| [1] |
CHEN Haoxuan, LIU Yiping, LIU Xue, ZHOU Wei, YANG Renqin, CHEN Dawei, ZHANG Chenchen, GUAN Chengran.
Antibacterial Effects of High-Molecular-Mass Metabolites from Lacticaseibacillus rhamnosus
[J]. FOOD SCIENCE, 2026, 47(9): 138-146.
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| [2] |
TAO Wei, LIU Haibing, GUO Mingyu, LIU Yongyuan, Elvis Kwame ADINKRA, LI Yuqi, MA Yuexin, CHEN Yu, WU Chuanchao, LIU Yan.
Effect of Surfactant-Mediated Membrane Permeabilization on Menaquinone-7 Production by Engineered Bacillus subtilis
[J]. FOOD SCIENCE, 2025, 46(19): 98-106.
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| [3] |
FU Weiwei, TENG Chao, ZHOU Mingchun, ZHOU Yadi, QIU Xueyu, SUN Qijie.
Effect of the Anionic Surfactant Sodium Starch Octenyl Succinate on the Catalytic Behavior of Lipase
[J]. FOOD SCIENCE, 2025, 46(11): 139-145.
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| [4] |
HUANG Juan, YANG Yu, YU Haiyan, CHEN Chen, TIAN Huaixiang.
Research Progress on the Inclusion Mechanism of Cyclodextrin-Based Supramolecular Self-Assemblies
[J]. FOOD SCIENCE, 2023, 44(3): 258-268.
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| [5] |
CHEN Yufeng, WU Lijun, YAN Hongyun, SUN Yi, GAO Xiaojing, LIU Shulai, DING Yuting, ZHOU Xuxia.
Progress in Research on Foam Stability and the Factors Influencing It in the Food System
[J]. FOOD SCIENCE, 2022, 43(21): 386-395.
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| [6] |
CHEN Gong, WU Zhenqiang.
Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment
[J]. FOOD SCIENCE, 2018, 39(22): 93-100.
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| [7] |
SONG Meng, FU Qiang, SHI Yifei, CHENG Yawen, ZHENG Zuoxing, TAN Zhilei, JIA Shiru.
Application of Combination of ε-Ploy-L-lysine with Other Preservatives in Pickles
[J]. FOOD SCIENCE, 2018, 39(10): 276-282.
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| [8] |
LIU Zhentong, ZHANG Peng, LI Jiangkuo, YAN Tingcai, LI Chunyuan.
Effect of Biological Preservative Paper on Shelf Quality and Flavor Substances of Suffolk Red Seedless Grapes at Different Cold Storage Periods
[J]. FOOD SCIENCE, 2017, 38(7): 238-246.
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| [9] |
ZHANG Peng, LI Xin, LI Jiangkuo, ZHOU Bin.
Effect of 1-MCP Combined with Different Concentrations of Natamycin on Quality and Aroma Substances of Fuji Apple during Ambient Shelf Life after Cold Storage
[J]. FOOD SCIENCE, 2016, 37(20): 234-240.
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| [10] |
DAI Chao, GUO Fangfang, LU Zhaoxin, BIE Xiaomei, ZHANG Chong, Lü Fengxia.
Emulsifying Properties of Lipopeptide Biosurfactant Surfactin
[J]. FOOD SCIENCE, 2015, 36(15): 40-45.
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| [11] |
LI Yu, WU Cai-e*, FAN Gong-jian, LI Ting-ting, WU Hai-xia, HUA Jing.
Antimicrobial and Preservative Effects of Natamycin on Ginkgo Fruits
[J]. FOOD SCIENCE, 2014, 35(4): 220-225.
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| [12] |
WANG Chang-tao1, ZHANG Jia-chan1, SUN Xiao-tao2, CHI Ling-he2, SUN Bao-guo2,*.
Optimization of Process Conditions for the Extraction of Flavonoids from Sea Buckthorn Seeds Using Ethanol Combined with Different Surfactants and Preliminary Characterization of the Extracted Flavonoids
[J]. FOOD SCIENCE, 2014, 35(2): 62-68.
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| [13] |
LIU Dong-lian1, SHEN Tian-jiao2, LIU Li-hua1, LIU Hui-yuan1,*.
Determination of Iodine in Table Salt by Surfactant Sensitization Spectrophotometric Method
[J]. FOOD SCIENCE, 2014, 35(12): 186-190.
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| [14] |
WEI Bao-dong, WANG Li-yan, YU Si-wen, PAN Ya-hui.
Influences of Plant Hormones on the Natamycin Production of Streptomyces natalensis
[J]. FOOD SCIENCE, 2014, 35(11): 185-189.
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| [15] |
TANG Jing,ZHAO Xin,SU Mo,TANG Yun-ming*.
Optimization of Glucose Oxidase Production by Fermentation of Aspergillus niger H1-9b
[J]. FOOD SCIENCE, 2013, 34(9): 220-223.
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