[1] |
MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing.
Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2021, 42(5): 1-8.
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[2] |
DENG Wei, LI Yuntong, LI Mohan, CAO Xueyan, ZHENG Yan, WU Junrui, YUE Xiqing, YANG Mei.
Analysis of Differential Whey Proteome between Bovine Colostrum and Mature Milk Using Isobaric Tags for Relative and Absolute Quantitation Technology
[J]. FOOD SCIENCE, 2021, 42(2): 241-246.
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[3] |
YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun.
Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species
[J]. FOOD SCIENCE, 2021, 42(16): 312-321.
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[4] |
LÜ Yanfang, LIANG Qianqian, GUO Yuqing, LI Xuepeng, LIU Xinxin, SHEN Lin, LI Jianrong.
Studying Interactions of Protocatechuic Aldehyde and Ferulic Acid with Bovine Serum Albumin by Molecular Docking and Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(14): 24-31.
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[5] |
HU Feifei, QIAN Shuyi, LI Xia, JIANG Feng, HU Haimei, ZHANG Chunhui.
Effect of Low Voltage Electrostatic Field-Assisted Chilling Storage on Quality of Beef
[J]. FOOD SCIENCE, 2021, 42(1): 132-138.
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[6] |
ZHANG Hongda, WANG Lina, ZHANG Yu, LI Xiaodong, LENG Youbin, GONG Yanni, JIANG Shilong.
Comparative Lipidomic Analysis of Human, Bovine and Caprine Milk
[J]. FOOD SCIENCE, 2020, 41(4): 207-213.
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[7] |
FAN Liping, ZHANG Liyan, CHEN Liehuan.
Interactions among Pectin, Chiooligosaccharide, and Bovine Serum Albumin and Their Effects on Loading Efficiency of BSA
[J]. FOOD SCIENCE, 2020, 41(22): 28-33.
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[8] |
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei.
Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
[J]. FOOD SCIENCE, 2020, 41(19): 1-8.
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[9] |
Zhang Shuqing, Liu Shengyong, MA Peng.
Effect of Steam Explosion on Physicochemical Characteristics of Bovine Bone
[J]. FOOD SCIENCE, 2020, 41(19): 140-145.
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[10] |
LI Lei, WANG Kun, HE Jing, JI Rimutu.
A Comparative Analysis of Fatty Acid Profiles of Camel, Bovine and Caprine Milk
[J]. FOOD SCIENCE, 2019, 40(6): 223-227.
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[11] |
XUE Haiyan, CAO Ge, HE Baoyuan, FAN Jiaojiao, XUE Lihuan.
Effect of Ultrasonic Treatment on the Structure and Antigenicity of Bovine Caseins
[J]. FOOD SCIENCE, 2019, 40(23): 123-129.
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[12] |
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin.
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin
[J]. FOOD SCIENCE, 2019, 40(20): 279-285.
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[13] |
WANG Liwei, LIU Jin, WU Junrui, WU Rina, YUE Xiqing.
Preparation and Identification of Monoclonal Antibody against Bovine Immonoglobulin G
[J]. FOOD SCIENCE, 2019, 40(2): 110-116.
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[14] |
KONG Fanhua, CAO Xueyan, KANG Shimo, LI Weixuan, GUAN Boyuan, LI Mohan, YANG Mei, YUE Xiqing.
A Spectroscopic Study of Bovine Casein Structure as Affected by Interaction with Xylitol
[J]. FOOD SCIENCE, 2019, 40(16): 75-82.
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[15] |
CAO Xueyan, LIU Ying, YANG Mei, YANG Ning, LIANG Xiaona, WU Junrui, WU Rina, TAO Dongbing, LIU Biao, YE Wenhui, YUE Xiqing.
Analysis of Differences in Whey N-Glycoproteins between Bovine Colostrum and Mature Milk
[J]. FOOD SCIENCE, 2019, 40(12): 160-167.
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