| [1] |
SHI Ran, ZHANG Dengya, GU Yihuan, JIANG Zhengqiang, YANG Shaoqing.
Direct Evolution of α-L-Fucosidase from Pedobacter sp. and Its Application in the Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(18): 135-142.
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| [2] |
XU Yaqin, LIU Ningyue, LI Dalong, REN Yaoyu, DONG Xiaotong, YANG Yu, WANG Libo.
Functional Properties, Structure and Anti-Glycosylation Activity of Polysaccharide from Blue Honeysuckle Fruit (Lonicera caerulea L.)
[J]. FOOD SCIENCE, 2020, 41(2): 8-14.
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| [3] |
XIAO Yidong, CAI Wenfei, ZHENG Zhaomin, MA Huiyu, HUANG Qilin.
Inhibition Effect of Lignosus rhinocerotis Polysaccharides-Selenium Nanoparticles Prepared by Ultrasound Treatment on Non-enzymatic Glycosylation
[J]. FOOD SCIENCE, 2020, 41(15): 134-139.
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| [4] |
MENG Fandi, BAI Yin, WANG Zhongjiang, JIANG Lianzhou, LI Yang, LI Liang.
Effect of Cavitation Jet-Assisted Glycosylation on Structure and Function of Soy Protein
[J]. FOOD SCIENCE, 2020, 41(15): 171-176.
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| [5] |
MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei.
Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate
[J]. FOOD SCIENCE, 2020, 41(12): 36-45.
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| [6] |
WANG Lijun, MOU Yuanzhen, GUAN Bo, WAN Liyun, ZHANG Yan, HU Youzhen, NI Yongqing.
Screening and Identification of Lactic Acid Bacteria Producing β-Galactosidases with Transglycosylation Activity from Traditional Cheese, and Optimization of Conditions for Galacto-Oligosaccharides Synthesis
[J]. FOOD SCIENCE, 2019, 40(22): 88-95.
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| [7] |
QIU Chaoying, RONG Jing, HU Xiao, YANG Xianqing, LI Laihao.
Effect of Tannic Acid on the Performance of Squid (Symplectoteuthis oualaniensis) Myofibrillar Protein Films
[J]. FOOD SCIENCE, 2019, 40(14): 29-35.
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| [8] |
ZHAO Chengbin, XU Xiuying, LIU Jingsheng, ZHANG Hao, WU Yuzhu, CAO Yong, WU Fei.
Effect of Ultrasonic Pretreatment on Acid-Induced Gel Properties of Soybean Protein Isolate Glycoconjugates
[J]. FOOD SCIENCE, 2019, 40(1): 123-129.
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| [9] |
JIANG Mengyun, ZHOU Yanlin, ZHANG Qing, LIU Huihui, TIAN Yuanyong, LIU Junrong.
Comparison of Glycosylation of Proteins Isolated from Fish and Bivalve Mollusk Muscles
[J]. FOOD SCIENCE, 2018, 39(8): 21-26.
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| [10] |
KANG Xuefan, LI Haiming, CHEN Danjie, ZHANG Hui, FENG Fengqin.
Encapsulation of Astaxanthin in Zein-Saccharide Graft Reaction Products
[J]. FOOD SCIENCE, 2018, 39(7): 168-173.
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| [11] |
ZHANG Dingmin, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Formation and Inhibition Mechanism of Harmful Cross-Linked Products Generated from Glycosylation of 11S Globulin
[J]. FOOD SCIENCE, 2018, 39(7): 7-13.
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| [12] |
ZHAO Ziying, PIAO Chunhong, WANG Yuhua, LIU Junmei, YU Hansong, DAI Weichang, TANG Yufang, WANG Jing, LIU Dailin.
Isolation and Anti-Diabetic Activity in Vitro of Flavonoids from Buckwheat Hull
[J]. FOOD SCIENCE, 2018, 39(3): 21-27.
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| [13] |
ZHAO Chengbin, QI Baokun, ZHANG Hao, LIU Jingsheng, XU Xiuying, CAO Yong, WU Yuzhu, WU Fei.
Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment
[J]. FOOD SCIENCE, 2018, 39(23): 113-119.
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| [14] |
ZHAO Chengbin, ZHANG Hao, XU Xiuying, ZHENG Mingzhu, CAO Yong, XIU Lin, CAI Dan, LIU Jingsheng.
Effect of Dextran with Different Molecular Masses on Structure and Functional Properties of Zein Glycosylation Products
[J]. FOOD SCIENCE, 2018, 39(16): 68-73.
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| [15] |
LI Pu, LIU Guimei, LU Yongling, ZHENG Tiesong, Lü Lishuang.
Analysis of Factors Influencing on the Formation of Harmful Products during Glycosylation of Wheat Gliadin
[J]. FOOD SCIENCE, 2018, 39(15): 10-16.
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