[1] |
CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng.
Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis
[J]. FOOD SCIENCE, 2021, 42(7): 185-190.
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[2] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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[3] |
LIU Le, DING Yi, WANG Zixuan, FANG Yaowei, WANG Shujun, Lü Mingsheng.
Dextranase from Arthrobacter oxydans KQ11: Identification of Key Residues in Catalysis
[J]. FOOD SCIENCE, 2019, 40(6): 113-120.
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[4] |
WANG Xue, HOU Zhanqun, YUAN Peng, LIU Jia, DUAN Shenglin, SUN Aidong.
Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(12): 46-54.
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[5] |
CAO Jing, WENG Jingyi, CHENG Meng, QI Junru.
Emulsifier and Carrier Performance of Soy Protein Isolate-Dextran Conjugates
[J]. FOOD SCIENCE, 2018, 39(8): 6-12.
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[6] |
CHEN Shuang, ZHANG Xinyu, WU Hao, HU Xueqin.
Oxidative Modification of Low Molecular Mass Dextran and Physicochemical Properties of Oxidized Dextran
[J]. FOOD SCIENCE, 2018, 39(20): 13-19.
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[7] |
WU Min, Zhang Yuxin, HU Xueqin, Zhang Hongbin.
Cloning of the Penicillium aculeatum Gene Encoding Dextranase and Its Expression in Pichia pastoris
[J]. FOOD SCIENCE, 2018, 39(18): 73-80.
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[8] |
ZHAO Chengbin, ZHANG Hao, XU Xiuying, ZHENG Mingzhu, CAO Yong, XIU Lin, CAI Dan, LIU Jingsheng.
Effect of Dextran with Different Molecular Masses on Structure and Functional Properties of Zein Glycosylation Products
[J]. FOOD SCIENCE, 2018, 39(16): 68-73.
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[9] |
HUANG Shuangxia, HOU Dianzhi, CHEN Hualei, YU Yue, CHEN Shan,.
Determination of Dextransucrase-Catalyzed Reaction Products of Sucrose by High Performance Gel Filtration Chromatography with Tandem Two Columns and Analysis of the Dextran Polymerization Process
[J]. FOOD SCIENCE, 2018, 39(12): 191-198.
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[10] |
JIANG Lianzhou, CHEN Si, LI Yang, WU Changling, WANG Zhongjiang, ZHANG Qiaozhi, QI Baokun, SUI Xiaonan, CHEN Fusheng, XU Zhenguo.
Effects of Complexation with Anthocyanin on the Structural and Functional Properties of Denatured Soybean Protein
[J]. FOOD SCIENCE, 2018, 39(10): 20-27.
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[11] |
ZHANG Yanpeng, ZHANG Manjun, QI Yutang, ZHANG Weinong, ZHU Xianbin.
Synergistic Effect of Simultaneous Microwave and Ultrasonic Treatment on Glycosylation of Rapeseed Protein
[J]. FOOD SCIENCE, 2017, 38(17): 114-119.
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[12] |
JIA Xiao, ZHAO Mouming, JIA Chunxiao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Emulsifying Properties and Antioxidant Stability of Enzymatically Cross-Linked Products between Rice Protein and Ferulic Acid
[J]. FOOD SCIENCE, 2017, 38(13): 131-137.
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[13] |
WANG Wei, MA Xingsheng, YI Shumin, XU Yongxia, LI Xuepeng, SHAO Junhua, LI Jianrong.
Effects of Gluten and Rice Protein on Gel Properties of Silver Carp Surimi
[J]. FOOD SCIENCE, 2017, 38(11): 46-51.
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[14] |
HU Bo, FAN Daming, WU Yejun, TAO Yuan, GAO Yishu, LIAN Huizhang, HUANG Luelue, ZHAO Jianxin, ZHANG Hao.
Effect of Water and Other Factors on the Formation of Free Radicals and Storage Stability of Rice Protein and Starch Mixture under Microwave Irradiation
[J]. FOOD SCIENCE, 2017, 38(11): 148-154.
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[15] |
XU Fei, LIU Li, SHI Aimin, LIU Hongzhi, HU Hui, WANG Qiang.
Composition, Structures and Functional Properties of Peanut Seed Protein at Subunit Level: A Review
[J]. FOOD SCIENCE, 2016, 37(7): 264-269.
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