[1] |
ZHOU Nong, YU Zhiliang, LI Chengyong.
Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(3): 186-193.
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[2] |
GE Sitong, JIA Rui, LIU Huimin, ZHENG Mingzhu, CAI Dan, LIU Jingsheng.
Progress in Preparation and Application of Zein-Based Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(15): 285-292.
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[3] |
SUN Cuixia, SONG Jingru, FANG Yapeng.
Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites
[J]. FOOD SCIENCE, 2020, 41(9): 323-331.
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[4] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[5] |
HUANG Xue, WANG Ying, ZHANG Hui, ZHAO Meng, FANG Yapeng.
Construction and Characterization of Medium-Chain Triglyceride (MCT)/Zein Microcapsules with Core-Shell Structure
[J]. FOOD SCIENCE, 2019, 40(4): 21-27.
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[6] |
HAN Shuting, WANG Wanxin, YUAN Guoqiang, CHANG Ping, DONG Lanying, WANG Zengli.
Effect of Different Drying Methods on Quality of Dendrobium officinale Stems
[J]. FOOD SCIENCE, 2019, 40(3): 142-148.
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[7] |
WANG Xiaojie, LIU Xiaolan, CONG Wansuo, ZHENG Xiqun, XU Yingyi, SHI Yanguo.
Effect of Transglutaminase-Catalyzed Glycosylation with Chitosan on the Functional Properties of Zein
[J]. FOOD SCIENCE, 2018, 39(8): 13-20.
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[8] |
KANG Xuefan, LI Haiming, CHEN Danjie, ZHANG Hui, FENG Fengqin.
Encapsulation of Astaxanthin in Zein-Saccharide Graft Reaction Products
[J]. FOOD SCIENCE, 2018, 39(7): 168-173.
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[9] |
MA Yitong, ZHU Wenxue, BAI Xiting, LUO Lei, HUANG Jing, YU Bin, LI Ning.
Drying Characteristics and Kinetic Model of Liquid Whole Egg during Ultrasound-Reinforced Vacuum Drying
[J]. FOOD SCIENCE, 2018, 39(3): 142-149.
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[10] |
ZHANG Xiaosong, JIN Hua, YAN Huili, ZHANG Yongzhong, XU Jing.
Preparation of Daidzein and Genistein by Demethylation Reaction and Their Antioxidant Activity
[J]. FOOD SCIENCE, 2018, 39(2): 240-246.
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[11] |
WANG Ying, WANG Hui, WANG Fu, YANG Shaolan.
Effect of Drying Methods on Physicochemical Properties and Antioxidant Activity of Superfine Okra Powder
[J]. FOOD SCIENCE, 2018, 39(19): 114-119.
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[12] |
ZUO Guanjie, SONG Xiaoyong, CHEN Fusheng, BU Guanhao.
Thermal and Microscopic Properties of Edible Bilayer Films Made from Zein and Corn and Wheat Starch
[J]. FOOD SCIENCE, 2018, 39(17): 255-262.
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[13] |
ZHAO Chengbin, ZHANG Hao, XU Xiuying, ZHENG Mingzhu, CAO Yong, XIU Lin, CAI Dan, LIU Jingsheng.
Effect of Dextran with Different Molecular Masses on Structure and Functional Properties of Zein Glycosylation Products
[J]. FOOD SCIENCE, 2018, 39(16): 68-73.
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[14] |
ZHANG Huijun, CHEN Youming, XIN Dehui, SHA Dixin, WANG Wenxia, JIANG Ningning, GUO Hao, ZHANG Huimin.
Wet-Heating for Glycosylation of Zein with Maltose Syrup and Application in Capsule Shells
[J]. FOOD SCIENCE, 2018, 39(14): 29-35.
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[15] |
SHI Jiachen, HAN Jihua, LI Yuntong, SUN Jun, CHEN Zhongwei, XU Bin.
Effect of Microstructure of Activated Carbon on Decolorization of Zein
[J]. FOOD SCIENCE, 2018, 39(13): 100-105.
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