Study on Complex Reaction of Apigenin and Zinc

[1]

[2]

LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.

[3]

[4]

RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan. Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage [J]. FOOD SCIENCE, 2021, 42(3): 227-235.

[5]

WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.

[6]

LI Haiying, YANG Xianghe, WEI Zhenzhen, JIA Bei, YANG Wenzhi. Preparation and Evaluation of Carboxymethyl Pullulan-Calcium Complex in Vivo [J]. FOOD SCIENCE, 2021, 42(15): 143-149.

[7]

[8]

LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin. Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus [J]. FOOD SCIENCE, 2021, 42(12): 52-59.

[9]

[10]

[11]

[12]

SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu. Advances in Functional and Nutritional Properties of Starch-Lipid Complexes [J]. FOOD SCIENCE, 2020, 41(9): 238-245.

[13]

[14]

ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling. Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis [J]. FOOD SCIENCE, 2020, 41(6): 36-42.

[15]

WANG Hui, WU Min, ZHAO Yujie, GU Xiaolian, ZHANG Xinli, CHANG Chao, WU Jin’e. Preparation and Antibacterial and Physical Properties of Antibacterial Membrane Containing Zinc and ε-Polylysine [J]. FOOD SCIENCE, 2020, 41(5): 223-229.

RichHTML