| [1] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [2] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [3] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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| [4] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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| [5] |
ZHU Qian, GAO Ruiping, LEI Lin, ZHAO Guohua.
Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 310-315.
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| [6] |
WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia.
Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules
[J]. FOOD SCIENCE, 2018, 39(1): 105-110.
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| [7] |
ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping.
Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(18): 163-167.
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| [8] |
ZENG Yaochi, HUANG Shufen, XU Hua, MU Guiping, ZHOU Xilin, PENG Lisheng.
Effect and Mechanism of Lycopene on Functions of Endothelial Progenitor Cells in STZ-Induced Diabetic Mice
[J]. FOOD SCIENCE, 2017, 38(13): 201-206.
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| [9] |
XU Yuan, PAN Siyi.
Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit
[J]. FOOD SCIENCE, 2017, 38(11): 81-88.
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| [10] |
ZHAO Lei, ZHANG Xiaolei, HU Jimei, ZHAO Lei, WANG Chengtao.
Preparation of Lycopene Micelle by Combination of Soy Protein Isolate and Sodium Alginate
[J]. FOOD SCIENCE, 2016, 37(21): 1-6.
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| [11] |
Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Jing, WU Lang, ZHANG Yan, LI Yunzhou.
Down-Regulated Expression of LYC-B Gene by RNA Interference Regulates the Volatiles and Main Quality Traits of Tomato Fruits
[J]. FOOD SCIENCE, 2016, 37(21): 195-201.
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| [12] |
YANG Lili, CHEN Ye, YAN Xiaoguang, LIANG Wenming, LI Yuntong, DONG Shuang.
Preparation and Properties of PPC/SPI Composite Films
[J]. FOOD SCIENCE, 2016, 37(2): 214-217.
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| [13] |
SHAO Ying, WANG Xiaohong, WU Wenjin, LI Xin, XIONG Guangquan, WANG Haibin, QIAO Yu, WANG Jun, LIAO Li, WANG Lan.
Comparison of Thermal Properties of Muscles from Five Kinds of Freshwater Fish
[J]. FOOD SCIENCE, 2016, 37(19): 106-111.
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| [14] |
XIAO Dong, ZHOU Wenhua, CHEN Shuai, HUANG Yang.
Effects of Hydrophilic Polysaccharides on Moisture Migration and Regeneration Process during Shelf Life of Fresh Noodles
[J]. FOOD SCIENCE, 2016, 37(18): 298-303.
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| [15] |
HUI Bodi, FENG Runyue, GONG Ping.
Geometric Isomer Composition of Lycopene from Rat Liver
[J]. FOOD SCIENCE, 2016, 37(13): 189-193.
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