[1] |
SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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[2] |
JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao.
Progress in Bioactive Selenium-Containing Peptides
[J]. FOOD SCIENCE, 2021, 42(15): 346-355.
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[3] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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[4] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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[5] |
YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang.
Bioactive Constituents of Allium and Their Physiological Functions: A Review
[J]. FOOD SCIENCE, 2020, 41(7): 255-265.
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[6] |
CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan.
Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 224-231.
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[7] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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[8] |
YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian.
Research on Pickled Tea: Present and Future
[J]. FOOD SCIENCE, 2020, 41(1): 312-317.
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[9] |
ZANG Yufan, QIN Hong.
Progress in Research on Physiological Functions and Mechanisms of Capsinoids
[J]. FOOD SCIENCE, 2019, 40(5): 289-294.
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[10] |
XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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[11] |
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili.
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili
[J]. FOOD SCIENCE, 2019, 40(20): 130-135.
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[12] |
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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[13] |
YOU Lu, SUI Qianqian, ZHAO Yanxue, LIU Suwen.
Recent Progress in Structural Modification and Physiological Activity of Anthocyanins
[J]. FOOD SCIENCE, 2019, 40(11): 351-359.
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[14] |
XIE Yuejie, WANG Zhongming, XIONG Zhengwei, WANG Cun, RAN Yuanjiao, WANG Qiang.
Differences in Structural Lipids between Infant Formula and Breast Milk and Their Effects on Physiological Functions of Infants
[J]. FOOD SCIENCE, 2018, 39(21): 293-298.
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[15] |
PI Bingbing, ZHAO Xiao, Lü Pingping, PENG Yukai, PAN Lin, XU Xiaoxi.
Comparative Study on the Effects of Lactoferrin and Lactoferricin from Different Sources on Proliferation of Mouse Spleen Lymphocytes
[J]. FOOD SCIENCE, 2018, 39(13): 184-189.
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