[1] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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[2] |
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng.
Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(8): 21-26.
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[3] |
BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou.
Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(7): 110-116.
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[4] |
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong.
Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
[J]. FOOD SCIENCE, 2020, 41(6): 31-35.
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[5] |
XUE Hongkun, TAN Jiaqi, LIU Chai, LIU Chenghai.
Isolation, Purification, Structure Identification and Anti-tumor Activity of Anthocyanin from Kyoho Grape Skins
[J]. FOOD SCIENCE, 2020, 41(5): 39-48.
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[6] |
JIA Zixuan, RAN Anqi, LIU Jishan, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Effect of Industrial Modifications on Soybean Protein Structure and the Texture and Microstructure of Soybean Protein-Myofibrillar Protein Hybrid Gels
[J]. FOOD SCIENCE, 2020, 41(4): 67-73.
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[7] |
DU Yan, CHEN Fusheng, CHEN Chen, LIU Ying.
Comparative Evaluation of DNA Extraction Methods for Detection of Transgenic Soybean Protein and Analysis of lectin Gene Degradation during Soybean Protein Extraction
[J]. FOOD SCIENCE, 2020, 41(4): 102-111.
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[8] |
REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan.
Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation
[J]. FOOD SCIENCE, 2020, 41(3): 93-98.
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[9] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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[10] |
ZHENG Yi, ZHANG Jian, CAO Yongqiang, ZHAO Xiao, YU Zhijian, CHEN Chao, YANG Zhennai.
Isolation, Identification and Enzymatic Characteristics of Kluyveromyces marxianus Producing β-D-Galactosidase
[J]. FOOD SCIENCE, 2020, 41(2): 158-165.
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[11] |
HU Xiao, YU Jiao, CHEN Shengjun, YANG Xianqing, LI Laihao, WU Yanyan.
Preparation and Purification of Antioxidant Peptide from Porphyra haitanensis Protein and Its Antioxidant Activities in Vitro
[J]. FOOD SCIENCE, 2020, 41(16): 37-44.
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[12] |
XIAO Yu, YANG Xinbiao, LIN Nan, ZHENG Mingzhu, LIU Jingsheng.
Effects of Adding Different Proteins on Retrogradation Properties of Proso Millet Starch
[J]. FOOD SCIENCE, 2020, 41(16): 45-51.
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[13] |
YAO Jiaming, TIAN Yaping.
Isolation and Identification of Antimicrobial Peptides Produced by Bacillus amyloliquefaciens and Characterization of Their Antibacterial Spectra
[J]. FOOD SCIENCE, 2020, 41(16): 126-131.
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[14] |
ZHENG Jianzhang, GUAN Junjun, LU Xinkai, LIU Xue, ZHU Hao, JI Xuyang.
Stability of Enzymatic Hydrolysate of Soy Protein Isolate-Phospholipid Composite Emulsion
[J]. FOOD SCIENCE, 2020, 41(16): 244-251.
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[15] |
LI Shuang, LI Feng, JIAO Yang.
Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products
[J]. FOOD SCIENCE, 2020, 41(15): 54-63.
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