| [1] |
WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui.
Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(5): 39-45.
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| [2] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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| [3] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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| [4] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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| [5] |
LI Yulong, YANG Ye, LU Guoquan.
Optimization of Frying Process for Sweet Potato Chips Based on Uniform Design and Principal Component Analysis
[J]. FOOD SCIENCE, 2017, 38(4): 223-230.
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| [6] |
CHENG Fenfen, LIU Chun, YANG Xiaoquan.
Preparation and Properties of Soybean Trypsin Inhibitor
[J]. FOOD SCIENCE, 2017, 38(3): 37-44.
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| [7] |
YU Jinlu, ZHANG Lei, SUN Yajing, ZHANG Jing, GUO Ailing.
Detection of Egg Freshness Using Impedance Method
[J]. FOOD SCIENCE, 2017, 38(24): 208-212.
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| [8] |
DENG Na, YANG Kai, ZHAO Yuhong.
Comparative Analysis of Oils of 8 Cold-Resistant Flat-European Hybrid Varieties of Hazelnuts (Corylus heterophylla Fisch. × Corylus avellana L.)
[J]. FOOD SCIENCE, 2017, 38(12): 144-150.
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| [9] |
TIAN Panpan, CHENG Chao, WANG Xingping.
Purification of Phycocyanin from Nostoc spharoids Kützing by Stepwise Salting-out and Aqueous Two-Phase Extraction
[J]. FOOD SCIENCE, 2015, 36(24): 16-22.
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| [10] |
ZHANG Fayu, ZHAO Bingbing, CHEN Yu, YUAN Mengyuan, WANG Jiaquan.
Extraction and Purification of Phycocyanin by the Combined Use of Two-Step Salt Precipitation and Aqueous Two-Phase Extraction from Blue Algae
[J]. FOOD SCIENCE, 2015, 36(22): 6-10.
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| [11] |
XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*.
Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(14): 29-33.
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| [12] |
YU Lin, ZHANG Tingting, DING Zhansheng, FAN Liuping*.
Effects of Moisture Content on Oil Absorption Capacity of Potato Starch Gel System
[J]. FOOD SCIENCE, 2015, 36(13): 7-11.
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| [13] |
CAI Qiuxing1,2,3, WU Yanyan2, LI Laihao2,*, YANG Xianqing2, ZHAO Yongqiang2, WANG Yueqi2.
Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)
[J]. FOOD SCIENCE, 2015, 36(12): 76-81.
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| [14] |
ZHAO Ning-ning, HE Hui*, HU Qi, HOU Tao, WANG Chi.
Preparation and Deamination of Calcium Absorption-Promoting Peptides from Desalted Duck Egg White
[J]. FOOD SCIENCE, 2014, 35(9): 181-186.
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| [15] |
WANG Shuai1, WU Zi-jian1,*, WANG Su-ying1, LIU Jian-fu1, ZHANG Wei1, TIE Hang1, RONG Qiang2.
Purification of Hen’s Egg Ovomucoid by Three-Step Precipitation
[J]. FOOD SCIENCE, 2014, 35(24): 74-80.
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