[1] |
WANG Tianze, XIAO Qunfei, DU Wenbin, WANG Yaxin, XIE Jianchun.
Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(2): 32-39.
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[2] |
KONG Fanhua, CAO Xueyan, KANG Shimo, LI Weixuan, GUAN Boyuan, LI Mohan, YANG Mei, YUE Xiqing.
A Spectroscopic Study of Bovine Casein Structure as Affected by Interaction with Xylitol
[J]. FOOD SCIENCE, 2019, 40(16): 75-82.
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[3] |
ZHU Cancan, CHEN Chen, WANG Dahui, WEI Gongyuan.
Physiological Mechanism Underlying the Effect of Substrates on Pullulan Biosynthesis
[J]. FOOD SCIENCE, 2019, 40(14): 63-68.
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[4] |
ZHAO Jianhua, LI Haoxia, YIN Yue, WANG Yajun, LI Yanlong, FAN Yunfang, AN Wei, CAO Youlong.
Cloning and Prokaryotic Expression of the Xylose Isomerase Gene (LbxylA) from Chinese Wolfberry (Lycium barbarum Linn.) Fruit and Preparation of Polycloal Antibody against the Fused Protein
[J]. FOOD SCIENCE, 2019, 40(10): 77-83.
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[5] |
ZHAO Wei, ZHOU Jinkun, LIU Tingting, WANG Dawei.
Optimization of Preparation of Furfural from Xylose Catalyzed by High Temperature Liquid Water (HTLW) Using Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(24): 40-46.
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[6] |
PAN Mingzhe, LI Bin, MENG Xianjun.
Effect of Xylitol on Structural and Foaming Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2016, 37(15): 63-68.
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[7] |
LI Yanlong, HUANG Guoqing, XIAO Junxia*.
Maillard Reaction between Chitosan and Xylose in Dry State
[J]. FOOD SCIENCE, 2015, 36(12): 1-6.
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[8] |
XU Yong-xia, LI Jian-rong, ZHAO Hong-lei, LIU Ying, JIANG Cheng-cheng, PAN Si-yi.
Effect of (E)-2-Octenal on Volatile Products Derived from Maillard Model Reaction Systems
[J]. FOOD SCIENCE, 2014, 35(3): 50-54.
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[9] |
GAO Li, LIU Tong-xun.
Effects of Addition of Different Contents of Xylose on the Quality of Pu-erh Tea during Pile Fermentation
[J]. FOOD SCIENCE, 2014, 35(3): 168-172.
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[10] |
LI Yuan-zhao, SUN Jun-liang*, LIANG Xin-hong, ZHANG Yong-shuai.
Construction and Carbon Catabolite Repression of Recombinant Bacillus subtilis PaE
[J]. FOOD SCIENCE, 2014, 35(23): 134-138.
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[11] |
CAI Cong1,2, JIANG Ting2, ZHENG Zhao-juan2, OUYANG Jia1,2,*.
Improved Xylose Utilization of Bacillus coagulans by Atmospheric and Room Temperature Plasma Mutation for Production of Lactic Acid
[J]. FOOD SCIENCE, 2014, 35(1): 125-129.
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[12] |
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High-performance Liquid Chromatography with Nano Quantity Analyte Detector for the Determination of D-Xylose
[J]. FOOD SCIENCE, 2013, 34(2): 179-181.
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[13] |
LU Liang1,2,YE Kai2,LIU Min3,YU Meng-bin3,CHEN Gao-yun3,TU Zhen-dong2,*.
Construction of Engineered Strains for Multi-gene Tandem Expression of Xylose
[J]. FOOD SCIENCE, 2013, 34(13): 180-185.
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[14] |
ZHANG Yong-qin,WANG Fei,ZENG Fan-wei,WANG Zhe-ping,ZHANG Jie,ZHAO Xin,CHENG Qian.
A Novel Method for Determining Trace Amounts of Xylanase Activity: MBTH
[J]. FOOD SCIENCE, 2012, 33(3): 44-47.
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[15] |
ZHANG Ming-xia,HU Xiu-zhi,PANG Jian-guang.
Optimization of Microwave-Assisted Acid Hydrolysis Conditions for Xylose Preparation from Corncob
[J]. FOOD SCIENCE, 2012, 33(2): 39-42.
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