[1] |
CHEN Fahe, ZHOU Yanqiang, WU Guangbin.
Rheological Characterization of Pectic Polysaccharides from Okra Wine Pomace
[J]. FOOD SCIENCE, 2020, 41(22): 64-73.
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[2] |
ZHAO Mixue, BAO Yali, LIU Peiling.
Progress in Research on Fine Microstructure of Starch Granules
[J]. FOOD SCIENCE, 2018, 39(11): 284-294.
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[3] |
LI Yadong, WU Mingcao, TANG Yu, JIN Bangquan, HUANG Heyong, LI Gang, FENG Yuying.
Spectral Assignment of Dynamic Structure Information of Porcine Myocardial Metmyoglobin (pMetMb)
[J]. FOOD SCIENCE, 2016, 37(9): 111-116.
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[4] |
CUI Wei, ZHANG Yong, GAO Haining, JIAO Yang, LI Caixia.
Optimization of Pectinase-Assisted Extraction of Proanthocyanidin from Cynomorium songaricum Rupr. Using Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(14): 18-23.
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[5] |
GU Xiaojun, JIN Bangquan, CHEN Xiaonan, LI Yi, LIU Chunquan.
Purification and Structural Elucidation of Kiwifrut Pectin
[J]. FOOD SCIENCE, 2016, 37(11): 47-51.
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[6] |
LI Yahui, MA Yanhong*, HUANG Kaihong, ZHANG Hongzhi.
Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace
[J]. FOOD SCIENCE, 2015, 36(6): 63-68.
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[7] |
HUANG Linhua, WU Houjiu, MA Yaqin, WANG Hua, SUN Zhigao.
Progress in Pectic Oligosaccharides
[J]. FOOD SCIENCE, 2015, 36(19): 277-281.
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[8] |
XU Wei, YAO Xiao-jing, FU Da-wei.
Purification and Characterization of Recombinant Pectinase from Genetically Engineering Strain Escherichia coli BL21/pET-pel
[J]. FOOD SCIENCE, 2014, 35(23): 245-248.
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[9] |
LI Shi-zhong1, HUANG Jian-guo1, LI Zhi-ling 1, PENG Liang-zhi2, LI Yong 1,*.
Screening of Two Bacterial Strains Capable of Degrading Citrus Pomace and Their Characteristics
[J]. FOOD SCIENCE, 2014, 35(23): 188-192.
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[10] |
LI Jin-xing1, HU Zhi-he1,2,*, MA Li-zhi3, LEI Ying1, JING Dian1.
Juice Yield and Anthocyanins Stability during the Processing of Blueberry
[J]. FOOD SCIENCE, 2014, 35(2): 120-125.
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[11] |
ZHANG Ming-ai1,2,WANG Bao-wei1,2,*,YUE Bin2,JING Li-zhen2,3,GE Wen-hua2.
Purification and Enzyme Properties of Pectinase from Penicillium oxalicu
[J]. FOOD SCIENCE, 2013, 34(9): 175-179.
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[12] |
Yanlin Liu.
Application of Enzymes in Wine Production
[J]. FOOD SCIENCE, 2013, 34(9): 392-398.
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[13] |
LIU Jing,HU Yan-ying,LI Xiang-li,FENG Lei,LIU Kai-wei,SUN Ning-fu.
Optimization and Effect Evaluation of Clarification Technology of Euryale Ferox Wine with Pectinase by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(22): 87-91.
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[14] |
XUE Ju-lan 1,2,CHENG Yu-lai1,ZHANG Bai-qing1,ZHU Li-xia2,*.
Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais
[J]. FOOD SCIENCE, 2013, 34(19): 166-169.
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[15] |
HUANG Peng,PU You-neng,QIN Wen,LI Chuan-gui.
Optimization by Orthogonal Array Design of Clarification of Jujube Juice from Ziziphus jujuba Mill ‘Mi Zao’ Growing in Santai, Sichuan
[J]. FOOD SCIENCE, 2013, 34(18): 109-113.
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