[1] |
HU Yongxin, LI Xin, CHENG Jianfeng, MA Xin, MENG Xuanyi, CHEN Hongbing, WU Yong.
Advances in Food Allergen Epitope Localization Technologies
[J]. FOOD SCIENCE, 2021, 42(7): 292-300.
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[2] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
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[3] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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[4] |
ZHOU Hongfei, WU Zhihua, ZHANG Ying, CHEN Hongbing.
Effect of Roasting on the Potential Allergenicity of Peanut Allergen Ara h 1 Evaluated by Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(3): 1-6.
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[5] |
SHI Ran, ZHANG Dengya, GU Yihuan, JIANG Zhengqiang, YANG Shaoqing.
Direct Evolution of α-L-Fucosidase from Pedobacter sp. and Its Application in the Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(18): 135-142.
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[6] |
XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke.
Recent Advances in Big Defensins of Marine Invertebrates
[J]. FOOD SCIENCE, 2021, 42(15): 251-260.
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[7] |
HUANG Zhangjun, ZHANG Wenhua, ZENG Yunhang, SHI Bi, WANG Songtao, SHEN Caihong.
Quantum Chemistry Calculation of Hydrogen Bond Interactions between Major Compounds in Baijiu during Storage
[J]. FOOD SCIENCE, 2021, 42(12): 45-51.
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[8] |
LI Xiaohan, GUO Jiaomei, SONG Kai, SUN Jingjing, WANG Wei, HAO Jianhua,.
Improvement of the Product Specificity of Bacillus sp. Y112 Cyclodextrin Glucosyltransferase by Site-Directed Mutagenesis of Arginine 81
[J]. FOOD SCIENCE, 2021, 42(10): 133-138.
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[9] |
WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan.
Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme
[J]. FOOD SCIENCE, 2020, 41(6): 16-24.
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[10] |
XU Yaqin, LIU Ningyue, LI Dalong, REN Yaoyu, DONG Xiaotong, YANG Yu, WANG Libo.
Functional Properties, Structure and Anti-Glycosylation Activity of Polysaccharide from Blue Honeysuckle Fruit (Lonicera caerulea L.)
[J]. FOOD SCIENCE, 2020, 41(2): 8-14.
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[11] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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[12] |
XIAO Yidong, CAI Wenfei, ZHENG Zhaomin, MA Huiyu, HUANG Qilin.
Inhibition Effect of Lignosus rhinocerotis Polysaccharides-Selenium Nanoparticles Prepared by Ultrasound Treatment on Non-enzymatic Glycosylation
[J]. FOOD SCIENCE, 2020, 41(15): 134-139.
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[13] |
MENG Fandi, BAI Yin, WANG Zhongjiang, JIANG Lianzhou, LI Yang, LI Liang.
Effect of Cavitation Jet-Assisted Glycosylation on Structure and Function of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(15): 171-176.
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[14] |
MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei.
Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate
[J]. FOOD SCIENCE, 2020, 41(12): 36-45.
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[15] |
HU Zhihe, WANG Xingxuan, WANG Lijuan, WU Zijian, XUE Lu.
Change in Cytokines and Th1/Th2 Cell Balance in Guinea Pigs Induced by Shrimp Products with Reduced Allergenicity
[J]. FOOD SCIENCE, 2019, 40(9): 122-131.
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