[1] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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[2] |
WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang.
Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying
[J]. FOOD SCIENCE, 2021, 42(7): 113-119.
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[3] |
WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin.
Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(7): 169-175.
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[4] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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[5] |
LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun.
Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat
[J]. FOOD SCIENCE, 2021, 42(4): 8-14.
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[6] |
CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling.
Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source
[J]. FOOD SCIENCE, 2021, 42(4): 115-121.
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[7] |
XU Yongxia, QU Shiyao, LI Tao, ZHAO Honglei, FENG Yuan, LI Xuepeng, JI Guangren, LI Jianrong.
Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(4): 190-196.
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[8] |
LIU Yifeng, HOU Zhanqun, TIAN Qiaoji, XIA Kai, YU Youqiang, PAN Cong, DUAN Shenglin, LUO Anlai, HAN Xiaofeng.
Preparation and Microencapsulation of Perilla Seed Oil Emulsion Supplemented with Corn Oligopeptide
[J]. FOOD SCIENCE, 2021, 42(2): 36-45.
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[9] |
CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan.
Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk
[J]. FOOD SCIENCE, 2021, 42(16): 14-22.
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[10] |
LIU Qian, FAN Yuchuan, LIU Sushi, ZHAO Jieyu, WEI Tao.
Physicochemical Properties of Insoluble Dietary Fiber from Defatted Rice Bran and Its Effect on Intestinal Microbiota of High-Fat Diet Fed Rats
[J]. FOOD SCIENCE, 2021, 42(15): 174-179.
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[11] |
SHI Yanan, ZHANG Jiayan, HUANG Aixiang.
Hydrolysis Site of Casein by Milk-Clotting Protease from Moringa oleifera Lam. and Preparation and Evaluation of Casein Phosphopeptide and Casein Glycomacropeptide
[J]. FOOD SCIENCE, 2021, 42(10): 104-110.
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[12] |
LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu.
Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 184-192.
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[13] |
ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong.
Progress in Microcapsule Wall Materials and Preparation Techniques
[J]. FOOD SCIENCE, 2020, 41(9): 246-253.
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[14] |
ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin.
Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites
[J]. FOOD SCIENCE, 2020, 41(6): 108-115.
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[15] |
WANG Jing, DIAO Cuiru, WANG Huali, LI Xiang, WANG Mingchun, WANG Hao.
Inhibitory Mechanism of Carnosic Acid on Alpha-Amylase
[J]. FOOD SCIENCE, 2020, 41(3): 12-17.
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