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YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
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[2] |
ZHU Hanjian, LI Leibing, ZHENG Xin, LI Qin, MU Yang, XU Ning, HU Yong, WU Qian, LIU Zhijie, LI Wei, WANG Chao, ZHOU Mengzhou.
Recent Progress in Understanding the Formation and Regulation of Lactic Acid Bacteria Biofilm and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(5): 296-304.
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[3] |
YAN Zhen, WANG Dengliang.
Progress in Understanding the Stress Response Mechanisms and Functions of Aroma Compounds in Tea
[J]. FOOD SCIENCE, 2021, 42(15): 337-345.
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[4] |
HU Boran, DING Jiancai, CAO Yang, TIAN Ying, GUO Fenghua, YUAN Jing.
Effects of (+)-Catechin and Epigallocatechin Gallate on Ethanol-Induced Lipid Accumulation and Oxidative Stress in HepG2 Cells
[J]. FOOD SCIENCE, 2021, 42(13): 114-120.
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[5] |
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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[6] |
DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie.
A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites
[J]. FOOD SCIENCE, 2020, 41(9): 204-210.
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[7] |
PENG Yingqi, YUAN Dongyin, LIN Ling, GONG Zhihua, SUN Hongbo, WANG Heng, WANG Songbai, XIAO Wenjun.
Influence of Epigallocatechin Gallate on the Regulation Effect of L-Theanine on Serum and Intestinal Free Amino Acids in Mice
[J]. FOOD SCIENCE, 2020, 41(19): 154-160.
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[8] |
CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang.
Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins
[J]. FOOD SCIENCE, 2019, 40(7): 68-73.
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[9] |
FU Shanlin, ZHONG Junzhen, YAO Wenjun, QIN Fangfang, LIU Chengmei, LIU Wei.
Interaction between Unfolded Bovine β-Lactoglobulin and Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2019, 40(4): 7-13.
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[10] |
HUANG Yuan, YUE Shiyang, XIONG Shanbai, DU Hongying.
Interaction between Two Natural Antioxidants and Silver Carp Myosin
[J]. FOOD SCIENCE, 2019, 40(4): 14-20.
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[11] |
LANG Chenxiao, LUO Xin, ZHU Lixian, ZHANG Yimin, HAN Guangxing, DONG Pengcheng.
Two-Component Regulatory System and Its Mechanism of Action in Regulating Bacterial Acid Tolerance Response: A Review
[J]. FOOD SCIENCE, 2019, 40(15): 359-366.
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[12] |
WU Qiong, WANG Lefeng, ZHANG Yansong, TANG Xiaofang, ZHANG Xianyi, LI Lu, SHU Yao, HUANG Cheng, LIAO Jinzhu, WANG Fulong, LI Wenjuan.
EGCG Inhibits LPS-Caused Polarization of Macrophages into M1 Phenotype via the NF-κB Pathway
[J]. FOOD SCIENCE, 2018, 39(1): 142-148.
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[13] |
ZHANG Jianyong, JIANG Heyuan, CUI Hongchun, WANG Weiwei, SHI Liting.
Major Factors Affecting Substitution Degree of Acetylated EGCG
[J]. FOOD SCIENCE, 2017, 38(5): 54-59.
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[14] |
JIE Yilin, CHEN Chan, LIU Qingli, MA Meihu, HUANG Xi.
Research Progress on Phosvitin in the Regulation of Biomineralization
[J]. FOOD SCIENCE, 2016, 37(9): 220-226.
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[15] |
LIU Lei, GUI Meng, WU Ruiyun, LI Pinglan.
Progress in Research on Biofilm Formation Regulated by LuxS/AI-2 Quorum Sensing
[J]. FOOD SCIENCE, 2016, 37(19): 254-262.
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