[1] |
LI Sining, TANG Shanhu, REN Ran.
Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
[J]. FOOD SCIENCE, 2021, 42(18): 127-134.
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[2] |
FU Qingquan, WANG Haiou, LI Kun, YANG Ping, CHEN Quanzhan, WANG Tingting.
Effects of High Oxygen Modified Atmosphere Packaging on Quality of Beef Semimembranosus Muscles during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(23): 236-242.
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[3] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
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[4] |
FANG Rui, ZHU Zongshuai, GUO Xiuyun, PENG Zengqi, ZHANG Yawei.
Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(20): 1-6.
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[5] |
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
[J]. FOOD SCIENCE, 2019, 40(23): 97-103.
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[6] |
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai.
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai
[J]. FOOD SCIENCE, 2019, 40(20): 67-73.
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[7] |
REN Chi, HOU Chengli, LI Xin, BAI Yuqiang, ZHANG Dequan.
Effect of Temperature and pH on Dephosphorylation of Myofibrillar Protein in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 1-7.
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[8] |
WANG Ying, LI Xin, LI Zheng, ZHU Jie, ZHANG Sheqi, ZHANG Dequan.
Effects of Phosphorylation on Titin Degradation at Different Ca2+ Concentrations in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 52-57.
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[9] |
MU Shuo, LIU Xinyu, LUO Jie, REN Fazheng, LI Bo, WANG Na, ZHANG Yongxiang, GE Keshan.
Effect of Raw Milk Somatic Cell Count on Protein Hydrolysis and Flavor and Texture Quality of Hard Cheese
[J]. FOOD SCIENCE, 2019, 40(15): 64-70.
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[10] |
LI Liu, ZHENG Zhe, ZHAO Xiao, WU Fengyu, YANG Zhennai.
Effect of Milk Clotting Enzyme from Bacillus methanolicus on the Processing Properties of Mozzarella Cheese
[J]. FOOD SCIENCE, 2019, 40(11): 14-22.
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[11] |
RUAN Haihua, HU Shuangyan, ZHANG Chunchen, YU Long, ZHANG Zhen.
Tannic Acid Selectively Inhibits Site-Specific Phosphorylation of Epidermal Growth Factor Receptor and Consequently Blocks the Proliferation of Human Glioma Cells
[J]. FOOD SCIENCE, 2018, 39(5): 199-205.
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[12] |
YANG Ruqing, LIN Linghai, WAN Chujun, CHEN Yulei, ZHANG Lingjing, CAO Minjie.
Effect of Phosphorylation on Reducing the Allergenicity of Silver Carp Parvalbumin
[J]. FOOD SCIENCE, 2018, 39(20): 20-26.
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[13] |
HU Lülin, REN Sijie, SHEN Qing, CHEN Jianchu, YE Xingqian.
Effect of Different Cooking Treatments and in Vitro Digestion on Protein Oxidation and Digestibility of Sturgeon Fillets
[J]. FOOD SCIENCE, 2018, 39(20): 63-70.
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[14] |
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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[15] |
LI Bailiang, DING Xiuyun, JIN Da, LIU Fei, MENG Yueyue, LI Na, ZHAO Li, HUO Guicheng.
Genomic Studies of Proteolysis System and Amino Acid Biosynthesis Pathway in Streptococcus thermophilus KLDS SM
[J]. FOOD SCIENCE, 2018, 39(18): 120-126.
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