[1] |
WANG Zhengxing, HAN Qiang, GAO Haiyan, CHEN Hangjun, FANG Xiangjun, MU Honglei.
Optimization of Subcritical Water Extraction of Walnut Meal Protein by Response Surface Methodology and Amino Acid Analysis
[J]. FOOD SCIENCE, 2017, 38(20): 191-196.
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[2] |
YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing.
Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus
[J]. FOOD SCIENCE, 2016, 37(5): 102-107.
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[3] |
TENG Wenzhuo, ZHANG Min, LI Guoying.
Preparation and Characterization of Edible Collagen Film Dyed By Natural Colorants
[J]. FOOD SCIENCE, 2016, 37(2): 7-12.
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[4] |
TU Zongcai1,2, NIU Peipei1, WANG Hui1, SHI Yan1, HUANG Xiaoqin2, LI Ruiping1, CHANG Haixia1, BAO Zhongyu1.
Effect of Subcritical Water on Structure, Foamability and Emulsibility of Ovalbumin
[J]. FOOD SCIENCE, 2015, 36(9): 39-44.
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[5] |
WANG Yanhua, WU Fuhua, GUO Zhaohan, PENG Mingxing, SONG Wanhua, XIA Min, LIANG Zi’an, ZHANG Naiqun.
Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activities of Polysaccharides from the Roots of Salvia miltiorrhiza Bge.
[J]. FOOD SCIENCE, 2015, 36(18): 7-12.
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[6] |
WANG Yue1, ZHANG Dongjie1,*, WANG Ying1,2,*, LIANG Xiaoyue1, XU Bingzheng1.
Optimization of Extraction Process of Yeast Metallothionein by Aqueous Two-Phase System
[J]. FOOD SCIENCE, 2015, 36(10): 54-58.
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[7] |
BU Xiao-ying1, BU Xiao-qing2, YANG Yong3.
Separation and Purification by Macroporous Resin, and Spray Drying of Red Pigment from Zingiber mioga Rosc.
[J]. FOOD SCIENCE, 2014, 35(22): 104-108.
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[8] |
ZHANG Hui-juan, LIU Ying-li, WANG Jing*.
Heat-Stable Defatted Rice Bran Protein Extracted by Subcritical Water Extraction
[J]. FOOD SCIENCE, 2014, 35(2): 5-11.
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[9] |
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Preparation of Conjugated Linoleic Acid glyceride by direct esterification under the condition of subcritical water
[J]. FOOD SCIENCE, 2013, 34(8): 12-15.
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[10] |
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Simultaneous Extraction of Flavonoids and Polysaccharides by Ultrasonic-assisted Extraction from Chaenomeles sinensis (Thouin) Koehne
[J]. FOOD SCIENCE, 2013, 34(6): 47-51.
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[11] |
DONG Nan1,WANG Qiang2,LEI Dan-dan1,LIU Hong3,LIU Jia1,ZHAO Guo-hua1,4,*.
Thermal Degradation and Kinetics of Pigment from Raddish Red
[J]. FOOD SCIENCE, 2013, 34(5): 67-71.
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[12] |
LI Peng-xiao1,MAO Guang-hua2,ZHAO Ting2,ZOU Ye2,REN Yue-na3,BAI Shi-qi1,WU Xiang-yang3,YANG Liu-qing3,*.
Extraction and Antioxidant Activity of Red Pigments from Pyracantha fortuneana
[J]. FOOD SCIENCE, 2013, 34(17): 116-119.
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[13] |
ZHANGTong,ZHAOTing,HUIBo-di.
Effect of Temperature Control on Microwave-Assisted Extraction of Lutein Ester
[J]. FOOD SCIENCE, 2012, 33(8): 29-32.
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[14] |
DENGKe-quan,HUANGYou-ru,HUAYu-fei.
Effect of Operating Conditions on Extraction Rate and Purity of Glycinin (11S) from Soybean
[J]. FOOD SCIENCE, 2012, 33(7): 59-63.
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[15] |
XIE Jiao,WANG Hua,TAN An-qun,REN Ting-yuan,ZHANG Yin,LI Yuan-hu.
Extraction of Red Pigment from Sunflower Seed Shells
[J]. FOOD SCIENCE, 2012, 33(4): 128-133.
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