[1] |
ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi.
Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods
[J]. FOOD SCIENCE, 2021, 42(1): 279-284.
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[2] |
ZHENG Mengfei, LIU Jian, QU Wei.
Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages
[J]. FOOD SCIENCE, 2020, 41(5): 152-158.
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[3] |
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng.
Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
[J]. FOOD SCIENCE, 2020, 41(4): 222-228.
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[4] |
WANG Jiateng, WANG Hecong, LIU Lei.
Progress in Research on Structure-Function Relationship of Lentinan
[J]. FOOD SCIENCE, 2019, 40(19): 363-369.
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[5] |
HUANG Jingjing, YU Min, MA Min, YAN Yan, ZHANG Fusheng, YIN Junfeng, XIE Ningning.
Quantitative Structure-Activity Relationship of Zinc-Chelating Peptides by Two-Terminal Position Numbering
[J]. FOOD SCIENCE, 2018, 39(21): 11-17.
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[6] |
HUA Xin, SUN Lechang, WAN Chujun, TANG Yi, WENG Ling, LIU Guangming, CAO Minjie.
Preparation and Antihypertensive Activity of Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Derived from Sea Cucumber (Stichopus japonicas)
[J]. FOOD SCIENCE, 2018, 39(10): 125-130.
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[7] |
MIAO Xinyu, WANG Zuhao, WANG Peng, FANG Li, WANG Ji, MIN Weihong.
Isolation, Purification and Structural Analysis of ACE Inhibitory Peptides Derived from Red Pine (Pinus koraiensis Sieb. et Zucc.) Nuts Albumin
[J]. FOOD SCIENCE, 2017, 38(5): 129-133.
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[8] |
LIN Kai, HAN Xue, ZHANG Lanwei, QIAO Fei, CHENG Dayou.
Progress in Structure-Activity Relationship and Enzymatic Preparation of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2017, 38(3): 261-270.
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[9] |
WANG Yan, ZHOU Qianqian, WAN Xiulin, WANG Jiaying, HOU Hongman, ZHANG Gongliang.
Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria
[J]. FOOD SCIENCE, 2017, 38(21): 15-20.
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[10] |
QIU Juan, SHEN Jiandong, WENG Ling, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Optimization of Preparation of Angiotensin-Ⅰ Converting Enzyme (ACE) Inhibitory Peptides Derived from Pacific Oyster (Crassostrea gigas)
[J]. FOOD SCIENCE, 2017, 38(16): 165-172.
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[11] |
ZHOU Huimin1, LIU Chen1, GUO Yuxing1,*, PAN Daodong1,2, ZENG Xiaoqun2, SUN Yangying2.
Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus
[J]. FOOD SCIENCE, 2015, 36(7): 61-65.
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[12] |
LI Yanan, LIU Hongzhi, LIU Li, SHI Aimin, WANG Qiang*.
A Review on the Effect of Dynamic High-Pressure Microfluidization Treatment on Physico-chemical Properties and tructures of Polysaccharides
[J]. FOOD SCIENCE, 2015, 36(7): 211-216.
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[13] |
DING Miao, LI Chenglong, LIU Shuzhen, ZHOU Caiqiong.
Protein Degradation and Purification of ACE Inhibitory Peptides from Pork Naturally Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2015, 36(19): 204-210.
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[14] |
LU Yongzhong, KANG Daole.
Progress in Quantitative Structure-Activity Relationships Research of Antimicrobial Peptides
[J]. FOOD SCIENCE, 2015, 36(15): 299-304.
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[15] |
HU Qin-ling, ZHENG Liang-qing, WANG Shen, YI Qing, WU Yong-ning, GONG Zhi-yong*.
Using Electronic Tongue to Evaluate the Effect of ACE Inhibitory Peptide Enrichment on Debittering Rice Protein Hydrolyzate
[J]. FOOD SCIENCE, 2014, 35(24): 24-28.
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