| [1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
|
| [2] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
|
| [3] |
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.
|
| [4] |
SUN Cuixia, SONG Jingru, FANG Yapeng.
Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites
[J]. FOOD SCIENCE, 2020, 41(9): 323-331.
|
| [5] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
|
| [6] |
ZHANG Xue, YANG Jie, WEI Wei, JIN Qingzhe, WANG Xingguo.
Recent Advances in Composition, Nutrition and Preparation of Milk Fat Globule Membrane
[J]. FOOD SCIENCE, 2019, 40(1): 292-302.
|
| [7] |
XU Danping, PU Biao, YE Meng, ZHUO Zhihang, FU Benning.
A Review on the Mechanism of the Perception of Pungent Compounds in Prickly Ash and Methods for Their Preparation
[J]. FOOD SCIENCE, 2018, 39(13): 304-309.
|
| [8] |
CHEN Chan, HUANG Xi, LI Shanshan, MA Meihu.
Synthesis and Characterization of Surface-Modified Magnetic Nanoparticles for Phosvitin Adsorption
[J]. FOOD SCIENCE, 2017, 38(15): 43-50.
|
| [9] |
JIE Yilin, CHEN Chan, LIU Qingli, MA Meihu, HUANG Xi.
Research Progress on Phosvitin in the Regulation of Biomineralization
[J]. FOOD SCIENCE, 2016, 37(9): 220-226.
|
| [10] |
ZHANG Zhen, MA Meihu, HUANG Xi*.
A Review on the Application of Electrospinning Technology in Poultry Egg Proteins
[J]. FOOD SCIENCE, 2015, 36(7): 200-205.
|
| [11] |
HUANG Linhua, WU Houjiu, MA Yaqin, WANG Hua, SUN Zhigao.
Progress in Pectic Oligosaccharides
[J]. FOOD SCIENCE, 2015, 36(19): 277-281.
|
| [12] |
CHENG Xiao-yan，WU Zi-jian*，WANG Liang，GUAN Li-zhao.
Research Advances of Phosvitin and Its Phosphopeptides
[J]. FOOD SCIENCE, 2013, 34(21): 414-420.
|
| [13] |
ZHENG Gang1，GUO Xiao-pei1，ZHAO Guo-hua1,2,*，WU Hong3.
Effects of Different Extraction Processes on the Physico-chemical Properties of Tomato Skin Dietary Fiber
[J]. FOOD SCIENCE, 2010, 31(16): 24-28.
|
| [14] |
LI Yin-ju1，CHENG Xiang-chao1，ZHANG Chun-jie1，WU Ting-cai1， DU Rui-ling2，YU Zu-hua1.
Biological Activity Analysis of Human Tissue-type Plasminogen Activator in Transgenetic Egg
[J]. FOOD SCIENCE, 2010, 31(11): 168-172.
|
| [15] |
LI Ya-yun，ZHAO Xin-huai*.
Two-step Alkalinase Hydrolysis for Production of Casein-derived ACE Inhibitory Peptides with High Activity
[J]. FOOD SCIENCE, 2010, 31(10): 6-11.
|
