| [1] |
HUANG Dongwei, GU Guizhang, HU Kena, GAO Xingjie, ZHANG Jinjie, YANG Wenge, XU Dalun.
Detection of Guanine in Fish Flesh by Protein Adsorption onto Macroporous Resin Combined with Surface-Enhanced Raman Spectroscopy
[J]. FOOD SCIENCE, 2021, 42(18): 298-305.
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| [2] |
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia.
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 281-288.
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| [3] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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| [4] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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| [5] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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| [6] |
XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong.
Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 215-219.
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| [7] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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| [8] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
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| [9] |
LIU Jingyi, ZHAO Haitian, YAO Lei.
Performance of Covalent Organic Framework and Its Application in Food Safety Detection: A Review
[J]. FOOD SCIENCE, 2020, 41(19): 238-244.
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| [10] |
MA Shuai, YOU Tianyan, WANG Kun, WANG Meng, PAN Ligang.
A Review of the Development and Application of Graphite Phase Carbon Nitride in Sample Pretreatment Techniques for Food Analysis
[J]. FOOD SCIENCE, 2020, 41(19): 296-302.
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| [11] |
CHENG Gong, JIAO Siming, FENG Cui, JIA Peiyuan, REN Lishi, DU Yuguang.
Expression of Chitosanase from Bacillus amyloliquefaciens in Pichia pastoris and Its Application in Preparation of Chitooligosaccharides with Controllable Structure
[J]. FOOD SCIENCE, 2019, 40(8): 73-78.
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| [12] |
CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang.
Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins
[J]. FOOD SCIENCE, 2019, 40(7): 68-73.
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| [13] |
ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili.
Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide
[J]. FOOD SCIENCE, 2019, 40(24): 151-156.
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| [14] |
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui.
ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui
[J]. FOOD SCIENCE, 2019, 40(20): 338-345.
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| [15] |
MIAO Ziye, YAO Yaya, LIU Yangxingyue, TIAN Boyu, LI Xiaoyang, LI Huijing.
Functional Properties of High Hydrostatic Pressure Modified Wheat Bran
[J]. FOOD SCIENCE, 2019, 40(19): 164-171.
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