[1] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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[2] |
QIU Jiying, WEI Chaozhi, CHEN Xiangyan, YANG Jinyu, ZHANG Xiang, CHEN Leilei, WANG Yifen, LI Dapeng.
Biotransformation of Ginkgo biloba Pollen Flavonoid Glycosides by Lacbacillus perolens B2 and Evaluation of Antioxidant Activities
[J]. FOOD SCIENCE, 2018, 39(21): 203-209.
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[3] |
SHI Jiachen, HAN Jihua, LI Yuntong, SUN Jun, CHEN Zhongwei, XU Bin.
Effect of Microstructure of Activated Carbon on Decolorization of Zein
[J]. FOOD SCIENCE, 2018, 39(13): 100-105.
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[4] |
ZHANG Xu, WANG Yuqi, ZHANG Lu, ZHANG Ruchun, YU Dianyu,, WANG Junguo, ZHAO Yan.
Optimization of Processing Conditions for Removal of Pigment and Wax from Corn Oil Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(6): 248-252.
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[5] |
YUAN Zhi, ZHU Xiaochen, SUN Liqin.
Optimization of Decolorization of Nannochloropsis oceanica Oil by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(24): 183-188.
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[6] |
YUE Zhenzhen, WANG Jing, FANG Liying, XING Ying, LEI Hongjie, XU Huaide.
Decolorization and Tannin Removal Efficiency of Rosa roxburghii Tratt Juice with Macroporous Adsorbent Resins
[J]. FOOD SCIENCE, 2016, 37(17): 109-114.
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[7] |
NONG Zhenni1,2, ZHAO Zhongxing1,*, WEI Tengyou1, QIN Huanhuan1, YANG Wu1.
Decolorization of Silkworm Pupae Protein Hydrolyzate with DPPH Radical Scavenging Activity
[J]. FOOD SCIENCE, 2015, 36(2): 12-18.
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[8] |
SHENG Jin-feng1,2, LI Li1,2, SUN Jian1,2,3,*, LI Chang-bao1,2, ZHAO Mou-ming3, HE Xue-mei1,2, ZEHNG Feng-jin1,2, LI Jie-min1,2, LIU Guo-ming1,2, LIAO Fen1,2.
Decolorization, Demineralization and Monosaccharide Composition of Xylooligosaccharides from Sugarcane Bagasse
[J]. FOOD SCIENCE, 2014, 35(14): 40-45.
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[9] |
XUAN Guang-shan, LI Qing, WANG Yan-bo.
Decolorization and Monosaccharide Composition Analysis of Polysaccharides from Inonotus obliguus
[J]. FOOD SCIENCE, 2014, 35(10): 207-211.
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[10] |
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Optimization by Orthogonal Array Design of Decolorization of Hydrolyzed Apricot Sauce
[J]. FOOD SCIENCE, 2013, 34(6): 120-123.
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[11] |
DAI Li-jun,LIANG Yun-xiang.
Optimization by Orthogonal Array Design of Decolorization of Soybean Peptide
[J]. FOOD SCIENCE, 2013, 34(12): 90-94.
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[12] |
XUHuai-de,LIJin,LIYu-jin,CHENJia,TAOHong.
Using Macroporous Resin AB-8 for Pigment Removal from Onion Polysaccharides
[J]. FOOD SCIENCE, 2012, 33(6): 127-131.
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[13] |
JIAO Hui,XU Huai-de,MI Lin-feng,RUI Ming.
Extraction and Clarification of Golden Jujube Juice
[J]. FOOD SCIENCE, 2012, 33(4): 52-56.
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[14] |
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Optimization of Decolorization of Insoluble Dietary Fiber from Apple Pomace
[J]. FOOD SCIENCE, 2012, 33(24): 61-65.
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[15] |
WEI Pei-pei,MA Xiao-jun.
Decolorization of Raffinose Ethanol Solution from Defatted Wheat Germ
[J]. FOOD SCIENCE, 2011, 32(8): 138-142.
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