| [1] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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| [2] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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| [3] |
XU Yongxia, QU Shiyao, LI Tao, ZHAO Honglei, FENG Yuan, LI Xuepeng, JI Guangren, LI Jianrong.
Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(4): 190-196.
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| [4] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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| [5] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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| [6] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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| [7] |
SHI Yanan, ZHANG Jiayan, HUANG Aixiang.
Hydrolysis Site of Casein by Milk-Clotting Protease from Moringa oleifera Lam. and Preparation and Evaluation of Casein Phosphopeptide and Casein Glycomacropeptide
[J]. FOOD SCIENCE, 2021, 42(10): 104-110.
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| [8] |
LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu.
Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 184-192.
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| [9] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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| [10] |
ZOU Xiurong, ZHU Jianhua, LIU Ribin, SHAN Bin.
Kinetic Analysis of Sol-Gel Transition of Gelatin/Modified Starch Blends Based on Dynamic Rheology
[J]. FOOD SCIENCE, 2020, 41(3): 37-46.
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| [11] |
YANG Zhijie, ZHENG Zhe, CAI Miao, ZHAO Xiao, LUO Tianqi, LI Runkun, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolytic Characteristics of Protease from Bacillus methanolicus and Bioactivity of Casein Hydrolysates Obtained with It
[J]. FOOD SCIENCE, 2020, 41(14): 153-160.
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| [12] |
LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao.
Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus
[J]. FOOD SCIENCE, 2020, 41(14): 124-130.
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| [13] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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| [14] |
XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie.
Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei)
[J]. FOOD SCIENCE, 2020, 41(10): 131-137.
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| [15] |
PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning.
Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken
[J]. FOOD SCIENCE, 2019, 40(9): 7-15.
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