[1] |
ZHANG Qian, QI Huimin, BIAN Bin, MA Junmei, LAI Chenhuan, HUANG Caoxing, LING Zhe, YONG Qiang.
Enzymatic Degradation of Alginate and in Vitro Immunological Activity of Its Degraded Products
[J]. FOOD SCIENCE, 2024, 45(2): 89-96.
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[2] |
CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan.
Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect
[J]. FOOD SCIENCE, 2024, 45(1): 65-74.
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[3] |
SONG Li, ZHU Linxian, SONG Lushan, SI Kai, GONG Tingting, LIU Huiping, ZHANG Xiaowei.
Preparation of Calcium-Binding Phosvitin Phosphopeptide and Structural Characterization of Its Calcium Chelate
[J]. FOOD SCIENCE, 2023, 44(6): 125-133.
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[4] |
ZHANG Laidi, SUN Yangying, ZHOU Changyu, PAN Daodong, HE Jun.
Isolation, Identification and Activity of Anti-inflammatory Peptides Derived from Duck Liver Protein Hydrolysate
[J]. FOOD SCIENCE, 2023, 44(12): 150-156.
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[5] |
ZHANG Ting, CHEN Meiru, YU Yiding, ZHANG Yan, LIU Jingbo.
Progress in Understanding the Factors Influencing the Effect of Enzymatic Hydrolysis on Protein Foaming Characteristics and the Underlying Mechanisms
[J]. FOOD SCIENCE, 2022, 43(7): 298-304.
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[6] |
YIN Jian, WU Ruiyun, HU Jinrong, LI Pinglan.
Purification and Identification of Dipeptidyl Peptidase IV Inhibitory Peptide from Sturgeon Skin Collagen
[J]. FOOD SCIENCE, 2022, 43(6): 195-203.
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[7] |
HE Ying, LÜ Donglin, LIAO Guozhou, JIA Rong, GE Changrong, HUANG Ming, WANG Guiying.
Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat
[J]. FOOD SCIENCE, 2022, 43(22): 232-238.
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[8] |
YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, LI He, DONG Pengcheng, ZHANG Yimin.
Isolation, Identification and Biological Characteristics of Bioprotective Bacteria from Vacuum Packaged Chilled Beef
[J]. FOOD SCIENCE, 2022, 43(22): 151-158.
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[9] |
ZHANG Erhao, HE Ping, LIU Panpan, JIAN Yue, CHEN Rui, XU Yuting, LU Yazhou, LUO Zhang.
Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides
[J]. FOOD SCIENCE, 2022, 43(20): 207-215.
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[10] |
LIU Yang, XIAO Yu, MA Aijin, SANG Yaxin, SUN Jilu.
Effect of Combined Treatment of Ultra-Micro Grinding and High Pressure Homogenization on the Physicochemical Properties and Microstructure of Chitin
[J]. FOOD SCIENCE, 2022, 43(19): 102-109.
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[11] |
WANG Chen, MA Yanqiu, ZHANG Zixiang, ZHANG Longyuan, CHI Yujie, CHI Yuan.
Effects of Different Processing Methods on the Immunogenicity and Structure of Egg White Protein
[J]. FOOD SCIENCE, 2022, 43(15): 93-100.
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[12] |
ZHOU Yingqin, SUN Ziyi, HUANG Jingjing, YAN Yan, ZHENG Haibo, XIE Ningning.
Isolation and Identification of Lactobacillus sakei from Fermented Mandarin Fish and Its Application in Fermented Mandarin Fish
[J]. FOOD SCIENCE, 2022, 43(12): 194-198.
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[13] |
GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie.
Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg
[J]. FOOD SCIENCE, 2021, 42(4): 153-160.
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[14] |
YE Xianjiang, SU Zhichen, LIN Xiaojuan, CHEN Jicheng.
Screening and Activity Evaluation of Antihypertensive Peptides from Porphyra haitanensis by Bioinformatics and Molecular Docking
[J]. FOOD SCIENCE, 2021, 42(24): 140-148.
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[15] |
DENG Gaowen, LIU Yang, LI Pao, LIAO Luyan, YIN Hanliang, JIANG Liwen, QIN Yeyou, XIAO He.
Analysis of Bacterial Diversity in Guizhou Shui-Douchi by Illumina MiSeq High-throughput Sequencing Technology
[J]. FOOD SCIENCE, 2021, 42(24): 61-66.
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