[1] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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[2] |
TONG Lingjun, HAO Haining, ZHANG Lanwei, YI Huaxi.
Advances in Our Understanding of the Composition and Biofunctional Characteristics of Milk-Derived Exosomes
[J]. FOOD SCIENCE, 2020, 41(13): 310-317.
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[3] |
KANG Dacheng, LIU Yunguo, ZHANG Wangang.
Recent Advances in Understanding the Effect of High Power Ultrasound on Protein Functional Characteristics and Its Applications in Meat Processing
[J]. FOOD SCIENCE, 2019, 40(23): 289-297.
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[4] |
LI Xiangying, ZHAO Xuan, QIN Yusi, CHEN Di, WANG Cunfang.
Recent Progress in Understanding the Mechanism of the Interaction between Calcium and Milk Proteins and Its Influence on Functional Properties of Milk Proteins
[J]. FOOD SCIENCE, 2019, 40(19): 340-345.
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[5] |
WU Yutong, CUI Menghan, WANG Yuqi, KONG Baohua, CHEN Qian.
Mechanism of Ultrasonic-Assisted Freezing Technique and Its Effect on the Quality of Frozen Foods: A Review
[J]. FOOD SCIENCE, 2018, 39(17): 275-280.
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[6] |
ZHANG Yanrong, GAO Yuhang, LIU Tingting, SONG Yunyu, CHEN Bingyu, WANG Dawei.
Extraction and Functional and Structural Characteristics of Protein from Pleurotus nebrodensis
[J]. FOOD SCIENCE, 2018, 39(14): 42-50.
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[7] |
WANG Changyuan, QUAN Yue, LI Yuqiong, FENG Yuchao, CAO Longkui, ZHANG Dongjie.
Structural Modification of Oat Bran Globulin by Glycosylation and Change in Its Functional Properties
[J]. FOOD SCIENCE, 2017, 38(9): 143-148.
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[8] |
LIU Dan, JIA Na, YANG Lei, MIAO Zhuang, LIU Dengyong, LI Ruren.
Influence of Three Different Spice Extracts on Functional Characteristics of Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2017, 38(15): 14-19.
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[9] |
JIANG Wei, WU Youru, XUE Jie.
Application of C, H and O Isotopes for Identifying the Geographical Origin of Wines
[J]. FOOD SCIENCE, 2016, 37(6): 166-171.
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[10] |
YANG Hui, MA Liang, YU Wei, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin
[J]. FOOD SCIENCE, 2016, 37(23): 7-12.
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[11] |
XIE Gang, YE Jin, WANG Songxue.
Progress in the Validation of Rapid Food Safety Detection Methods
[J]. FOOD SCIENCE, 2016, 37(17): 270-274.
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[12] |
SONG Xiaoqing, ZHANG Tianbo, JIA Yunhong, YANG Kai, MA Rui, SHEN Xueran, LI Zhaoxu.
Progress in Nutritional Evaluation and Amino Acid Composition Analysis of Proteins in Infant Formula Milk Power
[J]. FOOD SCIENCE, 2016, 37(1): 292-298.
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[13] |
ZHANG Dan, WANG Xi-chang.
Digestibility in vitro and in vivo of Chinese Soft-Shelled Turtle Protein
[J]. FOOD SCIENCE, 2014, 35(21): 113-117.
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[14] |
MIN Wei, JIAO Ying-shen, LIU Fan, LI Ju-xiu*.
Effect of Steeping Conditions on β-Glucan Content and in vitro Protein Digestibility of Germinating Oats
[J]. FOOD SCIENCE, 2014, 35(20): 52-56.
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[15] |
SUN Yu-xia 1,RONG Zhen1,WANG Jian1,ZHAO Guo-hua1,2,*.
Applications of Thermal Imaging in Food Quality and Safety Control
[J]. FOOD SCIENCE, 2013, 34(5): 318-321.
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