[1] |
LIU Weilin, KONG Youyu, XU Xiankang, ZHENG Lingyi, LIU Yefei, HAN Jianzhong.
LIU Weilin, KONG Youyu, XU Xiankang, ZHENG Lingyi, LIU Yefei, HAN Jianzhong
[J]. FOOD SCIENCE, 2019, 40(20): 81-86.
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[2] |
LIU Weihua, LI Rong, JIANG Zitao.
Optimization of Microwave-Assisted Immobilization of Trypsin Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(6): 117-122.
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[3] |
LI Zhongbin, REN Yue, ZOU Dezhi, WANG Xu, YU Dianyu.
Optimization of Sequential Hydrolysis of Soybean Flakes by Immobilized Enzyme Rollers for Increased Cold-Presssed Oil Yield
[J]. FOOD SCIENCE, 2017, 38(22): 67-73.
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[4] |
LI Kechun, LU Jianfang,, ZHOU Juying, XU Haitang, ZHAO Yanzhi,.
Immobilization of Cross-Linked Amylase Aggregates on Polymer Containing Phenanthrene Skeleton
[J]. FOOD SCIENCE, 2017, 38(14): 112-119.
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[5] |
DING Lijun, QU Yehui, LIU Dan.
Preparation of Chitosan-Halloysites Nanotube Microspheres and Their Application in Immobilization of Papain
[J]. FOOD SCIENCE, 2017, 38(10): 123-129.
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[6] |
ZHOU Huimin1, LIU Chen1, GUO Yuxing1,*, PAN Daodong1,2, ZENG Xiaoqun2, SUN Yangying2.
Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus
[J]. FOOD SCIENCE, 2015, 36(7): 61-65.
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[7] |
LIU Tang1, YANG Yuanfan2, DU Xiping2, HUANG Liangshi3, XIAO Anfeng2, NI Hui2,*, Feng CHEN4.
Effects of Naringinase Treatment, Juice Condensation and Low-Temperature Storage on Limonin in Pummelo J
[J]. FOOD SCIENCE, 2015, 36(4): 1-5.
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[8] |
LONG Men1, ZHANG Jianhao2, CAI Huazhen1, MA Lei2, SONG Ye2.
Modification of PVA-Based Composite Coating Packaging Material with Nano-Fe3+-TiO2 and Shellac
[J]. FOOD SCIENCE, 2015, 36(4): 50-57.
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[9] |
WANG Mian, WANG Rufu*, ZHANG Qian.
Carrier Screening for and Properties of Immobilized Acid Protease
[J]. FOOD SCIENCE, 2015, 36(13): 89-94.
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[10] |
LIU Gui-chao, LONG Men, SONG Ye, LIU Yao, LI Can, ZHANG Jian-hao*.
Effect of Nano-Montmorillonite Contents on Packaging Properties of Polyvinyl Alcohol-Based Nanocomposite Films
[J]. FOOD SCIENCE, 2014, 35(14): 216-222.
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[11] |
LIU Yao, ZHANG Jian-hao*, LONG Men, LI Can, LIU Gui-chao, MEI Yu.
Effect of Crosslinking Modification by Combined Use of Borax, Nano-SiO2 and Nano-TiO2 on Moisture Permeability and Moisture Permeability of PVA-based Film
[J]. FOOD SCIENCE, 2014, 35(14): 17-23.
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[12] |
LIANG Xin-xiao1,2, YUN Ting-ting1, TIAN Ke-xiong2, FU Ting-ting1, LI Ai-ke1, ZHAO Ming-jiu1,.
Optimum Preparation of Calcium Alginate Microbeads by Emulsification/Internal Gelation
[J]. FOOD SCIENCE, 2014, 35(12): 35-40.
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[13] |
ZHAO Lei,TANG Jing,WANG Cheng-tao*.
Immobilization of Candida sp. Lipase on Nylon Net and Its Enzymatic Characteristics
[J]. FOOD SCIENCE, 2013, 34(9): 210-215.
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[14] |
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Optimized Synthesis of Glucose Palmitate by Immobilized Lipase from Candida sp. with Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(6): 19-26.
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[15] |
LEI Sheng-jiao,YU Hai-li,HUANG Chao,ZHENG Xing-long.
Cross-linked Chitosan as a Carrier for Immobilization of Naringinase
[J]. FOOD SCIENCE, 2013, 34(23): 233-238.
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