| [1] |
ZHANG Lin, CHEN Jiaojiao, LIU Meiyu, HUANG Xi.
α-Glucosidase Inhibitory Effects of Defatted Egg Yolk Powder Hydrolysate and Metal Ion Chelates and Screening and Identification of Active Peptides
[J]. FOOD SCIENCE, 2026, 47(8): 124-134.
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| [2] |
WANG Hui, WANG Anna, DONG Zhaowei, ZHU Junyou.
Effects of Removal of Metal Ions Bound to Lentinan on Its Structure and in Vivo Antioxidant Activity
[J]. FOOD SCIENCE, 2025, 46(7): 119-124.
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| [3] |
GUO Yu, JIANG Chenghong, YANG Yuchan, ZHANG Yao, WANG Dongxu, GUO Yuanxin.
Effect of Microwave Combined with Metal Ions on the Properties and Structure of Wheat Germ Protein
[J]. FOOD SCIENCE, 2024, 45(5): 217-224.
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| [4] |
QIAN Xin, DU Mingliang, ZHU Han, LU Shuanglong, DUAN Fang.
Preparation of High-Entropy Alloy by Electrospinning and Its Application in Electrochemical Sensing for Detection of Heavy Metal Ions in Vegetables and Fruits
[J]. FOOD SCIENCE, 2024, 45(17): 233-241.
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| [5] |
ZHAO Bing, ZHANG Yuyu, WANG Shouwei, SUN Baoguo.
Effect of Cooking Water on Taste Characteristics of Ningxia Hand-grasped Mutton
[J]. FOOD SCIENCE, 2022, 43(8): 52-58.
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| [6] |
WANG Shuya, ZHAO Jingyun, DAI Yalei, GAO Jin, LIANG Hongshan, LI Shugang, ZHOU Bin.
Assembly Behavior and Interaction between Fish Skin Gelatin and Polyphenols
[J]. FOOD SCIENCE, 2021, 42(14): 1-8.
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| [7] |
TIAN Tian, JIANG Zhongyang, WANG Zhongjiang, LI Yang, LI Liang.
Effect of Jet Cavitation on Soy Protein Isolate-Phosphatidylcholine Emulsion Properties
[J]. FOOD SCIENCE, 2020, 41(3): 99-105.
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| [8] |
ZHAO Jiawei, AO Xiaolin, ZHAO Ke.
Progress in Understanding the Effect and Mechanism of Metal Ions on Biofilm Formation of Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2019, 40(9): 341-346.
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| [9] |
SHAO Yaoyao, ZHAO Yan, XU Mingsheng, XU Lilan, WANG Xiong, TU Yonggang.
A Review of Effects of Metal Ions on Gelation Behavior of Protein
[J]. FOOD SCIENCE, 2017, 38(5): 299-204.
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| [10] |
ZHANG Na, GUO Qingqi, HUANG Wenxiu, SHI Yanguo.
Fluorescence Spectral Analysis and Antioxidant Effect of Soybean Ploypeptide-Casein Non-Phosphorylated Peptide Assembly
[J]. FOOD SCIENCE, 2017, 38(17): 42-46.
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| [11] |
LI Yongjiao, ZHANG Suyi, HUO Danqun, ZENG Na, ZHOU Tao, LI Delin, YANG Yan, WANG Ming.
Transfer of Metal Elements in the Distillation Process of Chinese Luzhou-Flavor Liquor
[J]. FOOD SCIENCE, 2016, 37(16): 156-161.
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| [12] |
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong.
Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
[J]. FOOD SCIENCE, 2014, 35(3): 96-99.
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| [13] |
ZHOU Yong-qiang, LI Chang, ZHU Jian-peng, NIE Shao-ping.
Formation of 3-Chloropropane-1,2-diol in Microwave Heating Model of Edible Oil
[J]. FOOD SCIENCE, 2014, 35(17): 36-40.
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| [14] |
HUANG Qun, YANG Wan-gen, JIN Yong-guo, CHEN Hong-jie, SHEN Xue-mei.
Factors Influencing Texture Properties of Duck Egg White Protein Gel
[J]. FOOD SCIENCE, 2014, 35(15): 68-71.
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| [15] |
CAO Dong-mei,ZHANG Dong-jie.
Degradation of Residual Dimethoate and Pirimicarb in Soybean Protein Isolate by H2O2
[J]. FOOD SCIENCE, 2013, 34(16): 58-61.
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