[1] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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[2] |
FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
[J]. FOOD SCIENCE, 2021, 42(12): 60-66.
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[3] |
XU Yichi, PENG Shiyi, YANG Fang.
Recent Progress in Understanding the Correlation between Egg Consumption and Cholesterol Homeostasis
[J]. FOOD SCIENCE, 2020, 41(7): 245-254.
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[4] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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[5] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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[6] |
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong.
Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
[J]. FOOD SCIENCE, 2020, 41(12): 46-53.
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[7] |
ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han.
Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis
[J]. FOOD SCIENCE, 2020, 41(10): 145-151.
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[8] |
ZHU Jiexu, GAO Li’e, HUANG Wenkang, LI Wenyuan, MA Ying, GUO Xusheng, DING Zitong.
Probiotic Effects of Two Lactobacillus Strains in Rats Fed a High-Fat Diet
[J]. FOOD SCIENCE, 2020, 41(1): 196-202.
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[9] |
GUO Jingjing, WU Rina, AN Feiyu, LI Yang, ZHU Xinyuan, WU Junrui.
Effect of Lactobacillus plantarum WW on Lipid Profiles of Hyperlipidemic Rats
[J]. FOOD SCIENCE, 2019, 40(9): 139-145.
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[10] |
LI Lu, HUANG Liang, SU Yu, FU Xiaokang.
Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox
[J]. FOOD SCIENCE, 2019, 40(7): 74-81.
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[11] |
GUO Jingting, JIAO Rui, JIANG Xinwei, LI Xia, LI Xusheng, RAN Guojing, BAI Weibin.
A Review of Recent Literature on Effects of Bioactive Compounds in Foods on Trimethylamine-N-oxide-Mediated Atherosclerosis
[J]. FOOD SCIENCE, 2019, 40(7): 261-267.
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[12] |
REN Dayong, QU Tianming, YANG Liu, AN Bin, WANG Guochao, FENG Shirong.
Screening of Lactic Acid Bacterial Isolates from Traditional Fermented Foods in Northeast China for Cholesterol-Lowering Property and Mechanism of Action Analysis
[J]. FOOD SCIENCE, 2019, 40(22): 199-206.
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[13] |
TANG Yuwan, ZHANG Yueqiao, LI Yao, LEI Lin, LI Fuhua, ZHAO Jichun, WU Surui, MING Jian.
Regulation of Cholesterol Metabolism by Sulfated Polysaccharides from Morchella angusticeps Peck
[J]. FOOD SCIENCE, 2019, 40(21): 136-142.
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[14] |
MIAO Ziye, YAO Yaya, LIU Yangxingyue, TIAN Boyu, LI Xiaoyang, LI Huijing.
Functional Properties of High Hydrostatic Pressure Modified Wheat Bran
[J]. FOOD SCIENCE, 2019, 40(19): 164-171.
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[15] |
TIAN Jianjun, ZHANG Kaiping, LI Quanwei, ZHAO Yanhong, JIN Ye.
Recent Progress in Understanding the Substance Basis for the Regulation of Cholesterol Metabolism by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(19): 334-339.
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