| [1] |
FANG Rui, ZHU Zongshuai, GUO Xiuyun, PENG Zengqi, ZHANG Yawei.
Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(20): 1-6.
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| [2] |
REN Chi, HOU Chengli, LI Xin, BAI Yuqiang, ZHANG Dequan.
Effect of Temperature and pH on Dephosphorylation of Myofibrillar Protein in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 1-7.
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| [3] |
WANG Ying, LI Xin, LI Zheng, ZHU Jie, ZHANG Sheqi, ZHANG Dequan.
Effects of Phosphorylation on Titin Degradation at Different Ca2+ Concentrations in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 52-57.
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| [4] |
RUAN Haihua, HU Shuangyan, ZHANG Chunchen, YU Long, ZHANG Zhen.
Tannic Acid Selectively Inhibits Site-Specific Phosphorylation of Epidermal Growth Factor Receptor and Consequently Blocks the Proliferation of Human Glioma Cells
[J]. FOOD SCIENCE, 2018, 39(5): 199-205.
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| [5] |
YANG Ruqing, LIN Linghai, WAN Chujun, CHEN Yulei, ZHANG Lingjing, CAO Minjie.
Effect of Phosphorylation on Reducing the Allergenicity of Silver Carp Parvalbumin
[J]. FOOD SCIENCE, 2018, 39(20): 20-26.
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| [6] |
JIANG Lianzhou, CHEN Si, LI Yang, WU Changling, WANG Zhongjiang, ZHANG Qiaozhi, QI Baokun, SUI Xiaonan, CHEN Fusheng, XU Zhenguo.
Effects of Complexation with Anthocyanin on the Structural and Functional Properties of Denatured Soybean Protein
[J]. FOOD SCIENCE, 2018, 39(10): 20-27.
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| [7] |
GAO Xing, LI Xin, LI Zheng, DING Wu, ZHANG Dequan.
Effect of Phosphorylation on Actomyosin Dissociation
[J]. FOOD SCIENCE, 2017, 38(9): 21-26.
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| [8] |
ZHANG Yanpeng, ZHANG Manjun, QI Yutang, ZHANG Weinong, ZHU Xianbin.
Synergistic Effect of Simultaneous Microwave and Ultrasonic Treatment on Glycosylation of Rapeseed Protein
[J]. FOOD SCIENCE, 2017, 38(17): 114-119.
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| [9] |
LI Zheng, LI Xin, DU Manting, LI Meng, ZHANG Dequan.
Effect of Phosphorylation on the Degradation of Myofibrillar Proteins by μ-Calpain
[J]. FOOD SCIENCE, 2017, 38(15): 1-6.
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| [10] |
XU Fei, LIU Li, SHI Aimin, LIU Hongzhi, HU Hui, WANG Qiang.
Composition, Structures and Functional Properties of Peanut Seed Protein at Subunit Level: A Review
[J]. FOOD SCIENCE, 2016, 37(7): 264-269.
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| [11] |
SI Yingying, YUAN Yuting, QIU Lihong, Lü Huanhuan, ZHOU Hui, XU Bo, LI Gang, LI Ji, WANG Zhenhua.
Protective Effect of Methylene Blue on Neuronal Damage Induced by Okadaic Acid in Differentiated SK-N-SH Neuroblastoma Cells
[J]. FOOD SCIENCE, 2016, 37(17): 195-200.
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| [12] |
LIU Lili, WANG Huan, LI Dan, YIN Guangjun, KANG Huaibin.
Enzymatic Hydrolysis and Structural Properties of Egg White Ovalbumin
[J]. FOOD SCIENCE, 2016, 37(10): 54-61.
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| [13] |
CHENG Yuan, CAO Hui*, XU Fei, YU Jinsong.
Recent Progress in Food-Derived Immunoactive Peptides
[J]. FOOD SCIENCE, 2015, 36(17): 296-299.
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| [14] |
HU Hao, HU Tan, XU Qi, WANG Teng, WANG Kexing, XU Xiaoyun, PAN Siyi.
A Review of Recent Studies on High-Intensity Ultrasound in Food Protein Processing
[J]. FOOD SCIENCE, 2015, 36(15): 260-265.
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| [15] |
CHEN Hongsheng1,2, KONG Baohua1,*, DIAO Jingjing3, HE Wanglin2, ZHANG Ruihong2, XUE Bing2.
Functionality Changes in Muscle Proteins Induced by Oxidation and Control Technologies: a Review
[J]. FOOD SCIENCE, 2015, 36(11): 215-220.
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