[1] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
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[2] |
ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao.
Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing
[J]. FOOD SCIENCE, 2021, 42(3): 236-242.
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[3] |
LIU Zhitian, DONG Yupeng, LI Yongcai, BI Yang, LI Baojun, JING Chunyuan.
Antifungal Effect of ε-Polylysine on Alternaria alternata Isolated from Pears with Black Spot and Its Possible Mechanism
[J]. FOOD SCIENCE, 2021, 42(11): 213-220.
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[4] |
NING Yawei, SU Dan, FU Yunan, HAN Panpan, WANG Zhixin, JIA Yingmin.
Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with ε-Polylysine against Staphylococcus aureus
[J]. FOOD SCIENCE, 2020, 41(5): 15-22.
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[5] |
LAN Weiqing, ZHANG Nannan, CHEN Mengling, XIE Jing.
Effect of ε-Polylysine on Cell Structure and Energy Metabolism of Saprophytic staphylococcus
[J]. FOOD SCIENCE, 2020, 41(23): 56-62.
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[6] |
Xiao Yuan, PAN Zhaoping, Yin Chunxiao,, Su Jin,, hu xiao,, Zhu Xiangrong, Shan Yang, Fu Fuhua.
Antifungal Activity and Mechanism of ε-Polylysine against Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2020, 41(19): 221-229.
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[7] |
GUO Li, YU Fanglin, ZHAO Feng, ZHANG Yue, ZHU Yin, DAI Weidong, DONG Chunwang, LIN Zhi.
Correlation of Physical Properties of Granular Green Tea with Its Appearance Quality
[J]. FOOD SCIENCE, 2020, 41(19): 25-30.
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[8] |
XIAO Liyuan, ZHANG Shuyao, ZHOU Xiangyuan, ZHOU Xiaosan, WU Hejun, LI Shanshan, SHEN Guanghui, ZHANG Zhiqing.
Preparation and Properties of Corn Starch-Based Antimicrobial Films Incorporated with Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2019, 40(2): 40-45.
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[9] |
LI Qiuying, ZHANG Dongdong, WANG Siwen, ZHONG Keli, XU Yongxia, LI Yingchang, SUN Tong, LI Jianrong.
Preparation and Properties of Lysozyme and ε-Polylysine Hydrochloride Composite Coating
[J]. FOOD SCIENCE, 2019, 40(19): 249-255.
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[10] |
YU Jie, XIE Jing.
Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach
[J]. FOOD SCIENCE, 2019, 40(17): 277-283.
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[11] |
JIANG Bingxue, LI Shuai, WU Yuanyuan, SONG Jingxin, CHEN Shanshan, LI Xinxin, SUN Huimin.
Preparation and Properties of Corn Starch/Eggshell Powder Composite Film
[J]. FOOD SCIENCE, 2019, 40(10): 21-28.
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[12] |
WU Jianfeng, ZHANG Liyan.
Effects of Sodium Chloride on Physical Properties and Microstructure of Pork during Dehydration
[J]. FOOD SCIENCE, 2018, 39(14): 67-72.
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[13] |
GAO Yingwang, GENG Jinfeng, RAO Xiuqin.
Non-Invasive Bruise Detection in Postharvest Fruits and Vegetables: A Review
[J]. FOOD SCIENCE, 2017, 38(15): 277-287.
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[14] |
YUE Shuli, REN Xiaoling, CHEN Xia, XIANG Hong, SUN Yuanming, LING Shuqi, LIU Huiya.
Comparative Study of Antimicrobial Activity and Composition of Eucalyptus Essential Oil before and after Encapsulation
[J]. FOOD SCIENCE, 2017, 38(11): 155-160.
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[15] |
SUN Haitao, SHAO Xinru, JIANG Ruiping, WANG Shuang, ZHANG Dongjie, MA Zhongsu.
Preparation and Physical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Edible Film
[J]. FOOD SCIENCE, 2016, 37(24): 21-28.
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