[1] |
WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo.
L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein
[J]. FOOD SCIENCE, 2021, 42(6): 16-23.
|
[2] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
|
[3] |
WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi.
Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents
[J]. FOOD SCIENCE, 2021, 42(16): 203-208.
|
[4] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
|
[5] |
GAO Ruiping, LIANG Qi, BAI Lili.
Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
[J]. FOOD SCIENCE, 2021, 42(12): 1-7.
|
[6] |
LIU Pei, CHEN Cheng, QIN Xinguang, ZHANG Haizhi, HU Zhongze, WU Qiong, YAO Renyong, WANG Xuedong, LIU Gang.
Emulsifying Properties of Different Kinds of Aggregates from Whey Protein Isolate and Stability of Pickering Emulsions Stabilized with Them
[J]. FOOD SCIENCE, 2021, 42(12): 24-30.
|
[7] |
CHEN Jing, DU Zhenxing, CHEN Jianping, JIA Xuejing, LIU Xiaofei, LI Rui, ZHONG Saiyi.
Preparation, Physicochemical Properties and Anticoagulant Activity of Heparinoid from Shrimp Head
[J]. FOOD SCIENCE, 2021, 42(11): 71-77.
|
[8] |
LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu.
Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 184-192.
|
[9] |
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu.
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
[J]. FOOD SCIENCE, 2020, 41(4): 7-14.
|
[10] |
LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng.
Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis
[J]. FOOD SCIENCE, 2020, 41(4): 222-228.
|
[11] |
WU Shangyi, LI Rushu, SHI Jiaxin, LI Lanxin, CAO Xueyan, YANG Mei, TAO Dongbing, YUE Xiqing.
The Role of Whey Protein and Whey Protein-Derived Bioactive Peptides in Blood Glucose Regulation: A Review
[J]. FOOD SCIENCE, 2020, 41(3): 266-271.
|
[12] |
GAO Juan, DU Jiaxin, WU Xian, YANG Qian, FANG Donglu, ZHENG Huihua, ZHAO Liyan, HU Qiuhui.
Preparation of Meaty Flavoring Base from Enzymatic Hydrolysate of Morel Mushroom by Maillard Reaction
[J]. FOOD SCIENCE, 2020, 41(24): 242-250.
|
[13] |
SHAO Shuangyu, SI Xiali, ZHANG Yansong, TU Pengfei, ZHANG Qingying.
Recent Advances in Analytical Methods for Polysaccharides from Edible Mushroom
[J]. FOOD SCIENCE, 2020, 41(19): 272-280.
|
[14] |
WU Zhiliang, HUANG Ying, WANG Zejin.
Differential Proteomic Analysis of the Response of Straw Mushrooms (Volvariella volvacea) to Cold Stress
[J]. FOOD SCIENCE, 2020, 41(19): 212-220.
|
[15] |
LI Wanrong, LIU Pei, YU Jingyi, QIN Xinguang, LIU Gang.
The Interaction of Whey Protein Isolate with Tannic Acid Improves the Stability of Rice Bran Oil Pickering Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 1-7.
|