| [1] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
|
| [2] |
GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei.
Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate
[J]. FOOD SCIENCE, 2020, 41(8): 256-261.
|
| [3] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
|
| [4] |
WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
|
| [5] |
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi.
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi
[J]. FOOD SCIENCE, 2019, 40(20): 269-278.
|
| [6] |
LI Shaohui, JIA Junqiang, GUI Zhongzheng.
Effect of Micronization-Enzymatic Hydrolysis on Nutrition and Functional Properties of Silkworm (Bombyx mori) Pupa Protein
[J]. FOOD SCIENCE, 2018, 39(7): 181-187.
|
| [7] |
QU Xiuwei, LIU Lu, WANG Haixia, LI Xiaodong, ZHANG Xiuxiu, CHEN Ping, SHEN Qi.
Antioxidant Capacity of Probiotic Cheese after Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2018, 39(3): 90-96.
|
| [8] |
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.
|
| [9] |
DONG Lisha, LI Yanyan, ZHANG Hongyan, CUI Chenxi, HAN Jiaojiao, WANG Zhaoyang, SI Kaixue, ZHOU Jun, LU Chenyang, SU Xiurong.
Inhibitory Effects of Peptides Derived from Tryptic Hydrolysate of Skin Collagen from Melanogrammus aeglefinus on UVB-Induced Photodamage in HaCaT Cells
[J]. FOOD SCIENCE, 2018, 39(10): 185-192.
|
| [10] |
XU Xianmeng, DONG Wenbin.
Calcium-Binding Collagen Polypeptide from Pigskin Gelatin Improves Bone Mineral Density in Rats
[J]. FOOD SCIENCE, 2017, 38(23): 191-195.
|
| [11] |
HE Yanping, JIN Yong, CHEN Da, XING Shige, WANG Yanfei, XUE Qiang, QI Xiaohua, ZOU Mingqiang.
Application of Artificial Antibody in Enzyme-Linked Assay for Food Safety Detection
[J]. FOOD SCIENCE, 2017, 38(23): 313-317.
|
| [12] |
ZHANG Na, GUO Qingqi, HUANG Wenxiu, SHI Yanguo.
Fluorescence Spectral Analysis and Antioxidant Effect of Soybean Ploypeptide-Casein Non-Phosphorylated Peptide Assembly
[J]. FOOD SCIENCE, 2017, 38(17): 42-46.
|
| [13] |
JIA Yinglu, DING Guofang,, YANG Zuisu, YU Fangmiao, ZHENG Yuanyuan, WU Zongze, CHEN Rui.
Anticancer Activity of a Novel Peptide Derived from Hydrolysates of Perinereies aibuhitensis against Lung Cancer A549 Cells
[J]. FOOD SCIENCE, 2017, 38(12): 27-35.
|
| [14] |
DING Yuanyuan, WANG Li , ZHANG Xinxia, WANG Ren, LUO Xiaohu, LI Yanan, LI Yongfu, LI Juan, CHEN Zhengxing.
Optimized Preparation and Structural Characterization of Calcium-Chelating Polypeptides from
Wheat Germ Protein Hydrolysate
[J]. FOOD SCIENCE, 2017, 38(10): 215-221.
|
| [15] |
GAO Ruixiong, YAN Qiaozhen, YUE Zhenzhen, LEI Hongjie, XU Huaide.
Polypeptide Production from Cold-Pressed Walnut Meal by Liquid-State Fermentation
[J]. FOOD SCIENCE, 2016, 37(19): 190-196.
|
