[1] |
WU Ruiyun, MA Lizhen, LI Pinglan.
Effect of Chondroitin Sulfate from Sturgeon on Intestinal Flora of Mice with Colorectal Cancer
[J]. FOOD SCIENCE, 2020, 41(15): 216-223.
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[2] |
WU Wei, HE Liyuan, HUANG Huimin, WU Xiaojuan, LIN Qinlu.
Effect of Rice Bran Rancidity on Structural Characteristics of in Vitro Pepsin Digest of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(17): 14-21.
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[3] |
WANG Jun, WU Fanxiu, CHANG Yaoguang, CHEN Feng, XU Xiaoqi.
Fluorescence Labeling of Sea Cucumber Chondroitin Sulfate
[J]. FOOD SCIENCE, 2018, 39(7): 1-6.
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[4] |
WU Ruiyun, LIU Lei, ZHANG Jinlan, CHEN Guilin, LI Pinglan.
Inhibitory Effect of Chondroitin Sulfate from Sturgeon Bone on Colorectal Cancer Cells
[J]. FOOD SCIENCE, 2017, 38(21): 223-229.
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[5] |
ZHANG Zhengyu, LI Aoting, WANG Fenglin, LI Weikun, TANG Yue, YU Cuiping, SUN Na, WU Haitao.
Comparative Studies on Characteristics of Pepsin-Soluble Collagen from Sea Cucumber (Stichopus japonicas) Body Wall and Tilapia (Oreochromis niloticus) Skin
[J]. FOOD SCIENCE, 2017, 38(21): 55-60.
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[6] |
CHEN Chan, HUANG Xi, LI Shanshan, MA Meihu.
Synthesis and Characterization of Surface-Modified Magnetic Nanoparticles for Phosvitin Adsorption
[J]. FOOD SCIENCE, 2017, 38(15): 43-50.
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[7] |
SUN Rui, WANG Xusong, QIN Lei, ZHANG Yuying, XU Xianbing, DU Ming, DONG Xiuping, LI Dongmei.
Thermal Denaturation of Pepsin-Solubilized Collagen from Rhopilema esculentum Umbrella
[J]. FOOD SCIENCE, 2017, 38(15): 95-100.
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[8] |
WANG Zhongjiang, ZHANG Xiaoyuan, SUI Xiaonan, QI Baokun, JIANG Lianzhou, LI Xinrui, JIANG Nan, HUANG Tianci, ZHANG Xin, LI Yang.
Structural Characteristics of in Vitro Digestion Products of Heat-Treated Soybean Protein
[J]. FOOD SCIENCE, 2017, 38(1): 20-26.
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[9] |
WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1.
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(7): 90-96.
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[10] |
LIN Jianyuan, JIA Kangming, LI Yao.
Separation and Structure of Glycosaminoglycans from the Hard Clam Meretrix meretrix
[J]. FOOD SCIENCE, 2015, 36(6): 183-186.
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[11] |
SU Wei, YANG Xuhui, WANG Yu, MU Yingchun, QIU Shuyi.
Optimization of Enzymatic Hydrolysis of Porcine Skin Based on Collagen Characteristics and Antioxidant Activity of the Resulting Hydrolysate
[J]. FOOD SCIENCE, 2015, 36(24): 70-76.
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[12] |
HU Zhihe1,2, XIA Lei1, SUN Zhengang3, WU Wenqi3, FENG Yongqiang3, XUE Lu1,2, LIU Xujin1, JIA Ying1.
Separation of ACE Inhibitory Peptides from Casein Hydrolysate and Analysis of Their Amino Acid Sequences
[J]. FOOD SCIENCE, 2015, 36(24): 156-163.
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[13] |
LI Chongyang, LI Yan, MOU Dehua.
Advances in Research on the Promotion Effect of Glucosamine and Chondroitin Sulfate on Bone Health
[J]. FOOD SCIENCE, 2015, 36(23): 382-385.
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[14] |
DONG Ying, ZHANG He, ZHOU Guang-xin, ZHAO Da-qing*, ZHAO Yu, CONG De-yu.
Optimization of Two-Step Enzymatic Hydrolysis of Oviductus Ranae Protein by Orthogonal Array Design
[J]. FOOD SCIENCE, 2014, 35(6): 36-39.
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[15] |
KANG Yan, GUAN Zhi-qiang, LI Min, WU Bao-chuan.
Effect of Pretreatment on Hot Air Drying Characteristics of White Seedless Grapes
[J]. FOOD SCIENCE, 2014, 35(5): 119-123.
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