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LI Juanjuan, ZHANG Lizhen, Lü Guotao, ZHAO Yuying, ZHANG Jinsong, WANG Chu, NIU Yu.
Wheat Protein Fining of Cherry Wine
[J]. FOOD SCIENCE, 2018, 39(3): 104-109.
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| [2] |
ZHENG Zhiqiang, LI Baolin, HAO Limin, GUO Shuntang.
Effects of Different Proteases on Antioxidant Activities of Wheat Gluten Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(7): 161-166.
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LIU Guang, HU Songqing, ZHANG Tingting, WANG Jingjing, LI Lin, HOU Yi.
Gene Cloning, Expression and Characterization of Protein Disulfide Isomerase from Wheat (Triticum aestivum L.)
[J]. FOOD SCIENCE, 2017, 38(2): 7-14.
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| [4] |
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
[J]. FOOD SCIENCE, 2017, 38(13): 131-137.
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| [5] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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| [6] |
WANG Yaqiang, LUO Shuizhong, ZHONG Xiyang, JIANG Shaotong, ZHENG Zhi, ZHAO Yanyan.
Effect of Transglutaminase on Gel Properties of Wheat Protein and Soybean Protein Mixtures
[J]. FOOD SCIENCE, 2016, 37(21): 48-52.
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YANG Xian, WANG Yanyan, WANG Feng, XIA Hui, PAN Xingchang, ZHU Hangju, GU Ruizeng, MA Yongqing, TANG Huali, WANG Shaokang, SUN Guiju.
Effect of Hydrolyzed Wheat Protein Peptide on Ethanol-Induced Acute Gastric Mucosal Damage in Rats
[J]. FOOD SCIENCE, 2016, 37(13): 178-182.
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LI Hai-fei1,2,3, GAO Jin-yan3, YUAN Juan-li1,2,3, SHU Heng1,2,3, LU Jun1,2,3, LI Jing-jing1,2,3, CHEN Hong-bing1,2,*.
Progress in the Study of Allergenic Proteins in Rice
[J]. FOOD SCIENCE, 2014, 35(23): 308-312.
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ZHU Li-lan.
QSAR Model for Prediction of the Aroma Intensities of Volatile Compounds in Chinese Rice Wine
[J]. FOOD SCIENCE, 2013, 34(19): 138-141.
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WANGZhang-cun,TIANWei-huan,ZHAOXue-wei,ZHENGJian-qiang,LIChang-wen,CUISheng-wen.
Effect of High Hydrostatic Pressure Treatment on Enzymolysis Characteristics of Thermo-Denatured Rice Protein
[J]. FOOD SCIENCE, 2012, 33(7): 11-15.
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JIN Qing,WU Jian-ping, ZHANG Gui-chuan,DENG Ya-fei4,YUAN Lu-jiang.
A Method for Screening Angiotensin I Converting Enzyme Inhibitory Peptides
[J]. FOOD SCIENCE, 2011, 32(19): 120-124.
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JI Wei,MA Jian-guo,LI Yue,ZHONG Fang*.
Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans
[J]. FOOD SCIENCE, 2010, 31(5): 30-34.
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YI Cui-ping,CAI Ji-xiang,LIU Rui-xing.
Preparation of Maltose Syrup from Rice Starch
[J]. FOOD SCIENCE, 2010, 31(24): 24-27.
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YI Cui-ping1,2,ZHOU Su-mei3,PAN Yan-yan1.
Pepsin Hydrolysis of Rice Protein Powder
[J]. FOOD SCIENCE, 2010, 31(10): 129-132.
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LIU Chun-you,LIU Yong-le*,YU Jian,YI Cui-ping,LI Xiang-hong.
Protein Extraction from Rice Endosperm Using Reductant-alkali Method
[J]. FOOD SCIENCE, 2009, 30(24 ): 38-41.
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