| [1] |
QIU Hui, DUAN Weiwen, LIANG Ruirun, HU Weicheng, WANG Zefu, LIU Yang, LIU Shucheng, WEI Shuai.
Bioinformatics-Based Analysis of Molecular Properties and Homology of Parvalbumin from Trachinotus ovatus
[J]. FOOD SCIENCE, 2026, 47(8): 135-142.
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| [2] |
LIU Yaqi, ZHOU Na, FENG Mengmeng, AI Xin, ZHAO Lei, ZHAO Liang.
Protective Effect of Nanoparticles Loaded with Black Rice Anthocyanins on Caco-2 Cell Damage
[J]. FOOD SCIENCE, 2025, 46(3): 102-109.
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| [3] |
MAO Shuifang, ZENG Yujun, TIAN Jinhu, YE Xingqian.
Preparation, Characterization and Stability of Ovalbumin/Polysaccharide Nanocomplexes Loaded with Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(20): 75-87.
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| [4] |
ZHANG Ting, YUAN Yixin, JI Jinghong, GONG Lingling, WU Xinling, LIU Jingbo, SHANG Xiaomin.
Analysis of Phase Behavior and Rheological Properties of Ovalbumin-Fucoidan Complexes Based on Electrostatic Interaction
[J]. FOOD SCIENCE, 2024, 45(9): 51-59.
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| [5] |
JI Wei, LIU Jun, YANG Jinjie, NAN Xijun, LI Jiayi, WANG Honglei, SHENG Guihua, ZHOU Quancheng.
Interaction of Pea Albumin with Chlorogenic Acid in a Dynamic High Pressure Microfluidization Environment
[J]. FOOD SCIENCE, 2023, 44(6): 74-81.
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| [6] |
CHEN Wenmei, ZHOU Houze, SHAO Yanhong, LIU Jun, TU Zongcai.
Mechanism of Reduction of Allergenicity of Silver Carp Parvalbumin by Glycation Combined with Phosphorylation
[J]. FOOD SCIENCE, 2023, 44(4): 17-23.
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| [7] |
JIANG Qing, CHEN Wenmei, SHAO Yanhong, TU Zongcai, LIU Jun.
Effect of Ultrasound Pretreatment on Glycation Characteristics of Parvalbumin with Galactose
[J]. FOOD SCIENCE, 2023, 44(23): 21-26.
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| [8] |
ZHANG Lu, XU Linju, PENG Chunyan, WANG Peixin, XIE Zuohua, XIE Xing, JIA Xiaoyan, TU Zongcai.
Mechanism of Action of Quercetin-3-O-glucoside against the Non-enzymatic Glycosylation of α-Lactalbumin
[J]. FOOD SCIENCE, 2023, 44(20): 28-34.
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| [9] |
JIANG Bo, WANG Jinlin, WANG Haiyan, GAO Ruichang, XU Xinxing, BAI Fan, ZHAO Yuanhui, LIU Kang.
Sturgeon Head Soup Promoted Milk Secretion in Rats with Postpartum Hypogalactia
[J]. FOOD SCIENCE, 2023, 44(1): 124-131.
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| [10] |
XU Bozhou, WANG Xiujuan, HU Lingling, LI Jie.
Identification of Signature Peptides of Heat Load from α-Lactalbumin and β-Lactoglobulin in Heat-Treated Cow Milk and Changes in Their Contents with Heating Temperature
[J]. FOOD SCIENCE, 2022, 43(8): 128-134.
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| [11] |
BU Dan, TU Zongcai, LIU Guangxian, HU Yueming, WANG Hui.
Effect of Glycation with Different Reducing Saccharides on Conformation and Antioxidant Activities of Ultrasonic Pretreated α-Lactalbumin
[J]. FOOD SCIENCE, 2022, 43(24): 1-6.
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| [12] |
TAN Ji’en, YAO Yao, WU Na, XU Mingsheng, ZHAO Yan, LIU Huiping, TU Yonggang.
Effect of Temperature on Color, Physicochemical Characteristics and Antioxidant Activities of Ovalbumin-Glucose System under Alkaline Condition
[J]. FOOD SCIENCE, 2022, 43(24): 33-41.
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| [13] |
ZHOU Linjie, LU Jiada, SHI Wenzheng, LU Ying.
Effect of Processing Method on Immunogenicity and Allergenicity of Fish Cake Parvalbumin
[J]. FOOD SCIENCE, 2022, 43(23): 134-140.
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| [14] |
HU Yongxin, TAN Hongkai, HU Wei, XIONG Ziyi, YUAN Juanli, PAN Lina, WANG Jiaqi, LI Xin.
Mapping of B Cell Epitopes of Major Allergens in Bovine Whey
[J]. FOOD SCIENCE, 2022, 43(20): 148-156.
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| [15] |
MENG Lingli, ZHANG Han, HOU Huijing, ZHANG Xiaoyan, LEI Dandan, ZHAO Pei, HE Yuwei, WU Zijian.
Effects of OVA-GA-DEX Conjugates on Stability and Antioxidant Activity of Resveratrol
[J]. FOOD SCIENCE, 2022, 43(16): 135-144.
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