[1] |
WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin.
Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(7): 169-175.
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[2] |
ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin.
Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites
[J]. FOOD SCIENCE, 2020, 41(6): 108-115.
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[3] |
WANG Jing, DIAO Cuiru, WANG Huali, LI Xiang, WANG Mingchun, WANG Hao.
Inhibitory Mechanism of Carnosic Acid on Alpha-Amylase
[J]. FOOD SCIENCE, 2020, 41(3): 12-17.
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[4] |
GUO Haonan, ZHANG Lili, FENG Linlin, WANG Tianqi, WANG Cheng, ZHAO Xinqi, XU Yunhe.
Optimization of Culture Conditions for Production of Raw Starch-Degrading Amylase by Lactobacillus paracasei L1 and Analysis of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(24): 46-53.
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[5] |
SU Na, YI Li, Jirimutu.
Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein
[J]. FOOD SCIENCE, 2020, 41(22): 148-157.
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[6] |
HOU Can, DU Yuguang, WANG Xi,XIAO Jie, FAN Yihang, DONG Zhizhong, CHANG Guosheng, WANG Wei, LI Song, YING Jian.
Fermented Dark Tea with Pericarpium Citri Reticulatae: Comparison of Chemical Composition with Raw Dark Tea and Bioactivities in Vitro
[J]. FOOD SCIENCE, 2020, 41(18): 226-232.
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[7] |
LIANG Yan, CHEN Zhong, LIU Bingjie.
Fermentation of Indica Rice Flour Slurry by Three Pure Strains of Lactobacillus and Characterization of Amylases Produced by Them
[J]. FOOD SCIENCE, 2020, 41(14): 161-168.
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[8] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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[9] |
ZENG Jing, GUO Jianjun, TU Yikun, WEI Guowen, YUAN Lin.
ZENG Jing, GUO Jianjun, TU Yikun, WEI Guowen, YUAN Lin
[J]. FOOD SCIENCE, 2019, 40(20): 144-151.
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[10] |
YU Xiaoting, SU Wei, QI Qi, JIANG Li.
Optimization of Koji-Making with Culinary Medicinal Matrices by Response Surface Methodology and Component Analysis of Rice Wine
[J]. FOOD SCIENCE, 2019, 40(12): 123-130.
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[11] |
XU Yanyang, QIU Yang, WANG Junyang, ZHANG Tiehua, YAN Weiqiang, SHI Chengjun.
α-Amylase Inhibitory Activity and Antibacterial Activity of Polyphenols from Aronia melanocarpa Berries
[J]. FOOD SCIENCE, 2018, 39(19): 51-57.
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[12] |
YUAN Lin, ZENG Jing, GUO Jianjun, GUO Hao, YANG Gang, CHEN Jun.
Efficient Secretory Expression of Hyperthermoacidophilic α-Amylase PFA in Bacillus subtilis WB600
[J]. FOOD SCIENCE, 2018, 39(18): 100-108.
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[13] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Effect of N-Glycosylation on Enzymatic Characteristics of Hyperthermoacidophilic α-Amylase ApkA
[J]. FOOD SCIENCE, 2017, 38(6): 48-54.
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[14] |
ZHANG Hongzhi, XU Qingyang, CAO Huajie, BAI Fang, CHEN Ning, BAI Gang,.
Application of Biosynthesis Pathway Analysis and Metabolic Flux
Analysis for Optimization of Fermentation of α-Amylase Inhibitor
[J]. FOOD SCIENCE, 2017, 38(4): 118-124.
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[15] |
ZHOU Xianqing, PENG Chao, ZHANG Yurong, GUO Lili, XIONG Ning.
Factors Influencing?Gel Texture and Eating Quality of Pressed Type Fresh Rice Noodles
[J]. FOOD SCIENCE, 2017, 38(21): 93-99.
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