[1] |
GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan.
Natural Antibacterial Agents and Their Application in Food Packaging: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 336-346.
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[2] |
LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin.
Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content
[J]. FOOD SCIENCE, 2020, 41(7): 203-209.
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[3] |
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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[4] |
WU Jiao, YANG Hua, ZHANG Jiatao, ZHANG Ran, SUN Tong, XIE Jing, GUO Xiaohua, YU Jianyang, LI Jianrong.
Preservation Effect of in-Situ Synthetic Nano-SiOx/Lysozyme/Teapolyphenols/Chitosan Composite Coatings on Sea Bass Fillets
[J]. FOOD SCIENCE, 2020, 41(23): 181-189.
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[5] |
ZHANG Xinshuai, RUAN Yao, LIU Wukang, CHEN Qian, GU Lihong, GUO Ailing.
Mechanism of Pathogen Resistance to Lysozyme: A Review
[J]. FOOD SCIENCE, 2020, 41(17): 298-306.
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[6] |
ZHANG Yuhan, XIE Jing.
Effect of Packaging Oxygen Concentration on Gill Structure and Related Enzyme Activities in Lateolabrax maculatus during Waterless Live Transportation
[J]. FOOD SCIENCE, 2020, 41(15): 269-274.
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[7] |
WANG Ruxin, HAN Qin, CHEN Yuanyuan, WU Jing, YAN Dazhong, LIU Jun, LI Xin.
Effect of Co-expression of Chaperone PDI and Transcription Factor Aft1 on the Expression of Recombinant Human Lysozyme in Pichia pastoris
[J]. FOOD SCIENCE, 2020, 41(10): 124-130.
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[8] |
PEI Fei, NI Xiaolei, ZHONG Lei, YANG Wenjian, YAO Yijun, MA Ning, FANG Yong, HU Qiuhui.
Effects of Three Functional Sweeteners on Cooking Quality and Digestion Characteristics of Rice
[J]. FOOD SCIENCE, 2019, 40(24): 66-72.
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[9] |
SUN Hao, SHI Yugang, ZHU Chenmin, ZHANG Runrun, CHEN Jianshe, Rammile ETTELAIE.
A Review of the Modification, Functional Characteristics and Application in Food Preservation of Lysozyme
[J]. FOOD SCIENCE, 2019, 40(21): 334-342.
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[10] |
LI Qiuying, ZHANG Dongdong, WANG Siwen, ZHONG Keli, XU Yongxia, LI Yingchang, SUN Tong, LI Jianrong.
Preparation and Properties of Lysozyme and ε-Polylysine Hydrochloride Composite Coating
[J]. FOOD SCIENCE, 2019, 40(19): 249-255.
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[11] |
ZHANG Yuanchao, GUO Shengnan, ZHANG Bingqian, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing.
Preparation and Application of Composite Antibacterial Pullulan Coating in the Preservation of Eggs
[J]. FOOD SCIENCE, 2019, 40(11): 213-219.
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[12] |
RAN Yun, ZHANG Sijia, CHEN Rong, RAN Zhaoshou, XU Jilin, LIAO Kai.
Change in Volatile Components of Sinonovacula constricta during Temporary Culture in Seawater
[J]. FOOD SCIENCE, 2019, 40(10): 206-213.
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[13] |
ZHANG Yuhan, XIE Jing.
Effect of Precooling Treatment on Survival of Lateolabrax maculatus during Live Transportation without Using Water
[J]. FOOD SCIENCE, 2018, 39(23): 221-226.
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[14] |
WANG Zhe, GUAN Rongfa, LIU Zhenfeng, WANG Wei, XIAO Chaogeng, ZHANG Xiaojun, Lü Fei.
Effect of Lysozyme Liposomes on Trachinotus ovatus Preservation
[J]. FOOD SCIENCE, 2018, 39(11): 227-232.
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[15] |
WEN Chongwei, ZHAO Yeqing, SHI Li, OUYANG Zhen.
Protein Precipitation from Egg White with Polyethylene Glycol and Its Application for Ovalbumin Separation
[J]. FOOD SCIENCE, 2018, 39(1): 29-35.
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