| [1] |
LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong.
Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(3): 143-149.
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| [2] |
WEI Guangqiang, SHI Yanan, WAN Changjiang, HUANG Aixiang.
Characterization of Peptides from Simulated Gastrointestinal Digestion of Ethnic Dairy Products in Yunnan, China
[J]. FOOD SCIENCE, 2021, 42(1): 208-214.
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| [3] |
MA Sitong, LIU Jingbo, ZHANG Ting, WANG Ying, SUN Huiyan, WEI Yiheng, WANG Hanying, LEI Honghui, LIU Boqun.
Differences in Antioxidant Activity and Sequence Analysis of Egg White Peptides Derived from Simulated Gastrointestinal Digestion and Alkaline Protease Treatment
[J]. FOOD SCIENCE, 2020, 41(21): 113-120.
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| [4] |
QIAN Jingjing, ZHENG Lin, ZHAO Mouming.
Changing Pattern of Dipeptidyl Peptidase IV (DPP-IV) Inhibitory Activity during Casein Digestion in Vitro and Underlying Mechanism
[J]. FOOD SCIENCE, 2020, 41(15): 186-193.
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| [5] |
ZOU Rui, ZHANG Lingjing, ZHONG Chan, WENG Ling, LIN Liyun, LI Yujin, LIU Guangming, CAO Minjie.
Characterization and Simulated Gastrointestinal Digestion of Paramyosin from Perna viridis
[J]. FOOD SCIENCE, 2019, 40(6): 1-8.
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| [6] |
CHEN Ximiao, LI Meiying, XU Qiuli, XIONG Chuxin, SUN Yuanming.
Changes in Polyphenol Contents and Antioxidant Activity in Hawthorn (Crataegus pinnatifida Bunge) during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(5): 31-37.
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| [7] |
TONG Xiaohong, WANG Huan, LIU Baohua, ZHANG Qiaozhi, LI Hong, TIAN Ran, ZHAO Jinhan, QI Baokun, LI Yang, JIANG Lianzhou.
Changes in Antioxidant Activity of Soybean Protein Hydrolysates from Enzyme-Assisted Aqueous Extraction of Oil under Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2019, 40(15): 50-56.
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| [8] |
Lü Xiaojing, CAO Dequn, XU Nianjun.
Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(6): 183-188.
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| [9] |
LU Jun, DUN Huiyu, XIANG Xiaozhe, FU Chunya, MO Kaidi, ZENG Xian.
Effect of in Vitro Simulated Gastrointestinal Digestion on Bioactive Components and Antioxidant Activities of Six Kinds of Black Foods
[J]. FOOD SCIENCE, 2018, 39(5): 47-56.
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| [10] |
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.
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| [11] |
QIAN Hui, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia.
Molecular Dynamics Simulation of Thermal Stability Improvement of Lipoxygenase from Anabaena sp. PCC 7160
[J]. FOOD SCIENCE, 2017, 38(2): 1-6.
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| [12] |
LIU Haimei, CHEN Jing, AN Xiaoyu, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun.
Optimization of Enzymatic Hydrolysis of Oysters and Amino Acid Composition and Nutritional Quality of Oyster Hydrolysates
[J]. FOOD SCIENCE, 2017, 38(14): 240-244.
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| [13] |
ZHANG Kai, HOU Hu, PENG Zhe, ZHANG Zhaohui, ZHAO Xue, LI Bafang.
Optimization of Preparation of Calcium-Chelated Cod Bone Gelatin Peptide and its Stability in Simulated Gastrointestinal System
[J]. FOOD SCIENCE, 2016, 37(24): 1-7.
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| [14] |
LUO Chunyan, WU Yangyang, SUN Haiyan, YU Hui, JIANG Xuhua, CHEN Xiaoe.
Optimization of Enzymatic Hydrolysis of Collagen-Rich Waste Liquid from Squid Tentacle Peeling for Preparing Antioxidant Peptides Using Response Surface Methodology and Their Antioxidant Activities
[J]. FOOD SCIENCE, 2016, 37(21): 176-182.
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| [15] |
GUO Gangjun, ZOU Jianyun, HU Xiaojing, HUANG Yanli, HUANG Kechang.
Optimizing the Preparation of Crude Peptides from Hydraulic Macadamia Nut Meal by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2016, 37(17): 173-178.
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