[1] |
WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo.
L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein
[J]. FOOD SCIENCE, 2021, 42(6): 16-23.
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[2] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
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[3] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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[4] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
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[5] |
LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang.
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them
[J]. FOOD SCIENCE, 2021, 42(12): 24-30.
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[6] |
ZHAO Siming, JIANG Lianzhou, WANG Dongmei, SUI Xiaonan, ZHOU Linyi, FAN Zhijun.
Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein
[J]. FOOD SCIENCE, 2021, 42(12): 67-75.
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[7] |
BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou.
Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(7): 110-116.
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[8] |
LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong.
Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone
[J]. FOOD SCIENCE, 2020, 41(6): 31-35.
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[9] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
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[10] |
REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan.
Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation
[J]. FOOD SCIENCE, 2020, 41(3): 93-98.
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[11] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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[12] |
AN Di, HONG Rui, LI Liang.
Advance in Self-Assembly and Gelation Properties of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(3): 254-259.
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[13] |
WU Shangyi, LI Rushu, SHI Jiaxin, LI Lanxin, CAO Xueyan, YANG Mei, TAO Dongbing, YUE Xiqing.
The Role of Whey Protein and Whey Protein-Derived Bioactive Peptides in Blood Glucose Regulation: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 266-271.
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[14] |
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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[15] |
LI Wanrong, LIU Pei, YU Jingyi, QIN Xinguang, LIU Gang.
The Interaction of Whey Protein Isolate with Tannic Acid Improves the Stability of Rice Bran Oil Pickering Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 1-7.
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