| [1] |
WANG Xiaoyi, DENG Xiaoyu, HAN Lishu, JIANG Hongrui, LIU Xiaoling, ZHOU Wenhong, JIANG Yi.
Effect of in Vitro Gastrointestinal Environment on Astxanthin-Loaded Pickering High Internal Phase Emulsions Stabilized by Silkworm Pupa Protein
[J]. FOOD SCIENCE, 2023, 44(6): 41-48.
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| [2] |
WU Baoxiang, LIANG Shuyun, ZHU Lihong, JIANG Hongrui, LIU Xiaoling, JIANG Yi.
Effects of Storage Time and Silk Reeling on Protein and Fatty Acid Composition of Silkworm Pupa and in Vitro Antioxidant Activity of Silkworm Pupa Oil
[J]. FOOD SCIENCE, 2021, 42(19): 49-56.
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| [3] |
DING Lina, QIU Yiyi, SHU Tong, RUAN Hui.
Determination of Flavonoids in the Supercritical CO2 Extract of Sea Buckthorn Fruit by Using Ultra-High Performance Liquid Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2019, 40(18): 273-280.
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| [4] |
YANG Bo, LIU Xiaoling, ZHAO Mouming,.
Variations in Umami Amino Acids of Defatted Silkworm Pupa Protein during Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(18): 119-125.
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| [5] |
LU Chunxia, LIANG Guiqiu, LU Fei, DONG Guiqing, WU Jingjing, ZHOU Xiaoling, LI Quan, HUANG Zhengyong, LIN Gang.
Effect of Irradiation on Quality Characteristics of Stored Silkworm Chrysa
[J]. FOOD SCIENCE, 2016, 37(4): 249-254.
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| [6] |
QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*.
Extraction and Aroma Composition of Laurel Leaf Oleoresin
[J]. FOOD SCIENCE, 2016, 37(22): 119-125.
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| [7] |
Lü Qun, NING Wenyan, WANG Zhi, WANG Yuxia, GU Xiangxiang, WU Pengkai, LIN Feng, WANG Chunmei*.
Experimental Studies on Acute Toxicity and Genetic Toxicity of Silkworm Cocoon Hydrolysate Powder
[J]. FOOD SCIENCE, 2015, 36(9): 198-201.
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| [8] |
DING Shunjie, LUO Jinfeng, DING Xiaowen, HUANG Xianzhi.
Separation and Stability of Antioxidant Peptides from Silkworm Pupa Protein by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(3): 35-40.
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| [9] |
ZHANG Jie1,2, DENG Xu2, SHAO Chengbin1,2,*, YU Yang2, LIANG Chong2.
Optimization of Supercritical CO2 Extraction of “Yanzhi” Red Radish Seed Oil and Analysis of Its Fatty Acid Composition
[J]. FOOD SCIENCE, 2015, 36(24): 46-50.
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| [10] |
LIAO Yaohua, WANG Dan, WANG Baoqing, LIU Zhenfeng, REN Baozeng, WANG Hongli.
Supercritical CO2 Extraction and Chemical Composition Analysis of Vetiver Essential Oil
[J]. FOOD SCIENCE, 2015, 36(20): 79-85.
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| [11] |
NONG Zhenni1,2, ZHAO Zhongxing1,*, WEI Tengyou1, QIN Huanhuan1, YANG Wu1.
Decolorization of Silkworm Pupae Protein Hydrolyzate with DPPH Radical Scavenging Activity
[J]. FOOD SCIENCE, 2015, 36(2): 12-18.
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| [12] |
ZENG Yitao, LUO Jinfeng, DING Xiaowen, HUANG Xianzhi.
Effect of Ultrafiltration on Sensory Quality of Peptides Derived from Silkworm Pupa Protein
[J]. FOOD SCIENCE, 2015, 36(15): 29-34.
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| [13] |
GU Renyong, YANG Wangen, YU JiGU Renyong, YANG Wangen, YU Ji.
Optimization of Supercritical CO2 Extraction Conditions of Polyphenols from Young Fruits of Holboellio latifolia by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(10): 76-80.
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| [14] |
ZHANG Feng-su, CHEN Fei, LIU Xun-hong*, YANG Nian-yun, HOU Ya, MA Yang, LU Juan-juan.
Determination and Fingerprint Analysis of Fatty Acid Composition of Antrodia camphorata Powder by GC-MS
[J]. FOOD SCIENCE, 2014, 35(8): 275-278.
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| [15] |
GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*.
Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
[J]. FOOD SCIENCE, 2014, 35(2): 41-46.
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