[1] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[2] |
CHEN Bingyan, LIN Xiaozi, LI Weixin, LIN Xiaojie, ZHENG Baodong, HE Zhigang.
Effects of Sodium Alginate-Nanocellulose Beads on the Viability of Lactic Acid Bacteria in Simulated Gastrointestinal Fluid
[J]. FOOD SCIENCE, 2021, 42(3): 179-185.
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[3] |
GUAN Jiaqi, LIANG Shengnan, CHEN Qingxue, ZHAO Lina, XIE Qinggang, HUO Guicheng, LI Bailiang.
Screening for and Biological Characterization of Bifidobacterium infantis Capable of Promoting Proliferation of Human Fetal Colon Epithelial Cells
[J]. FOOD SCIENCE, 2021, 42(18): 86-94.
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[4] |
WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang.
Relationship between Soybean Protein and Qianye Tofu Quality
[J]. FOOD SCIENCE, 2020, 41(7): 30-37.
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[5] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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[6] |
DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng.
Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species
[J]. FOOD SCIENCE, 2020, 41(4): 15-22.
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[7] |
ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan.
Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(22): 8-14.
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[8] |
ZHUO Yiyun, Lü Jing, LIU Ying, WANG Zilong, LIU Man, LIANG Hui.
Nattokinase Alleviates Alcoholic Liver Injury and Modulates Immune Function in Rats
[J]. FOOD SCIENCE, 2019, 40(7): 156-162.
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[9] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[10] |
WANG Yahui, XING Jiyun, XU Jingting, GUO Shuntang.
Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein
[J]. FOOD SCIENCE, 2019, 40(15): 92-99.
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[11] |
ZHAO Gongling, LIANG Xinhong, GUO Yancheng, KONG Jin, LI Keke, KANG Chaodi, SHI Cuiping.
Composition and Functional Properties of Proteins in Radish Seed Meal
[J]. FOOD SCIENCE, 2018, 39(3): 117-122.
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[12] |
YANG Fan, MA Xin, WU Yong, CHEN Hongbing, LI Xin.
A Review of the Role of Intestinal Mucosal Immune Cells in Food Sensitization
[J]. FOOD SCIENCE, 2018, 39(3): 302-308.
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[13] |
HE Lichao, WU Wenmin, YANG Haiyan, SUN Xiuxiu, PENG Weiming, YUE Lili, JIN Guofeng, MA Meihu.
Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork
[J]. FOOD SCIENCE, 2018, 39(24): 26-33.
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[14] |
LI Lihua, ZHOU Wenhua DENG Hang.
Effects of Emulsifiers on Moisture Migration and Thermodynamics in Fresh Noodles during Shelf Life
[J]. FOOD SCIENCE, 2018, 39(12): 140-145.
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[15] |
GUO Gangjun, HU Xiaojing, XU Rong, MA Shangxuan, LONG Jiming, LI Haiquan.
Effects of Different Drying Methods on Nutritional and Functional Components and Amino Acid Composition of Moringa oleifera Leaves
[J]. FOOD SCIENCE, 2018, 39(11): 39-45.
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