| [1] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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| [2] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
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| [3] |
ZHAO Li, ZHOU Zhen, HE Qianqian, TANG Chao, HUANG Minglu, LI Miaoyun, CHEN Jun, BAI Qingyun.
Effects of Ultrasonic-Assisted Bromelain Hydrolysis on Tenderization of Duck Meat
[J]. FOOD SCIENCE, 2018, 39(12): 93-100.
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| [4] |
YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun.
Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger
[J]. FOOD SCIENCE, 2017, 38(6): 81-87.
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| [5] |
QIAO Chaochao , WANG Xinxia , LI Hebin , NI Hui , XIAO Anfeng , ZHU Yanbing.
Screening and Characterization of Mutant with Improved Thermostability from a Random Mutant Library of
Pseudoalteromonas carrageenovora Arylsulfatase
[J]. FOOD SCIENCE, 2017, 38(10): 18-23.
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| [6] |
ZHANG Jie, ZHANG Yongqin*, LUO Caihua, LIU Zhengdong, CHENG Yuanfen, LU Feifei, ZHANG Tong.
Purification and Characterization of α-1,4-Amylase in Body Wall of Sea Cucumber
[J]. FOOD SCIENCE, 2015, 36(5): 137-141.
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| [7] |
LIU Ping, HU Zhi-he*, WU Zi-jian, XUE Lu, WANG Feng-ling.
Relationship between Bromelain Activity and Conformational Changes Caused by Ultra High Static Pressure
[J]. FOOD SCIENCE, 2014, 35(21): 138-142.
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| [8] |
ZHOU Lei, LIU Wei*, LIU Jun-ping, ZOU Li-qiang, FANG Zhi-chao.
Effect of Tartaric Acid on Activity and Thermosensitivity of Polyphenol Oxidase from the Edible Mushroom Agaricus bisporus
[J]. FOOD SCIENCE, 2014, 35(15): 178-182.
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| [9] |
TAO Min，PAN Jian，ZHANG Wen-cheng，XIE Hui-ming，WANG Lu.
Effect of Ultra-high Pressure Treatment on Bromelain Activity in Pineapple Juice
[J]. FOOD SCIENCE, 2013, 34(15): 162-165.
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| [10] |
YAO Ming-ze，WANG Wei，LIANG Ai-hua*.
Ion Dependence of Beta-propeller Phytase
[J]. FOOD SCIENCE, 2013, 34(13): 297-301.
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| [11] |
CHEN Jing-yi，NIU Li，HUANG Ming*，ZHOU Guang-hong.
Isolation, Characterization and Redox Stability of Oxymyoglobin from Bovine Heart
[J]. FOOD SCIENCE, 2013, 34(13): 1-6.
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| [12] |
KE Tao，LIU Zheng，YANG Jian-wei，NIU Qiu-hong，HUI Feng-li，SHI Qing-fang，MA Xiang-dong.
Effect of Double Site-Directed Mutagenesis on Amylase Activity and Thermostability from Thermococcus sp.
[J]. FOOD SCIENCE, 2012, 33(3): 207-211.
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| [13] |
.
Preparation of ACE Inhibitory Peptides by Bromelain Hydrolysis of Loach (Misgurnus anguillicaudatus) Protein
[J]. FOOD SCIENCE, 2012, 33(1): 180-185.
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| [14] |
ZHAO Xiu-hong，ZENG Jie，GAO Hai-yan，SUN Xi-yun，ZHENG Yu-yan.
Supercritical CO2 Extraction and Antimicrobial Activity Evaluation of Polygonatum odoratum Essential Oil
[J]. FOOD SCIENCE, 2011, 32(8): 155-158.
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| [15] |
XUELi-li，YANGSheng-rong，ZHUQiu-jin.
Effect of Zinc Sulfate on Physical and Chemical Properties of Enzymatic Modified Fermented Sausage
[J]. FOOD SCIENCE, 2011, 32(23): 229-233.
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