| [1] |
JIANG Mengyun, ZHOU Yanlin, ZHANG Qing, LIU Huihui, TIAN Yuanyong, LIU Junrong.
Comparison of Glycosylation of Proteins Isolated from Fish and Bivalve Mollusk Muscles
[J]. FOOD SCIENCE, 2018, 39(8): 21-26.
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| [2] |
LIU Lin, CHONG Yunqing, DING Yuting, GU Saiqi, ZHOU Xuxia.
Interactions of Silver Carp Meat Proteins with Characteristic Fishy Volatile Compounds Analyzed Using HS-SPME-GC-MS
[J]. FOOD SCIENCE, 2016, 37(16): 100-105.
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| [3] |
WANG Wei, LIU Junrong*, MA Yongsheng, WU Zhong, TIAN Yuanyong.
Advances in Research on Structural and Functional Variation of Fish Protein Isolate Extracted by Isoelectric Precipitation
[J]. FOOD SCIENCE, 2015, 36(1): 250-255.
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| [4] |
XIE Wen-wen,YIN Tao, ZHANG Jin, LIU Ru, ZHAO Si-ming, XIONG Shan-bai.
Effects of Fish Bone Powder Particle Size on Calcium Bioavailability of Fish Bone Powder-Fish Protein Hydrolysate Mixture
[J]. FOOD SCIENCE, 2014, 35(7): 211-216.
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| [5] |
.
Using Response Surface Methodology to Optimize Hydrolysis of Allergic Protein from Mandarin Fish with Papain
[J]. FOOD SCIENCE, 2012, 33(19): 199-204.
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| [6] |
JIANGGuo-ling，CHENJie，ZHANGMeng-meng，SUNZhi-gao.
Optimization of Fermentation Conditions for Preparation of Highly Antixodant Fermmented Mackerel Broth
[J]. FOOD SCIENCE, 2012, 33(11): 219-223.
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| [7] |
DONG Shi-Yuan, LIU Zun-Ying, ZENG Ming-Yong, ZHAO Yuan-Hui, GUO Yu-Hua, WANG Dong-Feng.
Functional Characterization of Protein Hydrolysates from Silver Carp(Hypophthalmichthys molitrix) Meat by Two Kinds of Proteases
[J]. FOOD SCIENCE, 2008, 29(12): 94-98.
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| [8] |
YANG Shen, DENG Shang-Gui, QIN Xiao-Ming.
Study on Synthesis of Peptides Calcium Chelation from Low-value Fish and Antioxidation and Antibacterial Activities
[J]. FOOD SCIENCE, 2008, 29(1): 202-206.
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| [9] |
LI Yuan, LIU Tong-Xun, WANG Yong-Jiang, ZHAO Mou-Ming.
Study on Relationship Between Heat Denaturation Level and Enzymatic Hydrolysis of Low-price Fish Protein
[J]. FOOD SCIENCE, 2005, 26(5): 50-53.
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| [10] |
WANG Zhang-Cun, YAO Hui-Yuan.
Determination of Conversion Factor of Percent Nitrogen to Percent Protein in Rice Protein
[J]. FOOD SCIENCE, 2004, 25(1): 158-160.
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| [11] |
XU Xue-Shu, ZHOU Jia-Chun, WANG Hong.
Study on Hydrolysis Analysis of Small Yellow Fish Meal
[J]. FOOD SCIENCE, 2000, 21(9): 40-42.
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| [12] |
YANG Dong, WANG Zao.
[J]. FOOD SCIENCE, 1999, 20(11): 23-26.
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| [13] |
LIU Hui-Bin, LAI Qi-Fa, JIN Cheng-Tao.
[J]. FOOD SCIENCE, 1998, 19(7): 17-20.
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