[1] |
LIU Chengmei, JIANG Xinlin, LI Dongmei, ZHOU Lei, ZHONG Junzhen, JI Li, LUO Shunjing.
Preparation and Antigenicity of Site-specific PEGylated Beta-lactoglobulin
[J]. FOOD SCIENCE, 2021, 42(2): 1-7.
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[2] |
ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei.
Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples
[J]. FOOD SCIENCE, 2021, 42(14): 270-275.
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[3] |
JIN Dengpeng, ZHOU Xiong, LIU Huan, YANG Jiao, HUANG Zhuoquan, BU Lingling, KE Qianhua, LIU Chunhong.
Proteomics Analysis of Breast Milk Whey Based on Immunoaffinity Chromatography and ProteoMiner
[J]. FOOD SCIENCE, 2020, 41(24): 54-60.
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[4] |
DU Hongzhen, ZHANG Pin, TIAN Xinglei, ZHANG Lang, LIU Qian, KONG Baohua.
Effect of Smoking Time on Heterocyclic Aromatic Amine Content and Quality of Bacon
[J]. FOOD SCIENCE, 2020, 41(1): 16-23.
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[5] |
REN Qiqi, REN Haowei, YANG Cuicui, LIU Ning.
Lactobacillus casei Exopolysaccharide Induces Maturation and IL-6, TGF-β and IL-23 Secretion of Mouse Bone Marrow-Derived Dendritic Cells
[J]. FOOD SCIENCE, 2019, 40(5): 175-182.
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[6] |
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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[7] |
WANG Zhangcun, YUAN Luyang, ZHANG Lu, HU Jinqiang, AN Guangjie, ZHAO Xuewei.
Change in Antigenicity during Enzymatic Hydrolysis of Soybean Protein Isolate and Analysis of Linear Epitopes in the Hydrolysate
[J]. FOOD SCIENCE, 2019, 40(10): 64-69.
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[8] |
ZHAO Jianhua, LI Haoxia, YIN Yue, WANG Yajun, LI Yanlong, FAN Yunfang, AN Wei, CAO Youlong.
Cloning and Prokaryotic Expression of the Xylose Isomerase Gene (LbxylA) from Chinese Wolfberry (Lycium barbarum Linn.) Fruit and Preparation of Polycloal Antibody against the Fused Protein
[J]. FOOD SCIENCE, 2019, 40(10): 77-83.
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[9] |
DAI Jieyu, JIANG Yonghua, ZHANG Yujie, WANG Haojie, LIU Xiaoran, LIU Cuihua, REN Xiaolin.
Prokaryotic Expression of MdHB1, a Transcription Factor from Malus domestica and Preparation of Polyclonal Antibody against It
[J]. FOOD SCIENCE, 2018, 39(8): 69-76.
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[10] |
YANG Ruqing, LIN Linghai, WAN Chujun, CHEN Yulei, ZHANG Lingjing, CAO Minjie.
Effect of Phosphorylation on Reducing the Allergenicity of Silver Carp Parvalbumin
[J]. FOOD SCIENCE, 2018, 39(20): 20-26.
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[11] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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[12] |
ZHAO Yifei, BU Guanhao, CHEN Fusheng.
Effect of High Hydrostatic Pressure on the Antigenicity and Structure of Glycinin
[J]. FOOD SCIENCE, 2018, 39(17): 92-97.
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[13] |
LI Xiaohui, NI Saiqiao, WANG Chong, WANG Yanbo, ZHANG Yan, FU Linglin.
Effects of High Hydrostatic Pressure and Enzymatic Hydrolysis on the Antigenicity of Type I Collagen from Oncorhynchus mykiss Skin
[J]. FOOD SCIENCE, 2018, 39(13): 87-93.
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[14] |
DENG Han, ZU Qinqin, ZHU Jierui, YANG Anshu, CHEN Hongbing.
Effect of Ultrasonic Treatment on the Potential Allergenicity of Soybean 7S Globulin
[J]. FOOD SCIENCE, 2017, 38(5): 32-37.
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[15] |
ZHU Fan, LI Huanting, WANG Hong, YANG Jinyi, XU Zhenlin, LEI Hongtao, XIAO Zhili, SUN Yuanming, SHEN Yudong.
Development of Indirect Competitive Chemiluminescene Enzyme Immunoassay (icCLEIA) Method for
Determination of Iso-Tenuazonic Acid in Fruit Juice and Tomato Sauce
[J]. FOOD SCIENCE, 2017, 38(4): 250-254.
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