[1] |
GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng.
Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens
[J]. FOOD SCIENCE, 2021, 42(12): 130-137.
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[2] |
CHI Lei, WANG Jingyu, HOU Junchao, WEI Jiajia, WEI Tao, HU Xiaolong, HE Peixin.
Artificial Neural Network-Genetic Algorithm-Based Optimization of High Cell Density Cultivation of Recombinant Escherichia coli for Producing Pullulanase
[J]. FOOD SCIENCE, 2021, 42(10): 73-78.
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[3] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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[4] |
XU Nan, ZHAO Ying, CHI Yujie.
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
[J]. FOOD SCIENCE, 2019, 40(21): 28-34.
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[5] |
CAO Chuan, SHEN Mingyu, XU Li, WEI Dongmei, ZHOU Yibin.
Effect of Pullulan on the Structure and Rheological Properties of Starches from Three Rice Varieties
[J]. FOOD SCIENCE, 2019, 40(21): 88-93.
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[6] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
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[7] |
WANG Di, DAI Lei, GAO Yanxiang.
Progress in Enzymatic Modification of Proteins
[J]. FOOD SCIENCE, 2018, 39(15): 233-239.
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[8] |
GAO Tao, WANG Fang, BIE Xiaomei, Lü Fengxia, ZHAO Haizhen, ZHANG Chong, LU Zhaoxin.
Isolation, Screening and Identification of a Bacterial Strain Producing Thermostable Pullulanase
[J]. FOOD SCIENCE, 2017, 38(8): 117-121.
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[9] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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[10] |
OUYANG Mengyun, WANG Yan, WU Weiguo, LIAO Luyan.
Response Surface Methodology for Optimization of Preparation Process for RS3 Type Resistant Indica Rice Starch by Seed Crystal Induction Combined with Dual-Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(18): 244-250.
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[11] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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[12] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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[13] |
ZHAO Kai, LI Jun, GU Guangye.
Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch
[J]. FOOD SCIENCE, 2017, 38(1): 177-181.
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[14] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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[15] |
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao.
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
[J]. FOOD SCIENCE, 2016, 37(21): 202-208.
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