[1] |
SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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[2] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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[3] |
ZHANG Anqi, WANG Yuying, LI Rui, ZHOU Guowei, WANG Lin, WANG Xibo.
Effect of Ultra-Pasteurization on Microstructure and Aggregation Properties of Casein from Bovine Milk
[J]. FOOD SCIENCE, 2020, 41(3): 106-110.
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[4] |
XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei.
Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets
[J]. FOOD SCIENCE, 2020, 41(21): 52-57.
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[5] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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[6] |
SHENG Xue, ZHANG Judian, LI Menghan, CUI Dongying, XI Enze, XU Xiaoxi.
Effect of α-Lactalbumin with Different Heat Treatments on Proliferation, Cell Cycle and Apoptosis of Human Intestinal Epithelial Cells
[J]. FOOD SCIENCE, 2020, 41(1): 139-146.
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[7] |
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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[8] |
ZHANG Ruiming, LIU Mengxia, WANG Yi, LIU Xiaohui, YU Jinghua.
Effects of Different Homogenization Processes on Fat Globule Membrane Protein Composition of Pasteurized Milk
[J]. FOOD SCIENCE, 2019, 40(17): 156-161.
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[9] |
PI Bingbing, ZHAO Xiao, Lü Pingping, PENG Yukai, PAN Lin, XU Xiaoxi.
Comparative Study on the Effects of Lactoferrin and Lactoferricin from Different Sources on Proliferation of Mouse Spleen Lymphocytes
[J]. FOOD SCIENCE, 2018, 39(13): 184-189.
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[10] |
LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping.
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
[J]. FOOD SCIENCE, 2018, 39(12): 20-25.
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[11] |
LI Mengli, MA Jianyong, LI Chunmei.
Identification of Anthocyanins in Red Raspberry and Mulberry Juices and Effects of Different Sterilization Treatments on the Quality of Juices
[J]. FOOD SCIENCE, 2018, 39(11): 75-82.
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[12] |
BAO Xiaoyu, CHEN Meixia, WANG Jiaqi, ZHENG Nan.
Advances in Bioactive Functions of Milk Proteins
[J]. FOOD SCIENCE, 2017, 38(19): 315-323.
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[13] |
WU Qiong, FENG Weimin, JIANG Heti.
Effect of Sterilization Methods on the Quality of Mulberry Juice
[J]. FOOD SCIENCE, 2016, 37(9): 144-149.
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[14] |
DENG Shasha, WU Jijun, LIU Zhongyi, YU Yuanshan, XU Yujuan.
Effect of Dimethyl Dicarbonate Pretreatment on Fermentation Characteristics of Citrus reticulata cv. Chachiensis Fruit Wine
[J]. FOOD SCIENCE, 2016, 37(21): 7-13.
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[15] |
LIU Yi, WU Qiong, WU Qingyuan, JIANG Heti.
Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS
[J]. FOOD SCIENCE, 2016, 37(20): 108-112.
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