[1] |
ZHANG Wenmin, ZHANG Jian, ZHOU Haochun, ZHAO Di, LI He, LIU Xinqi, XIAO Lin.
Preparation of Small Molecular Antioxidant Peptides from Flaxseed Meal
[J]. FOOD SCIENCE, 2020, 41(8): 36-44.
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[2] |
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng.
Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
[J]. FOOD SCIENCE, 2020, 41(4): 222-228.
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[3] |
SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong.
Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method
[J]. FOOD SCIENCE, 2020, 41(12): 46-53.
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[4] |
SUN Lechang, LIN Yichen, LIU Weifeng, WENG Ling, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Gelation and Digestive Properties of Blue Round Scads (Decapterus maruadsi) Protein Recovered by Acidic/Alkaline Isoelectric Solubilization/Precipitation
[J]. FOOD SCIENCE, 2019, 40(12): 22-29.
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[5] |
WANG Xingxuan, HU Zhihe*, LIU Lanyu, WANG Lijuan, XUE Lu, WU Zijian.
Combination of Protein Solubilization and Denaturation under High Hydrostatic Pressure to Reduce the Allergenicity of Shelled Shrimp
[J]. FOOD SCIENCE, 2018, 39(5): 113-120.
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[6] |
ZHU Panhong, ZHOU Chunxia, FU Weiya, QI Huihong, LI Ting, HONG Pengzhi.
L-Lysine-Induced Solubilization and Mechanism of Tilapia Myosin under Low Ionic Strength Conditions
[J]. FOOD SCIENCE, 2018, 39(3): 97-103.
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[7] |
ZHANG Kun, WANG Gaoxuan, WANG Xiaojun, ZHANG Shasha, XUE Donghua*.
Extraction and Characterization of Lignin from Corn Stover
[J]. FOOD SCIENCE, 2015, 36(6): 58-62.
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[8] |
LI Bin.
Regularity and Mechanism of Enzymatic Hydrolysis of Muscle Proteins from Langshan Chicken by Alcalase
[J]. FOOD SCIENCE, 2015, 36(21): 156-161.
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[9] |
ZHAO Jian-ying1, TANG Jing1, WU Hai-zhou1, ZHANG Ying-yang2, ZHANG Jian-hao1,*.
Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying
[J]. FOOD SCIENCE, 2014, 35(2): 30-35.
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[10] |
LI Bin, ZHANG Ying-yang.
Effect of Proteolysis by Alcalase on Protein Degradation in Spent Hen Meat during Air Drying
[J]. FOOD SCIENCE, 2014, 35(19): 208-213.
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[11] |
.
Study on Preparation of Peanut Antioxidant Peptides with Two Enzymes
[J]. FOOD SCIENCE, 2013, 34(3): 207-211.
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[12] |
RAN Ren-sen1,CHEN Jin-ping1,*,MI Rui-fang1,YANG Xiao1,YANG Xiu-ling2,YANG Ya-juan1,CHEN Jie1.
Enzymatic Preparation of Crude Polypeptides from Rapeseed Meal
[J]. FOOD SCIENCE, 2013, 34(23): 245-249.
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[13] |
ZHANG Gen-sheng,DING Wan-ying,WANG Yue,WEI Dong-shan,YUE Xiao-xia.
Optimization of casein hydrolyzed by alcalase and trypsin using response surface methodology
[J]. FOOD SCIENCE, 2013, 34(21): 237-241.
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[14] |
MA Cheng-jin1,2,YANG Wan-gen2,HUANG Qun1,2,YU Ji2,FENG Lei2.
Preparation and Antioxidant Activity of Tea Seed Protein Hydrolysates
[J]. FOOD SCIENCE, 2013, 34(19): 207-212.
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[15] |
Li-Feng WANG.
Optimization of Enzymatic Preparation of Rapeseed Peptides
[J]. FOOD SCIENCE, 2013, 34(1): 166-170.
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