;QIU Dan1;2*;ZHU Wen-li2;YU Jin-bin1;ZHAO Bo1; SHI Li-fang2;ZHOU Jia-chao2

..............page:224-227,231

Isolate and identificate to the Bacillus subtilis from muddy rice vinegar and study the conditions of sterilization
REN Wen-ya;SUN Bao-guo;LIAO Yong-hong*;XU Jin;SHEN Han

..............page:2-7

Tenderize techniques of Ostrich meat
GAO Hong;CHEN Jie*;MENG Yue-cheng;GU Hui-fen

..............page:154-157

Study on red pigment from Gordonia amicalis y1
WANG Fei1;LIU Chang1;WANG Jian-guo1;LUO Hai-lan1;GUO Liu-cheng2;JING Li-li1

..............page:24-28

Study on microemulsion of vitamin D₃
YAN Xiu-hua1;XU Wei1;WANG Zheng-wu2

..............page:96-99

The research of peeling technology about thin-shelled walnut of Xinjiang
MAO Xiao-ying1;2;HUA Yu-fei1*

..............page:100-103

Study on controlling conditions of determining starch content in rice and corn with polarimetry
LU Lin

..............page:272-274

Study on the hydrolyzation of snakehead scales with alkali method and the preparation of polypeptide-Ca~(2+)
ZHANG Xiao-xia;LIU Sheng-qu;LI Guo-ying*

..............page:130-134

Simultaneous determination of olaquindox and clopidol residues in poultry meat by high performance liquid chromatography
HU Hai-shan;WAN Chun-hua;YAN bing;LIU Yan;LONG Zhou-xiong

..............page:307-310

Angiotensin-converting enzyme inhibitory activity of almond protein hydrolysates by papain
ZHANG Fan;XIA Wei;LAI Ying;WANG Tao;XU Mei-yu*

..............page:20-23

Study on optimization of the extraction techniques of Deoxyschizandrin from Kadsura longipedunculata using response surface methodology
MA Yong-quan;YU Xin*;HUANG Xue-lian

..............page:206-209

Study on antimicrobial actions of four kinds of plant extract
LV Ping;HUANG Hui-fang;WEI Li-jun

..............page:216-219

Advance in structure,embedment forming ability of large cyclodextrins
LI Xue-hong1;LIU Yan-qi1;AN Guang-jie1;PARK Kwan-hwa2

..............page:238-241,249

Study on antioxidant activity of sufu extracts
SONG Hai-yan;LI Guan-hao;CUI Fu-shun;JIN Qing*

..............page:232-235

Study on technology of recovering polyphenols from the processing of apple juice concentrate
YANG Xiao-hui;DONG Wen-bin;TIAN Ying

..............page:220-223

dong ji jian kang kuai xun : dong ri shou shen zao can ying yang mei wei bu jia zhong

..............page:170

Determination of content of peptides in milk protein hydrolysates
XU Juan;LV Jia-li

..............page:275-278

The Plackett-Burman design for screening of the variables in the hydrolysis of Pinctada martensii meat protein by pancreatin
ZHENG Hui-na;ZHANG Chao-hua*;JI Hong-wu;QIN Xiao-ming;CAO Wen-hong;LIU Shu-cheng;

..............page:28-32

Study on the main factors of the viscosity of Oviduetus Ranae
ZHANG Mei;ZHAO Yu*;LI Yun-tong;ZHANG Xin;QU Xiao-bo

..............page:93-95

The screening on evaluating indicators of lamb eating quality
YANG Yuan-jian;ZHANG De-quan*;RAO Wei-li

..............page:140-144

Study on fermentation process parameter of whey wine
GUO An-min;WU Hong*;LIU Cheng-jiang

..............page:80-82

The effects of three strengthening agents on wheat starch,gluten protein properties and noodle quality
HOU Lei;SHEN Qun*

..............page:162-166

Effect of xanthan on bake qualities and staling of chestnut bread
SHAO Ying;WEI Zong-feng;SANG Da-xi;WANG Qin

..............page:167-170

kang nai shi xiang zhong guo duo suo da xue juan zeng ji qi shi jue chan pin jia qiang yu gao xiao he zuo

