[1] |
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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[2] |
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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[3] |
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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[4] |
LIU Lili, WANG Huan, LI Dan, YIN Guangjun, KANG Huaibin.
Enzymatic Hydrolysis and Structural Properties of Egg White Ovalbumin
[J]. FOOD SCIENCE, 2016, 37(10): 54-61.
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[5] |
HU Hao, HU Tan, XU Qi, WANG Teng, WANG Kexing, XU Xiaoyun, PAN Siyi.
A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing
[J]. FOOD SCIENCE, 2015, 36(15): 260-265.
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[6] |
CHEN Hongsheng1,2, KONG Baohua1,*, DIAO Jingjing3, HE Wanglin2, ZHANG Ruihong2, XUE Bing2.
Functionality Changes in Muscle Proteins Induced by Oxidation and Control Technologies: a Review
[J]. FOOD SCIENCE, 2015, 36(11): 215-220.
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[7] |
YANG Wangen1, LI Fei1, LI Zhongmao1, ZHU Qiujin2, TIAN Weijiang3.
Functional Properties of Soybean Protein Isolate-Based Complex Films with Nisin and Phytic Acid
[J]. FOOD SCIENCE, 2015, 36(11): 71-75.
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[8] |
WU Hua-yu,LIU Dun-hua*.
Functional Properties of Seed Protein Isolate from Chinese Wolfberry (Lycium barbarum L.) Grown in Ningxia
[J]. FOOD SCIENCE, 2013, 34(9): 28-32.
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[9] |
DONG Hua-wei,HE Hui*,CHEN Bo-yong,ZHAO Ning-ning,WANG Zhen-zhen.
Effect of Electrodialysis Desalination on Physicochemical Properties of Salted Duck Egg White
[J]. FOOD SCIENCE, 2013, 34(7): 129-134.
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[10] |
PAN Sai-kun,ZHU Qiang,WANG Shu-jun,WANG Yan,YAO Dong-rui.
Ultrasonic-Assisted Extraction and Properties of Protein from Enteromorpha clathrata
[J]. FOOD SCIENCE, 2013, 34(18): 12-17.
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[11] |
LI Wen-jing1,SHANG Yong-biao1,2,*,XIA Yang-yi1,2.
Research Progress in Functional Property Improvement of Myofibrillar Proteins by Glycosylation
[J]. FOOD SCIENCE, 2011, 32(5 ): 306-309.
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[12] |
WANGSu-ya,ZHAOJia-hui,YANGYu-ling,JUXing-rong.
Effect of Germination on Functional Properties of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2011, 32(23): 64-68.
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[13] |
NIU Hui-hui, MA Mei-hu, YANG Kun.
Antioxidant Stability and Functional Properties of Egg White Peptides
[J]. FOOD SCIENCE, 2011, 32(15): 139-143.
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[14] |
GONG Qian,TANG Chuan-he,YANG Xiao-quan*.
Effect of Trypsin Hydrolysis on Functional Properties of Buckwheat Protein Isolate
[J]. FOOD SCIENCE, 2010, 31(5): 244-247.
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[15] |
JI Wei,MA Jian-guo,LI Yue,ZHONG Fang*.
Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans
[J]. FOOD SCIENCE, 2010, 31(5): 30-34.
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