[1] |
LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua.
Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin
[J]. FOOD SCIENCE, 2021, 42(8): 10-16.
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[2] |
WANG Xiaojie, QU Yue, LIU Xiaolan, MA Rui.
Corn Peptide: Desalting by Nanofiltration and Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(5): 39-45.
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[3] |
FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua.
Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.)
[J]. FOOD SCIENCE, 2020, 41(20): 270-277.
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[4] |
LI Xin, ZHENG Zhaojuan, YUE Taiwen, OUYANG Jia.
Biosynthesis of Trehalose from Cellobiose by Recombinant Escherichia coli
[J]. FOOD SCIENCE, 2019, 40(6): 180-186.
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[5] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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[6] |
CHEN Jinyu, LI Bin, HE Lili, LIANG Huanhuan, WEI Yingxia, HAN Yeqin, ZHANG Kunsheng.
Effects of Trehalose and Mannitol on Freeze-Thaw-Induced Structural and Functional Changes of Myofibrillar Proteins from Mantis Shrimps (Oratosquilla oratoria)
[J]. FOOD SCIENCE, 2019, 40(16): 30-37.
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[7] |
HONG Housheng, DOU Bingran, GUO Huiming.
Optimization of Extraction Process for Trehalose from Baker’s Yeast for Strain Screening and High Density Culture
[J]. FOOD SCIENCE, 2018, 39(6): 122-129.
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[8] |
ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide.
Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2018, 39(24): 261-267.
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[9] |
ZHANG Kun, ZOU Ye, WANG Daoying, ZHANG Xinxiao, CHEN Lin, ZHU Yongzhi, XU Weimin.
Effect of High-Intensity Ultrasound on the Characteristics of Goose Breast Muscle Actomyosin
[J]. FOOD SCIENCE, 2018, 39(21): 59-65.
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[10] |
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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[11] |
CHENG Fenfen, LIU Chun, YANG Xiaoquan.
Preparation and Properties of Soybean Trypsin Inhibitor
[J]. FOOD SCIENCE, 2017, 38(3): 37-44.
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[12] |
LIU Weicong, JIN Li, FU Xiangjin, TYRE Lanier, YANG Yingjie.
Effect of Trehalose on Freeze-Thaw Stability of Frozen Fish Noodles
[J]. FOOD SCIENCE, 2017, 38(1): 154-158.
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[13] |
SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs
[J]. FOOD SCIENCE, 2016, 37(8): 13-17.
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[14] |
WANG Qinfei, CAI Kun, LIN Liming, YANG Xianyue, ZHANG Zhenwen.
Effect of Cassava Stalk Substrate Ratio on Trehalose Content in Three Cultivated Edible Fungi
[J]. FOOD SCIENCE, 2016, 37(18): 102-106.
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[15] |
ZHANG Miao, WANG Daoying, ZHANG Muhan, YANG Yuling, BIAN Huan, WU Haihong, ZHU Yongzhi, GENG Zhiming, XU Weimin.
Fluorescence Spectroscopic Study of the Molecular Interaction between Adenosine 5’-Monophosphate and Actomyosin
[J]. FOOD SCIENCE, 2016, 37(17): 32-37.
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