| [1] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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| [2] |
CHEN Haihua, YU Rui, WANG Yusheng.
Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate
[J]. FOOD SCIENCE, 2021, 42(8): 52-59.
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| [3] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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| [4] |
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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| [5] |
WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang.
Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications
[J]. FOOD SCIENCE, 2021, 42(17): 1-9.
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| [6] |
LI Haiying, YANG Xianghe, WEI Zhenzhen, JIA Bei, YANG Wenzhi.
Preparation and Evaluation of Carboxymethyl Pullulan-Calcium Complex in Vivo
[J]. FOOD SCIENCE, 2021, 42(15): 143-149.
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| [7] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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| [8] |
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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| [9] |
QIN Renbing, WANG Shujun, XIANG Fengjuan, WANG Shuo.
Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment
[J]. FOOD SCIENCE, 2021, 42(1): 47-51.
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| [10] |
SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu.
Advances in Functional and Nutritional Properties of Starch-Lipid Complexes
[J]. FOOD SCIENCE, 2020, 41(9): 238-245.
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| [11] |
TANG Chenpeng, Lü Feng, WANG Ronglin.
Structural Characterization and Hypoglycemic Activity in Vitro of Ulva pertusa Polysaccharides-Zinc Complex
[J]. FOOD SCIENCE, 2020, 41(7): 52-58.
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| [12] |
ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling.
Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis
[J]. FOOD SCIENCE, 2020, 41(6): 36-42.
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| [13] |
PENG Dan, LIU Yali, LI Linqing, BI Yanlan.
Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design
[J]. FOOD SCIENCE, 2020, 41(4): 256-261.
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| [14] |
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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| [15] |
TAN Rui, SHEN Jin, DONG Wenjiang, ZHANG Zhong, LONG Yuzhou, HU Rongsuo, CHEN Zhihua, JIANG Kuaile.
Preparation of Green Coffee Oil Microcapsules by Complex Coacervation Method and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2020, 41(23): 144-152.
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