| [1] | WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. 
														
															Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis
														[J]. FOOD SCIENCE, 2020, 41(12): 234-242. | 
																																																																																
													| [2] | LI Xiuming, MA Lizhen. 
														
															Simultaneous Determination of Nitrate and Nitrite in Vegetables and Meat Products by High Performance Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2018, 39(12): 301-307. | 
																																																																																
													| [3] | LUO Zhenlian, DENG Guanghui. 
														
															Determination of Nuciferine in Nelumbinis Folium and Liensinine in Nelumbinis Plumula Using Capillary Electrophoresis Coupled with Electrochemilumolinescence Method
														[J]. FOOD SCIENCE, 2017, 38(6): 197-201. | 
																																																																																
													| [4] | LIU Boyang, LI Lijun, CHENG Hao, HUANG Wenyi, FENG Jun, KONG Hongxing. 
														
															Separation of L-Epicatechin in Liubao Tea by Molecularly Imprinted Solid Phase Extraction
														[J]. FOOD SCIENCE, 2017, 38(2): 164-169. | 
																																																																																
													| [5] | TUERXUN Jianaer, WANG Xiaoya, TAN Ruikang, LI Deqiang. 
														
															Interactions of α-Lactalbumin with Ionic Liquids Analyzed by Affinity Capillary Electrophoresis and Fluorescence Quenching Method
														[J]. FOOD SCIENCE, 2017, 38(15): 183-188. | 
																																																																																
													| [6] | GUO Fangfang, FENG Feng*, BAI Yunfeng, LIU Lizhen, CHEN Zezhong, ZHOU Jingqing, CAO Yudi. 
														
															Determination of Four Active Compounds in Nightlily (Hemerocallis citrina) Flowers by High Performance Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2016, 37(4): 73-76. | 
																																																																																
													| [7] | WANG Yang, XU Mingfang,*, ZENG Xiaocong, GENG Mengmeng, LI Ming, CHEN Gengnan. 
														
															Comparison of HPLC and CE for Estimation of Microcystins in Drinking Water Sources
														[J]. FOOD SCIENCE, 2016, 37(22): 210-215. | 
																																																																																
													| [8] | ZHANG Mingzhe, ZHANG Xiaofeng, XU Lili, CHEN Xiaomei, ZHOU Yuan, YIN Wenxiu, CHEN Wujian, LI Xiaojun. 
														
															Establishment of a High-Throughput Fluorescence Multiplex PCR Method for Detection of Genetically Modified Rice Events
														[J]. FOOD SCIENCE, 2016, 37(20): 187-190. | 
																																																																																
													| [9] | GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, CHEN Zezhong2, LIU Lizhen2, LI Rong2, ZHOU Gao2. 
														
															Determination of Different Synthetic Dyes in Ice-Cream by HighP erformance Capillary Electrophoresis with UV Detection
														[J]. FOOD SCIENCE, 2015, 36(8): 206-210. | 
																																																																																
													| [10] | GUO Qilei, MU Tongna, WU Yantao, YU Xiaojin, SONG Jie, ZHOU Jing, YANG Hongmei. 
														
															Determination of Sodium Formaldehyde Sulfoxylate Residues in Wheat Flour and Bean Starch Noodles by Capillary Electrophoresis-Contactless Conductivity Detection
														[J]. FOOD SCIENCE, 2015, 36(8): 216-219. | 
																																																																																
													| [11] | QU Zhongkai, DENG Guanghui*, WANG Shiwei, WANG Hui, FANG Mengxia, WEI Fusai, LIU Qinghong. 
														
															Separation and Determination of Rhodamine B in Chili Power by Capillary Electrophoresis with Electrochemiluminescence Detection
														[J]. FOOD SCIENCE, 2015, 36(4): 217-220. | 
																																																																																
													| [12] | GUO Fangfang1, FENG Feng1,2,*, BAI Yunfeng2, LIU Lizhen2, CHEN Zezhong2, LI Rong2, ZHOU Gao2. 
														
															Determination of Flavonoids in Buckwheat from Five Different Growing Areas by High Performance Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2015, 36(18): 85-88. | 
																																																																																
													| [13] | MA Xiao-nian1,2, SHAO Ya-ting1, LI Fei1, XIONG Jie1, CAO Qiu-e1,*. 
														
															Separation and Determination of Five Kinds of Polyphenolic Compounds in Tea by Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2014, 35(8): 129-132. | 
																																																																																
													| [14] | WANG Li-fang1,2, DING Xiao-jing1,2,*, XIE Na3, ZHAO Shan1, WANG Zhi3. 
														
															Simultaneous Determination of Ten Synthetic Food Colorants in Alcoholic Beverages and Candies by Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2014, 35(14): 145-150. | 
																																																																																
													| [15] | LI Ke-hong1, BAI Yan-kun1, ZHOU Wei1, ZHANG Yan1,*, PANG Jun2, GAO Wen-hui2. 
														
															Determination of Characteristic Proteins in Plant Protein Foods by High Performance Capillary Electrophoresis
														[J]. FOOD SCIENCE, 2014, 35(12): 124-127. |