| [1] |
YUAN Shuai, LU Dingqiang, PANG Guangchang.
Anabolic and Catabolic Flux Analysis of ‘Indian Green’ Apples and Optimization of Storage Temperature
[J]. FOOD SCIENCE, 2021, 42(7): 214-219.
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| [2] |
SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming.
Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin
[J]. FOOD SCIENCE, 2021, 42(7): 267-274.
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| [3] |
DENG Wei, LI Yuntong, LI Mohan, CAO Xueyan, ZHENG Yan, WU Junrui, YUE Xiqing, YANG Mei.
Analysis of Differential Whey Proteome between Bovine Colostrum and Mature Milk Using Isobaric Tags for Relative and Absolute Quantitation Technology
[J]. FOOD SCIENCE, 2021, 42(2): 241-246.
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| [4] |
ZHAO Xiao, XU Jinghan, CUI Dongying, XU Jinzhao, LIU Yang, TENG Guoxin, XU Xiaoxi.
Positive Regulation of Lactoferrin on Gut Micro-Ecology of Rats with Inflammatory Bowel Disease
[J]. FOOD SCIENCE, 2021, 42(13): 136-142.
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| [5] |
ZHANG Chengyun, HE Xingxing, PANG Guangchang, ZHANG Dequan, ZHANG Chunhui, GUAN Wenqiang.
Effects of Different Storage Temperatures on Lactic Acid Metabolism Flux in Postmortem Pork
[J]. FOOD SCIENCE, 2020, 41(3): 192-197.
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| [6] |
ZHAO Lan, LIU Shimeng, QIN Hanxiong, WANG Yanan, FAN Zhanqing, MIN Weihong.
Metabolic Engineering of Corynebacterium glutamicum for the Production of Methionine
[J]. FOOD SCIENCE, 2020, 41(18): 98-104.
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| [7] |
XIE Yindan, ZHAO Tianyu, XU Yan, REN Haowei, AN Jingjing, LIU Ning.
Repairing Effect of Lactoferrin on Triadimefon-Induced Damage of Bone Marrow Mesenchymal Stem Cells
[J]. FOOD SCIENCE, 2020, 41(13): 141-147.
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| [8] |
XI Enze, ZHAO Xiao, CUI Dongying, SHENG Xue, LI Menghan, XU Xiaoxi.
Effect of in Vitro Digestion Hydrolysate of Bovine Lactoferrin Subjected to Different Pasteurization Treatments on Proliferation of IEC-6 Cells
[J]. FOOD SCIENCE, 2019, 40(23): 60-65.
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| [9] |
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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| [10] |
LIANG Ruihong, HUA Hui, WANG Xuedong, LI Ya, LIU Chengmei, CHEN Jun.
Effect of Dynamic High Pressure Microfluidization Treatment Sequence on the Structure and Properties of Pectin-Lactoferrin Complexes
[J]. FOOD SCIENCE, 2019, 40(19): 143-148.
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| [11] |
YUAN Shuai, PANG Guangchang.
Effects of Different Temperatures on Lactate Metabolic Network Flux in Bow-Bound Carp and Bow-Bound Catfish
[J]. FOOD SCIENCE, 2019, 40(17): 53-58.
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| [12] |
CAO Xueyan, LIU Ying, YANG Mei, YANG Ning, LIANG Xiaona, WU Junrui, WU Rina, TAO Dongbing, LIU Biao, YE Wenhui, YUE Xiqing.
Analysis of Differences in Whey N-Glycoproteins between Bovine Colostrum and Mature Milk
[J]. FOOD SCIENCE, 2019, 40(12): 160-167.
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| [13] |
GE Jian, LIN Fang, ZHANG Yongyong, DENG Tongle, HU Huajun, LIU Jun.
In Vivo and in Vitro Investigation of the Mechanism by Which Epigallocatechin Gallate Regulates Cholesterol Metabolism in Rats
[J]. FOOD SCIENCE, 2018, 39(19): 134-140.
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| [14] |
PI Bingbing, ZHAO Xiao, Lü Pingping, PENG Yukai, PAN Lin, XU Xiaoxi.
Comparative Study on the Effects of Lactoferrin and Lactoferricin from Different Sources on Proliferation of Mouse Spleen Lymphocytes
[J]. FOOD SCIENCE, 2018, 39(13): 184-189.
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| [15] |
LI Xin, WANG Xu, LIU Jiawei, LI Yu, XU Duoxia, CAO Yanping.
Influence of Heteroaggregation and Enzymatic Cross-Linking on Rheological Properties of Lactoferrin and Whey Protein Isolate Emulsions
[J]. FOOD SCIENCE, 2018, 39(12): 20-25.
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