| [1] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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| [2] |
GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie.
Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg
[J]. FOOD SCIENCE, 2021, 42(4): 153-160.
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| [3] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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| [4] |
LU Changli, XIONG Xiangyuan, GONG Huike, REN Youhua, CHEN Lili, LIU Yan.
Diversity and Seasonal Variation of Bacteria Contaminating Fresh Duck Egg Surface
[J]. FOOD SCIENCE, 2021, 42(18): 306-313.
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| [5] |
JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao.
Progress in Bioactive Selenium-Containing Peptides
[J]. FOOD SCIENCE, 2021, 42(15): 346-355.
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| [6] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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| [7] |
YUAN Huchuan, LIU Yu, RAN Lidan, YANG Chuan, LUO Keyu, REN Xudong, WANG Qingling.
Potential Relationship between Endogenous Antioxidant Components and Egg Yolk Oxidation Process during Hen Egg Storage
[J]. FOOD SCIENCE, 2021, 42(13): 233-240.
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| [8] |
BAI Xue, CHEN Yu, ZHAO Lijun, ZHANG Jing.
Residual Pattern and Predicting Modeling of Florfenicol in Eggs and Body Tissues of Laying Hens
[J]. FOOD SCIENCE, 2021, 42(13): 26-33.
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| [9] |
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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| [10] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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| [11] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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| [12] |
LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin.
Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
[J]. FOOD SCIENCE, 2021, 42(12): 52-59.
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| [13] |
TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang.
Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White
[J]. FOOD SCIENCE, 2021, 42(11): 124-129.
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| [14] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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| [15] |
LI Xia, WEN Jiaqi, WANG Xiujuan, SONG Yuqi, DAI Weichang, WANG Yuhua.
Metagenomic Comparison of Microbial Communities on Eggs from Different Areas of China
[J]. FOOD SCIENCE, 2021, 42(10): 139-145.
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