| [1] | DU Jian, LIANG Jingrui, HAN Zongzheng, REN Jianwei, ZHAO Yuan, LI Wei, WANG Jian, FENG Xiaohui. 
														
															Factors Influencing the Stability of Docosahexenoic Acid-Rich Microalgal Oil Emulsion
														[J]. FOOD SCIENCE, 2021, 42(3): 85-91. | 
																																																																																
													| [2] | GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. 
														
															Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
														[J]. FOOD SCIENCE, 2021, 42(2): 143-150. | 
																																																																																
													| [3] | GAO Zhaojian, DING Feihong, CHEN Huan, GENG Yunlong, ZHAO Yifeng. 
														
															Purification and Characterization of Antifungal Chitinase from Penicillium chrysogenum
														[J]. FOOD SCIENCE, 2021, 42(14): 129-136. | 
																																																																																
													| [4] | ZHOU Feng, TAN Huanghong, SUN Huimin, ZHENG Zhaojuan, OUYANG Jia. 
														
															Progress in Biotransformation of Red Algal Polysaccharides for Industrial Utilization
														[J]. FOOD SCIENCE, 2021, 42(13): 326-334. | 
																																																																																
													| [5] | DONG Yupeng, SUN Ping, LI Yongcai, BI Yang, ZHANG Miao, HUANG Yi, ZHANG Tingting. 
														
															Inhibitory Effect and Mechanism of trans-2-Hexenal against Inoculated Alternaria alternata on Pear Fruit
														[J]. FOOD SCIENCE, 2020, 41(7): 191-197. | 
																																																																																
													| [6] | Yuan Kang, HU Zhenyang, CHEN Kexin, LU Chen, DU Lihui. 
														
															Activity and Mechanism of Perilla Essential Oil in Inhibiting Aspergillus glaucus
														[J]. FOOD SCIENCE, 2020, 41(23): 63-69. | 
																																																																																
													| [7] | Xiao Yuan, PAN Zhaoping, Yin Chunxiao,, Su Jin,, hu xiao,, Zhu Xiangrong, Shan Yang, Fu Fuhua. 
														
															Antifungal Activity and Mechanism of ε-Polylysine against Geotrichum citri-aurantii
														[J]. FOOD SCIENCE, 2020, 41(19): 221-229. | 
																																																																																
													| [8] | PENG Yang, YANG Shuzhen, ZHANG Meihong, CHENG Yunjiang, PENG Litao. 
														
															Antifungal Activity and Possible Mode of Action of Induced Disease-Resistant Components in Orange Peels against Penicillium italicum
														[J]. FOOD SCIENCE, 2019, 40(9): 1-6. | 
																																																																																
													| [9] | LIANG Jingrui, LI Wei, WANG Jian, WANG Fei, WANG Zhanyi, FENG Xiaohui, DU Jian. 
														
															New Method for Stability Determination of Docosahexaenoic Acid (DHA)-Enriched Microalgae Oil Emulsion and Factors Influencing the Emulsion Stability
														[J]. FOOD SCIENCE, 2019, 40(19): 128-135. | 
																																																																																
													| [10] | WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua. 
														
															Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions
														[J]. FOOD SCIENCE, 2018, 39(23): 93-99. | 
																																																																																
													| [11] | CHEN Tuanwei, LU Ju, KANG Binbin, ZHANG Lingyan, LIN Hetong. 
														
															Effect of Ginger Oleoresin on Postharvest Decay and Storage Quality of Chinese Olive Fruits
														[J]. FOOD SCIENCE, 2018, 39(23): 176-181. | 
																																																																																
													| [12] | . 
														
															Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
														[J]. FOOD SCIENCE, 2018, 39(16): 0-0. | 
																																																																																
													| [13] | WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua. 
														
															Preparation and Emulsifying Properties of Maillard Reaction Products of Sodium Caseinate
														[J]. FOOD SCIENCE, 2018, 39(16): 98-104. | 
																																																																																
													| [14] | GAO Yuan, WANG Fuling, JIA Qi, LIU Wei, ZHOU Yanyan, ZHANG Xiaomeng, XIAN Yuetong. 
														
															Protective Effect of an Endophytic Fungus from Dalbergia odorifera T. Chen against H2O2-Induced Oxidative Damage in HepG2 Cells
														[J]. FOOD SCIENCE, 2018, 39(11): 196-200. | 
																																																																																
													| [15] | ZHOU Lü, RAN Zhaoshou, XU Jilin,, LI Shuang, ZHONG Yingying, YU Xuejun. 
														
															Effects of Different Dietary Microalgaes on Flavor Comounds of Juvenile Sinonovacula constricta
														[J]. FOOD SCIENCE, 2017, 38(6): 173-178. |