..............page:219

Quality change of pork bellies processed in low temperature during storage
CHEN Hong-sheng1;XU Zhan-fu2;DIAO Jing-jing3

..............page:150-153

Study on the biosynthesis of conjugated linoleic acid by the dry-cell-powder of Propionibacterium freudenreichii in organic phase
LI Feng-juan1;XIONG Yu-chun2;CAO Jian3;LI Lin-bo1;LUO Yu1*

..............page:8-13

Isolation and identification of Leclercia adecarboxylata from frozen pumpkin paste
CHEN Wei-feng;HONG Shu-yin;ZHAO Xiu-ling

..............page:311-313

sai mo fei shi er ke ji jiang can jia di san jie zhong guo guo ji huan jing jian ce yi qi zhan lan hui zhan shi kong qi shui zhi ji tu rang jian ce de feng fu jie jue fang an

..............page:103

Langmuir aggregation of DNJ from mulberry leaves on NKA-9 RESIN
MA Jing

..............page:209-211

Research on Maillard reaction and browning kinetics of canned litchi during storage
XIA Xing-zhou1;2;LIN Xiao-yan1;YANG Shu-ting1;LIU Huan-ming1;WU Wen-long1;ZENG Zhao-kai3

..............page:52-56

Statistical optimization of the fermentation medium for L-lactic acid fermentation
ZHAO Guo-zhen;XIONG Xiang-feng*;CHEN Chao-yin

..............page:33-38

Study on the antioxidation of the extracts from Macaranga hemsleyana
WANG Tian-shan;LIU Bing-jing;CHEN Guang-ying*;HUANG Guo-hua;WANG En-ju;MO Zheng-rong

..............page:212-215

xie shou yu gong , pai ke han ni fen jia qiang zai hua tou zi yu he zuo

..............page:295

Dry hundred potato stem point’s in seasoned steamed pork food application
WANG Bao-gang1;YANG Guo-tang2

..............page:112-115,120

Classification of tea’s grade level based on electronic tongue
XUE Dan1;SHI Bo-lin2;3;ZHAO Lei3;YIN Jing-yuan1*

..............page:278-281

Production technology research of walnut processed cheese
YANG Yong-long;ZHANG Jie;ZONG Xue-xing;LIU Wei-xing Co.;Ltd.R&D Center;Huhhot 011500)

..............page:64-67

Technology of extracting superoxide dismutase from wild Fructus Phyllanthi
SONG Xin;LI Xiang*

..............page:198-200,205

Two-step precipitation separation and silica gel chromatography purification of amentoflavone from Selaginella tamariscina(Beauv.)Spring
WEI Li-na;YUAN Qi-peng;KUANG Peng-qun;HAN Xue

..............page:172-175

Optimization conditions on determination contents of Se in Yunnan Pu’er tea
YAN He-ping1;2;LUO Yu3;LI Zi-jing1;2;LIU Wei1;2*;LU Jun-mei4

..............page:263-266

Ultrasonic wave assisted extraction of superoxide dismutase from porcine blood
CHEN Su-juan;DONG Wen-bin

..............page:228-231

Influence of mutton pickled and fermented about moisture
SUN Lai-hua

..............page:145-147

Inhibitory kinetic spectrophotometric determination of trace ascorbic acid in food
NI Xiu-zhen1;WANG Xiao-ju2*

..............page:260-262

Anti-hyperlipidemic effect of artichoke leaf extract
SONG Shu-hui1;ZHAO Lin2;WANG Wen-qi1;FENG Li1;CONG Tao2

..............page:194-197

Processing of shiitake mushroom-chilled meat pasteurized minced ham sausage
WANG Cun-tang;WANG Yan;YANG Li

..............page:148-149

The effect of modified atmosphere packaging on the growth of microorganisms in shredded Mozzarella
XIAO Yang;ZHENG Yuan-rong;LIU Zhen-min*

..............page:57-59

The stability of anthocyanins obtained from blood orange
CAO Shao-qian1;HU Xiao-yan1;PAN Si-yi2*

..............page:242-249

The content of aflatoxin B1 investigation in brewed soy sauce and risk assessment
SUN Ting-ting1;XU Dan1;YAN Li1;SUN Xiu-lan1*;LI Qun2

