| [1] |
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.
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| [2] |
PAN Xiaohua, PAN Lilong, SUN Jia.
Recent Progress on Nutritional Regulation of Metabolic Reprogramming in Immune Cells
[J]. FOOD SCIENCE, 2021, 42(15): 220-230.
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| [3] |
SHU Xiao, CHU Nengming, ZHANG Xuemei, MENG Xia, LI Dianyan, HUANG Chenglan, XIANG Jia, YANG Junying.
Rapid Determination of 62 Pesticide Residues in Chicken Eggs by Enhanced Matrix Removal of Lipids Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(14): 320-327.
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| [4] |
LIU Xixin, CHI Yujie, ZHANG Hong, WANG Lechuan, ZHANG Huajiang, XIA Ning, Ahmed M. RAYAN, CHEN Hui, Amro ABDELAZEZ.
Improved Properties of Polysaccharide-Based Edible Films Incorporated with Egg White Protein and Apple Polyphenols and Application to Quality Preservation of Cashews during Storage
[J]. FOOD SCIENCE, 2021, 42(13): 174-184.
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| [5] |
YANG Hui, QU Yezhi, GAO Yaran, WU Junrui.
Recent Advances in Understanding the Interaction between Dietary Lipids and Allergens
[J]. FOOD SCIENCE, 2021, 42(11): 297-303.
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| [6] |
LONG Xia, NING Junli, HUANG Xianzhi, DING Xiaowen.
In Vitro Antioxidant Properties of Duck Lipids
[J]. FOOD SCIENCE, 2020, 41(5): 49-56.
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| [7] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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| [8] |
WENG Chen, DENG Zeyuan, LI Jing.
Comparison of Lipid Compositions of Several Dairy Products
[J]. FOOD SCIENCE, 2020, 41(4): 149-156.
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| [9] |
WANG Xibo, LIANG Yaru, YANG Shuo, GUO Zengwang, JIANG Lianzhou, FAN Zhijun, WANG Zhongjiang, TENG Fei, LI Yang,.
Effect of Modified Soybean Phospholipids on Structural and Physicochemical Properties of Soybean Flour
[J]. FOOD SCIENCE, 2020, 41(4): 52-58.
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| [10] |
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao.
Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(4): 86-95.
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| [11] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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| [12] |
ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing.
Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry
[J]. FOOD SCIENCE, 2020, 41(14): 314-320.
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| [13] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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| [14] |
GAO Weihua, LIU Lu, WANG Fen, PANG Xiaoyang, ZHANG Shuwen, LU Jing, DUAN Jiangyan, Lü Jiaping.
Effect of Lactobacillus on Blood Lipids in Type 2 Diabetic Mice Fed High-Glucose and High-Fat Diet
[J]. FOOD SCIENCE, 2019, 40(9): 179-187.
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| [15] |
YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua.
Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester
[J]. FOOD SCIENCE, 2019, 40(2): 239-244.
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