[1] |
WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng.
Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation
[J]. FOOD SCIENCE, 2021, 42(8): 74-80.
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[2] |
ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua.
Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System
[J]. FOOD SCIENCE, 2021, 42(8): 81-89.
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[3] |
DENG Qi, YUAN Zhong’an, HUANG Xuesong.
Determination of Oxidized Triacylglycerol Polymers in Oils and Fats by High Performance Liquid Chromatography with Two Sequential Columns
[J]. FOOD SCIENCE, 2020, 41(2): 321-326.
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[4] |
WANG Lanjiao, LI Dajing, ZHANG Liangcong, CHAI Zhi, HE Weiwei, HUANG Wuyang, BAO Yihong, ZHANG Zhongyuan.
Analysis of Antioxidant Activity of Blueberry Anthocyanins Using Density Functional Theory
[J]. FOOD SCIENCE, 2020, 41(17): 53-59.
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[5] |
WU Enkai, WANG Qiuping, GONG Jiashun, ZHANG Tingting.
Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea
[J]. FOOD SCIENCE, 2019, 40(4): 215-221.
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[6] |
WU Wenbin, XU Yuxi, XIONG Hua, HU Jiangning, ZHU Xuemei.
Influences of Calcium Salt and Emulsifier Composition on in Vitro Digestion Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 17-24.
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[7] |
HOU Aixiang, CHENG Huan, LI Zongjun, LI Yue.
In Vitro Fermentation Characteristics of OPO-Enriched Formula Powder by Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(12): 115-122.
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[8] |
ZHANG Hongyan, ZHU Jing, FENG Ying, LI Yi, QIN Yan, WANG Qingyan, LIANG Ge, SHEN Naikun,.
Optimization of Succinic Acid Production from Crude Glycerol by Actinobacillus succinogenes GXAS137 Using Response Surface Methodology
[J]. FOOD SCIENCE, 2018, 39(8): 50-56.
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[9] |
LIU Yang, XIA Lining, JIA Hui, LI Qi, PAN Jinfeng.
Effects of Extraction Temperature of Chum Salmon (Oncorhynchus keta) Skin Gelatin and Glycerol Content on Its Film-Forming Properties
[J]. FOOD SCIENCE, 2018, 39(7): 236-242.
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[10] |
LU Changtong, CHEN Zhifei, MA Yuping, HOU Pei, FU Yufeng, ZHENG Fengyang, LI Chenggang, SUN Zhitao, GAO Mingqi, ZHANG Zhan.
Synthesis and Pyrolysis of 2-L-Aspartic Acid-2-Deoxy-D-Glucose
[J]. FOOD SCIENCE, 2018, 39(5): 99-105.
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[11] |
CHANG Rui, LIANG Meilian, ZHOU Yingzi, LI Hongying, XU Aqi, YAN Yinxue, LIU Chunli, ZENG Xuefeng, ZHU Qiujin.
Theoretical Study on Structural Properties of N-Glycolylneuraminic Acid
[J]. FOOD SCIENCE, 2018, 39(23): 7-15.
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[12] |
LI Pu, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Analysis of Factors Influencing on the Formation of Harmful Products during Glycosylation of Wheat Gliadin
[J]. FOOD SCIENCE, 2018, 39(15): 10-16.
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[13] |
LIU Mengyun, CHEN Xiaoqian, ZHAO Haobin, FENG Fengqin.
Effect of Dietary Supplementation with Glycerol Monolaurate on Growth Performance, Digestive Ability and Chicken Nutritional Components of Broilers
[J]. FOOD SCIENCE, 2018, 39(15): 67-71.
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[14] |
ZHANG Zhihua, XU Lina, YAN Wenbing, ZHANG Huajiang, CHI Yujie, LIU Yuanyuan, WU Yongqing, YIN Tongtong.
Impact of Glycerol-Based Biopolyester on Mechanical Stability of Soybean Protein Composite Films during Storage
[J]. FOOD SCIENCE, 2018, 39(15): 207-213.
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[15] |
HUANG Yun’an, XU Long, YANG Bowen, ZHU Qiujin.
Self-Assembly System of α-Lipoic Acid as an Antioxidant and Preparation of Molecularly Imprinted Polymers for Its Selective Adsorption
[J]. FOOD SCIENCE, 2018, 39(11): 8-14.
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