| [1] |
ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua.
Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System
[J]. FOOD SCIENCE, 2021, 42(8): 81-89.
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| [2] |
YU Xinxin, ZHAO Duojia, ZHANG Po, SUN Guangmei, XU Xiaojuan, ZHANG Yinghua.
Preparation and Functional Properties of Food-Grade Flavonoid Microemulsion from Acanthopanax senticosus Leaves
[J]. FOOD SCIENCE, 2019, 40(19): 8-16.
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| [3] |
LIU Lingling, LI Bingning, OUYANG Jie, WU Yanwen.
Determination of Mineral Oil-Saturated Hydrocarbons in Paddy and Rice by On-Line High Performance Liquid Chromatography-Gas Chromatography
[J]. FOOD SCIENCE, 2019, 40(16): 302-307.
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| [4] |
SONG Xiaoqiu, WANG Liping, SUN Yue, LI Shuaitao, ZHANG Qian, YE Lin, YANG Xiaobo, WANG Yifei.
Phase Behavior, Microstructure Transformation and Free Radical Scavenging Activity of Lavender Essential Oil Microemulsion Systems
[J]. FOOD SCIENCE, 2019, 40(15): 78-83.
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| [5] |
MA Jinju, MA Liyi, LI Kai, ZHANG Wenwen, ZHANG Yurong, YANG Maodong, CHEN Xiaoming, ZHANG Hong.
Preparation of Microemulsion with Policosanol Derived from Insect Wax and Its Application in Functional Beverage
[J]. FOOD SCIENCE, 2019, 40(12): 78-84.
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| [6] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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| [7] |
CHEN Shanglong, LIU Enqi, CHEN Anhui, LIU Hui, WU Yonghua, QIN Xu.
Speciation Analysis and Bioavailability Assessment of Selenium in Two Selenium-Enriched Foods by in Vitro Biomimetic Gastrointestinal Tract Models
[J]. FOOD SCIENCE, 2018, 39(4): 225-232.
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| [8] |
TANG Caiyun, WANG Tao, TU Jie, LIU Guanhui, LI Peng, ZHAO Jing.
Comparison of Colorimetry and HPLC for Determination of γ-Aminobutyric Acid in Mulberry Leaf Tea
[J]. FOOD SCIENCE, 2018, 39(24): 256-260.
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| [9] |
XIAO Wang, SUN Dawen, PU Hongbin, WEI Qingyi.
Rapid Detection of Benzo(a)pyrene Using Decanethiol-Functionalized Ag Nanodot Arrays
[J]. FOOD SCIENCE, 2017, 38(16): 298-303.
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| [10] |
ZHANG Ye, WANG Ke, LIU Shisheng.
Spectrophotometric Determination of Cyanide Content in Rubber Seeds Using Isonicotinic Acid-Pyrazolone after Exogenous β-Glucosidase Pretreatment
[J]. FOOD SCIENCE, 2017, 38(14): 290-296.
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| [11] |
LI Zhen, LI Shaoying, SONG Xiaomin, MA Chunyan, LI Shufen, HE Wenying, CAO Yinghua.
Corroboration of Quinolone Resistance Mediated by Active Efflux System in Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2016, 37(9): 150-154.
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| [12] |
WANG Yifei, ZHENG Feng, CHEN Shuo, LIU Jiayuan.
Formulation and Antimicrobial Activity of Mentha spicata Oil-Organic Salt Microemulsion
[J]. FOOD SCIENCE, 2016, 37(23): 129-134.
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| [13] |
HU Zhihe, ZHANG Qingqing, WU Zijian, XUE Lu, JIA Ying, WANG Xingxuan.
Effect of Ultra-High Pressure Treatment on Tropomyosin Conformation in Litopenaeus vannamei
[J]. FOOD SCIENCE, 2016, 37(23): 25-31.
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| [14] |
PANG Xiangdong, JIANG Hong, LIAO Chongmei, SHI Wenbing, QIN Ai.
Fast Determination of Lead in Flour Foods by Resonance Rayleigh Scattering Method with Cetyltrimethyl Ammonium Bromide (CTMAB) as Sensitizer
[J]. FOOD SCIENCE, 2016, 37(20): 183-186.
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| [15] |
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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