| [1] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [2] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [3] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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| [4] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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| [5] |
ZHU Qian, GAO Ruiping, LEI Lin, ZHAO Guohua.
Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review
[J]. FOOD SCIENCE, 2018, 39(15): 310-315.
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| [6] |
WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia.
Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules
[J]. FOOD SCIENCE, 2018, 39(1): 105-110.
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| [7] |
ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping.
Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(18): 163-167.
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| [8] |
ZENG Yaochi, HUANG Shufen, XU Hua, MU Guiping, ZHOU Xilin, PENG Lisheng.
Effect and Mechanism of Lycopene on Functions of Endothelial Progenitor Cells in STZ-Induced Diabetic Mice
[J]. FOOD SCIENCE, 2017, 38(13): 201-206.
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| [9] |
XU Yuan, PAN Siyi.
Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit
[J]. FOOD SCIENCE, 2017, 38(11): 81-88.
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| [10] |
Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Jing, WU Lang, ZHANG Yan, LI Yunzhou.
Down-Regulated Expression of LYC-B Gene by RNA Interference Regulates the Volatiles and Main Quality Traits of Tomato Fruits
[J]. FOOD SCIENCE, 2016, 37(21): 195-201.
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| [11] |
ZHAO Lei, ZHANG Xiaolei, HU Jimei, ZHAO Lei, WANG Chengtao.
Preparation of Lycopene Micelle by Combination of Soy Protein Isolate and Sodium Alginate
[J]. FOOD SCIENCE, 2016, 37(21): 1-6.
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| [12] |
HUI Bodi, FENG Runyue, GONG Ping.
Geometric Isomer Composition of Lycopene from Rat Liver
[J]. FOOD SCIENCE, 2016, 37(13): 189-193.
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| [13] |
SUN Jie, HU Qi, LI Shifen, ZHONG Yihong, HUAN Fei, WANG Yubang*.
Safety Evaluation and Immunoregulatory Effect in Mice of Lycopene
[J]. FOOD SCIENCE, 2015, 36(9): 170-175.
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| [14] |
Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Yan, CHANG Peipei, QIN Lei, LI Yunzhou.
Effect of LYC-B Gene Silencing on Major Pigments and Volatile Compounds in Purple Tomato Fruits
[J]. FOOD SCIENCE, 2015, 36(23): 221-227.
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| [15] |
OU Minghua, CHEN Gang, GENG Yinglong, LIU Xiaodong, SU Wei, JIAN Suping, LI Chenchen.
Optimization of Extraction of Intracellular Lycopene from Neurospora crassa by Response Surface Design
[J]. FOOD SCIENCE, 2015, 36(18): 75-79.
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