[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] |
LI Yingchang, LI Shuangyan, CAO Nana, LIU Xuefei, CAI Youqiong.
Effect of Lysine-Galactose Mixture on the Degradation of Trimethylamine N-Oxide in TMAO-Fe (II) System
[J]. FOOD SCIENCE, 2021, 42(2): 30-35.
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[3] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[4] |
JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng.
Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil
[J]. FOOD SCIENCE, 2020, 41(21): 15-21.
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[5] |
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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[6] |
FU Mi, YU Jiali, GUO Liang, LI Yanhua, CHEN Jie, MENG Yuecheng.
Stability and Antibacterial Activity of Nisin-Loaded Liposomes under Different pH Conditions
[J]. FOOD SCIENCE, 2019, 40(21): 7-13.
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[7] |
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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[8] |
TAI Kedong, ZHAO Sumao, YANG Ziheng, MAO Like, GAO Yanxiang, YUAN Fang.
Effect of High-Pressure Homogenization on Vesicle Characteristics and Stability of Liposomes
[J]. FOOD SCIENCE, 2019, 40(17): 169-177.
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[9] |
ZHAO Jinhong, BAI Jie, ZHANG Qing, ZHANG Xiaofei, LI Yumei, YUAN Nuo, LIU Songnan, GUO Hong.
Thermal Transition Temperatures of Spray-Dried Whole Egg Determined by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2019, 40(15): 142-147.
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[10] |
ZHU Mingming, PENG Zeyu, ZHAO Hekai, KANG Zhuangli, ZHAO Shengming, WANG Zhengrong, HE Hongju, MA Hanjun.
Effect of Variable Low Temperature Combined with High-Humidity Thawing on Physicochemical Characteristics, Thermal Denaturation and Rheological Properties of Pork
[J]. FOOD SCIENCE, 2019, 40(11): 131-138.
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[11] |
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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[12] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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[13] |
ZHU Yuqing, LIU Wei, CHEN Xing, CHENG Ce, ZOU Liqiang.
Preparation and Properties of Curcumin Nanoliposomes Modified by Folic Acid-Chitosan Complex
[J]. FOOD SCIENCE, 2018, 39(24): 7-13.
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[14] |
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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[15] |
MA Qingbao, LIU Zhidong.
Determination of Thermal Hysteresis Activity of Antifreeze Protein from Antarctic Krill (Euphausia superba) by Differential Scanning Calorimetry
[J]. FOOD SCIENCE, 2018, 39(11): 1-7.
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