| [1] |
AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin.
Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness
[J]. FOOD SCIENCE, 2025, 46(5): 310-318.
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| [2] |
XUE Yibin, Zeng Longda, YAN Qiaojuan, JIANG Zhengqiang.
High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger
[J]. FOOD SCIENCE, 2025, 46(20): 100-110.
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| [3] |
SUN Sicheng, LI Haoran, SU Guowan, WU Huizhen, LIN Weifeng.
Combined Mutagenesis by Atmospheric and Room Temperature Plasma and Ultraviolet and Screening on Salt-Containing Plates of Aspergillus oryzae for High Salt Tolerance and Activity of Protease
[J]. FOOD SCIENCE, 2025, 46(15): 120-127.
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| [4] |
LUO Yanni, HU Liuxiu, LIU Zhiyu, GAO Xuli, CHEN Yu, WU Chuanchao, LIU Yan.
Thermal Stability Improvement of Alkaline Protease AprEbl by Rational Design and Its Potential Mechanism
[J]. FOOD SCIENCE, 2025, 46(12): 109-117.
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| [5] |
CHEN Shangwen, DENG Qianchun, ZHOU Bin, TANG Xiaoqian, PENG Dengfeng, CHEN Yashu, DENG Ziyu.
Research Progress in Immobilization of Protease and Its Application in Food Industry
[J]. FOOD SCIENCE, 2024, 45(17): 253-264.
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| [6] |
ZHANG Yanyan, GUO Penglei, LU Ye, HUANG Yuanyuan, LIU Xingli, ZHANG Hua.
Cryoprotective Effect of Enzymatic Hydrolysate of Flaxseed Meal Proteins on Dough
[J]. FOOD SCIENCE, 2023, 44(8): 71-77.
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| [7] |
ZHOU Di, QIU Xiaoxian, KE Ye, HU Qiuyi.
Cloning and Expression of an Aspartic Protease Gene from Trichoderma asperellum and Its Application to the Hydrolysis of Soy Protein Isolate
[J]. FOOD SCIENCE, 2023, 44(20): 175-182.
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| [8] |
SUN Xiaohan, JIANG Xuewei, XIAO Zhiyu, OU Dechong, LI Kai, ZHOU Hui, FANG Qinjun.
Screening and Application of Aspergillus oryzae in Koji-making for Manufacturing of Fermented Watermelon-Soybean Paste
[J]. FOOD SCIENCE, 2022, 43(6): 204-211.
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| [9] |
LUO Jing, DONG Ling, ZHAO Chi, LIU Yuying, GUO Yunjian, LI Lu, LI Yanlin, CHEN Wang, YANG Guohua, YANG Yong, LI Zhihua, ZHU Yongqing.
Evolutionary Relationship, Enzyme Activities and Antibiotic Resistance of Bacillus Isolated from Pixian Broad Bean Paste
[J]. FOOD SCIENCE, 2022, 43(6): 229-235.
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| [10] |
LIU Hui, ZHANG Huisheng, TONG Huoyan, JIANG Xiaonan, CHEN Xiaoting.
Isolation and Identification of Antioxidant Peptides from Enzymatically Hydrolyzed Soybean Protein
[J]. FOOD SCIENCE, 2022, 43(20): 191-197.
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| [11] |
LIU Di, LÜ Xiaozhe, CONG Yanjun, ZHANG Qianqian, LI Linfeng, LIANG Meng, GAO Ji’an, QIU Xueyu.
Screening for Proteases Specifically Hydrolyzing IgE Epitopes aa 83–105 of αs1-Casein Allergen
[J]. FOOD SCIENCE, 2022, 43(2): 126-133.
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| [12] |
LI Wenjie, BAI Yanhong, CHEN Xi, MI Ruifang, XIONG Suyue, WANG Shouwei.
Effect of Acidic Protease on Microbiota and Flavor Quality of Sour Meat during Fermentation
[J]. FOOD SCIENCE, 2022, 43(2): 158-167.
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| [13] |
LIU Kangjing, SONG Yukun, WANG Haitao, QIAO Fengzhi, HOU Shuai, TAN Mingqian.
Interaction Mechanism between Carbon Dots and Digestive Proteases in Roast Beef
[J]. FOOD SCIENCE, 2022, 43(11): 19-28.
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| [14] |
ZHOU Jing, YUAN Li, GAO Ruichang.
Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation
[J]. FOOD SCIENCE, 2021, 42(8): 122-128.
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| [15] |
WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting.
Screening and Application of Bacillus spp. Promoting Moromi Fermentation
[J]. FOOD SCIENCE, 2021, 42(6): 134-141.
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