| [1] |
HAN Lijuan, CHEN Hao, LIU Sheng, QI Yutang, ZHANG Weinong, HE Junbo, WANG Qi, QI Chuang.
Textural and Rheological Properties of Oleogel-Based Margarine
[J]. FOOD SCIENCE, 2018, 39(7): 14-19.
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| [2] |
BI Shuang, ZHU Ying, QI Baokun, WANG Zhongjiang, ZOU Xiaoshuang, LI Yang, JIANG Lianzhou, SUI Xiaonan.
Effect of Interaction between Soybean Protein Isolate and Lecithin on Stability of Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2017, 38(9): 79-84.
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| [3] |
BI Shuang, LI Yang, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou.
Effect of High Pressure Homogenization on Structural, Physicochemical and Functional Properties of Soybean Protein-Lecithin Composite System
[J]. FOOD SCIENCE, 2017, 38(5): 148-153.
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| [4] |
BI Shuang, ZHANG Qiaozhi, DING Jian, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Infrared Spectroscopic Analysis of the Effect of Ultrasound-Promoted Aggregation Behavior on Structural and Functional Properties of Soybean Protein-Lecithin System
[J]. FOOD SCIENCE, 2017, 38(11): 18-24.
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| [5] |
BI Shuang, MA Wenjun, SUN Hongbo, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang.
Functional Properties of Natural and Denatured Soybean-Lecithin Oil-in-Water Emulsions Treated by High Pressure Homogenization
[J]. FOOD SCIENCE, 2017, 38(1): 74-79.
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| [6] |
YU Meihui, ZHAO Xin, YIN Hongli, LIU Ran, WANG Zhenyu.
In Vitro and in Vivo Hypolipidemic Effect of Auricularia auricular Polysaccharides
[J]. FOOD SCIENCE, 2017, 38(1): 232-237.
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| [7] |
NIE Lu, NIU Weihe, ZHANG Yang, ZHANG Lei, LONG Bowen, HE Yanzhao, MOU Weihao, DONG Zhengjiang, DU Xiaohui.
Variations in Special Nutrient Contents of Green-Shelled Embryonated Chicken Eggs and Brown-Shelled Embryonated Chicken Eggs
[J]. FOOD SCIENCE, 2016, 37(2): 142-146.
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| [8] |
SONG Fanfan1, ZHANG Kangyi1,*, ZHANG Weiwei2, HE Mengying1.
Preparation of Highly Purified Phosphatidylcholine by Ethanol Extraction and Alumina Column Chromatography
[J]. FOOD SCIENCE, 2015, 36(10): 6-10.
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| [9] |
WANG Yue1, ZHANG Dongjie1,*, WANG Ying1,2,*, LIANG Xiaoyue1, XU Bingzheng1.
Optimization of Extraction Process of Yeast Metallothionein by Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2015, 36(10): 54-58.
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| [10] |
GUZAILINUER·Aerken, LIU Ran, HOU Jun-feng, AISANJIANG·Aihaiti, GUAN Ming*.
Quality Analysis of Flax Lecithin Based on High Performance Thin Layer Chromatography
[J]. FOOD SCIENCE, 2014, 35(16): 160-164.
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Simultaneous Extraction of Flavonoids and Polysaccharides by Ultrasonic-assisted Extraction from Chaenomeles sinensis (Thouin) Koehne
[J]. FOOD SCIENCE, 2013, 34(6): 47-51.
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| [12] |
GUAN Ming，HOU Jun-feng，GUZAILINUER·Aerken，AISANJIANG·Aihaiti.
Separation and Analysis of Phosphatidylcholine in Flax Lethin by HPLC
[J]. FOOD SCIENCE, 2013, 34(18): 223-226.
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| [13] |
ZHANGTong，ZHAOTing，HUIBo-di.
Effect of Temperature Control on Microwave-Assisted Extraction of Lutein Ester
[J]. FOOD SCIENCE, 2012, 33(8): 29-32.
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| [14] |
DENGKe-quan，HUANGYou-ru，HUAYu-fei.
Effect of Operating Conditions on Extraction Rate and Purity of Glycinin (11S) from Soybean
[J]. FOOD SCIENCE, 2012, 33(7): 59-63.
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| [15] |
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Optimization of Preparation Conditions for Propolis Derived Flavonoid Liposomes by Response Surface Methodology
[J]. FOOD SCIENCE, 2012, 33(20): 1-6.
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