| [1] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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| [2] |
LIANG Wenou, ZHAO Lichao, FANG Xiang, WANG Li.
Progress in the Research of the Interactions of Soy Isoflavones with Gut Microbiota
[J]. FOOD SCIENCE, 2019, 40(9): 283-289.
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| [3] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
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| [4] |
Sun Haitao,, Shao Xinru, QU Zhaoting, QIN Ting , MA Zhongsu.
Preparation and Characterization of Corn Straw Nanocellulose
[J]. FOOD SCIENCE, 2018, 39(8): 205-211.
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| [5] |
WANG Erlei, CHEN Jingjing, LIU Yanjun, LIU Jingbo.
Preparation of Anthocyanin Aglycones from Blueberries Using Combination of Different Chromatographic Techniques
[J]. FOOD SCIENCE, 2018, 39(18): 227-234.
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| [6] |
TIAN Xiao, JIN Meihua, LIU Liyuan, HE Xin, QUAN Jishu.
Pro-apoptotic Mechanism of Soy Isoflavones on Transplanted Hepatoma Cells in Mice
[J]. FOOD SCIENCE, 2018, 39(17): 122-126.
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| [7] |
TENG Fei, ZHENG Yue, WANG Ping.
Isolation and Identification of Anthocyanins from Solanum nigrum L. Fruits
[J]. FOOD SCIENCE, 2016, 37(7): 56-61.
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| [8] |
ZHANG Lili, NING Dongxue, KANG Lijun, KOU Fang, XIA Tiantian, CAO Longkui.
Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree
[J]. FOOD SCIENCE, 2016, 37(16): 75-82.
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| [9] |
LU Jiaojiao, AI Chunqing, WEN Chengrong, XU Xin, ZHANG Bao, SONG Shuang.
Analysis of Oligosaccharides Released from Weak Acid Hydrolysis of Abalone Gonad Polysaccharide Using PMP-HPLC-MSn
[J]. FOOD SCIENCE, 2016, 37(16): 112-116.
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| [10] |
CHI Tao1, ZHANG Guofang2, XU Xuebo2, LI Chun2, WU Yuting2, LIU Libo2,*, WANG Chenxu2, LIU Ning1,2,*.
Optimization of Rhizopus oryzae Lipase Modified with Dextran and Its Stability
[J]. FOOD SCIENCE, 2015, 36(13): 107-113.
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| [11] |
HU Hai-tao, WANG Yuan-xing*, ZHANG Juan, DENG Jing.
Product Analysis of Plantago asiatica L. Polysaccharide by Acid Hydrolysis
[J]. FOOD SCIENCE, 2014, 35(6): 60-64.
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| [12] |
.
Preparation and Properties of Dietary Fiber from Pineapple Pomace
[J]. FOOD SCIENCE, 2013, 34(6): 88-92.
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| [13] |
ZHOUZhi，FANGang，WANGKe-xing，MOKai-ju，CHENGChao，PANSi-yi.
Releasing Effect of Microwave-Assisted Acid Hydrolysis on Bound Volatile Aroma Compounds in Rosa roxburghii Tratt (Cili Pear) Juice
[J]. FOOD SCIENCE, 2012, 33(8): 99-103.
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| [14] |
LUOQing-nan，TANYu-rong，LIUHong，PANGJie，ZHAOGuo-hua,.
Optimization of Acid Hydrolysis of Konjac Glucomannan by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(6): 119-122.
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| [15] |
ZHANG Ming-xia，HU Xiu-zhi，PANG Jian-guang.
Optimization of Microwave-Assisted Acid Hydrolysis Conditions for Xylose Preparation from Corncob
[J]. FOOD SCIENCE, 2012, 33(2): 39-42.
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