[1] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
|
[2] |
WANG Yali, BAO Qiuhua, WANG Junguo, ZHANG Heping.
Induction and Resuscitation of Viable but Non-culturable State in Lactobacillus delbrueckii subsp. bulgaricus ND02
[J]. FOOD SCIENCE, 2017, 38(6): 68-73.
|
[3] |
LIU Lu, ZHANG Yan, CHI Jianwei, WEI Zhencheng, ZHANG Mingwei.
Promoting Effects of Oligosaccharides from Chinese Yam on the Growth of Two Species of Bifidobacteria in Vitro
[J]. FOOD SCIENCE, 2017, 38(6): 130-135.
|
[4] |
MA Shouqing, BIAN Gaorui, ZHU Weiyun*.
Progresses in Biological Functions of Maternal Milk
[J]. FOOD SCIENCE, 2015, 36(5): 233-238.
|
[5] |
WANG Muhua, PAN Peiping, ZHAO Yuming, SU Binnan, CAI Yinghui, LI Haitao.
Protoplast Formation and Fusion between Lactobacillus bulgaricus and Bacteriophage-Resistant Mutant of Streptococcus thermophilus
[J]. FOOD SCIENCE, 2015, 36(23): 189-194.
|
[6] |
YAN Ying-juan, LU Jian, ZHOU Jian-zhong, LI Wei, DONG Ming-sheng.
Optimization of High Cell Density Culture Conditions for Microencapsulated Lactobacillus bulgaricus by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(17): 153-159.
|
[7] |
Zhang Jian-xin WEI Xin-Yuan.
Antibiotic Susceptibility of Lactobacillus bulgaricus Isolated from Yoghurt
[J]. FOOD SCIENCE, 2012, 33(21): 202-207.
|
[8] |
HANYing,HEHui,ZHAONing-ning,LIJiang-tao,WANGZhen-zhen,NIEZhi-kui.
Effect of Egg White Peptide Binding with Calcium on Promotion of Calcium Absorption in vivo
[J]. FOOD SCIENCE, 2012, 33(11): 262-265.
|
[9] |
HAN Ying,HE Hui*,MA Zhi-li,ZHANG Wen-jun,LI Jiang-tao.
Preparation of Calcium-chelating Egg White Peptide
[J]. FOOD SCIENCE, 2011, 32(6 ): 110-114.
|
[10] |
NIU Hui-hui, MA Mei-hu, YANG Kun.
Antioxidant Stability and Functional Properties of Egg White Peptides
[J]. FOOD SCIENCE, 2011, 32(15): 139-143.
|
[11] |
WU Min1,LUO Ai-ping2,*,YIN Yan-yang2,LIU Zhi-ze2.
Optimization of Amounts of Added Natural Growth-promoting Factors for Fermentation of Cattle Bone Meal by Probiotics for Calcium Conversion
[J]. FOOD SCIENCE, 2010, 31(21): 222-225.
|
[12] |
LIU Jing, WEN Zhi-Ying.
Study on Exo-polysaccharides Synthesis by Lactobacillus bulgaricus and Their Biological Characteristics
[J]. FOOD SCIENCE, 2008, 29(8): 407-409.
|
[13] |
CHE Li-Meng, Ren-Fa-Zheng, Chen-Shang-Wu.
Breeding Anti-postacidification Strain from Lactobacillus bulgaricus by UV Mutagenesis
[J]. FOOD SCIENCE, 2006, 27(6): 109-112.
|
[14] |
CAO Jian, ZHANG Hao, YU Hai-Dong, WANG Yue-Nan, WANG Hong-Jun, Wang-Yu-Jun, XIANG Li-Xin.
Research on Conditions of Ultrasonic Wave Disruption of Two Lactobacillus sp. Cells for Extraction of Linoleate Isomerase
[J]. FOOD SCIENCE, 2006, 27(5): 36-40.
|
[15] |
LIU Wen-qun,DENG Ze-yuan,LI Jing.
Study on Conditions of Bioconcentrating Trace Element Se by Lactobacillus bulgaricus
[J]. FOOD SCIENCE, 2006, 27(12): 389-392.
|