[1] |
HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei.
Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality
[J]. FOOD SCIENCE, 2021, 42(9): 241-247.
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[2] |
HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian.
Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
[J]. FOOD SCIENCE, 2021, 42(9): 46-54.
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[3] |
WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia.
Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 275-282.
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[4] |
ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu.
Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 319-328.
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[5] |
ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng.
Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs
[J]. FOOD SCIENCE, 2021, 42(7): 98-105.
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[6] |
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
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[7] |
WU Xiaojuan, WU Wei.
Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin
[J]. FOOD SCIENCE, 2021, 42(6): 8-15.
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[8] |
ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong.
Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein
[J]. FOOD SCIENCE, 2021, 42(5): 77-83.
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[9] |
WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei.
Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
[J]. FOOD SCIENCE, 2021, 42(4): 23-30.
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[10] |
ZHOU Ping, ZHENG Jie.
Modification of Anthocyanins for Extended Application: A Review
[J]. FOOD SCIENCE, 2021, 42(3): 346-354.
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[11] |
LIU Chengmei, JIANG Xinlin, LI Dongmei, ZHOU Lei, ZHONG Junzhen, JI Li, LUO Shunjing.
Preparation and Antigenicity of Site-specific PEGylated Beta-lactoglobulin
[J]. FOOD SCIENCE, 2021, 42(2): 1-7.
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[12] |
SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie.
Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(2): 23-29.
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[13] |
CHEN Shengnan, LIU Yuqian, LIU Mengyao, SUN Jixuan, YANG Rui.
Covalent Interaction between Hesperidin and Ferritin and Its Effect on Physicochemical Properties of Ferritin
[J]. FOOD SCIENCE, 2021, 42(18): 1-6.
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[14] |
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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[15] |
WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu.
Progress in Microbial Synthesis of 2’-Fucosyllactose
[J]. FOOD SCIENCE, 2021, 42(17): 248-254.
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