[1] |
JIANG Lianzhou, XUN Chongrong, QI Yuman, WU Changling, Просеков Александр Юрьевич, FAN Zhijun, XU Zhenguo, LI Yang, WANG Zhongjiang, XIE Fengying.
Optimization of Ultra High Pressure (UHP)-Assisted Restriction Enzyme Hydrolysis Treatment for Reduced Allergenicity of Soybean Milk Powder
[J]. FOOD SCIENCE, 2018, 39(24): 268-275.
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[2] |
GU Saiqi, PENG Lingling, DING Yuting, GAO Ying, ZHAO Dandan, ZHOU Xuxia.
Quality Changes of Smoked Skipjack Tuna (Katsuwonus pelamis) Processing Byproduct during Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2017, 38(5): 180-185.
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[3] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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[4] |
HE Chuanbo, WEI Haocheng, XIONG Hejian, WU Guohong.
Optimization of Enzymatic Extraction of Polysaccharides from Loquat Leaves and Purification by Ion Exchange Chromatography
[J]. FOOD SCIENCE, 2016, 37(8): 45-50.
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[5] |
REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina.
Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying
[J]. FOOD SCIENCE, 2016, 37(6): 1-6.
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[6] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[7] |
LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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[8] |
WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1.
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(7): 90-96.
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[9] |
WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing.
Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(24): 83-88.
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[10] |
MA Yanqiu1,2, ZHENG Xiqun1,2,*, LIU Xiaolan1,2, SUN Qi1.
Anti-alcoholism Effects of Corn Protein Hydrolysate
[J]. FOOD SCIENCE, 2015, 36(1): 191-195.
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[11] |
JI Juan, LI Wei, CHEN Xiao-hong, JIANG Mei, RUI Xin, DONG Ming-sheng.
Optimization of Fermentation Conditions for the Production of Exopolysaccharides by Lactobacillus helveticus MB2-1
[J]. FOOD SCIENCE, 2014, 35(7): 95-101.
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[12] |
WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1.
Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 56-62.
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[13] |
XIE Wei, YAN Shou-lei*, LI Chun-li, WANG Qing-zhang, LI Jie.
Optimization of Alkaline Hydrolysis of Lotus Root for Bound Ferulic Acid by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 18-22.
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[14] |
CHAI Jing, FU Jing-hui, ZHANG Wei-peng, ZHENG Yi-nan, LIU Wen-cong*.
Optimization of Cellulase-Assisted Extraction of Dihydroquercetin by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(10): 93-97.
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[15] |
LI Ying1,ZENG Xiao-xiong2,ZHOU Jian-zhong1,HUANG Kai-hong1,HU Bing2.
Enzymatic Preparation of Antihypertensive Peptides from Loach (Misgurnus anguillicaudatus) Protein
[J]. FOOD SCIENCE, 2013, 34(7): 190-195.
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