[1] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[2] |
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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[3] |
LIU Wang, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Influence of Ultra High Pressure Treatment on the Effect of Flaxseed Gum on the Properties of Pork Myofibrillar Protein Gel
[J]. FOOD SCIENCE, 2019, 40(7): 101-107.
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[4] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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[5] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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[6] |
WANG Bangguo, YU Zhenyu, LIN Lin, PAN Lijun, JIANG Shaotong.
Effect of Ultrasonic Wave and Ultra High Pressure Treatment on Conformation and Enzyme Activity of Lipoxygenase in Silver Carp Muscle
[J]. FOOD SCIENCE, 2018, 39(3): 169-175.
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[7] |
WAN Meizhi, MENG Xianjun.
Anthocyanin Composition and Antioxidant Activity of Cranberry
[J]. FOOD SCIENCE, 2018, 39(22): 45-50.
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[8] |
ZHU Qian, GAO Ruiping, LEI Lin, ZHAO Guohua.
Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 310-315.
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[9] |
WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia.
Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules
[J]. FOOD SCIENCE, 2018, 39(1): 105-110.
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[10] |
WANG Zhiyan, YANG Wenge, ZHOU Guo, XU Dalun, LOU Qiaoming, ZHANG Jinjie, CUI Yan.
Shelling of Solenocera melantho Using Ultra High Pressure and Its Effect on the Quality of Muscle
[J]. FOOD SCIENCE, 2017, 38(7): 43-48.
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[11] |
LI Xinyuan, YAN Tingcai, LI Bin, LIU Sunwen, SUN Xiyun, WANG Yanqun, ZHANG Qi, HUO Junwei, MENG Xianjun.
Effect of Ultra High Pressure Processing on Yield and Antioxidant Activity of Lonicera caerulea Extracts
[J]. FOOD SCIENCE, 2017, 38(3): 119-124.
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[12] |
LI Yueshuang, YAO Jing, XIE Tingting, PAN Jie, LI Peijun, CHEN Conggui.
Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch
[J]. FOOD SCIENCE, 2017, 38(3): 1-6.
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[13] |
ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping.
Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(18): 163-167.
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[14] |
ZENG Yaochi, HUANG Shufen, XU Hua, MU Guiping, ZHOU Xilin, PENG Lisheng.
Effect and Mechanism of Lycopene on Functions of Endothelial Progenitor Cells in STZ-Induced Diabetic Mice
[J]. FOOD SCIENCE, 2017, 38(13): 201-206.
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[15] |
XU Yuan, PAN Siyi.
Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit
[J]. FOOD SCIENCE, 2017, 38(11): 81-88.
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