[1] |
FANG Rui, ZHU Zongshuai, GUO Xiuyun, PENG Zengqi, ZHANG Yawei.
Effect of L-Lysine on Phosphorylation of Myofibrillar Proteins from Chicken Thigh Meat
[J]. FOOD SCIENCE, 2020, 41(20): 1-6.
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[2] |
REN Chi, HOU Chengli, LI Xin, BAI Yuqiang, ZHANG Dequan.
Effect of Temperature and pH on Dephosphorylation of Myofibrillar Protein in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 1-7.
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[3] |
WANG Ying, LI Xin, LI Zheng, ZHU Jie, ZHANG Sheqi, ZHANG Dequan.
Effects of Phosphorylation on Titin Degradation at Different Ca2+ Concentrations in Vitro
[J]. FOOD SCIENCE, 2019, 40(16): 52-57.
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[4] |
RUAN Haihua, HU Shuangyan, ZHANG Chunchen, YU Long, ZHANG Zhen.
Tannic Acid Selectively Inhibits Site-Specific Phosphorylation of Epidermal Growth Factor Receptor and Consequently Blocks the Proliferation of Human Glioma Cells
[J]. FOOD SCIENCE, 2018, 39(5): 199-205.
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[5] |
YANG Ruqing, LIN Linghai, WAN Chujun, CHEN Yulei, ZHANG Lingjing, CAO Minjie.
Effect of Phosphorylation on Reducing the Allergenicity of Silver Carp Parvalbumin
[J]. FOOD SCIENCE, 2018, 39(20): 20-26.
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[6] |
LI Zheng, LI Xin, DU Manting, LI Meng, ZHANG Dequan.
Effect of Phosphorylation on the Degradation of Myofibrillar Proteins by μ-Calpain
[J]. FOOD SCIENCE, 2017, 38(15): 1-6.
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[7] |
SI Yingying, YUAN Yuting, QIU Lihong, Lü Huanhuan, ZHOU Hui, XU Bo, LI Gang, LI Ji, WANG Zhenhua.
Protective Effect of Methylene Blue on Neuronal Damage Induced by Okadaic Acid in Differentiated SK-N-SH Neuroblastoma Cells
[J]. FOOD SCIENCE, 2016, 37(17): 195-200.
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[8] |
WANG Si-dan,LI Chun-bao,WEN Si-ying,XU Xing-lian,ZHOU Guang-hong*.
Effect of Fasting and Postmortem Time on Protein Phosphorylation of Chicken Muscle
[J]. FOOD SCIENCE, 2013, 34(19): 270-274.
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[9] |
XINLing-ying,PANDao-dong,.
Optimization of Phosphorylation Process for Exopolysaccharide from Lactococcus lactis subsp. lactis
[J]. FOOD SCIENCE, 2012, 33(7): 233-236.
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[10] |
.
Effect of Phosphorylation on Aqueous Enzymatic Extraction of Soybean Oil as Analyzed by FTIR
[J]. FOOD SCIENCE, 2012, 33(19): 151-154.
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[11] |
SUN Xue,PAN Dao-dong,ZENG Xiao-qun,CAO Jin-xuan.
Phosphorylation Modification of Polysaccharides from Entermorpha
[J]. FOOD SCIENCE, 2011, 32(24): 73-77.
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[12] |
TU Zong-cai,WANG Hui,CHEN Gang,LIU Cheng-mei,LIU Guang-xian,XIAO Hui.
Mass Spectral Analysis of Phosphorylated Peptides Formed under Dry Heating Conditions
[J]. FOOD SCIENCE, 2011, 32(15): 62-65.
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[13] |
LIU Xiao1,WU Jin-ju1,2,GAO Jin-yan3,CHEN Hong-bing1,2,*.
Research Progresses in Enzymatic Modification of Food Proteins
[J]. FOOD SCIENCE, 2010, 31(19): 409-413.
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[14] |
XIONG Liu1,2,SUN Gao-fei2,3,WANG Jian-hua2,4,SUN Qing-jie1,2,*.
Phosphorylation with Sodium Tripolyphosphate for Modification of Peanut Protein Isolate
[J]. FOOD SCIENCE, 2010, 31(10): 35-41.
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[15] |
ZHAO Rui-rui1,DING Yang1,SHEN Lin1,2,ZHAO Heng1,SHENG Ji-ping1,*.
Research Progress and Bioinformatics Analysis of Tomato MAPKs
[J]. FOOD SCIENCE, 2009, 30(23 ): 479-483.
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