[1] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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[2] |
XING Chen, WANG Lijuan, WANG Xiaoqin.
Recent Studies on Free and Bound Phenolic Compounds in Edible Plants: A Review
[J]. FOOD SCIENCE, 2020, 41(5): 266-275.
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[3] |
WANG Xinxi, DENG Yong.
Experience and Enlightenments Drawn from Comprehensive Management of Health and Functional Food Market in Japan
[J]. FOOD SCIENCE, 2020, 41(5): 331-337.
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[4] |
LU Jike, CHEN Pei, CAO Nana, CHEN Chen, YI Juanjuan, HAO Limin.
Recent Advances in miRNA and Functional Foods against Ionizing Radiation
[J]. FOOD SCIENCE, 2020, 41(15): 295-300.
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[5] |
QIU Taotao, XU Zhenlin, GAN Qingqing, WANG Lanteng, SHEN Xing, LI Xiangmei, SUN Yuanming, LEI Hongtao.
Progress in Egg Yolk Immunoglobulin Metabolism and Toxin Neutralization
[J]. FOOD SCIENCE, 2019, 40(5): 303-308.
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[6] |
LIU Wei, HU Xiaozhen, ZHU Li, GAN Jianhong, LU Ying, TAO Ningping, WANG Xichang, XU Changhua.
Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids
[J]. FOOD SCIENCE, 2019, 40(5): 309-315.
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[7] |
XU Nan, ZHAO Ying, CHI Yujie.
Effect of Heat Treatment on Emulsifying Properties and Raman Spectroscopic Characteristics of Enzymatically Modified Egg Yolk Liquid
[J]. FOOD SCIENCE, 2019, 40(21): 28-34.
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[8] |
WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng.
Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method
[J]. FOOD SCIENCE, 2018, 39(9): 265-271.
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[9] |
GUO Limin, ZHANG Wensheng, LI Shiming.
Progress in the Generation and Health Risks of Methylglyoxal in Foods and Methylglyoxal-Scavenging Agents from Natural Products
[J]. FOOD SCIENCE, 2018, 39(7): 263-269.
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[10] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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[11] |
YAN Zhengrong, ZHAO Ying, CHI Yujie.
Phenomenon and Cause of Freeze-Induced Gelation of Yolk
[J]. FOOD SCIENCE, 2018, 39(19): 29-35.
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[12] |
PANG Guangchang, CHEN Qingsen, HU Zhihe, XIE Junbo.
On the Relationship between Food Nutrition and Immunometabolism
[J]. FOOD SCIENCE, 2018, 39(1): 1-15.
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[13] |
YU Jinlu, ZHANG Lei, SUN Yajing, ZHANG Jing, GUO Ailing.
Detection of Egg Freshness Using Impedance Method
[J]. FOOD SCIENCE, 2017, 38(24): 208-212.
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[14] |
CHEN Hongjie, JIN Yongguo, MA Meihu.
Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells
[J]. FOOD SCIENCE, 2017, 38(22): 95-101.
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[15] |
GAO Xiangyang, ZHANG Na, GUO Nannan, YUE Xiju, WEI Long.
Rapid Determination of Vitamin B2 in Egg Yolks by Molecular Fluorescence Differential Standard Addition Method
[J]. FOOD SCIENCE, 2017, 38(20): 318-321.
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