[1] |
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili.
XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili
[J]. FOOD SCIENCE, 2019, 40(20): 130-135.
|
[2] |
LU Changtong, CHEN Zhifei, MA Yuping, HOU Pei, FU Yufeng, ZHENG Fengyang, LI Chenggang, SUN Zhitao, GAO Mingqi, ZHANG Zhan.
Synthesis and Pyrolysis of 2-L-Aspartic Acid-2-Deoxy-D-Glucose
[J]. FOOD SCIENCE, 2018, 39(5): 99-105.
|
[3] |
YU Guoping, QI Weiwei, ZANG Xiaodan, GUO Peipei, WANG Yanfei, CHEN Chao, SUN Qi.
Properties of Soluble Aggregates Prepared from Whey Protein Isolate Modified by Mixed Enzymes
[J]. FOOD SCIENCE, 2017, 38(15): 89-94.
|
[4] |
GUO Xiujin, HU Yang, YOU Juan, XIONG Shanbai.
Structural Evolution of MTGase-Induced Silver Carp Surimi Gels
[J]. FOOD SCIENCE, 2016, 37(5): 6-11.
|
[5] |
ZHOU Li-min, LIU Xiao-lan, LIU Yue, ZHENG Xi-qun*.
TGase-Catalyzed Glycosylation of Zein
[J]. FOOD SCIENCE, 2014, 35(24): 15-19.
|
[6] |
DU Kun,ZHOU Li,DU Guo-cheng,CHEN Jian,ZHOU Zhe-min.
Intein-mediated Activation of Transglutaminase from Streptomyces hygroscopicus
[J]. FOOD SCIENCE, 2013, 34(9): 90-94.
|
[7] |
WANG Feng1,HUANG Wei-ning1,*,DU Guo-cheng2,ZHANG Si-jia1,YAO Yuan3,ZHENG Feng-ping4,LI Yue-hua5.
Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough
[J]. FOOD SCIENCE, 2013, 34(5): 110-114.
|
[8] |
LUO Zi-sheng,XIE Yan,LIU Ying-feng.
Optimizing by Response Surface Methodology the Use of Microbial Transglutaminase to Improve Gelation Properties of Crocodylus siamensis Myofibril
[J]. FOOD SCIENCE, 2013, 34(18): 6-11.
|
[9] |
.
Effect of Fish Paste Content on Surimi Gel Properties
[J]. FOOD SCIENCE, 2013, 34(1): 53-56.
|
[10] |
.
Effects of Transglutaminase and Phosphates on Gel Properties of Squid Surimi
[J]. FOOD SCIENCE, 2012, 33(19): 178-181.
|
[11] |
YEYun-hua,SHAXiao-mei,TUZong-cai,WANGHui,ZHANGXue-chun,ZHANGQiu-ting,LITeng.
Combined Effect of Dynamic High-pressure Microfluidization and Transglutaminase Cross-linking on Gel Properties of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2011, 32(23): 40-42.
|
[12] |
FENG Yun, ZHANG Wei-qing, PENG Zeng-qi, MENG Xiao-xia, CUI Guo-mei.
Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork
[J]. FOOD SCIENCE, 2011, 32(13): 28-31.
|
[13] |
LIU Hai-mei.
Effect of Soy Protein Isolate on Microbial Tranglutaminase-induced Gel Formation of Silver Carp Surimi
[J]. FOOD SCIENCE, 2009, 30(5): 76-78.
|
[14] |
LI Bo-zhi,YAN Ya-li,CHEN Qing-sen*.
Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder
[J]. FOOD SCIENCE, 2009, 30(20 ): 94-100.
|
[15] |
DONG Yu-wei,MIAO Jing-zhi,CAO Ze-hong,GAO Ming-xia,LU Zhao-qi*.
UV Mutagenization of Protoplast for Screening and Breeding of High-yield Organogemanium-producing Strains of Ganoderma lucidum
[J]. FOOD SCIENCE, 2009, 30(15 ): 188-192.
|