| [1] |
LIU Meiling, SHI Linfan, REN Zhongyang, WENG Wuyin.
Mechanism by Which Linoleic Acid Regulates the Interaction between Soybean 7S and 11S Globulins and Its Effects on the Physicochemical Properties of Protein Films
[J]. FOOD SCIENCE, 2025, 46(19): 57-67.
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| [2] |
PEI Huimin, LI Yalei, CAO Songmin, LUO Ruiming, BI Yongzhao, FU Qihua.
Physicochemical Properties and Potential Biological Activity of Conjugated Linoleic Acid Microcapsules from Tan Sheep Tail Fat
[J]. FOOD SCIENCE, 2024, 45(4): 68-76.
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| [3] |
JIANG Yi, PAN Xuejun, HONG Yanyang, SHI Binbin, LI Xue, ZHANG Wen’e.
Relationships of Polyphenol Content with Antioxidant Activity and Key Enzyme Activities Related to Polyphenol Metabolism in Peeled Kernels of Juglans sigillata Dode cv. ‘Qianhe 7’
[J]. FOOD SCIENCE, 2024, 45(4): 10-17.
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| [4] |
ZHOU Rongxue, ZHAO Yuan, SHI Linfan, REN Zhongyang, WENG Wuyin.
Physicochemical Properties of Soybean 11S Globulin-Based Films Affected by Linoleic Acid Concentration
[J]. FOOD SCIENCE, 2024, 45(2): 1-8.
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| [5] |
LI Ruihua, QIN Yali, DONG Qigeqi, ZHANG Heping, ZHAO Guofen.
Proteome and Histone-like Acetylation Analysis of Conjugated Linoleic Acid Production by Lactobacillus plantarum p-8 Induced by Linoleic Acid
[J]. FOOD SCIENCE, 2024, 45(17): 71-79.
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| [6] |
YUAN Chengzhi, WANG Faxiang, HUANG Yiqun, YU Jian, LIU Yongle, SHI Yi, WU Jinhong, WANG Shaoyun, LI Xianghong.
Effects of Antifreeze Peptide Properties on Myofibrillar Proteins in Frozen Surimi Investigated Using Least Absolute Shrinkage and Selection Operator Regression Model
[J]. FOOD SCIENCE, 2024, 45(13): 8-16.
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| [7] |
LIAO Yuqin, HAN Yaohui, REN Zhongyang, SHI Linfan, WENG Wuyin, HUANG Wenmei.
Effect of Microwave Treatment and Drying Time on the Antioxidant Activity of in Vitro Digested Dried Abalone
[J]. FOOD SCIENCE, 2023, 44(23): 114-122.
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| [8] |
XIANG Huan, CUI Chun.
Stability and Separation of Peptides from Seabuckthorn Seed Protein
[J]. FOOD SCIENCE, 2023, 44(18): 49-57.
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| [9] |
DING Jian, HUANG Zhenxiu, YANG Mengzhu, HUANG Yongchao, MA Shulin, FANG Yong.
Review and Prospect of Maillard Reaction Products from Food-Derived Protein Hydrolysates/Peptides and Saccharides in Food Application and Research
[J]. FOOD SCIENCE, 2023, 44(1): 305-318.
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| [10] |
LI Pengchao, GU Xueyan.
A Review of the Effect of Conjugated Linoleic Acid on Lipid Metabolism and Body Composition in Humans
[J]. FOOD SCIENCE, 2022, 43(7): 373-380.
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| [11] |
SHA Shuang, FENG Qixin, ZHANG Xinrui, WANG Yue, YIN He, LI Chongwei.
Preventive Effect of Linoleic Acid and α-Linolenic Acid Mixtures on Acute Liver Injury in Mice
[J]. FOOD SCIENCE, 2022, 43(17): 188-198.
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| [12] |
LIU Kangjing, SONG Yukun, WANG Haitao, QIAO Fengzhi, HOU Shuai, TAN Mingqian.
Interaction Mechanism between Carbon Dots and Digestive Proteases in Roast Beef
[J]. FOOD SCIENCE, 2022, 43(11): 19-28.
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| [13] |
SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye.
Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice
[J]. FOOD SCIENCE, 2021, 42(7): 149-155.
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| [14] |
LIU Ting, XIONG Qiang, GENG Zhiming, XU Weimin.
Simultaneous Measurement of Four Hydroxyoctadecadienoic Acid Isomers in Meat Products by Normal-phase High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2021, 42(4): 271-277.
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| [15] |
WANG Jingjie, DU Xin, ZHONG Qiang, DONG Heliang, WANG Hao, XIA Xiufang.
Structural Characteristics and Antioxidant Activity of Polysaccharides Prepared from Sea Cucumber Gonad by Ultrasound-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2021, 42(21): 97-104.
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