[1] |
SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao.
Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning
[J]. FOOD SCIENCE, 2021, 42(9): 319-327.
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[2] |
GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan.
Natural Antibacterial Agents and Their Application in Food Packaging: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 336-346.
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[3] |
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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[4] |
CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping.
Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin
[J]. FOOD SCIENCE, 2021, 42(4): 31-37.
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[5] |
YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng.
Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 22-27.
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[6] |
LIU Yuan, ZHANG Qunhua, YUAN Wenbo, FAN Xiaoping, DU Bing, LI Pan, XIE Lanhua.
Preparation and Properties of Sacha Inchi Oil/Polyvinyl Alcohol Nanofiber Membrane by Emulsion Electrospinning
[J]. FOOD SCIENCE, 2021, 42(17): 233-240.
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[7] |
FENG Kun, WEI Yunshan, WU Hong.
Progress in Applications of Electrospinning/Electrospraying Based on Electrohydrodynamics in the Food Field
[J]. FOOD SCIENCE, 2021, 42(15): 231-241.
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[8] |
LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin.
Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content
[J]. FOOD SCIENCE, 2020, 41(7): 203-209.
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[9] |
WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan.
Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme
[J]. FOOD SCIENCE, 2020, 41(6): 16-24.
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[10] |
WU Jiao, YANG Hua, ZHANG Jiatao, ZHANG Ran, SUN Tong, XIE Jing, GUO Xiaohua, YU Jianyang, LI Jianrong.
Preservation Effect of in-Situ Synthetic Nano-SiOx/Lysozyme/Teapolyphenols/Chitosan Composite Coatings on Sea Bass Fillets
[J]. FOOD SCIENCE, 2020, 41(23): 181-189.
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[11] |
LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang.
Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules
[J]. FOOD SCIENCE, 2020, 41(21): 58-65.
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[12] |
ZHANG Xinshuai, RUAN Yao, LIU Wukang, CHEN Qian, GU Lihong, GUO Ailing.
Mechanism of Pathogen Resistance to Lysozyme: A Review
[J]. FOOD SCIENCE, 2020, 41(17): 298-306.
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[13] |
ZHANG Yuhan, XIE Jing.
Effect of Packaging Oxygen Concentration on Gill Structure and Related Enzyme Activities in Lateolabrax maculatus during Waterless Live Transportation
[J]. FOOD SCIENCE, 2020, 41(15): 269-274.
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[14] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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[15] |
WANG Ruxin, HAN Qin, CHEN Yuanyuan, WU Jing, YAN Dazhong, LIU Jun, LI Xin.
Effect of Co-expression of Chaperone PDI and Transcription Factor Aft1 on the Expression of Recombinant Human Lysozyme in Pichia pastoris
[J]. FOOD SCIENCE, 2020, 41(10): 124-130.
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