[1] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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[2] |
SHEN Fei, LIU Xiao, PEI Fei, LI Peng, JIANG Dafeng, LIU Qing.
Rapid Identification of Deoxynivalenol Contamination in Wheat and Its Products by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR)
[J]. FOOD SCIENCE, 2019, 40(2): 293-297.
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[3] |
YANG Jiadan, LIU Tingting, ZHANG Shanshan, CAO Chenyu, WANG Dawei.
Optimization of Microwave-Assisted Extraction and Rheological and Gelling Properties of Polysaccharide from Tremella fuciformis
[J]. FOOD SCIENCE, 2019, 40(14): 289-295.
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[4] |
ZHAO Lei, ZHU Jie, SU Enyi, YANG Haowen, HU Zhuoyan, LI Lin.
Effect of Processing Conditions on Quality and Protein Secondary Structure in Southern Tofu
[J]. FOOD SCIENCE, 2019, 40(1): 62-69.
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[5] |
CHEN Jia, YU Xiuzhu, LIU Xiaoli, XU Lirong, LI Mengjun, HUYAN Zongyao.
A Review of the Application of Fourier Transform Infrared Spectroscopy for Quality and Safety Analysis of Edible Oils
[J]. FOOD SCIENCE, 2018, 39(7): 270-277.
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[6] |
ZHANG Kun, ZOU Ye, WANG Daoying, ZHANG Xinxiao, CHEN Lin, ZHU Yongzhi, XU Weimin.
Effect of High-Intensity Ultrasound on the Characteristics of Goose Breast Muscle Actomyosin
[J]. FOOD SCIENCE, 2018, 39(21): 59-65.
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[7] |
LIU Yangxingyue, ZHANG Di, YAO Yaya, MIAO Ziye, LIU Zhuang, LI Huijing.
Mapping of IgG-Binding Epitopes on the A2 Chain of the Major Soybean Allergen 11S Globulin G2
[J]. FOOD SCIENCE, 2018, 39(18): 152-158.
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[8] |
XIE Pujun, HUANG Lixin, ZHANG Caihong, DING Shasha, DENG Yejun, WANG Xiaojie.
Characterization, Antioxidant Activity and Thermostabiltiy of Hydroxytyrosol Polymerization Products Catalyzed by Laccase
[J]. FOOD SCIENCE, 2018, 39(16): 90-97.
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[9] |
WANG Shixin, YANG Qiang, LI Xinhua.
Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough
[J]. FOOD SCIENCE, 2017, 38(9): 149-155.
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[10] |
ZHANG Xitong, GUAN Boyuan, KONG Fanhua, LIU Biao, TAO Dongbing, WU Junrui, YUE Xiqing.
Comparative Study of Amino Acid Composition and Secondary Structure of Whey Proteins in Human Milk, Cow Milk, and Goat Milk
[J]. FOOD SCIENCE, 2017, 38(24): 107-112.
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[11] |
ZOU Xiaobo, Alaa Kamal Mohmmed KHAIR KHOGLY, SHI Jiyong, Mel HOLMES.
Determination of Geographical Origin and Protein Content of Acacia Gums Using Infrared Spectroscopy and Chemometrics
[J]. FOOD SCIENCE, 2017, 38(20): 229-234.
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[12] |
JIANG Xuesong, LIU Peng, SHEN Fei, ZHOU Hongping, CHEN Qing.
Analysis of Moldy Peanut Kernel by Attenuated Total Reflectance-Fourier Transform Infrared Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(12): 315-320.
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[13] |
WANG Ying, XING Jie, LI Xingfang, YIN Yongguang.
Using FTIR and 1H-NMR to Explore the Structure of Antioxidant Peptide KWFH Treated by Pulsed Electric Field (PEF)
[J]. FOOD SCIENCE, 2017, 38(1): 116-120.
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[14] |
CHEN Chen, DUAN Jianping.
Effect of Formulated Ingredients on Quality Characteristics of Processed Mozzarella Cheese
[J]. FOOD SCIENCE, 2017, 38(1): 182-187.
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[15] |
LI Yiwen, CHEN Qian, ZHANG Peng, LI Jing, ZHANG Rui, YU Xiuzhu.
Rapid Fourier Transform Infrared Spectroscopic (FTIR) Determination of Carbonyl Value in Edible Oils Using Polyethylene Film
[J]. FOOD SCIENCE, 2016, 37(8): 226-230.
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