[1] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[2] |
YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai.
Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme
[J]. FOOD SCIENCE, 2020, 41(6): 139-145.
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[3] |
TIAN Kangyong, YANG Lüqing, HU Huihui, ZHANG Haide.
Fluorescence Spectroscopic and Molecular Docking Studies of Interaction between [C4mim]BF4 or [C4Py]Cl Ionic Liquids and Papain
[J]. FOOD SCIENCE, 2020, 41(23): 15-20.
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[4] |
ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa.
Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(20): 76-82.
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[5] |
TIAN Xu, YANG Yuhui, WANG Yanan, ZHANG Jiahong, GUO Haitao, SHI Yonghui, LE Guowei,.
Effects of Fish Collagen Peptides on Hepatic Lipid Metabolism and Redox Status in Mice Fed with High-Fat Diet
[J]. FOOD SCIENCE, 2019, 40(3): 149-157.
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[6] |
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu.
ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu
[J]. FOOD SCIENCE, 2019, 40(20): 234-240.
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[7] |
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli.
YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli
[J]. FOOD SCIENCE, 2019, 40(20): 261-268.
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[8] |
WANG Yanan, ZHANG Jiahong, GUO Haitao, LE Guowei, SHI Yonghui.
Combined Effect of Methionine Restriction and Collagen Peptides on Lipid Metabolism and Oxidative Stress in High-Fat Diet-Fed Mice
[J]. FOOD SCIENCE, 2018, 39(9): 108-115.
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[9] |
YU Shizhe, LIU Jingjing, WU Jialun, HAN Beizhong, CHEN Jingyu.
Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation
[J]. FOOD SCIENCE, 2018, 39(8): 64-68.
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[10] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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[11] |
HU Qingjuan, WU Guangjie, NIU Qingchuan, BAI Shuyu, HE Wenjie, SONG Hao, LI Yuping.
Optimization of Papain-Catalyzed Deproteinization of Polysaccharide from Portulaca oleracea L. by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(20): 246-252.
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[12] |
CHEN Rui, DING Guofang, YANG Zuisu, YU Fangmiao, HUANG Fangfang, TANG Yunping, ZHANG Xiaojun, CHEN Si, MEI Guangming.
Absorption Mechanism of Cod Skin Collagen Peptide in Caco-2 Cell Monolayer Model
[J]. FOOD SCIENCE, 2018, 39(19): 154-161.
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[13] |
LIU Yanshuang, HOU Tao, GUO Danjun, LIU Weiwei, SHI Wen, HE Hui.
Effect of Collagen Peptides from Skin of Carassius auratus on Promoting Calcium Absorption in Mice
[J]. FOOD SCIENCE, 2018, 39(13): 241-245.
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[14] |
GAO Haiyan, ZHANG Ruiyao, JIA Tian, HU Yajie, MA Hanjun, ZENG Jie.
Effects of Different Tenderization Treatments on the Quality of Goose Meat
[J]. FOOD SCIENCE, 2017, 38(7): 182-186.
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[15] |
YU Hui, LI Mingyan, ZHANG Dian, CUI Mingxiao.
Optimization of Enzymatic Hydrolysis of Undaria pinnatifida Protein and Antioxidant Activity of Its Hydrolysate
[J]. FOOD SCIENCE, 2017, 38(6): 96-103.
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