..............page:296-298

Study on enzyme properties of the strain producing isoamylase
GUO Hong-wen1;2;GANG Jie3;ZOU Dong-hui1;2

..............page:17-19,23

Antioxidant activities of salmon skin collagen peptides in vitro
LIU Wen-ying;XU Ya-guang;REN Wei;JIN Zhen-tao;YI Wei-xue;CAI Mu-yi*

..............page:86-89

Preparation and stability of milk beverage fermented with Lactobacillus casei
MENG Yue-cheng;ZHANG Jing*;JIN Na

..............page:68-71

Effects of activity water on blood rheology in rats
ZHANG Hong;CHEN Bin;ZHU De-bing;LI Hong-yi;BAI Shu-min;DONG Hai-sheng

..............page:83-85

Study on drying aids for processing jujube power by ultrasonic drying
YANG Fu-lian;NIE Xiao-wei*

..............page:116-120

New extraction process of mogrosides
YANG Ye1;RONG Long1*;WANG Zhi-bin2;RONG Yong-hai1

..............page:186-190

Study on enzymatic hydrolysis to cassava starch dextrine
XU Qing-hua;LI Wei-han;XU Zhong-yue;LUO Zhi-gang;HE Xiao-wei*

..............page:13-16

Optimize the desulfurization technology of apple slice by water and orthogonal design
LIU Shu-xing;WANG Le

..............page:104-107

Study on adding the kelp into fish-cake
WU Jia-li;LU Hong-bo

..............page:135-137

chao ji la ma xiao s du jia jie mi dong ji jian fei shou shen mi jue

..............page:223,259,274

Optimization of formula of konjac glucomannan coating used for preservation of Ziziphus jujube
XU Mu-dan;LIU Yan*;LIU Qing;ZENG Ling-jun

..............page:48-52

xi shuo yin cha li yi shi ling

..............page:285

The application of RAPD technique
XING Xiu-qin

..............page:314-316

Simultaneous determination of nine food additives in pickles food by HPLC
CHEN Yu-bo1;ZHAO Jie-hong1;YU Wei2;SU Jian-guo1;LU Fu-sheng1;ZHAO Yan1;CHENG Chun-mei1

..............page:304-306,310

Technological optimization of set-style goat yogurt fermentation
CHEN He;WANG Chang-feng;SHU Guo-wei;PENG Dan;ZHANG Jin-jin

..............page:71-74

Research on buffalo cheese spreads
ZENG Qing-kun1;2;TANG Yan2;NONG Hao-ru2;ZHUGE Ying2;LI Ling2

..............page:60-64

Extraction of cellulase by aqueous two-phase system
SHU Guo-wei;WANG Chang-feng;CHEN He;YANG Zhi-wei

..............page:191-193

Determination of trace elements and chemical constituents of essential oils in different species pomegranate seeds
MING Yong1;WANG Hong2;ZHANG Wei1;LIU Wei1*

..............page:90-92

The effect of processing conditions on texture of gel yogurt
YAN Feng-wei;LEI Deng-kui;MA Jing;WU Tao

..............page:75-79

huan ying ding yue 2011 nian shi pin ke ji

..............page:138

ti yan wei ye na de ka fei wen hua

..............page:47

Research on the degradation of dimethoate and malathion with chlorine dioxide treatment
WANG Yun;CHEN Qin-qin;ZHANG Yuan-yuan;CHEN Fang*;LI Shan

..............page:291-295

bo lan ztm gong si : ke wang jin ru zhong guo zhu zuo ti fen ji shi chang
zhang xin zhe

..............page:3

Determination of persimmon tannin content by H₂SO₄-Vanillin assay
YANG Yi-shan;LI Chun-mei*;CHEN Mei-hong

..............page:267-271

Effect of 1-MCP and ClO₂ on aromatic compounds of shiitake
YAN Rui-xiang;CHEN Cun-kun;LI Chun-yuan;REN Zhao-hui

..............page:44-47

Selection of the suitable starter which were isolated from the traditional dairy products of Xinjiang for semi-hard cheese
YIN Li-juan;LI Yu-hui;LI Kai-xiong*

..............page:38-41