[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] |
YI Jianyong, BI Jinfeng, LIU Xuan, Lü Jian, ZHOU Mo, WU Xinye, ZHAO Yuanyuan, DU Qianqian.
A Review: Domain Fine Structure of Pectic Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(7): 292-299.
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[3] |
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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[4] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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[5] |
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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[6] |
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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[7] |
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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[8] |
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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[9] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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[10] |
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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[11] |
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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[12] |
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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[13] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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[14] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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[15] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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