[1] |
FAN Zhanqing, LIU Xiaoting, WEI Zhen, WANG Zheren, WANG Yanan, GAO Xin, MIN Weihong.
Construction of a Novel Mutant of Aspartate Kinase and Characterization of Its Enzymatic Properties
[J]. FOOD SCIENCE, 2022, 43(2): 62-69.
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[2] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[3] |
XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke.
Recent Advances in Big Defensins of Marine Invertebrates
[J]. FOOD SCIENCE, 2021, 42(15): 251-260.
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[4] |
LI Xiaohan, GUO Jiaomei, SONG Kai, SUN Jingjing, WANG Wei, HAO Jianhua,.
Improvement of the Product Specificity of Bacillus sp. Y112 Cyclodextrin Glucosyltransferase by Site-Directed Mutagenesis of Arginine 81
[J]. FOOD SCIENCE, 2021, 42(10): 133-138.
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[5] |
ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong.
Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
[J]. FOOD SCIENCE, 2020, 41(2): 37-42.
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[6] |
LIU Le, DING Yi, WANG Zixuan, FANG Yaowei, WANG Shujun, Lü Mingsheng.
Dextranase from Arthrobacter oxydans KQ11: Identification of Key Residues in Catalysis
[J]. FOOD SCIENCE, 2019, 40(6): 113-120.
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[7] |
HOU Jie, JIANG Yuefeng, XIONG Ke, YANG Ran, LI Xiuting,.
Recent Advances in Improvement of GH11 Xylanases Thermostability by N-Terminal Modification
[J]. FOOD SCIENCE, 2019, 40(3): 293-299.
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[8] |
MA Jiage, YU Wei, LI Jiajun, ZHOU Shihao.
Antibacterial Mechanism of Bacteriocin from Lactobacillus casei
[J]. FOOD SCIENCE, 2018, 39(10): 193-198.
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[9] |
YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun.
Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger
[J]. FOOD SCIENCE, 2017, 38(6): 81-87.
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[10] |
HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing.
Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure
[J]. FOOD SCIENCE, 2017, 38(23): 1-7.
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[11] |
ZENG Jing, GUO Jianjun, YUAN Lin.
Improvement of the Thermal Activity and Stability of Hyperthermophilic α-Amylase ApkA by Site-Directed Mutagenesis
[J]. FOOD SCIENCE, 2017, 38(2): 20-26.
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[12] |
MA Qing, CAI Rui, JIANG Fengchao, MA Lijuan, DU Liping, XIAO Dongguang.
Effect of N-Glycosylation on the Heterologous Expression of β-Mannanase in Pichia pastoris
[J]. FOOD SCIENCE, 2017, 38(16): 86-91.
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[13] |
LI Kun, LIAN Jun, ZHU Jin, ZENG Xin, CHEN Hongbing, WU Zhihua.
Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2
[J]. FOOD SCIENCE, 2017, 38(11): 89-94.
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[14] |
QIAO Chaochao , WANG Xinxia , LI Hebin , NI Hui , XIAO Anfeng , ZHU Yanbing.
Screening and Characterization of Mutant with Improved Thermostability from a Random Mutant Library of
Pseudoalteromonas carrageenovora Arylsulfatase
[J]. FOOD SCIENCE, 2017, 38(10): 18-23.
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[15] |
LING Kai, ZHANG Hongbin, LIU Pengfei, HU Xueqin.
Site-Directed Mutation of Cyclodextrin Glycosyltransferase and Analysis of Its Product Specificity
[J]. FOOD SCIENCE, 2016, 37(17): 133-138.
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