[1] |
LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing.
Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream
[J]. FOOD SCIENCE, 2021, 42(7): 106-112.
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[2] |
SONG Yuan, HU Qiuhui, SU Anxiang, PEI Fei, MA Gaoxing, MA Ning, YANG Wenjian.
Transcriptomic Analysis of the Mechanism Underlying the Effect of Methyl Jasmonate on the Size of Agaricus bisporus
[J]. FOOD SCIENCE, 2021, 42(4): 130-137.
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[3] |
FENG Cuiping, LIU Yinuo, FAN Shuangxi, WU Zhuying, ZHONG Qiding.
Determination of Casein Content in Dairy Products by 31P Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2021, 42(4): 221-226.
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[4] |
CHENG Jiayu, GAO Li, TANG Xiaozhi.
Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles
[J]. FOOD SCIENCE, 2021, 42(15): 99-105.
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[5] |
SHI Yanan, ZHANG Jiayan, HUANG Aixiang.
Hydrolysis Site of Casein by Milk-Clotting Protease from Moringa oleifera Lam. and Preparation and Evaluation of Casein Phosphopeptide and Casein Glycomacropeptide
[J]. FOOD SCIENCE, 2021, 42(10): 104-110.
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[6] |
LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng.
Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves
[J]. FOOD SCIENCE, 2020, 41(7): 73-78.
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[7] |
SHI Jia, ZHAO Xinhuai.
Immunoregulatory Effect of Glycated Casein Digest in Normal Mice
[J]. FOOD SCIENCE, 2020, 41(7): 140-145.
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[8] |
SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai.
Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2020, 41(5): 122-127.
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[9] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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[10] |
ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo.
Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk
[J]. FOOD SCIENCE, 2020, 41(3): 106-110.
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[11] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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[12] |
GUO Meng, HE Chuan, ZHAI Wenyi, GUO Huiyuan, LÜ Ying, TONG Qigen.
Formulation Optimization of Egg Tofu and Micro-Analysis of Its Texture Characteristics
[J]. FOOD SCIENCE, 2020, 41(22): 279-288.
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[13] |
JU Mengnan, ZHU Gang, CHEN Hongyu, LAN Tian, DONG Yabo, WEN Jiayu, JIANG Lianzhou, SUI Xiaonan.
Physiochemical Characterization of Pickering Emulsions Stabilized by Anthocyanin and Soybean Protein Isolate Composite Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(2): 1-7.
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[14] |
LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng.
Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(19): 74-82.
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[15] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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