| [1] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
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| [2] |
WEI Haixiang, GAO Xianxian, ZHANG Li, LI Xiangli, LIANG Baodong.
Effect of Induced Electric Field on Structural Properties and in Vitro Digestibility of Corn Starch Hydrolyzed by Pullulanase
[J]. FOOD SCIENCE, 2024, 45(15): 186-193.
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| [3] |
JIA Xiwen, LIU Jiuyang, WANG Jingjie, LIU Qian, WANG Hao, KONG Baohua, WANG Hui.
Fabrication and Antibacterial Performance of Pea Protein Isolate/Pullulan/Allicin Composite Electrospun Nanofibers
[J]. FOOD SCIENCE, 2023, 44(16): 121-126.
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| [4] |
ZENG Jing, HE Chukuo, GUO Jianjun, HOU Anwei, NIE Junhui, YUAN Lin.
Effect of Key Amino Acid Residues in the Conserved Regions of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL on Its Catalytic Properties
[J]. FOOD SCIENCE, 2022, 43(22): 113-120.
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| [5] |
ZHANG Yun, ZHAO Di, ZHANG Kangyi, GUO Dongxu, YAN Meihui, ZHANG Guozhi.
Dual-Enzymatic Modification of Waxy Wheat A- and B-Type Starch and Its Effects on Structure and Digestibility
[J]. FOOD SCIENCE, 2022, 43(22): 74-81.
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| [6] |
QI Mingming, PENG Huihui, SONG Jialin, ZHANG Jing, WANG Sihua, MA Chengye.
Effects of Extrusion and Enzymatic Hydrolysis on the in Vitro Starch Digestibility, Protein Structure and Rheological Properties of Pea Flour
[J]. FOOD SCIENCE, 2022, 43(1): 76-82.
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| [7] |
ZHANG Gaochuan, HE Chaoyong, WANG Chonglong, WANG Dahui, WEI Gongyuan.
Understanding the Effect of Sodium Chloride on Pullulan Biosynthesis by RNA Sequencing
[J]. FOOD SCIENCE, 2021, 42(18): 45-50.
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| [8] |
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.
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| [9] |
GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng.
Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens
[J]. FOOD SCIENCE, 2021, 42(12): 130-137.
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| [10] |
CHI Lei, WANG Jingyu, HOU Junchao, WEI Jiajia, WEI Tao, HU Xiaolong, HE Peixin.
Artificial Neural Network-Genetic Algorithm-Based Optimization of High Cell Density Cultivation of Recombinant Escherichia coli for Producing Pullulanase
[J]. FOOD SCIENCE, 2021, 42(10): 73-78.
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| [11] |
ZENG Jing, HE Chukuo, GUO Jianjun, YUAN Lin.
Effect of Truncation of N-Terminal Structural Modules on Enzymatic Properties of Thermoacidiphilic Type III Pullulan Hydrolase TK-PUL
[J]. FOOD SCIENCE, 2021, 42(10): 201-208.
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| [12] |
WANG Dahui, JU Xiaomin, WEI Gongyuan.
Physiological Mechanism of the Effect of Surfactants on Pullulan Production by Bioconversion
[J]. FOOD SCIENCE, 2019, 40(22): 27-32.
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| [13] |
CAO Chuan, SHEN Mingyu, XU Li, WEI Dongmei, ZHOU Yibin.
Effect of Pullulan on the Structure and Rheological Properties of Starches from Three Rice Varieties
[J]. FOOD SCIENCE, 2019, 40(21): 88-93.
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| [14] |
XU Youqiang, SUN Baoguo, JIANG Yuefeng, HOU Jie, XU Chunyan, WANG Wenhua, TENG Chao, XIONG Ke, FAN Guangsen, LI Xiuting,.
Cloning and Bioinformatic Analysis of the Pullulanase Genes of Bacillus sp. Originated from Chinese Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 117-125.
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| [15] |
ZHU Cancan, CHEN Chen, WANG Dahui, WEI Gongyuan.
Physiological Mechanism Underlying the Effect of Substrates on Pullulan Biosynthesis
[J]. FOOD SCIENCE, 2019, 40(14): 63-68.
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