[1] |
SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei.
Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(3): 24-29.
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[2] |
XIA Xiaoyu, LI Han, WANG Zhenyu, TAN Xiaoyi, CHENG Shuzhen, DU Ming.
Purification and Preparation of Nanoparticles of Human H-chain Ferritin
[J]. FOOD SCIENCE, 2020, 41(12): 91-98.
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[3] |
WANG Jingjing, WANG Ting, ZHANG Xinxiao, BIAN Huan, GENG Zhiming, LI Pengpeng, WANG Daoying, XU Weimin.
Expression, Purification and Characterization of 12-Lipoxygenase Catalytic Domain from Pig Muscle
[J]. FOOD SCIENCE, 2019, 40(8): 41-47.
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[4] |
TIAN Wanfan, LIU Ji, ZHAO Yanying, TANG Junni.
Prokaryotic Expression, Purification, and Solution Conformation of Staphylococcus aureus Enterotoxin K
[J]. FOOD SCIENCE, 2019, 40(4): 138-145.
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[5] |
LI Liu, ZHENG Zhe, WU Fengyu, HAO Yijiang, ZHAO Xiao, CAO Yongqiang, YU Zhijian, CHEN Chao, YANG Zhennai,.
Recombinant Expression and Structural Properties of Milk-Clotting Enzyme from Bacillus methanolicus
[J]. FOOD SCIENCE, 2019, 40(22): 39-46.
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[6] |
ZENG Jianhua, YANG Yang, LIU Linlin, SHI Yanguo, ZHANG Na, ZHU Xiuqing.
Recent Progress in the Dissociation-Association Behavior of 11S Glycinin during Heat Treatment
[J]. FOOD SCIENCE, 2019, 40(11): 303-312.
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[7] |
ZHAO Jianhua, LI Haoxia, YIN Yue, WANG Yajun, LI Yanlong, FAN Yunfang, AN Wei, CAO Youlong.
Cloning and Prokaryotic Expression of the Xylose Isomerase Gene (LbxylA) from Chinese Wolfberry (Lycium barbarum Linn.) Fruit and Preparation of Polycloal Antibody against the Fused Protein
[J]. FOOD SCIENCE, 2019, 40(10): 77-83.
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[8] |
QI Baokun, JIANG Lianzhou, WANG Huan, LI Yang.
Effect of Ionic Strength on Surface Hydrophobicity and Structure of 11S Glycinin
[J]. FOOD SCIENCE, 2018, 39(8): 39-44.
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[9] |
DAI Jieyu, JIANG Yonghua, ZHANG Yujie, WANG Haojie, LIU Xiaoran, LIU Cuihua, REN Xiaolin.
Prokaryotic Expression of MdHB1, a Transcription Factor from Malus domestica and Preparation of Polyclonal Antibody against It
[J]. FOOD SCIENCE, 2018, 39(8): 69-76.
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[10] |
QI Baokun, ZHAO Chengbin, JIANG Lianzhou, XU Liang, LI Hong, LI Yang.
Analysis of Zeta Potential, Particle Size and Infrared Spectroscopy of 11S Glycinin at Different Heat Treatment Temperatures
[J]. FOOD SCIENCE, 2018, 39(24): 54-58.
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[11] |
QI Baokun, ZHAO Chengbin, LI Yang, XU Liang, DING Jian, WANG Huan, JIANG Lianzhou.
Effect of Heat Treatment on Solubility and Secondary Structure of Soybean 11S Glycinin
[J]. FOOD SCIENCE, 2018, 39(22): 39-44.
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[12] |
ZHANG Yumei, LI Pengpeng, ZHANG Muhan, WANG Jingjing, WANG Daoying, XU Weimin.
Prokaryotic Expression, Purification and Identification of Phospholipid Binding Activity of Anas platyrhynchas HSP90α
[J]. FOOD SCIENCE, 2018, 39(2): 99-104.
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[13] |
XU Jing, HAN Dong, WANG Yuting, ZHAO Qingshan, ZHANG Xiaosong, JIN Hua.
Effect of Ultrasound Pretreatment on Structure and Antioxidant Activity of Soybean Protein Hydrolysates
[J]. FOOD SCIENCE, 2018, 39(19): 78-84.
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[14] |
QI Baokun, ZHAO Chengbin, JIANG Lianzhou, XU Liang, LI Hong, LI Yang.
Effect of Heat Treatment on Surface Hydrophobicity of 11S Glycinin and Raman Spectroscopy Analysis
[J]. FOOD SCIENCE, 2018, 39(18): 15-20.
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[15] |
SUN Ying, PAN Si’an, LI Mengmeng, DENG Weiwei, ZHANG Zhengzhu.
Cloning, Prokaryotic Expression and Functional Identification of Guanine Deaminase Genes from Saccharomyces cerevisiae and Escherichia coli
[J]. FOOD SCIENCE, 2018, 39(18): 139-144.
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