[1] |
HU Xiaoning, LI Tian, GUO Qin, LI Ningyang, ZHANG Yu, QU Yang, WANG Xinping, TANG Xiaozhen, WANG Qiang.
Progress in Esterification Modification, Purification and Characterization of Resveratrol
[J]. FOOD SCIENCE, 2022, 43(5): 374-382.
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[2] |
LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin.
Antioxidant Interaction of Different Forms of Phenolic Compounds Extracted from Camellia Seed Oil
[J]. FOOD SCIENCE, 2021, 42(11): 34-39.
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[3] |
GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai.
Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(10): 209-217.
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[4] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
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[5] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
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[6] |
ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian.
Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar
[J]. FOOD SCIENCE, 2020, 41(10): 159-165.
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[7] |
YANG Bin, CAO Yinjuan, YU Qunli, HAN Ling, LIN Liang, ZHU Yueming, CAO Hui.
Application of Nanosilver Esterified Starch Film in Beef Preservation
[J]. FOOD SCIENCE, 2019, 40(23): 199-205.
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[8] |
WANG Ran.
WANG Ran
[J]. FOOD SCIENCE, 2019, 40(20): 94-99.
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[9] |
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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[10] |
LIANG Jingrui, LI Wei, WANG Jian, WANG Fei, WANG Zhanyi, FENG Xiaohui, DU Jian.
New Method for Stability Determination of Docosahexaenoic Acid (DHA)-Enriched Microalgae Oil Emulsion and Factors Influencing the Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(19): 128-135.
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[11] |
ZHANG Lingmin, WANG Bin, PAN Li.
Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization
[J]. FOOD SCIENCE, 2019, 40(14): 107-114.
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[12] |
CHEN Mengyuan, LIU Xuebin, WANG Ping, CHEN Jian, CAI Xuemei, LUO Aimin.
Effects of an Ester Aroma-Producing Bacterial Strain on Maotai-Flavor Fermented Grains
[J]. FOOD SCIENCE, 2018, 39(10): 199-205.
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[13] |
HAN Pengfei, YU Zuosi, GUO Jianzhong, LI Bing, LIU Li.
Opimization of Xylan Hydrolysis Catalyzed by Carbon-Based Solid Acid Catalyst for Preparing Xylooligosaccharides
[J]. FOOD SCIENCE, 2017, 38(12): 171-176.
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[14] |
ZHAO Wei, ZHOU Jinkun, WANG Dawei.
Optimization of Hydrolysis Conditions of Corn Bran Hemicellulose by Supported Solid Acid Catalyst with Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(16): 14-21.
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[15] |
YANG Huijiao, CAI Zhixiang, ZHANG Hongbin, CHANG Zhongyi.
Molecular Characterization of Soluble Soybean Polysaccharide and Rheological Properties of Its Aqueous Solution
[J]. FOOD SCIENCE, 2016, 37(1): 1-5.
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