[1] |
Yu-Xia CHAI Xi-Qing YUE Mei Yang.
Sequencing and analysis of miRNA in donkey milk exosomes
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
滕翔宇 Haowei REN Ning Liu.
Investigating the effects of heat treatment and fermentation on milk lipids based on lipidomics techniques
[J]. , 0, (): 0-0.
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[3] |
LAN Hanglian, SHI Yue, ZHANG Lina, ZHOU Peng.
Progress in Qualitative and Quantitative Analysis of Oligosaccharides in the Milks of Four Mammalian Species
[J]. FOOD SCIENCE, 2022, 43(13): 370-378.
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[4] |
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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[5] |
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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[6] |
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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[7] |
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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[8] |
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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[9] |
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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[10] |
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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[11] |
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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[12] |
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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[13] |
.
Effect of chymosin from Bacillus licheniformis on proteolysis of Cheddar cheese during ripening
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
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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[15] |
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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