| [1] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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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] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui.
Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein
[J]. FOOD SCIENCE, 2021, 42(8): 157-164.
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| [4] |
XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu.
Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris
[J]. FOOD SCIENCE, 2021, 42(8): 235-242.
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| [5] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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| [6] |
WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin.
Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide
[J]. FOOD SCIENCE, 2021, 42(7): 169-175.
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| [7] |
ZHU Wenhui, HUAN Haizhen, LI Yue, BU Ying, LI Xuepeng, LI Jianrong.
Effect of Ultrasound-Assisted Thawing on Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas)
[J]. FOOD SCIENCE, 2021, 42(5): 68-76.
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| [8] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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| [9] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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| [10] |
WU Jianan, SUN Na, LIN Songyi, WU Wenfei.
Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin
[J]. FOOD SCIENCE, 2021, 42(4): 87-93.
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| [11] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
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| [12] |
GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng.
Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant
[J]. FOOD SCIENCE, 2021, 42(2): 143-150.
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| [13] |
YANG Qile, DING Yifeng, ZHANG Yu, NIE Ruonan, LI Yameng, WANG Jia, WANG Xiaohong.
Sequence Analysis and Binding Activity of Salmonella Phage LPST144 Tail Fiber gp38
[J]. FOOD SCIENCE, 2021, 42(2): 66-73.
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| [14] |
LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng.
Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment
[J]. FOOD SCIENCE, 2021, 42(18): 73-79.
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| [15] |
JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei.
Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe
[J]. FOOD SCIENCE, 2021, 42(16): 224-232.
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