Research on Fish Scale Extracting Glutin by Water

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ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.

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YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.

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JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying. Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin [J]. FOOD SCIENCE, 2020, 41(19): 98-104.

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TIAN Xu, YANG Yuhui, WANG Yanan, ZHANG Jiahong, GUO Haitao, SHI Yonghui, LE Guowei,. Effects of Fish Collagen Peptides on Hepatic Lipid Metabolism and Redox Status in Mice Fed with High-Fat Diet [J]. FOOD SCIENCE, 2019, 40(3): 149-157.

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CHENG Shan, WANG Wenhang, TENG Anguo, ZHANG Kai, ZHOU Jingyang, WU Zinan. Preparation and Property Analysis of Carboxymethyl Cellulose-Reinforced Collagen Fiber Film [J]. FOOD SCIENCE, 2019, 40(3): 194-201.

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GONG Ruize, ZHAO Hui, QU Di, WANG Yanhua, ZHANG Lei, LIU Chang, LIU Zhengbo, SUN Yinshi. Effects of Different Processing Methods and Processed Products on Collagen Content of Cornu Cervi Pantotrichum [J]. FOOD SCIENCE, 2019, 40(22): 1-6.

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ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu. ZHANG Ling, SHI Caiwen, XIAO Kaijun, LI Chunhai, MO Junquan, ZHANG Zhong, SHI Yuyu [J]. FOOD SCIENCE, 2019, 40(20): 234-240.

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FENG Xin, SU Xianbo, MA Mingsi, MA Liang, DAI Hongjie, YU Yong, GUO Ting, ZHOU Hongyuan, ZHANG Yuhao. Molecular Mechanism of Rapid Gelatinization of Rabbit Skin Collagen [J]. FOOD SCIENCE, 2019, 40(17): 65-71.

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YAN Mingyan, ZHAO Xiaochen, YANG Xiao, XU Hao, AN Xiangsheng, LI Yinping. Effects of γ-Polyglutamic Acid on the Self-Assembly of Pepsin-Solubilized Collagen from Tilapia (Oreochromis niloticus) Skin [J]. FOOD SCIENCE, 2019, 40(16): 25-29.

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RUAN Yifan, ZHU Jingjing, PAN Daodong, SUN Yangying, SHEN Jianliang. Physicochemical Properties of Goose Skin Collagen/Chitosan Composite Membrane and Its Potential for Food Preservation [J]. FOOD SCIENCE, 2019, 40(1): 263-269.

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