期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (12)
Although the characterisation of volatile compounds in silver carp (Hypophthalmichthys molitrix) have been studied, their respective contribution to s......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
The aim of this study was to study the effects of twelve varieties of japonica rice flour on the gluten protein composition and structure of wheat dou......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit was investigated. Kiwifruits were treated by pul......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
This study explored the gelling and structural properties of partially gelatinised potato starch before and after reheating in response to their initi......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (1)
In this study, the structural, physicochemical and digestion characteristics of finger millet-resistant starch (FRS) prepared by ultrasonic (UP-FRS), ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
Chlorogenic acid (CA) is one of the major polyphenols in fruit that contributes to most bioactivities. However, it is susceptible to isomerisation and......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (2)
Yeast extract (YE) is a kind of umami additives used in fermented condiments, it also has special yeasty flavour (YF), which is not widely accepted by......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
This study mainly explored that the influence of wheat starch source on the rheology behaviours and structural properties of gluten-starch dough, and ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (4)
This study was aimed at improving the emulsifying property and physical stability of pea protein isolate (PPI) stabilised emulsions at acidic conditio......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (6)
Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red-purple pitaya were blended with Chinese bayberry juice (rich in anthocyani......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (7)
Fungal polysaccharides are novel ingredients in functional foods with diverse medicinal properties. Here, a polysaccharide, MSP2-1, was isolated from ......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (8)
In this study, the ultrafine grinding (UG) and high pressure homogenization (HPH) treated slurry on the particle size and rheological property of slur......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (7)
The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean,......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (9)
In this study, the release of lutein from calcium alginate hydrogels during simulated digestion in vitro was investigated. The results showed that the......
期刊： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022; 57 (9)
One of the most worrisome problems with frozen fish is its undesirable softening texture, due in part to the alteration of fish protein structure. The......
