[1] |
MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua.
Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot
[J]. FOOD SCIENCE, 2021, 42(5): 221-227.
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[2] |
RAN Lidan, LI Wenhui, ZHAO Chao, ZHONG Yuanyuan, YUAN Huchuan, YAN Qingqing, ZHU Weichao, DONG Juan.
Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage
[J]. FOOD SCIENCE, 2021, 42(3): 227-235.
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[3] |
FENG Tao, HU Zhongshan, ZENG Xiaolan, ZHANG Yu, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Preparation and Structure Characterization of Inclusion Complexes between Flavor Substances with Different Configurations and Octenyl Succinic Acid Debranched Starch
[J]. FOOD SCIENCE, 2021, 42(12): 60-66.
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[4] |
WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting.
Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin
[J]. FOOD SCIENCE, 2020, 41(4): 1-6.
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[5] |
ZHONG Yuanyuan, LI Wenhui, LU Shiling, WANG Qingling, RAN Lidan, DONG Juan.
Antibacterial Activity and Preservative Effect of Inclusion Complex of Grape Seed Extract (GSE) with (2-Hydroxypropyl)-β-Cyclodextrin (HP-β-CD) against Spoilage Bacteria in Lamb Tripe
[J]. FOOD SCIENCE, 2020, 41(15): 224-230.
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[6] |
LI Ping, YAN Jingkun, CONG Fangdi, ZHANG Xin, CUI Jing.
Effects of Cinnamon Oil and Its Inclusion Complex with β-Cyclodextrin on Preserving the Quality of Fresh-Cut Watermelon
[J]. FOOD SCIENCE, 2019, 40(9): 276-282.
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[7] |
ZHANG Guangjie, GU Lingbiao, ZHOU Minsheng, YUAN Chao, LIU Jinzhou.
ZHANG Guangjie, GU Lingbiao, ZHOU Minsheng, YUAN Chao, LIU Jinzhou
[J]. FOOD SCIENCE, 2019, 40(20): 28-33.
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[8] |
XU Haining, LIU Yumei.
Synergistic Antioxidant Effect of Hexahydro-β-Acid-Cyclodextrin Inclusion Complex and Food Additives
[J]. FOOD SCIENCE, 2018, 39(7): 33-40.
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[9] |
ZHONG Saiyi, LIU Shouchun, CHEN Jianping, SU Weiming, CHEN Suhua, LIU Hai, QIN Xiaoming.
Antioxidant Activity and Nitrosamine Synthesis-Inhibiting Effect of Inclusion Complex of Essential Oil from Alpinia officinarum Hance with Hydroxypropyl-β-cyclodextrin
[J]. FOOD SCIENCE, 2018, 39(19): 120-127.
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[10] |
LI Shujing, ZHOU Ziruo, ZHOU Wei, WANG Xinrui, YUAN Li.
Preparation and Properties of Inclusion Complexes of β-Cyclodextrin Derivatives with Phloretin
[J]. FOOD SCIENCE, 2017, 38(7): 11-16.
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[11] |
LI Yun, ZOU Wei, SUN Wei, CAI Hongyan, ZHU Zhenzhou, CHEN Xuan, LI Fang, DING Wenping, SHEN Wangyang.
Characterization and Molecular Docking of Inclusion Complex of Quercetin with Modified Cyclodextrins
[J]. FOOD SCIENCE, 2017, 38(23): 45-50.
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[12] |
LI Yun, WANG Fang, ZOU Wei, WANG Xuesong, CAI Hongyan, CHEN Xuan, SUN Wei, SHEN Wangyang.
Physicochemical Properties of Inclusion Complex of Quercetin with 6-O-α-D-Maltosyl-β-Cyclodextrin
[J]. FOOD SCIENCE, 2016, 37(21): 38-42.
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[13] |
MAO Xue, LIU Yumei.
Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties
[J]. FOOD SCIENCE, 2016, 37(12): 169-175.
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[14] |
Lü Jiayu, SONG Shasha, FENG Xuqiao, ZHU Danshi, LIANG Jieyu, HOU Yu, YANG Wenjing, DU Yuhui.
Advances in Application and Research of Vanillin in Food Storage and Preservation
[J]. FOOD SCIENCE, 2015, 36(17): 305-309.
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[15] |
XIA Hong-yi, YANG Yong*, XIA Le-han, YANG Ting-ting, RUAN Xiao-feng.
Variations in Total Phenols and Condensed Tannins Contents in Persimmon Fruits from Different Varieties during Ripening
[J]. FOOD SCIENCE, 2014, 35(19): 66-71.
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