[1] |
FU Tianxin, ZHANG Shu, SHENG Yanan, FENG Yuchao, WANG Changyuan.
Preparation, Structure and in Vitro Digestibility of Zinc-Chelating Mung Bean peptide
[J]. FOOD SCIENCE, 2020, 41(4): 59-66.
|
[2] |
LIU Wenying, SUN Jiaqi, CHENG Xiaoyu, LI Xiang, JIA Xiaoyun, WANG Le.
Sensory Characteristics of Beijing Douzhi (Fermented Mung Bean Juice)
[J]. FOOD SCIENCE, 2020, 41(20): 211-221.
|
[3] |
DIAO Jingjing, LIU Yanbing, LI Zhaoyang, YU Di, ZUO Feng, ZHANG Liping.
Protective Effect of Mung Bean Protein Hydrolysate on Lipopolysaccharide-Induced Acute Lung Injury in Mice
[J]. FOOD SCIENCE, 2020, 41(17): 176-181.
|
[4] |
FAN Jinbo, LI Xinrui, KONG Yang, Lü Changxin.
Ultrasonic-Assisted Preparation and Structural Properties of Oxidized Mung Bean Starch Using 2,2,6,6-Tetramethyl-piperidine-1-oxyl as Catalyst
[J]. FOOD SCIENCE, 2020, 41(11): 121-127.
|
[5] |
DIAO Jingjing, CHI Zhiping, LIU Yanbing, QU Liuqing, ZHANG Liping.
Immunoregulatory Activity of Mung Bean Peptides
[J]. FOOD SCIENCE, 2020, 41(1): 133-138.
|
[6] |
JIA Pengyu, SUN Rui, ZHAO Jingjing, FENG Naijie, ZHENG Dianfeng.
Determination of Fatty Acids in Mung Bean by Gas Chromatography with Dielectric Barrier Discharge Ionization Detector
[J]. FOOD SCIENCE, 2019, 40(8): 119-123.
|
[7] |
ZHANG Shu, WANG Changyuan,, SHENG Yanan, FENG Yuchao, FU Tianxin, LI Xue.
Effects of Processing Methods on Structure and Functional Properties of Mung Bean Protein
[J]. FOOD SCIENCE, 2019, 40(19): 113-119.
|
[8] |
ZHAO Yanan, WANG Ying, ZHANG Dongjie.
Establishment of Simple Sequence Repeat Fingerprint for Identification of Mungbean Varieties (Vigna radiate L.) Grown in Liaoning
[J]. FOOD SCIENCE, 2018, 39(6): 284-290.
|
[9] |
LUO Lei, WANG Yaqi, MA Liping, ZHU Wenxue, ZHANG Kuan, JI Qinghua, GUAN Ningning, XUE Yihan.
Antioxidant Effect of Soluble Dietary Fiber from Mung Bean (Phaseolus radiates L.) Hull
[J]. FOOD SCIENCE, 2018, 39(3): 182-187.
|
[10] |
LI Xia, ZOU Jihao, WANG Dawei.
Optimization of Ultrasonic-Assisted Enzymatic Extraction of Flavonoids from Mung Bean Coat
[J]. FOOD SCIENCE, 2017, 38(8): 206-212.
|
[11] |
MA Wenjuan, SHI Jianchun, FENG Qiushi, LI Jinquan, WANG Xiaohong.
Internalization and Colonization Capacity of Salmonella typhimurium in Artificially Contaminated Mung Bean Sprouts and Its Disinfection
[J]. FOOD SCIENCE, 2017, 38(7): 207-212.
|
[12] |
LIU Tingting, WU Yuying, QIN Yuting, ZHANG Yanrong.
Characteristics of Protein from Mung Bean Starch Processing Wastewater
[J]. FOOD SCIENCE, 2017, 38(5): 104-110.
|
[13] |
WANG Dawei, DONG Xin, ZHANG Xing, REN Huahua.
Effects of Different Soaking Methods on Water Absorption Characteristics of Mung Bean
[J]. FOOD SCIENCE, 2017, 38(13): 83-89.
|
[14] |
LIU Chunjuan, BIAN Xin, ZHAO Shiju.
Screening of Lactobacillus reuteri Inhibiting Spoilage Organisms and Its Application to Yoghourt Production
[J]. FOOD SCIENCE, 2016, 37(7): 157-162.
|
[15] |
WANG Dawei, ZHAO Xin, DONG Xin, SONG Yunyu, DONG Yanfu, REN Huahua.
Effect of Germination on the Structure and Properties of Dietary Fiber in Mung Bean Skin
[J]. FOOD SCIENCE, 2016, 37(23): 111-117.
|