| [1] |
WANG Limin, MA Wenjun, SUN Hongbo, XUN Chongrong, ZHANG Li, JIANG Lianzhou, SUI Xiaonan, LI Yang.
Structural Study on Emulsion Formed during Enzyme-Assisted Aqueous Extraction from Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(12): 67-72.
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| [2] |
ZHAO Li, ZHOU Zhen, HE Qianqian, TANG Chao, HUANG Minglu, LI Miaoyun, CHEN Jun, BAI Qingyun.
Effects of Ultrasonic-Assisted Bromelain Hydrolysis on Tenderization of Duck Meat
[J]. FOOD SCIENCE, 2018, 39(12): 93-100.
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| [3] |
YUAN Xingxing, YU Yuanshan, WU Jijun, XIAO Gengsheng, XU Yujuan, ZOU Bo.
Structure and Characteristics of Glutelin in Litchi Juice
[J]. FOOD SCIENCE, 2018, 39(12): 47-52.
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| [4] |
LIU Guimei, ZHANG Dingmin, LI Pu, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Elucidation of Factors Affecting the Formation of Fluorescent AGEs in Soybean 7S Globulin-Sugar System
[J]. FOOD SCIENCE, 2017, 38(15): 20-25.
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| [5] |
ZHOU Min, LU Weike, LU Jinjin, LU Haixia.
Effect of High Hydrostatic Pressure Treatment on Intracellular Protein Profile of Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2017, 38(1): 99-104.
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| [6] |
SHAO Ying, WANG Xiaohong, XIONG Guangquan, LI Xin, WU Wenjin, QIAO Yu, DING Anzi, LIAO Li, WANG Jun, WANG Lan.
Effect of Different Polysaccharides on the Rheology of Grass Carp Myofibrillar Proteins during Frozen Storage
[J]. FOOD SCIENCE, 2016, 37(18): 304-312.
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| [7] |
BAI Xue1, ZHANG Bin1,*, DENG Danwen1, ZHAO Qiang2, LUO Jiaxing3, XIAO Yibo1.
Changes in Functional Properties and Structure of Tomato Seed Protein Isolate after Microfluidization Treatment
[J]. FOOD SCIENCE, 2015, 36(9): 60-65.
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| [8] |
REN Jie, HU Zhihe, SUN Zhengang, WU Wenqi, FENG Yongqiang, LI Jinxing.
Effects of High Hydrostatic Pressure on IgG in Bovine Colostrum
[J]. FOOD SCIENCE, 2015, 36(3): 63-67.
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| [9] |
TIAN Panpan, CHENG Chao, WANG Xingping.
Purification of Phycocyanin from Nostoc spharoids Kützing by Stepwise Salting-out and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2015, 36(24): 16-22.
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| [10] |
WU Rina, XU Xin, WANG Qianqian, SONG Xuefei, XUE Yating, TANG Xiaoyang, WU Junrui.
SDS-PAGE Analysis of Total Proteins in Lactobacillus plantarum in the Middle Logarithmic Growth at Different Salt Concentrations
[J]. FOOD SCIENCE, 2015, 36(23): 155-161.
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| [11] |
MA Cheng-jin1,2, HUANG Qun1,2, YU Ji1, XIANG Xiao-le1, FENG Lei1, CHEN Gong-xi2.
Functional Properties of Protein from Press Cake from Tea Seed Oil Processing
[J]. FOOD SCIENCE, 2014, 35(23): 114-118.
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| [12] |
YANG Xiao-yan, YUAN Chun-long*, ZHANG Hui, YANG Jian, ZHANG Shi-jie, MA Jing, YANG Li.
Effects of Ethanol, Total Acid, pH and Drinking Temperature on the Astringency of Dry Red Wine
[J]. FOOD SCIENCE, 2014, 35(21): 118-123.
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| [13] |
ZHONG Jun-zhen, DUN Ru-yan, HUANG Zong-lan, LIU Wei, LIU Cheng-mei*.
Optimizing the Extraction of Protein from Cashew Nuts
[J]. FOOD SCIENCE, 2014, 35(16): 18-22.
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| [14] |
LIU Ai-min, FENG Ding-shan, ZHANG Yuan-yuan, LU Cun-long, CAO Yuan-yuan.
Effect of Different Pretreatments on the Efficiency of Alkaline Extraction of Protein from Rice Residue
[J]. FOOD SCIENCE, 2014, 35(10): 103-106.
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| [15] |
SONG Rui-rui1,2，BAO Bin3，BU Yong-shi1，WANG Yong-xian1，CHEN Li-juan1，WU Wen-hui2,3,*.
Physico-chemical Characteristics of Type Ⅱ Collagen Isolated from Prionace glauca Cartilage
[J]. FOOD SCIENCE, 2013, 34(9): 24-27.
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