| [1] |
MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe.
Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals
[J]. FOOD SCIENCE, 2025, 46(6): 142-155.
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| [2] |
ZHANG Hongyuan, QIAN Jiajun, LI Zheyuan, ZHANG Shendong, YANG Xiaochen, AI Lianzhong, LAI Fengxi, ZHANG Hui.
Effect of Partial Acid Hydrolysis on the Structure and Emulsifying Function of Peach Gum Polysaccharide
[J]. FOOD SCIENCE, 2023, 44(4): 99-106.
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| [3] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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| [4] |
ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang.
Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang
[J]. FOOD SCIENCE, 2019, 40(14): 312-322.
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| [5] |
Sun Haitao,, Shao Xinru, QU Zhaoting, QIN Ting , MA Zhongsu.
Preparation and Characterization of Corn Straw Nanocellulose
[J]. FOOD SCIENCE, 2018, 39(8): 205-211.
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| [6] |
WANG Erlei, CHEN Jingjing, LIU Yanjun, LIU Jingbo.
Preparation of Anthocyanin Aglycones from Blueberries Using Combination of Different Chromatographic Techniques
[J]. FOOD SCIENCE, 2018, 39(18): 227-234.
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| [7] |
TENG Fei, ZHENG Yue, WANG Ping.
Isolation and Identification of Anthocyanins from Solanum nigrum L. Fruits
[J]. FOOD SCIENCE, 2016, 37(7): 56-61.
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| [8] |
LU Jiaojiao, AI Chunqing, WEN Chengrong, XU Xin, ZHANG Bao, SONG Shuang.
Analysis of Oligosaccharides Released from Weak Acid Hydrolysis of Abalone Gonad Polysaccharide Using PMP-HPLC-MSn
[J]. FOOD SCIENCE, 2016, 37(16): 112-116.
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| [9] |
ZHANG Lili, NING Dongxue, KANG Lijun, KOU Fang, XIA Tiantian, CAO Longkui.
Preparation of Reducing Sugar from Corn Bran by Steam Explosion Combined with Acid Hydrolysis: Process Optimization Using Response Surface Methodology and Analysis of Hydrolysis Degree
[J]. FOOD SCIENCE, 2016, 37(16): 75-82.
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| [10] |
CHI Tao1, ZHANG Guofang2, XU Xuebo2, LI Chun2, WU Yuting2, LIU Libo2,*, WANG Chenxu2, LIU Ning1,2,*.
Optimization of Rhizopus oryzae Lipase Modified with Dextran and Its Stability
[J]. FOOD SCIENCE, 2015, 36(13): 107-113.
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| [11] |
HU Hai-tao, WANG Yuan-xing*, ZHANG Juan, DENG Jing.
Product Analysis of Plantago asiatica L. Polysaccharide by Acid Hydrolysis
[J]. FOOD SCIENCE, 2014, 35(6): 60-64.
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| [12] |
.
Preparation and Properties of Dietary Fiber from Pineapple Pomace
[J]. FOOD SCIENCE, 2013, 34(6): 88-92.
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| [13] |
ZHOUZhi,FANGang,WANGKe-xing,MOKai-ju,CHENGChao,PANSi-yi.
Releasing Effect of Microwave-Assisted Acid Hydrolysis on Bound Volatile Aroma Compounds in Rosa roxburghii Tratt (Cili Pear) Juice
[J]. FOOD SCIENCE, 2012, 33(8): 99-103.
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| [14] |
LUOQing-nan,TANYu-rong,LIUHong,PANGJie,ZHAOGuo-hua,.
Optimization of Acid Hydrolysis of Konjac Glucomannan by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(6): 119-122.
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| [15] |
ZHANG Ming-xia, HU Xiu-zhi, PANG Jian-guang.
Optimization of Microwave-Assisted Acid Hydrolysis Conditions for Xylose Preparation from Corncob
[J]. FOOD SCIENCE, 2012, 33(2): 39-42.
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