| [1] |
LI Wen, ZHU Guizhi, QI Hong, QU Ruijing, XIE Caifeng, LEI Fuhou,, LI Kai,.
Refining of Defecated Sugarcane Juice Using Ultrafiltration Ceramic Membrane
[J]. FOOD SCIENCE, 2019, 40(2): 252-258.
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| [2] |
ZHANG Yanmei, TANG Haoguo, JIAO Runling, YANG Tongxiang, XIANG Jinle, LIU Qiong.
Optimization of Ultrafiltration Separation of Flavonoid from Ampelopsis grossedentata and Its Bacteriostatic Activivity
[J]. FOOD SCIENCE, 2016, 37(6): 89-94.
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| [3] |
GUO Liping, RONG Jing, YANG Ning, GUO Shanguang.
Peptides Derived from Enzymatic Hydrolysis of Tilapia Viscera Inhibit Lipid and Protein Oxidation in Refrigerated Surimi
[J]. FOOD SCIENCE, 2016, 37(5): 89-93.
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| [4] |
LIANG Xinhong, SUN Junliang, MA Hanjun, WANG Tianlin.
Separation of β-Amylase from Sweet Potato Using Two-Stage Ultrafiltration Technique
[J]. FOOD SCIENCE, 2015, 36(21): 180-185.
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| [5] |
ZENG Yitao, LUO Jinfeng, DING Xiaowen, HUANG Xianzhi.
Effect of Ultrafiltration on Sensory Quality of Peptides Derived from Silkworm Pupa Protein
[J]. FOOD SCIENCE, 2015, 36(15): 29-34.
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| [6] |
HUO Jianxin1, YUAN Huiyan1, WANG Yan1, WANG Yan1, BAI Caiyan1, ZHAO Wenbo2,*.
Isolation and Purification of Antioxidant Peptide from Cheese Whey Hydrolysates Produced with Alkaline Protease
[J]. FOOD SCIENCE, 2015, 36(13): 172-177.
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| [7] |
WANG Xia, YI Weimin, LU Baoxin.
Studies Potato Starch Wastewater Ultrafiltration and Mass Transfer Process
[J]. FOOD SCIENCE, 2015, 36(11): 50-53.
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| [8] |
LIU Xiao-hong, LI Cheng*, FU Gang, SU Zhao.
Separation and Purification of Anti-hypertensive Peptides from Pig Femoral Collagen
[J]. FOOD SCIENCE, 2014, 35(6): 50-54.
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| [9] |
WANG Ying1,2, ZHANG Jian2,3, WANG Mao-jian2,3,*, WANG Gong-ming4, LI Qian1,2, LIU Xin2, HOU Zhi-gang1,2.
Optimal Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Apostichopus japonicus Intestinal Tissue
[J]. FOOD SCIENCE, 2014, 35(23): 182-187.
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| [10] |
WANG Cai-li，ZHANG Zhi-guo，WANG Cheng-zhong*，YANG Ai-hua.
Antioxidant Activity of Polypeptides with Different Molecular Weights from Wheat Germ
[J]. FOOD SCIENCE, 2013, 34(7): 275-278.
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| [11] |
MU Li-xia，LU Zhen，LIAO Sen-tai*，ZOU Yu-xiao.
Effect of Ultrafiltration on the Flavor of Silkworm Pupae Protein Hydrolysates
[J]. FOOD SCIENCE, 2013, 34(23): 108-112.
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| [12] |
LI Qian，WANG Mao-jian，ZHANG Jian，WANG Gong-ming，WANG Ying，HOU Zhi-gang，ZHAO Yun-ping，SUN Xiao-fei.
Optimized Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Codfish Skin
[J]. FOOD SCIENCE, 2013, 34(21): 198-203.
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| [13] |
HE Rong1，JU Xing-rong1,2,*.
Antihypertensive Properties of Enzymatic Hydrolysate of Rapeseed Protein and Its Ultrafiltered Fractions
[J]. FOOD SCIENCE, 2013, 34(15): 57-61.
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| [14] |
LEI Lan-lan，WU Zu-fang，WENG Pei-fang.
Process Optimization for Production of Nutritional Seasoning Juice from Leftover Pickle Juice from Making Low
[J]. FOOD SCIENCE, 2012, 33(4): 287-291.
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| [15] |
LIYing，HUANGKai-hong，ZHOUJian-zhong，ZENGXiao-xiong.
Preparation of Umami Peptides by Enzymatic Hydrolysis of Proteins from Aquatic Products
[J]. FOOD SCIENCE, 2012, 33(13): 248-253.
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