[1] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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[2] |
QIU Taotao, XU Zhenlin, GAN Qingqing, WANG Lanteng, SHEN Xing, LI Xiangmei, SUN Yuanming, LEI Hongtao.
Progress in Egg Yolk Immunoglobulin Metabolism and Toxin Neutralization
[J]. FOOD SCIENCE, 2019, 40(5): 303-308.
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[3] |
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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[4] |
HAN Lijuan, CHEN Hao, LIU Sheng, QI Yutang, ZHANG Weinong, HE Junbo, WANG Qi, QI Chuang.
Textural and Rheological Properties of Oleogel-Based Margarine
[J]. FOOD SCIENCE, 2018, 39(7): 14-19.
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[5] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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[6] |
BI Shuang, ZHU Ying, QI Baokun, WANG Zhongjiang, ZOU Xiaoshuang, LI Yang, JIANG Lianzhou, SUI Xiaonan.
Effect of Interaction between Soybean Protein Isolate and Lecithin on Stability of Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2017, 38(9): 79-84.
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[7] |
BI Shuang, LI Yang, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou.
Effect of High Pressure Homogenization on Structural, Physicochemical and Functional Properties of Soybean Protein-Lecithin Composite System
[J]. FOOD SCIENCE, 2017, 38(5): 148-153.
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[8] |
YU Jinlu, ZHANG Lei, SUN Yajing, ZHANG Jing, GUO Ailing.
Detection of Egg Freshness Using Impedance Method
[J]. FOOD SCIENCE, 2017, 38(24): 208-212.
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[9] |
CHEN Hongjie, JIN Yongguo, MA Meihu.
Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells
[J]. FOOD SCIENCE, 2017, 38(22): 95-101.
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[10] |
GAO Xiangyang, ZHANG Na, GUO Nannan, YUE Xiju, WEI Long.
Rapid Determination of Vitamin B2 in Egg Yolks by Molecular Fluorescence Differential Standard Addition Method
[J]. FOOD SCIENCE, 2017, 38(20): 318-321.
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[11] |
LIU Tingting, QIN Yuting, WU Yuying, ZHANG Jing, ZHANG Yanrong.
Solvent Extraction and GC-MS Analysis of Organic Sulfur-Containing Compounds from Tillering Onion
[J]. FOOD SCIENCE, 2017, 38(12): 151-156.
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[12] |
BI Shuang, ZHANG Qiaozhi, DING Jian, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Infrared Spectroscopic Analysis of the Effect of Ultrasound-Promoted Aggregation Behavior on Structural and Functional Properties of Soybean Protein-Lecithin System
[J]. FOOD SCIENCE, 2017, 38(11): 18-24.
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[13] |
BI Shuang, MA Wenjun, SUN Hongbo, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Functional Properties of Natural and Denatured Soybean-Lecithin Oil-in-Water Emulsions Treated by High Pressure Homogenization
[J]. FOOD SCIENCE, 2017, 38(1): 74-79.
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[14] |
YU Meihui, ZHAO Xin, YIN Hongli, LIU Ran, WANG Zhenyu.
In Vitro and in Vivo Hypolipidemic Effect of Auricularia auricular Polysaccharides
[J]. FOOD SCIENCE, 2017, 38(1): 232-237.
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[15] |
ZHANG Gensheng, DING Xiaojun, YU Min, CHENG Jianbo, DING Jian.
Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture
[J]. FOOD SCIENCE, 2016, 37(3): 186-190.
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