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MA Zihan, ZHANG Zhihui, TANG Muguo, LI Ku, XU Duoxia, WANG Yanbo.
Research Progress on Structural Composition, Molecular Modification and Applications of Yeast Polysaccharides
[J]. FOOD SCIENCE, 2025, 46(21): 317-327.
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YANG Shuwei, QIAO Jiaqi, ZHANG Wenyi.
Metabolic Properties of Lacticaseibacillus paracasei Zhang ΔpglX during Continuous Passage Culture
[J]. FOOD SCIENCE, 2025, 46(14): 103-110.
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YOU Mingkun, ZHANG Wenyi.
Effect of Methylation on Storage Properties of Lacticaseibacillus paracasei as Analyzed by Untargeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(1): 49-55.
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XIE Anning, JIN Zhengyu, LI Xiaoxiao, BAI Yuxiang.
Research Progress on Enzymatic Preparation and Application of Large-Ring Cyclodextrin
[J]. FOOD SCIENCE, 2024, 45(16): 347-357.
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CAO Jiaxing, ZHU Hailan, WANG Junrong, ZHANG Jianhao, ZHANG Guozhi.
Effect of Ultrasonic Power on the Structural and Functional Properties of Gliadin Protein-Dietary Polyphenol Conjugates
[J]. FOOD SCIENCE, 2023, 44(19): 65-73.
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WANG Yusheng, ZENG Qi, JIANG Zeyuan, LIU Yuzhe, LIU Chunlei, MIN Weihong.
Recent Advance in Acetohydroxy Acid Synthase for the Production of Branched Chain Amino Acids
[J]. FOOD SCIENCE, 2023, 44(11): 244-251.
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LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, LI Yanan.
Carboxymethylation and Physicochemical Characterization of Wheat Bran Arabinoxylan
[J]. FOOD SCIENCE, 2021, 42(6): 61-67.
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FU Shanlin, ZHONG Junzhen, YAO Wenjun, QIN Fangfang, LIU Chengmei, LIU Wei.
Interaction between Unfolded Bovine β-Lactoglobulin and Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2019, 40(4): 7-13.
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FU Lingmeng, WU Yi, WANG Jing, WEI Jie, WANG Shaokang, SUN Guiju.
Protective Effect of Luteolin and Folic Acid on Aflatoxin B1-Induced Cytotoxicity in Esophageal Epithelial Cells and Their Effect on MTHFR Hypermethylation
[J]. FOOD SCIENCE, 2019, 40(23): 142-150.
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HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin.
HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin
[J]. FOOD SCIENCE, 2019, 40(20): 122-129.
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ZHANG Xiaosong, JIN Hua, YAN Huili, ZHANG Yongzhong, XU Jing.
Preparation of Daidzein and Genistein by Demethylation Reaction and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 240-246.
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LI Meng, HUANG Xuesong, WANG Chao, DUAN Hanying.
Demethylation Kinetics of Citrus Pectin in Alkaline Solution
[J]. FOOD SCIENCE, 2017, 38(7): 136-141.
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ZHANG Jianyong, JIANG Heyuan, CUI Hongchun, WANG Weiwei, SHI Liting.
Major Factors Affecting Substitution Degree of Acetylated EGCG
[J]. FOOD SCIENCE, 2017, 38(5): 54-59.
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WEI Yiming, HE Zhou, TIAN Haifen, WANG Jing, WU Nini, HUANG Jing, YANG Yanfang, LI Xuehua, NONG Zhenzhen, WEI Mei, PAN Xin, LI Guo.
Optimization of Preparation of Carboxymethylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Their Antioxidant Activity and Immunoregulatory Activity
[J]. FOOD SCIENCE, 2017, 38(22): 275-283.
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WANG Wei, LIN Nan, ZHOU Xiaojing, LE Shengfeng, DU Ning, ZHANG Jinghua.
Development of EGCG Reference Material
[J]. FOOD SCIENCE, 2016, 37(14): 110-115.
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