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LI Chen, GAO Liufang, CUI Xiaodong, HAN Yuhang, ZHU Danxu, LI Jiao.
Affinity Chromatographic Purification and Enzymatic Characterization of Trypsin from Grass Carp (Ctenopharyngodon idellus)
[J]. FOOD SCIENCE, 2021, 42(10): 178-183.
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| [2] |
SHI Jiayi, ZHANG Tai, LIANG Fuqiang.
Effect of in Vitro Simulated Digestion on the Structure of Rice Glutelin and the Biological Activity of Hydrolysates
[J]. FOOD SCIENCE, 2021, 42(1): 59-66.
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| [3] |
WU Ruiyun, MA Lizhen, LI Pinglan.
Effect of Chondroitin Sulfate from Sturgeon on Intestinal Flora of Mice with Colorectal Cancer
[J]. FOOD SCIENCE, 2020, 41(15): 216-223.
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| [4] |
LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang.
Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates
[J]. FOOD SCIENCE, 2019, 40(8): 225-234.
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| [5] |
HU Zhihe, WANG Lijuan, XUE Lu, LIU Ping, JIA Ying, LU Dingqiang.
Allergenicity Reduction of Shrimp Tropomyosin by High Hydrostatic Pressure Treatment Combined with Enzymatic Hydrolysis and Its Linear Epitope Residues
[J]. FOOD SCIENCE, 2019, 40(21): 107-114.
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| [6] |
XU Jinhua, MENG Zeling, GE Shiqi, XUE Peng, ZHANG Gongliang, HOU Hongman, SUN Liming,.
Characterization of Trypsin and Trypsin-like Serine Proteases from Sea Cucumber Stichopus japonicus and Their Roles in Autolysis
[J]. FOOD SCIENCE, 2019, 40(18): 95-100.
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| [7] |
WU Wei, HE Liyuan, HUANG Huimin, WU Xiaojuan, LIN Qinlu.
Effect of Rice Bran Rancidity on Structural Characteristics of in Vitro Pepsin Digest of Rice Bran Protein
[J]. FOOD SCIENCE, 2019, 40(17): 14-21.
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| [8] |
HU Lingping, ZHANG Xiaomei, ZHANG Hongwei, SUN Weiwei, WEN Yunqi, LIN Liming, XUE Changhu, JIANG Xiaoming.
Changes in Amino Acids and Tryptic Peptides from Antarctic Krill Protein before and after Autolysis
[J]. FOOD SCIENCE, 2019, 40(11): 1-6.
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| [9] |
JIANG Mengyun, ZHOU Yanlin, ZHANG Qing, LIU Huihui, TIAN Yuanyong, LIU Junrong.
Comparison of Glycosylation of Proteins Isolated from Fish and Bivalve Mollusk Muscles
[J]. FOOD SCIENCE, 2018, 39(8): 21-26.
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| [10] |
WANG Jun, WU Fanxiu, CHANG Yaoguang, CHEN Feng, XU Xiaoqi.
Fluorescence Labeling of Sea Cucumber Chondroitin Sulfate
[J]. FOOD SCIENCE, 2018, 39(7): 1-6.
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| [11] |
NING Yawei, LIU Zhuo, FAN Sufang, MA Junmei, LI Qiang, ZHANG Yan.
Detection of Egg Allergen Ovalbumin in Food by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(20): 332-336.
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| [12] |
SHA Xiaomei, HU Zizi, TU Zongcai ZHANG Luzheng, LI Xin, WANG Hui, ZHANG Lu, HUANG Tao.
Quantification of Gelatin in Donkey-Hide Gelatin by Oxygen-18 Labelling and High Performance Liquid Chromatography Linear Ion Trap/Orbitrap High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(12): 288-294.
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| [13] |
DONG Lisha, LI Yanyan, ZHANG Hongyan, CUI Chenxi, HAN Jiaojiao, WANG Zhaoyang, SI Kaixue, ZHOU Jun, LU Chenyang, SU Xiurong.
Inhibitory Effects of Peptides Derived from Tryptic Hydrolysate of Skin Collagen from Melanogrammus aeglefinus on UVB-Induced Photodamage in HaCaT Cells
[J]. FOOD SCIENCE, 2018, 39(10): 185-192.
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| [14] |
LIU Weihua, LI Rong, JIANG Zitao.
Optimization of Microwave-Assisted Immobilization of Trypsin Using Response Surface Methodology
[J]. FOOD SCIENCE, 2017, 38(6): 117-122.
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| [15] |
NIU Quanfeng, XU Hui, LI Wenjing, SUN Wentao, LI Bo, CHENG Cheng, LIU Jianjun,.
Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid
[J]. FOOD SCIENCE, 2017, 38(6): 160-164.
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