| [1] |
LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide.
Nutritional and Physicochemical Properties of Acer truncatum Seed Protein
[J]. FOOD SCIENCE, 2021, 42(2): 271-277.
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| [2] |
CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing.
Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(8): 144-151.
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| [3] |
ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun.
Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate
[J]. FOOD SCIENCE, 2020, 41(6): 252-258.
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| [4] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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| [5] |
DU Chenhui, XIE Yujun, SHEN Chenxi, PEI Xiangping, YAN Yan.
Effects of Different Drying Methods on Bioactive Compounds and Antioxidant Capacity of Ziziphi Spinosae Sarcocarp
[J]. FOOD SCIENCE, 2020, 41(15): 140-147.
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| [6] |
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong.
Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
[J]. FOOD SCIENCE, 2020, 41(12): 46-53.
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| [7] |
CAI Ming, CHEN Si, LUO Shaolei, YANG Kai, SUN Peilong.
Comparison of Membrane Separation and Alcohol Precipitation for the Separation of Crude Polysaccharides from Hericium erinaceus
[J]. FOOD SCIENCE, 2019, 40(9): 83-90.
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| [8] |
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui.
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui
[J]. FOOD SCIENCE, 2019, 40(20): 338-345.
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| [9] |
TANG Sijie, TU Chuanhai, HU Wenxiu, DONG Mingsheng.
Antioxidant Activity of Fermented Soy Whey with Kombucha Consortium
[J]. FOOD SCIENCE, 2019, 40(17): 1-6.
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| [10] |
SUN Lechang, LIN Yichen, LIU Weifeng, WENG Ling, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Gelation and Digestive Properties of Blue Round Scads (Decapterus maruadsi) Protein Recovered by Acidic/Alkaline Isoelectric Solubilization/Precipitation
[J]. FOOD SCIENCE, 2019, 40(12): 22-29.
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| [11] |
QIN Dandan, ZHANG Shengwan, GUO Meng, GUO Caixia, LI Meiping.
Effect of Drying Methods on Polyphenol Composition and Antioxidant Activities of Figs (Ficus carica L.)
[J]. FOOD SCIENCE, 2018, 39(9): 102-107.
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| [12] |
FANG Fei, CHEN Huimin, WANG Shaoyun.
Preparation, Structure and Biological Activities of Maillard Reaction Products Derived from Snapper Fish Scale Peptides and Xylose
[J]. FOOD SCIENCE, 2018, 39(8): 182-190.
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| [13] |
CHEN Ping, LIU Lu, LI Xiaodong, QU Xiuwei, WANG Haixia, ZHANG Xiuxiu.
Effect of Probiotics on Antioxidant Activities of Cheddar Cheese during Ripening Period
[J]. FOOD SCIENCE, 2018, 39(22): 179-185.
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| [14] |
WU Wei, WU Xiaojuan, YANG Taotao.
Effects of Acid Precipitation at Different pH values with Three Different Organic Acids on the Structure of Rice Bran Protein
[J]. FOOD SCIENCE, 2018, 39(16): 40-46.
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| [15] |
HU Bin, LI Kanglin, WU Qiao, KE Qin, DENG Yuchan, CHEN Yizi.
Porcine Blood Hydrolysate Protect against Acute Alcoholic Liver Injury in Mice
[J]. FOOD SCIENCE, 2018, 39(11): 185-190.
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