[1] |
SHI Haonan, ZHANG Mengling, ZHANG Jin, YIN Tao, HU Yang, YOU Juan, XIONG Shanbai, LIU Ru.
Effect of Nano-scaled Fish Bone on Gel Properties of Silver Carp Myosin
[J]. FOOD SCIENCE, 2021, 42(3): 71-76.
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[2] |
WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang.
Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications
[J]. FOOD SCIENCE, 2021, 42(17): 1-9.
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[3] |
LIU Xiaoyan, YE Yuehua, QIAN Min, BAI Weidong, HUANG Hancong, YANG Hong, HE Yilong.
Analysis of Dynamic Changes of Flavor Components during Large-Scale Brewing of Soy Sauce
[J]. FOOD SCIENCE, 2021, 42(12): 242-247.
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[4] |
BIAN Huawei, ZHENG Bo, CHEN Ling, ZHU Huilian.
Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment
[J]. FOOD SCIENCE, 2020, 41(7): 93-101.
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[5] |
FENG Jie, FENG Na, LIU Yanfang, TANG Qingjiu, ZHOU Shuai, LIU Fang, ZHANG Jingsong, YANG Yan.
Optimization of Medium Components for Large-Scale Production of Intracellular Polysaccharides from Dictyophora indusiata in Submerged Fermentation
[J]. FOOD SCIENCE, 2020, 41(2): 181-187.
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[6] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
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[7] |
ZHANG Jiao, LIANG Zhuangxian, ZHANG Tuo, LI Zongqiong, ZHU Jingjing, ZHANG Pengcheng, XIAO Wenjun.
Dynamic Changes of Main Quality Components during Yellow Tea Processing
[J]. FOOD SCIENCE, 2019, 40(16): 200-205.
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[8] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
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[9] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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[10] |
SHI Yongqing, WANG Qiaoqiao, WU Danli, LI Xiaoyu, CAI Luyun, LI Jianrong.
Optimization of Preparation of Antimicrobial Peptides by Two-Step Enzymatic Hydrolysis of Fish Scales Using Response Surface Methodology and Antimicrobial Activity of Purified Antimicrobial Peptide
[J]. FOOD SCIENCE, 2018, 39(6): 155-161.
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[11] |
SHA Xiaomei, TU Zongcai, HUANG Tao, HU Zizi, WANG Hui, ZHANG Lu, LI Xin, WANG Zhenxing.
Effect of Fish Scale Storage Methods on Functional Properties of Gelatin from Bighead Carp (Hypophthalmichthys nobilis) Scale
[J]. FOOD SCIENCE, 2018, 39(17): 25-31.
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[12] |
LIAO Wei, XIA Guanghua, LI Chuan, QIU Changxu, LI Yongcheng, SHEN Xuanri.
Extraction and Characterization of Collagen from Scales and Skin of Asian Seabass
[J]. FOOD SCIENCE, 2018, 39(1): 36-41.
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[13] |
WU Yuehui, TANG Hanjun, TAO Xianglin, WANG Yefu, SHANG Xuebo, WU Yuying.
Suitability of Yellow Peaches Grown in Warm and Humid Regions for Canning
[J]. FOOD SCIENCE, 2017, 38(15): 165-170.
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[14] |
XIA Xuejuan1, ZHENG Jiong1,2,*, YE Xiujuan1, WU Jinsong1, KAN Jianquan1,2.
Detection of Lactococcus lactis in Pickled Ma Bamboo Shoots by Quantitative Real-time PCR
[J]. FOOD SCIENCE, 2016, 37(4): 88-92.
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[15] |
ZHANG Weiwanqi, OUYANG Zhen*, ZHAO Ming, WEI Yuan, SHAO Yang, WANG Zhiwan, WANG Qiang.
Differential Expression of Secondary Metabolites in Mulberry Leaves before and after Frost
[J]. FOOD SCIENCE, 2015, 36(8): 109-114.
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