| [1] |
PAN Lijie, WANG Bin, PAN Li.
Recombinant Expression and Application of Chymotrypsin SplB in Bacillus subtilis
[J]. FOOD SCIENCE, 2023, 44(2): 181-188.
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| [2] |
WEN Yue, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, ZHANG Xiuling, Amro ABDELAZEZ, Ahmed M. RAYAN, CHEN Hui, GAO Shihan.
Effect of Eggshell Membrane Enzymatic Hydrolysate on Antibacterial and Antioxidant Properties of Soybean Protein Packaging Film
[J]. FOOD SCIENCE, 2022, 43(3): 194-202.
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| [3] |
ZUO Gege, ZHONG Saiyi, CHEN Jing, XU Minfeng, CHEN Jianping, LI Rui, LIU Xiaofei, SONG Bingbing, JIA Xuejing.
Preparation, Physicochemical Properties and Structural Characterization of Chondroitin Sulfate from Tilapia Processing By-Products
[J]. FOOD SCIENCE, 2022, 43(24): 67-73.
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| [4] |
TIAN Yaning, CHEN Yuanzhe, WANG Qiaohua.
Effect of the Freshness of Raw Eggs on the Quality of Preserved Eggs during the Curing Period
[J]. FOOD SCIENCE, 2022, 43(21): 1-7.
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| [5] |
PANG Xinyue, ZHANG Yinyin, LI Bairu, CAI Luning, ZHAO Shoujing, LI Xin.
Widely Targeted Metabolomic and Transcriptomic Analyses Reveal the Regulation of Trypsin on Antioxidant Enzymes and Saturated Fatty Acids in Hylocereus undatus Fruit during Storage
[J]. FOOD SCIENCE, 2022, 43(1): 37-47.
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| [6] |
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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| [7] |
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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| [8] |
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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| [9] |
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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| [10] |
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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| [11] |
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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| [12] |
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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| [13] |
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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| [14] |
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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| [15] |
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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