[1] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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[2] |
DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,.
Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(8): 179-185.
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[3] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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[4] |
LIU Quanjiao, LU Jianfeng, Lü Shun, JIANG Shaotong, LIN Lin.
Effect of Sodium Alginate on Physicochemical Properties of Fish Skin Gelatin Films
[J]. FOOD SCIENCE, 2019, 40(4): 81-86.
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[5] |
Aygul·ALIM, SONG Huanlu, LIU Ye, ZOU Tingting, ZHANG Yu, ZHANG Songpei.
Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract
[J]. FOOD SCIENCE, 2019, 40(3): 9-15.
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[6] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
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[7] |
LU Yao, QIU Dan, CUI Mengnan, GAO Yanxiang, MAO Like.
Regulatory Effect of Thermal Treatment on the Microstructure of Emulsion Gels and Its Influence on Storage Stability of Different Vitamins Incorporated in Emulsion Gels
[J]. FOOD SCIENCE, 2019, 40(15): 1-7.
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[8] |
JIANG Meiyun, TANG Shuo, WANG Ting, LAI Chenhuan, FAN Yimin, YONG Qiang.
Degradation of Pectic Polysaccharide by Hydrothermal Treatment and Antioxidant Activity in Vitro of the Resulting Products
[J]. FOOD SCIENCE, 2019, 40(12): 253-259.
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[9] |
HUANG Yechuan, LI Tingting, GONG Daokai, LI Feng.
Effect of Combined Thermal and High Pressure Treatment on Flavor of Pork
[J]. FOOD SCIENCE, 2018, 39(2): 227-232.
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[10] |
JIANG Sufeng, ZHAO Mouming, JIANG Hongrui, LIU Xiaoling, BAI Yang.
Impact of Tilapia Skin Hydrolysates on HaCaT Cell Growth
[J]. FOOD SCIENCE, 2018, 39(13): 222-228.
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[11] |
JIANG Songsong, ZHAO Bo, HAN Shiwen, CHE Huilian.
Effect of Different Thermal Processing Treatments on Allergenicity of Walnut Proteins
[J]. FOOD SCIENCE, 2018, 39(13): 94-99.
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[12] |
QU Xueyin, ZHENG Nan, LI Songli, WEN Fang, MENG Lu, YANG Jinhui, WANG Jiaqi.
Effect of Thermal Treatment on Whey Proteins in Liquid Milk
[J]. FOOD SCIENCE, 2017, 38(9): 307-313.
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[13] |
HUANG Yechuan, LI Feng, WU Zhaomin.
Modeling the Effect of Combined Thermal and High Pressure Treatment on Inactivation of Lipoxygenase in Pork
[J]. FOOD SCIENCE, 2017, 38(2): 34-39.
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[14] |
BAO Honglei, YANG Min, LIU Wenwen, HE Qinfeng, CUI Gaibeng, CHEN Wei, HU Jianen, WU Long.
Physical and Chemical Properties of Tilapia (Oreochromis niloticus) Dermis Collagen Acetic Acid Swelling and Extrusion
[J]. FOOD SCIENCE, 2017, 38(19): 100-106.
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[15] |
LI Kun, LIAN Jun, ZHU Jin, ZENG Xin, CHEN Hongbing, WU Zhihua.
Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2
[J]. FOOD SCIENCE, 2017, 38(11): 89-94.
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