| [1] |
CHENG Hongzhen, CAI Zhipeng, WANG Jing, XU Mingsheng, SHEN Yonggen, LU Jianqing, LIU Fuyuan, LI Xiaoming.
Effects of Low Acyl and High Acyl Gellan Gum on the Thermal Stability of Anthocyanins from Passion Fruit Peel in Model Beverages
[J]. FOOD SCIENCE, 2020, 41(8): 69-76.
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| [2] |
ZENG Jing, GUO Jianjun, TU Yikun, YUAN Lin.
Function Evaluation of C-Terminal Domain of Thermoacidiphilic Raw Starch Degrading α-Amylase Gt-amy and Identification of Raw Starch Binding Sites
[J]. FOOD SCIENCE, 2020, 41(6): 108-115.
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| [3] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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| [4] |
XU Rong, ZHENG Lin, ZHAO Mouming.
Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage
[J]. FOOD SCIENCE, 2020, 41(14): 66-71.
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| [5] |
LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao.
Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus
[J]. FOOD SCIENCE, 2020, 41(14): 124-130.
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| [6] |
XING Yongna, FENG Jin, LI Chunyang.
Comparative Interactions of Curcumin with Cynanchum auriculatum Royle ex Wight Protein and Soy Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(10): 53-60.
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| [7] |
CAO Wenhui, XU Lina, LI Tong, ZHANG Huajiang, CHI Yujie, LIU Yuanyuan, JIANG Xuehan.
Improved Thermostablity of Liquid Whole Egg by Octenyl Succinic Anhydride Modification Combined with Ultrasound Treatment
[J]. FOOD SCIENCE, 2019, 40(7): 135-143.
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| [8] |
LIU Le, DING Yi, WANG Zixuan, FANG Yaowei, WANG Shujun, Lü Mingsheng.
Dextranase from Arthrobacter oxydans KQ11: Identification of Key Residues in Catalysis
[J]. FOOD SCIENCE, 2019, 40(6): 113-120.
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| [9] |
TIAN Wanfan, LIU Ji, ZHAO Yanying, TANG Junni.
Prokaryotic Expression, Purification, and Solution Conformation of Staphylococcus aureus Enterotoxin K
[J]. FOOD SCIENCE, 2019, 40(4): 138-145.
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| [10] |
XU Yeqiong, WENG Wuyin,.
Effect of Thermal Treatment Temperature on Properties of Gelatin-Konjac Flour Composite Films
[J]. FOOD SCIENCE, 2019, 40(3): 202-207.
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| [11] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
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| [12] |
DU Hongzhen, CHEN Qian, YANG Zhen, SUN Qinxiu, KONG Baohua.
Effect of Preheated Soy Proteins on Gelling and Rheological Properties of Common Carp Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(12): 55-61.
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| [13] |
LIU Shimeng, HAN Caijing, GAO Yunna, ZHAO Lan, LU Hongyan, MIN Weihong.
Recent Progress in the Study of Homoserine O-Acyltransferase, the Key Enzyme in the Methionine Biosynthesis Pathway
[J]. FOOD SCIENCE, 2019, 40(11): 261-267.
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| [14] |
CHENG Shuzhen, WANG Xiaotuo, ZHANG Jie, XIE Xinfang, WANG Zhidong.
Effect of Electron Beam Dose Rate on Myofibrillar Protein Structure and Physicochemical Characteristics of Chilled Beef
[J]. FOOD SCIENCE, 2018, 39(3): 150-156.
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| [15] |
ZOU Ye, CAI Panpan, WANG Li, WANG Daoying, ZHOU Tao, XU Weimin.
Ultrasonic-Assisted Enzymatic Extraction and Thermal Stability of Collagen from Soft-Shelled Turtle Calipash
[J]. FOOD SCIENCE, 2018, 39(2): 254-259.
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