[1] |
WANG Wentao, HAN Lina, ZHAI Xiaosong, LI Zisong, WANG Aiyue, WU Tianhao, HOU Hanxue.
Etherification of Microcrystalline Cellulose for Application in Starch Films
[J]. FOOD SCIENCE, 2021, 42(4): 65-71.
|
[2] |
ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu.
Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production
[J]. FOOD SCIENCE, 2019, 40(6): 48-54.
|
[3] |
NIE Libo, WANG Zhanbin, SHI Dunsheng, SONG Yangyang, LI Wang.
Construction of Cellulose Gene Integration Vector of Bacillus subtilis
[J]. FOOD SCIENCE, 2017, 38(10): 31-36.
|
[4] |
LU Caihui, MOU Dehua.
Optimization of [BMIM]PF6 Ionic Liquid-Assisted Enzymatic Extraction of Curcuma Oil and Analysis of Its Composition
[J]. FOOD SCIENCE, 2017, 38(10): 264-271.
|
[5] |
LI Peiyan, HAN Sihai, LUO Denglin, ZHAO Shengjuan, LIU Jianxue, YIN Fei.
Optimization of Enzymatic Extraction and Nitrite Scavenging Capacity of Flavonoids from Peony Leaves
[J]. FOOD SCIENCE, 2016, 37(6): 77-81.
|
[6] |
LIANG Baodong, WEI Haixiang, JIANG Shuzhe, YANG Yongtao.
Optimization of Study on Fermentation Conditions of Bacillus J-5 for Degrading Garlic Peel
[J]. FOOD SCIENCE, 2016, 37(21): 202-208.
|
[7] |
WANG Cuiyan, WANG Yuhua, PIAO Chunhong, LIU Junmei, HU Yaohui, REN Dayong, YU Hansong.
Cloning, Expression and Identification of Trichoderma viride Cellobiohydrolase Gene in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(19): 141-146.
|
[8] |
XING Ying, LEI Hongjie, YUE Zhenzhen, GAO Ruixiong, WANG Jinghua, XU Huaide.
Extraction of Active Compounds from Purple Perilla (Perilla frutescens var. acuta) Leaves by Ultrasonic-Cellulase Treatment and The Related Antioxidant Activity
[J]. FOOD SCIENCE, 2016, 37(10): 111-115.
|
[9] |
CHEN Dongfang, SHI Junling, HU Xinzhong.
Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat (Avena nuda L.) Flour by Cellulase Treatment
[J]. FOOD SCIENCE, 2016, 37(1): 56-62.
|
[10] |
ZHANG Wei, YANG Jianyuan, FAN Yawei, DENG Zeyuan.
Optimization of Medium Composition for Soybean Hull Fiber Degradation by Neurospora crassa and Monosaccharide Composition Analysis of the Resulting Fermentable Sugars
[J]. FOOD SCIENCE, 2015, 36(23): 209-214.
|
[11] |
ZHU Yu, GUO Lina, CHU Jiaxi, Lü Fengxia, LU Zhaoxin, BIE Xiaomei, ZHANG Chong, ZHAO Haizhen.
Effect of Enzymatic Treatment on Cholesterol-Binding Capacity of Dietary Fiber from Millet Bran
[J]. FOOD SCIENCE, 2015, 36(19): 211-216.
|
[12] |
LI Shi-zhong1, HUANG Jian-guo1, LI Zhi-ling 1, PENG Liang-zhi2, LI Yong 1,*.
Screening of Two Bacterial Strains Capable of Degrading Citrus Pomace and Their Characteristics
[J]. FOOD SCIENCE, 2014, 35(23): 188-192.
|
[13] |
ZHANG Li-jiao, ZENG Yan, ZHANG Huan, ZHANG Ying, MEN Yan, SUN Yuan-xia.
Antioxidant and Antibacterial Activities of Enzymatic Hydrolysate of Laminaria japonica Aresch and Its Fermented Products by Pediococcus pentosaceus
[J]. FOOD SCIENCE, 2014, 35(21): 164-169.
|
[14] |
LI Yue, XUE Qiao-li, LI Shi-jun, WANG Jing, HU Yong-jin.
Optimization of Cellulase Production by Penicillium spinulosum 16-7 in Liquid-State Fermentation by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(17): 137-145.
|
[15] |
DING Ke, LUO Wei-guang, DING Pan-pan, LI Wang, LI Yuan-xiao, YU Zu-hua, HENG Zi-qin, JIA Yan-yan, CHENG Xiang-chao.
Fusion Design and Secretory Expression in Lactobacillus casei of Two Cellulase Genes
[J]. FOOD SCIENCE, 2014, 35(15): 127-131.
|