[1] |
Mo-Han LI Xi-Qing YUE.
Characterization and analysis of differentially expressed proteins in milk fat globule membranes between bovine colostrum and mature milk
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
Yi-Hui WANG Miao CAI Zhao-Hua HUAZHAO.
Adding Casein Hydrolyzed Peptides to Improve the Processing Characteristics of Yogurt
[J]. FOOD SCIENCE, 0, (): 0-0.
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[3] |
WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai.
Adding Casein Hydrolytic Peptides to Improve the Processing Characteristics of Yogurt
[J]. FOOD SCIENCE, 2022, 43(12): 34-35.
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[4] |
LI Mohan, ZHANG Xiumin, WANG Yining, CHEN Jiali, REHANGULI, YU Haikun, ZHANG Juan, SONG Wanying, LIU Aicheng, YUE Xiqing, ZHENG Yan.
Characterization and Analysis of Differentially Abundant Proteins in Milk Fat Globule Membranes between Bovine Colostrum and Mature Milk
[J]. FOOD SCIENCE, 2022, 43(12): 163-161.
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[5] |
Ai-li Li Chuan LIU li chun 铭爽 孙.
Research progress in nutrition and functional characteristics of goat milk and dairy products
[J]. FOOD SCIENCE, 0, (): 0-0.
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[6] |
Tingting YANG.
Preparation of Antimicrobial Peptide BCp12 Edible Film and its Effect on the Preservation of Milk Fan
[J]. FOOD SCIENCE, 0, (): 0-0.
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[7] |
ZHENG Qidan, FAN Di, SHEN Qingwu, ZHOU Hui, LIU Chengguo, LUO Jie.
Effect of Solid Fat Content on Creaminess Perception of Emulsions
[J]. FOOD SCIENCE, 2022, 43(10): 7-14.
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[8] |
LIN Shuang, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, LI Chunmei, LENG Youbin, JIANG Shilong.
Comparative Analysis of Lipid Composition of Infant Formula with Different Fat Sources and Human Milk
[J]. FOOD SCIENCE, 2022, 43(10): 263-270.
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[9] |
Xiao-dong LI xiu-xiu ZHANG.
Comparative Analysis on Lipid Composition of Infant Formula Milk Powder with Different Fat Sources and Human Milk
[J]. FOOD SCIENCE, 0, (): 0-0.
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[10] |
.
Effect of chymosin from Bacillus licheniformis on proteolysis of Cheddar cheese during ripening
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
CAO Yingying, WANG Yue, ZHANG Weibing, ZHANG Zhongming, WANG Ying, SONG Xuemei, QIAO Haijun, YANG Xiaoli, WEN Pengcheng.
Effect of Bacillus licheniformis Chymosin on Proteolysis of Cheddar Cheese during Ripening
[J]. FOOD SCIENCE, 2022, 43(8): 97-103.
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[12] |
LI Mohan, ZHANG Xiumin, SONG Wanying, YU Haikun, ZHANG Juan, YUE Xiqing, ZHENG Yan.
Comparative Proteomic Analysis of Milk Fat Globule Membrane Proteins between Donkey Colostrum and Mature Milk
[J]. FOOD SCIENCE, 2022, 43(8): 104-112.
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[13] |
DU Wenbin, WANG Yutong, XU Yuxia, XIE Jianchun.
Analysis of Key Aroma Compounds in Sheep Tallow
[J]. FOOD SCIENCE, 2022, 43(8): 198-203.
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[14] |
Mo-Han LI 张秀敏 ZHANG Xiu-Min Xi-Qing YUE Yan ZHENG.
Comparative proteomic analysis of milk fat globule membrane proteins between donkey colostrum and mature milk
[J]. , 0, (): 0-0.
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[15] |
LI Xiaodong, LIN Shuang, LIU Lu, ZHOU Xingyu, LU Xinyu, TANG Yaqian, LI Chunmei, LENG Youbin, JIANG Shilong.
Progress in Development of Infant Formula with Lipid Composition Simulating That of Human Milk Fat
[J]. FOOD SCIENCE, 2022, 43(7): 339-348.
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