| [1] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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| [2] |
LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He.
Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour
[J]. FOOD SCIENCE, 2021, 42(8): 17-21.
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| [3] |
SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui.
Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(8): 90-97.
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| [4] |
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
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| [5] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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| [6] |
XIE Shuangyu, SUN Bo, LIU Li, LI Tianyi, CONG Xia.
Effect of Salt Reduction on Biogenic Amine Formation in Farmhouse Fermented Soybean Paste in Northeast China
[J]. FOOD SCIENCE, 2021, 42(3): 92-97.
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| [7] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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| [8] |
YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng.
Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 22-27.
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| [9] |
HU Yihua, WANG Xingyan, ZHANG Wuxia, YUE Aiqin, DU Weijun, ZHAO Jinzhong, LI Peng.
Structural Characterization and Antioxidant and Immunoregulatory Activity of Glycoproteins from Black Soybeans
[J]. FOOD SCIENCE, 2021, 42(17): 19-26.
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| [10] |
PANG Yuehong, WANG Yiying, SUN Mengmeng, SHEN Xiaofang, ZHANG Yi.
Magnetic Separation Combined with Laser Induced Fluorescence for Detection of CP4-EPSPS Gene
[J]. FOOD SCIENCE, 2021, 42(16): 218-223.
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| [11] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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| [12] |
DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge.
Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil
[J]. FOOD SCIENCE, 2021, 42(15): 115-120.
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| [13] |
ZHANG Hui, YANG Ruili, LIU Fang, ZHOU Sainan, LU Na, TANG Qingjuan.
Effect of Food-Grade κ-Carrageenan on Risk of Colitis and Accumulation of Body Fat in Obese Mice
[J]. FOOD SCIENCE, 2021, 42(15): 121-128.
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| [14] |
ZHANG Longfei, YU Huijuan, TIAN Liangliang, FANG Changling, HUANG Dongmei, QIAO Yipiao, SHI Yongfu.
Development and Application of a Method for Determination of Hexabromobiphenyls in Aquatic Products
[J]. FOOD SCIENCE, 2021, 42(14): 293-300.
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| [15] |
WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li.
Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota
[J]. FOOD SCIENCE, 2021, 42(13): 265-272.
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