[1] |
MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo.
Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan
[J]. FOOD SCIENCE, 2021, 42(2): 8-16.
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[2] |
WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu.
Progress in Microbial Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(17): 248-254.
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[3] |
LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu.
Progress on Enzymatic Synthesis of Glycogen-like α-Glucan
[J]. FOOD SCIENCE, 2021, 42(17): 299-306.
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[4] |
RONG Shaofeng, WU Jin, GUAN Shimin, CAI Baoguo, ZHANG Shuo, LI Qianqian.
Isolation of 2-Phenylethanol-Synthesizing Bacteria and Synthetic Pathway Analysis
[J]. FOOD SCIENCE, 2021, 42(16): 69-75.
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[5] |
LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang.
Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells
[J]. FOOD SCIENCE, 2021, 42(15): 159-166.
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[6] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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[7] |
GUAN Huanan, SONG Yan, GONG Dezhuang, LIU Bo, HAN Bolin, YANG Fan, LIU Xiaofei, ZHANG Na.
Green Synthesis of Gold Nanoparticles Using Waste Black Sunflower Seed Shell Extract and Evaluation of Antioxidant and Catalytic Activities
[J]. FOOD SCIENCE, 2020, 41(8): 14-20.
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[8] |
LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu.
Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions
[J]. FOOD SCIENCE, 2020, 41(7): 218-227.
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[9] |
WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu.
Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase
[J]. FOOD SCIENCE, 2020, 41(5): 256-265.
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[10] |
WU Haitao.
Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein
[J]. FOOD SCIENCE, 2020, 41(5): 87-92.
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[11] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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[12] |
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren.
Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
[J]. FOOD SCIENCE, 2020, 41(2): 267-275.
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[13] |
LI Siyuan, NING Junli, DING Xiaowen, HUANG Xianzhi.
1-Deoxynojirimycin Promotes Hepatocyte Mitochondrial Biosynthesis and Mitophagy in Obese Mice
[J]. FOOD SCIENCE, 2020, 41(19): 170-178.
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[14] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[15] |
HONG Kai, MA Changwei.
Monoterpene Compounds in Hops and Beer: A Review
[J]. FOOD SCIENCE, 2019, 40(7): 328-334.
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