| [1] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
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| [2] |
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi.
YANG Daqiao, WANG Jinxu, LI Laihao, YANG Xianqing, MA Haixia, CEN Jianwei, WANG Yueqi
[J]. FOOD SCIENCE, 2019, 40(20): 269-278.
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| [3] |
HE Lichao, WU Wenmin, YANG Haiyan, SUN Xiuxiu, PENG Weiming, YUE Lili, JIN Guofeng, MA Meihu.
Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork
[J]. FOOD SCIENCE, 2018, 39(24): 26-33.
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| [4] |
DING Yuanyuan, WANG Li , ZHANG Xinxia, WANG Ren, LUO Xiaohu, LI Yanan, LI Yongfu, LI Juan, CHEN Zhengxing.
Optimized Preparation and Structural Characterization of Calcium-Chelating Polypeptides from
Wheat Germ Protein Hydrolysate
[J]. FOOD SCIENCE, 2017, 38(10): 215-221.
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| [5] |
HUANG Wen-xiu, GUO Qing-qi, SHI Yan-guo, ZHANG Na.
Soybean Polypeptide Modification by Casein Non-phosphopeptides (CNPPs) and Emulsification Properties of the Resulting Complexes
[J]. FOOD SCIENCE, 2014, 35(9): 157-161.
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| [6] |
PI Yu-zhen, GUAN Chu-yu, SUN Wen-hua, YUE Xi-qing.
Optimization of Ultrasonic Sterilization Process of Sika Deer Placenta Polypeptides by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(4): 39-43.
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| [7] |
JIANG Teng-chuan1, SONG Xin-bo1,2,*, ZHANG Li-juan1.
Determination of Relative Molecular Weight Distribution of Polypeptides from Three Different Sources by Gel Filtration Chromatography
[J]. FOOD SCIENCE, 2014, 35(24): 312-315.
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| [8] |
RAN Ren-sen1，CHEN Jin-ping1,*，MI Rui-fang1，YANG Xiao1，YANG Xiu-ling2，YANG Ya-juan1，CHEN Jie1.
Enzymatic Preparation of Crude Polypeptides from Rapeseed Meal
[J]. FOOD SCIENCE, 2013, 34(23): 245-249.
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| [9] |
.
Optimization of Enzymatic Hydrolysis of Buckwheat Protein by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(22): 145-148.
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| [10] |
QIN Jia-yan，YU Na，YUE Xi-qing.
Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein
[J]. FOOD SCIENCE, 2012, 33(1): 147-151.
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| [11] |
DING Li-jun，ZHANG Min-ling.
Controlled Hydrolysis of Carp Protein and Antioxidant Activity of Its Hydrolysate
[J]. FOOD SCIENCE, 2011, 32(8): 70-73.
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| [12] |
HUZhi-he，GUOJia.
Preparation of Peanut Polypeptide Beverage Using Cold Pressed Peanut Cake
[J]. FOOD SCIENCE, 2011, 32(20): 335-340.
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| [13] |
ZHOU Yan-hua，MA Mei-hu*，CAI Zhao-xia，LI Tao，LI Feng-ling.
Quadratic Orthogonal Rotation Combination Design-based Optimization of Enzymatic Production of Polypeptides from Soluble Eggshell Membrane Protein
[J]. FOOD SCIENCE, 2010, 31(2): 92-97.
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| [14] |
HE Yu-tang，PAN Xiao-ming.
Biological Activity and Structure of Plant Polysaccharides
[J]. FOOD SCIENCE, 2010, 31(17): 493-496.
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| [15] |
LIU Li-na3，DUAN Jia-yu2，HE Dong-ping3，ZHANG Sheng-hua1,*.
Study on Preparation and Purification of Peanut Polypeptides
[J]. FOOD SCIENCE, 2009, 30(4): 52-56.
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