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LI Zhaofeng, CAO Xiao, ZHU Jie, CHEN Siqian, LI Lin.
Advances in Bacterial Cellulose in the Study of the Structure and Function of Plant Cell Wall
[J]. FOOD SCIENCE, 2020, 41(19): 263-271.
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| [2] |
LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin.
Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis
[J]. FOOD SCIENCE, 2020, 41(17): 97-103.
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| [3] |
FU Meijuan, DENG Jian, LUO Jiaxi, LIN Xue, LI Congfa, LIU Sixin.
Elucidation of the Mechanism by Which the Filtrate of Naturally Fermented Coconut Water Promotes Bacterial Cellulose Synthesis
[J]. FOOD SCIENCE, 2019, 40(24): 179-184.
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| [4] |
WANG Bo, GONG Han, CHANG Peng, SHI Shuo, XIA Xiufang, ZHANG Dongjie.
Properties and Structure of Bacterial Cellulose-Tea Polyphenol Composite Film
[J]. FOOD SCIENCE, 2018, 39(17): 229-235.
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| [5] |
LI Xue, BAI Xinpeng, CAO Jun, ZHAO Ye, WU Linhe, ZHANG Yuxiang, MA Ruoying.
Fermentation Kinetics and Antioxidant Activity of Cactus Wine
[J]. FOOD SCIENCE, 2017, 38(4): 87-92.
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| [6] |
YIN Yuan, MA Jiage, NI Chunlei, CHENG Jianjun, XU Su.
Optimization of Bacterial Cellulose Production by Fermented Soybean Molasses with Komagataeibacter intermedius
[J]. FOOD SCIENCE, 2017, 38(18): 8-16.
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| [7] |
ZHU Junjie, WU Tianxiang, WU Caiyun, LIU Xin, ZHAO Qunli.
Effect of p-Hydroxybenzyl Alcohol on the Biosynthesis of Exopolysaccharide by Submerged Culture of Grifola frondosa and Fermentation Kinetics
[J]. FOOD SCIENCE, 2016, 37(19): 123-127.
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| [8] |
ZHANG Wen, LIU Kang, LUO Feifei, ZHANG Minjuan, LI Yanjun.
Optimization of Culture Medium Based on Vinasse Hydrolysate for Acetobacter xylinum by Response Surface Methodology for Enhanced Production of Bacterial Cellulose and Properties of the Product
[J]. FOOD SCIENCE, 2015, 36(13): 160-166.
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| [9] |
ZHANG Ji-liang，HE Xin，LI Yuan-jing，TIAN Hua，LEI Hong*.
Weight-reducing Effect of Bacterial Cellulose and Its Application in Bacterial Cellulose Yogurt
[J]. FOOD SCIENCE, 2013, 34(12): 61-66.
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| [10] |
.
Adaptability Analysis of Strawberry Cultivar and Harvest Time to the Predictive Model for Fruit Decay Index
[J]. FOOD SCIENCE, 2012, 33(20): 294-298.
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| [11] |
ZHANGJun-na，GANFeng，LIZhi-xi，LINDe-hui，PANKai-xuan.
Bacterial Cellulose Production by Fruit Juice Fermentation
[J]. FOOD SCIENCE, 2012, 33(13): 240-243.
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| [12] |
LI Jia-zhou，XIAO Yu-ping，HUANG Rong-lin，ZHAO Xin.
Sequential Design Optimization of Bacterial Cellulose Production by Acetobacter xylinus Using Chayote (Sechium edule) Juice as the Basal Fermentation Medium
[J]. FOOD SCIENCE, 2011, 32(6 ): 95-98.
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| [13] |
ZHANG Yan-yan，LU Zhi-gang，LIU Li，MAO Wen-ying，ZHAO Yan-ming，SUN Bo.
Application of Bacterial Cellulose in Tofu Preparation
[J]. FOOD SCIENCE, 2011, 32(11): 48-51.
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| [14] |
CAO Hai-peng，YUAN Shuai，ZHAO Kun，ZHANG Xia，HU Cheng*.
Screening and Identification of Cellulose-producing Strains
[J]. FOOD SCIENCE, 2010, 31(5): 211-214.
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| [15] |
JIANG Shao-tong，ZHANG Qiao-lan*，WU Xue-feng，LUO Shui-zhong，PAN Li-jun.
Effect of Different Neutralizers on L-Lactic Acid Production by Rhizopus oryzae
[J]. FOOD SCIENCE, 2010, 31(23): 114-117.
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