[1] |
WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling.
Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples
[J]. FOOD SCIENCE, 2021, 42(9): 177-183.
|
[2] |
YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning.
Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel
[J]. FOOD SCIENCE, 2021, 42(12): 37-44.
|
[3] |
FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan.
Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It
[J]. FOOD SCIENCE, 2021, 42(10): 23-31.
|
[4] |
ZHANG Lihui, WANG Chao, LIAO Li, AN Kejing, HU Jianzhong, QIAO Yu.
Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry
[J]. FOOD SCIENCE, 2020, 41(4): 172-177.
|
[5] |
ZHANG Wei, SHI Liu, XIONG Guangquan, WU Wenjin, LI Xin, QIAO Yu, DING Anzi, LIAO Li, WANG Lan.
Correlation Analysis between Energy Metabolism and Processing Quality of Channel Catfish with Different Prechilling Durations
[J]. FOOD SCIENCE, 2020, 41(3): 55-61.
|
[6] |
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang.
Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 15-21.
|
[7] |
LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng.
Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide
[J]. FOOD SCIENCE, 2020, 41(19): 74-82.
|
[8] |
CHEN Ying, LI Chixia, CHEN Yujuan, TIAN Yuanyuan, ZHANG Meng, HAN Yingyi, WANG Yousheng.
Heterologous Expression, Purification and Enzymatic Activity of Cyclic Nucleotide Phosphodiesterase 1 from Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2020, 41(18): 71-76.
|
[9] |
BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen.
Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi
[J]. FOOD SCIENCE, 2020, 41(14): 50-57.
|
[10] |
HOU Puxin, HOU Yanru, BAI Yanping, SU Lin, ZHAO Lihua, BAO Lege, JIN Ye.
Effect of Dietary Linseed Supplementation on Muscle Fiber Characteristics and Meat Quality of Sunit Sheep
[J]. FOOD SCIENCE, 2020, 41(11): 36-42.
|
[11] |
YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge.
Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi
[J]. FOOD SCIENCE, 2020, 41(11): 71-82.
|
[12] |
XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie.
Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei)
[J]. FOOD SCIENCE, 2020, 41(10): 131-137.
|
[13] |
YU Guoping, YUE Chonghui, CHEN Yuan, LIU Peng, LIU Yanqiu, DONG Liangwei.
Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion
[J]. FOOD SCIENCE, 2019, 40(6): 22-27.
|
[14] |
JIA Chengli, Naveed HUSSAIN, DONG Jie, WANG Fen, LI Hantong, ZHANG Shuwen, LU Jing, PANG Xiaoyang, LIU Lu, Lü Jiaping.
Establishment of Activity Assays for α-Glucosidase and Dipeptidyl Peptidase IV Using Porcine Small Intestine Mucosal Extracts
[J]. FOOD SCIENCE, 2019, 40(23): 44-51.
|
[15] |
PEI Xingwu, WANG Hong, GAO Ziwen, YUAN Taizeng, GAO Ming, YAO Kai, PAN Mingzhe, YU Dianyu.
Immobilization of Transglutaminase and Its Application in the Treatment of Rice Bran Wastewater
[J]. FOOD SCIENCE, 2019, 40(22): 110-117.
|