| [1] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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| [2] |
FENG Cuiping, LIU Yinuo, FAN Shuangxi, WU Zhuying, ZHONG Qiding.
Determination of Casein Content in Dairy Products by 31P Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2021, 42(4): 221-226.
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| [3] |
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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| [4] |
SHI Jia, ZHAO Xinhuai.
Immunoregulatory Effect of Glycated Casein Digest in Normal Mice
[J]. FOOD SCIENCE, 2020, 41(7): 140-145.
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| [5] |
SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai.
Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2020, 41(5): 122-127.
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| [6] |
ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo.
Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk
[J]. FOOD SCIENCE, 2020, 41(3): 106-110.
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| [7] |
LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng.
Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(19): 74-82.
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| [8] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [9] |
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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| [10] |
LI Yang, LI Yan, WANG Yunna, ZHANG Liebing.
Effect of Caseins and Processing Conditions on Stability of Recombined Dairy Cream
[J]. FOOD SCIENCE, 2020, 41(15): 1-7.
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| [11] |
WANG Ran, LIU Ying, LIU Yang, LIU Lihong, CAI Yong, ZHANG Chunyu, WEN Huiying.
Pickering Emulsion Stabilized by Synergistic Effect of Starch Particles with Sodium Caseinate
[J]. FOOD SCIENCE, 2020, 41(12): 60-66.
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| [12] |
XU Weili, ZHANG Yuqi, ZHU Yuanhao, LU Zhaoxin.
Digestion Properties and Controlled Release of Anthocyanins-Loaded Water-in-Oil-in-Water Double Emulsions Stabilized by Polyglycerol?Polyricinoleate and Casein Sodium
[J]. FOOD SCIENCE, 2020, 41(10): 1-7.
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| [13] |
LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang.
Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates
[J]. FOOD SCIENCE, 2019, 40(8): 225-234.
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| [14] |
PENG Yuanyuan, WANG Yugui, TANG Xueqian, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Effect of pH Value on Rheological and Structural Properties ofL ow Methoxyl Pectin/Sodium Caseinate Composite System
[J]. FOOD SCIENCE, 2019, 40(6): 35-40.
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| [15] |
XUE Haiyan, CAO Ge, HE Baoyuan, FAN Jiaojiao, XUE Lihuan.
Effect of Ultrasonic Treatment on the Structure and Antigenicity of Bovine Caseins
[J]. FOOD SCIENCE, 2019, 40(23): 123-129.
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