[1] |
SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie.
Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(2): 23-29.
|
[2] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
|
[3] |
ZHANG Peiyin, MENG Ning, LIU Ming, LIU Yanxiang, ZAN Xuemei, TAN Bin, SUN Ying, ZHAI Xiaotong.
Effects of Low Temperature Plasma Treatment on Flavor Characteristics of Raw and Cooked Brown Rice
[J]. FOOD SCIENCE, 2021, 42(15): 74-80.
|
[4] |
SU Jiajia, YANG Tian, TONG Enjie, ZHAO Xueying, HE Chenghao, YANG Na, XU Xueming, WU Fengfeng.
Optimization of Brewing Process for Sweet Rice Wine from Brow Rice and Analysis of Its Volatile Components
[J]. FOOD SCIENCE, 2020, 41(8): 177-185.
|
[5] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
|
[6] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
|
[7] |
WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
|
[8] |
SU Na, YI Li, Jirimutu.
Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein
[J]. FOOD SCIENCE, 2020, 41(22): 148-157.
|
[9] |
SU Na, Jirimutu, YI Li.
Recent Progress in Biological Functions of Camel Milk Peptides
[J]. FOOD SCIENCE, 2020, 41(21): 321-329.
|
[10] |
ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa.
Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(20): 76-82.
|
[11] |
ZHANG Chao, LI Dan, ZHANG Chang, LI Hongliang, YIN Kun, ZHANG Xue, ZHANG Dongjie.
γ-Oryzanol Content and Ferulic Acid Ester Composition in Brown Rice from Heilongjiang Province
[J]. FOOD SCIENCE, 2020, 41(20): 234-241.
|
[12] |
LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili.
Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates
[J]. FOOD SCIENCE, 2020, 41(2): 133-140.
|
[13] |
YANG Zhijie, ZHENG Zhe, CAI Miao, ZHAO Xiao, LUO Tianqi, LI Runkun, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolytic Characteristics of Protease from Bacillus methanolicus and Bioactivity of Casein Hydrolysates Obtained with It
[J]. FOOD SCIENCE, 2020, 41(14): 153-160.
|
[14] |
LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin.
Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2020, 41(10): 198-205.
|
[15] |
JIANG Chengyao, LIN Songyi, LI Dongmei, YANG Ruiwen, SUN Na.
Effect of Electron Beam Irradiation on Microstructure and Hydrolysis Characteristics of Sunflower Seed Protein
[J]. FOOD SCIENCE, 2020, 41(1): 100-104.
|