[1] |
LIU Yulan, LI Zeze, CHEN Wenyan, ZHANG Jiafeng, MA Yuxiang.
Variations in the Contents of Glycerides, 3-Chloropropanol Esters and Glycidyl Esters in Rice Bran Oil with Different Acid Values during Alkali Refining
[J]. FOOD SCIENCE, 2020, 41(6): 25-30.
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[2] |
WU Fei, LI Zhao, ZHOU Qi, LIU Chunhua, PAN Mingzhe, YU Dianyu, YAO Kai.
Ultrasonic-Assisted Aqueous Enzymatic Extraction and Chemical Composition of Rice Germ Oil
[J]. FOOD SCIENCE, 2020, 41(24): 233-241.
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[3] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
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[4] |
WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li.
WANG Lijuan, HU Zhihe, WANG Xingxuan, LI Zhiqing, LUO Mengjuan, PAN Zimeng, YANG Yujuan, LIU Lifeng, LIU Li
[J]. FOOD SCIENCE, 2019, 40(20): 299-304.
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[5] |
YANG Huanyue, WANG Zhenhua, XU Duoxia, WANG Junhai, ZHANG Min,.
Kinetics of Rice Bran Oil Extraction with Isopropanol
[J]. FOOD SCIENCE, 2019, 40(19): 40-45.
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[6] |
ZENG Qi, ZHANG Zhiguo.
Characterization of the Enzyme-Induced Aggregation Behavior of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(16): 58-63.
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[7] |
ZUO Feng LI Xue, YANG Shu, WANG Peng, YANG Qingyu, WANG Na, XIAO Zhigang.
Formation, Rheological Behavior and Morphological Structure of Cinnamic Acid Based Rice Bran Oil Organogel
[J]. FOOD SCIENCE, 2018, 39(14): 16-21.
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[8] |
ZHAO Yue, ZOU Dezhi, LI Tingting, WANG Tong, JIANG Lianzhou, YU Dianyu.
Effect of Rice Bran Wax on the Formation of Oleogel and Its Kinetics
[J]. FOOD SCIENCE, 2017, 38(23): 59-64.
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[9] |
LI Xiao, LI Chunyang,, ZENG Xiaoxiong, WANG Fan.
Optimization of Aqueous Enzymatic Extraction of Safflower Oil by Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(22): 231-238.
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[10] |
SHENG Wenjun, BI Yang, FENG Lidan, LI Jixin, HAN Shunyu, LI Min.
Optimization of Enzymatic Hydrolysis Conditions for Preparation of Microcrystalline Cellulose from Seabuckthorn Pomace
[J]. FOOD SCIENCE, 2017, 38(20): 154-160.
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[11] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
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[12] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
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[13] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
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[14] |
JIA Ying, HU Zhihe.
Enzymatic Allergen Elimination from the Shrimp Litopenaeus vannamei under Ultra-High Pressure
[J]. FOOD SCIENCE, 2016, 37(24): 16-20.
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[15] |
BAO Yihong, GUO Yang.
Optimization of Ultrasonic-Assisted Aqueous Enzymatic Extraction of Pine Nut Oil and Its Oxidative Stability
[J]. FOOD SCIENCE, 2016, 37(22): 60-68.
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