[1] |
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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[2] |
HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei.
Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins
[J]. FOOD SCIENCE, 2021, 42(6): 46-52.
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[3] |
ZHOU Nong, YU Zhiliang, LI Chengyong.
Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(3): 186-193.
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[4] |
CHEN Linyu, SONG Leyuan, WANG Yunyu, LU Mengru, DUN Caiyun, YANG Qinghua, BI Yuefeng.
Analysis of Chemical and Nutritional Components of Red Millet
[J]. FOOD SCIENCE, 2021, 42(18): 218-224.
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[5] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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[6] |
ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua.
Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency
[J]. FOOD SCIENCE, 2021, 42(11): 94-101.
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[7] |
ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,.
Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions
[J]. FOOD SCIENCE, 2020, 41(5): 73-79.
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[8] |
ZHENG Mengfei, LIU Jian, QU Wei.
Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages
[J]. FOOD SCIENCE, 2020, 41(5): 152-158.
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[9] |
GUO Zengwang, FAN Naijing, TIAN Haizhi, TENG Fei, LI Meng, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Protective Effects of Flavonoids from Millet Bran on H2O2-Induced Oxidative Stress Injury in HepG2 Cells
[J]. FOOD SCIENCE, 2020, 41(5): 159-165.
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[10] |
LIU Lili, LIU Yuyin, WANG Jie, ZHAO Xiaona, LU Zhoumin.
A Review of Functional Components and Bioactivities in Loquat (Eriobotrya japonica Lindl.)
[J]. FOOD SCIENCE, 2020, 41(5): 306-314.
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[11] |
WANG Lefei, GU Shaobin, WU Ying.
Analysis of Flavonoids in Fruit of Jujube (Ziziphus jujuba) by UPLC-MS-based Metabonomics
[J]. FOOD SCIENCE, 2020, 41(24): 155-161.
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[12] |
LI Ke, LI Sanying, FU Lei, ZHAO Yingying, ZHANG Yanyan, ZHAO Dianbo, BAI Yanhong.
Effect of Low-Frequency and High-Intensity Ultrasound Treatment on Characteristics of Chicken Breast Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(23): 122-129.
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[13] |
NIU Xi, SHI Qiankun, ZHAO Chengbin, YIN Huanhuan, XU Xiuying, WU Yuzhu, CAO Yong, ZHANG Hao, LIU Jingsheng.
Effect of Ultrasonic Modification on Physicochemical Properties and Structure of Oat Dietary Fiber
[J]. FOOD SCIENCE, 2020, 41(23): 130-136.
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[14] |
SUN Liqiong, HAO Wenjing, TANG Xiaoqing, WANG Kangcai, ZHANG Shaoling.
Analysis of Characteristic Polyphenols and Triterpenic Acids in Ripe Pears of 36 Cultivars by UPLC-MS/MS
[J]. FOOD SCIENCE, 2020, 41(22): 206-214.
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[15] |
ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen.
Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin
[J]. FOOD SCIENCE, 2020, 41(22): 215-221.
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