| [1] |
LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting.
Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It
[J]. FOOD SCIENCE, 2024, 45(24): 53-60.
|
| [2] |
YU Hui, LI Mingyan, ZHANG Dian, CUI Mingxiao.
Optimization of Enzymatic Hydrolysis of Undaria pinnatifida Protein and Antioxidant Activity of Its Hydrolysate
[J]. FOOD SCIENCE, 2017, 38(6): 96-103.
|
| [3] |
WANG Ying1,2, ZHANG Jian2,3, WANG Mao-jian2,3,*, WANG Gong-ming4, LI Qian1,2, LIU Xin2, HOU Zhi-gang1,2.
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
[J]. FOOD SCIENCE, 2014, 35(23): 182-187.
|
| [4] |
WANG Jing1,2, WU Yan-yan1,*, LI Lai-hao1, YANG Xian-qing1.
Optimization of Conditions for Microwave-Assisted Enzymolysis of Pinctada martensii Muscle Proteins Using Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 11-17.
|
| [5] |
WANG Jun-jie1,2，ZHAO Yan1,2,*，TU Yong-gang3，LUO Xu-ying1,2，LI Jian-ke1,2，YANG You-xian1,2，DENG Wen-hui1,2.
Research Progress on the Antimicrobial Peptides Derived from Egg Protein
[J]. FOOD SCIENCE, 2013, 34(9): 399-403.
|
| [6] |
Shi-Quan QIAN.
Optimization of cellulase enzymolysis on extraction by response surface methodolog
[J]. FOOD SCIENCE, 2013, 34(4): 75-79.
|
| [7] |
ZHANG Gen-sheng，DING Wan-ying，WANG Yue，WEI Dong-shan，YUE Xiao-xia.
Optimization of casein hydrolyzed by alcalase and trypsin using response surface methodology
[J]. FOOD SCIENCE, 2013, 34(21): 237-241.
|
| [8] |
ZHANG Yan-rong，JIAO Yan-ping，FAN Hong-xiu，WANG Da-wei.
Optimization of Saccharification Process for Hydrolyzed Extruded Corn Flour
[J]. FOOD SCIENCE, 2013, 34(20): 49-54.
|
| [9] |
LI Hai-bin，YAO Zheng-xiao，LIU Hui-juan，JIANG Jin-jin，CHEN Lin，ZHANG Ting.
Optimization of Enzymatic Lipid Hydrolysis of Cream by Response Surface Methodology
[J]. FOOD SCIENCE, 2013, 34(14): 108-112.
|
| [10] |
XIEDan-dan，HUZhi-he，XUELu，ZHANGBo-yang，SUWen-jing，FANGYuan.
Elimination of Allergens from Litopenaeus vannamei by Ultra High Pressure Treatment Combined with Enzymolysis
[J]. FOOD SCIENCE, 2012, 33(8): 109-114.
|
| [11] |
HEJia，ZHANGHong-sen，ZHANGHai-ning，LUODan，ZHENGChun-yang，ZHAIGai-ping，ZHANGShuo-guo.
Effect of Enzymatic Treatment with Pectinex or Pectinase on Juice Yield of Kiwi Fruit
[J]. FOOD SCIENCE, 2012, 33(8): 76-79.
|
| [12] |
WANGZhang-cun，TIANWei-huan，ZHAOXue-wei，ZHENGJian-qiang，LIChang-wen，CUISheng-wen.
Effect of High Hydrostatic Pressure Treatment on Enzymolysis Characteristics of Thermo-Denatured Rice Protein
[J]. FOOD SCIENCE, 2012, 33(7): 11-15.
|
| [13] |
JIAO Hui，XU Huai-de，MI Lin-feng，RUI Ming.
Extraction and Clarification of Golden Jujube Juice
[J]. FOOD SCIENCE, 2012, 33(4): 52-56.
|
| [14] |
LI Jun-jiang, PAN Dao-dong, GUO Yu-xing, YUE Na, SUN Yang-ying.
Optimization of Enzymatic Hydrolysis of Goose Meat Protein and Antioxidant Activity of Its Hydrolysate
[J]. FOOD SCIENCE, 2012, 33(3): 126-130.
|
| [15] |
.
Preparation and Hypolipidemic Effect of Functional Peptides from Soybean Meal
[J]. FOOD SCIENCE, 2012, 33(24): 52-55.
|
