[1] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[2] |
WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang.
Relationship between Soybean Protein and Qianye Tofu Quality
[J]. FOOD SCIENCE, 2020, 41(7): 30-37.
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[3] |
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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[4] |
DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng.
Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species
[J]. FOOD SCIENCE, 2020, 41(4): 15-22.
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[5] |
ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan.
Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(22): 8-14.
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[6] |
YE Minqian, WU Fenghua, RUI Hongfei, CHEN Tong, LIU Xingquan.
Comparative Analysis of Major Characteristic Components of Tea Seed Oils (Camellia oleifera Abel.) from Different Geographic Regions
[J]. FOOD SCIENCE, 2020, 41(20): 222-226.
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[7] |
ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue.
Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein
[J]. FOOD SCIENCE, 2020, 41(14): 58-65.
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[8] |
YUAN Qian, WANG Bohui, SU Lin, YAO Duo, WANG Debao, ZHAO Lihua, JIN Ye.
Effects of Two Feeding Regimens on Fatty Acid Composition and Lipid Metabolism-Related Gene Expression in Sunit Sheep
[J]. FOOD SCIENCE, 2019, 40(9): 29-34.
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[9] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[10] |
DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua.
Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat
[J]. FOOD SCIENCE, 2019, 40(19): 77-82.
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[11] |
YAN Zhenzhen, ZHANG dong, LIN Tingting, LIU Xin, XIAO Dongxue, GUO Quanyou.
A Comparative Analysis of Functional Components and Nutritional Values of Female and Male Hippocampus erectus and H. trimaculatus
[J]. FOOD SCIENCE, 2019, 40(16): 206-212.
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[12] |
WANG Yahui, XING Jiyun, XU Jingting, GUO Shuntang.
Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein
[J]. FOOD SCIENCE, 2019, 40(15): 92-99.
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[13] |
YANG Shaoling, QI Bo, LI Laihao, YANG Xianqing, ZHAO Yongqiang, WANG Jinxu, CEN Jianwei, WEI Ya.
Comparison of the Nutritional Value of Shark Meat and Fin
[J]. FOOD SCIENCE, 2019, 40(15): 184-191.
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[14] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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[15] |
LI Yuhui, WANG Jungang, LIU Chengjiang, GUO Anmin, HAN Dongyin.
Effect of Drying Temperature on Fatty Acid Composition in Air-Dried Beef during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(13): 14-21.
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