| [1] |
WANG Ying1,2, ZHANG Jian2,3, WANG Mao-jian2,3,*, WANG Gong-ming4, LI Qian1,2, LIU Xin2, HOU Zhi-gang1,2.
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
[J]. FOOD SCIENCE, 2014, 35(23): 182-187.
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| [2] |
WANG Jing1,2, WU Yan-yan1,*, LI Lai-hao1, YANG Xian-qing1.
Optimization of Conditions for Microwave-Assisted Enzymolysis of Pinctada martensii Muscle Proteins Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 11-17.
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| [3] |
WANG Jun-jie1,2，ZHAO Yan1,2,*，TU Yong-gang3，LUO Xu-ying1,2，LI Jian-ke1,2，YANG You-xian1,2，DENG Wen-hui1,2.
Research Progress on the Antimicrobial Peptides Derived from Egg Protein
[J]. FOOD SCIENCE, 2013, 34(9): 399-403.
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| [4] |
Shi-Quan QIAN.
Optimization of cellulase enzymolysis on extraction by response surface methodolog
[J]. FOOD SCIENCE, 2013, 34(4): 75-79.
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| [5] |
ZHANG Yan-rong，JIAO Yan-ping，FAN Hong-xiu，WANG Da-wei.
Optimization of Saccharification Process for Hydrolyzed Extruded Corn Flour
[J]. FOOD SCIENCE, 2013, 34(20): 49-54.
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| [6] |
LI Hai-bin，YAO Zheng-xiao，LIU Hui-juan，JIANG Jin-jin，CHEN Lin，ZHANG Ting.
Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(14): 108-112.
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| [7] |
HEJia，ZHANGHong-sen，ZHANGHai-ning，LUODan，ZHENGChun-yang，ZHAIGai-ping，ZHANGShuo-guo.
Effect of Enzymatic Treatment with Pectinex or Pectinase on Juice Yield of Kiwi Fruit
[J]. FOOD SCIENCE, 2012, 33(8): 76-79.
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| [8] |
XIEDan-dan，HUZhi-he，XUELu，ZHANGBo-yang，SUWen-jing，FANGYuan.
Elimination of Allergens from Litopenaeus vannamei by Ultra High Pressure Treatment Combined with Enzymolysis
[J]. FOOD SCIENCE, 2012, 33(8): 109-114.
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| [9] |
WANGZhang-cun，TIANWei-huan，ZHAOXue-wei，ZHENGJian-qiang，LIChang-wen，CUISheng-wen.
Effect of High Hydrostatic Pressure Treatment on Enzymolysis Characteristics of Thermo-Denatured Rice Protein
[J]. FOOD SCIENCE, 2012, 33(7): 11-15.
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| [10] |
JIAO Hui，XU Huai-de，MI Lin-feng，RUI Ming.
Extraction and Clarification of Golden Jujube Juice
[J]. FOOD SCIENCE, 2012, 33(4): 52-56.
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| [11] |
.
Preparation and Hypolipidemic Effect of Functional Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2012, 33(24): 52-55.
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| [12] |
.
Optimization of Enzymatic Hydrolysis of Buckwheat Protein by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(22): 145-148.
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| [13] |
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Enzymatic Extraction of Collagen from Egg Shell Membrane
[J]. FOOD SCIENCE, 2012, 33(16): 96-99.
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| [14] |
HAN Ying，HE Hui*，MA Zhi-li，ZHANG Wen-jun，LI Jiang-tao.
Preparation of Calcium-chelating Egg White Peptide
[J]. FOOD SCIENCE, 2011, 32(6 ): 110-114.
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| [15] |
LIU Ya-nan，ZHANG Zhi-sheng，TONG Hai-ju，SUN Ke-yan，SONG Xin.
Employing Response Surface Methodology to Optimize Process Conditions for Enzymatic Extraction of Taurine from Oyster Meat with Neutral Protease
[J]. FOOD SCIENCE, 2011, 32(14): 25-28.
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