| [1] |
JIA Yuanyuan, LI Xiang, ZHANG Zhenhua, ZHANG Shan, YANG Lulu, TANG Cunduo.
Enantioselective L-Phenylglycine Production from D,L-Mandelic Acid Using Engineered Escherichia coli Whole Cells
[J]. FOOD SCIENCE, 2021, 42(2): 83-89.
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| [2] |
LI Xiang, XIE Yuli, JIA Yuanyuan, ZHANG Shan, WANG Hongyan, LIU Xianli, LUO Xiangyan, TANG Cunduo.
Gene Mining, Expression and Identification of Novel Glutamate Decarboxylases Based on Genome Mining
[J]. FOOD SCIENCE, 2021, 42(10): 79-85.
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| [3] |
HU Yingying, LI Qixuan, LIU Haotian, KONG Baohua, CHEN Qian.
Bactericidal Mechanism of Nano-Titanium Dioxide Photocatalysis Technology and Its Application in Food Packaging: A Literature Review
[J]. FOOD SCIENCE, 2020, 41(3): 232-238.
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| [4] |
SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang.
Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 15-21.
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| [5] |
DENG Lingli, ZHANG Hui.
Electrospinning: Application in Food Industry
[J]. FOOD SCIENCE, 2020, 41(13): 283-290.
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| [6] |
ZHA Musu, YANG Huaqing, WANG Xin, SUN Baoguo, WANG Chengtao, LU Song.
Heterologous Expression of Recombinant Cystathionine β-Lyase from Saccharomyces cerevisiae and Catalytic Synthesis of 2-Furfurylthiol
[J]. FOOD SCIENCE, 2019, 40(6): 55-61.
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| [7] |
FEI Liwen, WANG Yong.
Construction of in situ UDPG Regeneration Strain for Biosynthesis of Rebaudioside D
[J]. FOOD SCIENCE, 2018, 39(22): 116-122.
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| [8] |
WANG Bo, JU Xingrong, ZHOU Runsong, HE Rong, JI Shengyang.
Optimized Preparation and Characterization of MLM-Type Structured Lipids from Soybean Oil and Lauric Acid
[J]. FOOD SCIENCE, 2018, 39(18): 249-254.
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| [9] |
LIU Yuanyuan XU Lina ZHANG Han ZHANG Huajiang, CHI Yujie, ZHANG Lili, LIU Xiuqi.
Preparation and Properties of Modified Nano-TiO2/SPI Antimicrobial Film
[J]. FOOD SCIENCE, 2018, 39(14): 302-310.
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| [10] |
LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang.
Acidic Catalysis and Antioxidant Activity of Sesamolin
[J]. FOOD SCIENCE, 2018, 39(10): 59-64.
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| [11] |
CHENG Fenfen, LIU Chun, YANG Xiaoquan.
Preparation and Properties of Soybean Trypsin Inhibitor
[J]. FOOD SCIENCE, 2017, 38(3): 37-44.
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| [12] |
ZHU Yibo, LU Rubin, CHENG Jun, WANG Ying, QI Bin, WANG Limei.
Production of Optically Pure L-Phenyllactic Acid by Using Whole Cells of Recombinant Escherichia coli
[J]. FOOD SCIENCE, 2017, 38(2): 59-64.
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| [13] |
GUO Xiujin, HU Yang, YOU Juan, XIONG Shanbai.
Structural Evolution of MTGase-Induced Silver Carp Surimi Gels
[J]. FOOD SCIENCE, 2016, 37(5): 6-11.
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| [14] |
MAO Xue, LIU Yumei.
Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties
[J]. FOOD SCIENCE, 2016, 37(12): 169-175.
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| [15] |
LIN Kai, XIN Jia-ying, WANG Yan, CHEN Lin-lin.
Recent Progress in Lipase-Catalyzed Synthesis of Long-Chain Fatty Acid Starch Esters in Non-Aqueous Phase
[J]. FOOD SCIENCE, 2014, 35(3): 276-279.
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