[1] |
WANG Shuya, ZHAO Jingyun, DAI Yalei, GAO Jin, LIANG Hongshan, LI Shugang, ZHOU Bin.
Assembly Behavior and Interaction between Fish Skin Gelatin and Polyphenols
[J]. FOOD SCIENCE, 2021, 42(14): 1-8.
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[2] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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[3] |
ZHAO Jiawei, AO Xiaolin, ZHAO Ke.
Progress in Understanding the Effect and Mechanism of Metal Ions on Biofilm Formation of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(9): 341-346.
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[4] |
SHAO Yaoyao, ZHAO Yan, XU Mingsheng, XU Lilan, WANG Xiong, TU Yonggang.
A Review of Effects of Metal Ions on Gelation Behavior of Protein
[J]. FOOD SCIENCE, 2017, 38(5): 299-204.
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[5] |
ZHANG Na, GUO Qingqi, HUANG Wenxiu, SHI Yanguo.
Fluorescence Spectral Analysis and Antioxidant Effect of Soybean Ploypeptide-Casein Non-Phosphorylated Peptide Assembly
[J]. FOOD SCIENCE, 2017, 38(17): 42-46.
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[6] |
LI Yongjiao, ZHANG Suyi, HUO Danqun, ZENG Na, ZHOU Tao, LI Delin, YANG Yan, WANG Ming.
Transfer of Metal Elements in the Distillation Process of Chinese Luzhou-Flavor Liquor
[J]. FOOD SCIENCE, 2016, 37(16): 156-161.
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[7] |
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong.
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
[J]. FOOD SCIENCE, 2014, 35(3): 96-99.
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[8] |
ZHOU Yong-qiang, LI Chang, ZHU Jian-peng, NIE Shao-ping.
Formation of 3-Chloropropane-1,2-diol in Microwave Heating Model of Edible Oil
[J]. FOOD SCIENCE, 2014, 35(17): 36-40.
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[9] |
HUANG Qun, YANG Wan-gen, JIN Yong-guo, CHEN Hong-jie, SHEN Xue-mei.
Factors Influencing Texture Properties of Duck Egg White Protein Gel
[J]. FOOD SCIENCE, 2014, 35(15): 68-71.
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[10] |
CAO Dong-mei,ZHANG Dong-jie.
Degradation of Residual Dimethoate and Pirimicarb in Soybean Protein Isolate by H2O2
[J]. FOOD SCIENCE, 2013, 34(16): 58-61.
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[11] |
CUIXiao-dong,WANGZhuan-hua.
Optimum Reaction Conditions for Rutin-Hydrolysis Enzyme (RHE) from Tartary Buckwheat Seeds and Inhibitory Effect of Cu2+ on Its Activity
[J]. FOOD SCIENCE, 2012, 33(7): 223-227.
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[12] |
WANG Haibo.
Adsorption and Mechanism of Metal Ions onto Grass Carp Scales
[J]. FOOD SCIENCE, 2012, 33(23): 110-115.
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[13] |
Yang-qiying.
Spectroscopic Analysis of the Interaction of Prodigiosin with Myohemoglobin
[J]. FOOD SCIENCE, 2012, 33(21): 11-15.
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[14] |
WANG Hong-bin,XU Ze-wen,LI Shi-hu,YAN Bin-lun,JIAO Yu-liang.
Effect of Adding Metal Ions on γ-Poly(glutamic acid) Production by Bacillus cereus
[J]. FOOD SCIENCE, 2011, 32(9): 179-182.
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[15] |
ZHAO Bing1,2,LIU Hai-shun3,WANG Jing1,2,*,ZHANG Ke4,SUN Bao-guo1,2,CAO Yan-ping1,2.
Influence of Ions on Feruloyl Oligosaccharide Preparation from Wheat Bran by Xylanase Hydrolysis
[J]. FOOD SCIENCE, 2011, 32(3 ): 19-22.
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