| [1] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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| [2] |
SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie.
Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(2): 23-29.
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| [3] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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| [4] |
WAN Hongbing, LI Haipeng, LEI Yuanhua, XIE Peng, ZHANG Songshan, FENG Yonghong, LIU Xuan, WANG Huan, SUN Baozhong.
Effect of Degree of Doneness on Structural and Oxidation Properties of Beef Myofibrillar Protein
[J]. FOOD SCIENCE, 2021, 42(13): 17-25.
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| [5] |
TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang.
Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White
[J]. FOOD SCIENCE, 2021, 42(11): 124-129.
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| [6] |
ZHANG Wenmin, ZHANG Jian, ZHOU Haochun, ZHAO Di, LI He, LIU Xinqi, XIAO Lin.
Preparation of Small Molecular Antioxidant Peptides from Flaxseed Meal
[J]. FOOD SCIENCE, 2020, 41(8): 36-44.
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| [7] |
BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou.
Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(7): 110-116.
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| [8] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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| [9] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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| [10] |
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng.
Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
[J]. FOOD SCIENCE, 2020, 41(4): 222-228.
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| [11] |
JIA Zixuan, RAN Anqi, LIU Jishan, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Effect of Industrial Modifications on Soybean Protein Structure and the Texture and Microstructure of Soybean Protein-Myofibrillar Protein Hybrid Gels
[J]. FOOD SCIENCE, 2020, 41(4): 67-73.
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| [12] |
WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
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| [13] |
SU Na, YI Li, Jirimutu.
Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein
[J]. FOOD SCIENCE, 2020, 41(22): 148-157.
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| [14] |
SU Na, Jirimutu, YI Li.
Recent Progress in Biological Functions of Camel Milk Peptides
[J]. FOOD SCIENCE, 2020, 41(21): 321-329.
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| [15] |
ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa.
Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(20): 76-82.
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