[1] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
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[2] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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[3] |
ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao.
Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2021, 42(1): 93-100.
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[4] |
WANG Xiaohan, JIANG Hui, WU Haitao, ZHANG Zhihui, CUI Haozhe, YU Jiahui, YANG He, TANG Yue.
Construction and In Vitro Digestion Properties of Pseudosciaena crocea Roe Protein Isolate-Stabilized Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 8-13.
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[5] |
WANG Ting, TIAN Yingying, LI Xuejing, WANG Fei, WANG Jingfeng.
Degradation of Sialoglycoprotein from Carassius auratus Eggs by Simulated Gastrointestinal Tract in Vitro
[J]. FOOD SCIENCE, 2020, 41(17): 145-152.
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[6] |
XU Weili, ZHANG Yuqi, ZHU Yuanhao, LU Zhaoxin.
Digestion Properties and Controlled Release of Anthocyanins-Loaded Water-in-Oil-in-Water Double Emulsions Stabilized by Polyglycerol?Polyricinoleate and Casein Sodium
[J]. FOOD SCIENCE, 2020, 41(10): 1-7.
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[7] |
QIAN Liu, MI Yani, CHEN Lei, TENG Hui.
Fabrication and Study of Whey Protein/Cyanidin-3-O-Glucoside Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(10): 14-20.
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[8] |
HOU Chunhui, YI Jianyong, BI Jinfeng, JIN Xinwen, PENG Jian, LIU Jianing, ZHAO Yuanyuan, LIU Changjin.
Bioavailability of Carotenoids in Restructured Carrot Chips
[J]. FOOD SCIENCE, 2019, 40(3): 16-23.
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[9] |
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
[J]. FOOD SCIENCE, 2019, 40(23): 97-103.
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[10] |
GUO Hongwei, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, ZHANG Suixin, LI Yan, XU Xiuying, LIU Jingsheng.
Structure and in Vitro Digestibility of Adzuki Bean (Vigna angularis) Starch-Lipid Complexes
[J]. FOOD SCIENCE, 2019, 40(21): 21-27.
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[11] |
WANG Xiaopeng, ZHAO Xinhuai.
WANG Xiaopeng, ZHAO Xinhuai
[J]. FOOD SCIENCE, 2019, 40(20): 47-53.
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[12] |
NING Yaru, LI Qi, LIU Xiaoyu, ZHI Tongxin, LIU Xiaohan, SANG Yaxin.
Release of β-Casomorphin-7 and β-Casomorphin-5 and Opiate Activity from Yogurt in Vitro Digestion Model
[J]. FOOD SCIENCE, 2019, 40(19): 204-209.
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[13] |
WU Wenbin, XU Yuxi, XIONG Hua, HU Jiangning, ZHU Xuemei.
Influences of Calcium Salt and Emulsifier Composition on in Vitro Digestion Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsions
[J]. FOOD SCIENCE, 2019, 40(16): 17-24.
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[14] |
YANG Xiaobin, ZHOU Aimei, WANG Shuang, HUANG Weichao, WANG Jin.
Structure Characterization and in Vitro Digestibility of Microencapsulated Decapterus maruadsi Fish Oil
[J]. FOOD SCIENCE, 2019, 40(1): 117-122.
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[15] |
ZHAO Yongbo, DU Lingling, LIU Lu, QU Xiuwei, WANG Haixia, CHEN Ping, LI Xiaodong.
Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion
[J]. FOOD SCIENCE, 2018, 39(9): 53-59.
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