| [1] |
QIAN Zhouze, LI Yan, XIA Linzhi, LIANG Ziyi, AN Xiaomin, GUO Yunxia, HAO Qinghong.
Extraction and Purification of β-Conglycinin and Preparation of Polyclonal Antibodies
[J]. FOOD SCIENCE, 2025, 46(14): 49-55.
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| [2] |
LUO Yanghe, ZENG Shi’ai, LI Luoxin, XIE Chong, YAN Jingkun, LI Yuting, LUO Yingjie, ZHAO Lei.
Inhibitory Mechanism of A-type Oligomeric Proanthocyanidins from Abscising Litchi Fruits on Proinflammation Induced by Litchi Thaumatin-like Protein
[J]. FOOD SCIENCE, 2024, 45(8): 145-152.
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| [3] |
ZHANG Caixuan, SHU Ying, LI Yang, HUANG Lei, GUO Mingzhu.
Research Advances in the Refining of Polysaccharides and the Mechanism for Its Effect on Reducing the Toxicity and Enhancing the Efficacy of Cyclophosphamide
[J]. FOOD SCIENCE, 2024, 45(7): 322-331.
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| [4] |
YANG Minhui, ZHANG Xuan, ZHOU Dayu, LIU He, HUO Dafei, ZHU Danshi.
Quality Improvement of Soybean Whey by Macroporous Resin Adsorption
[J]. FOOD SCIENCE, 2024, 45(20): 100-106.
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| [5] |
WANG Xiaoyun, ZHANG Ting, HUANG Jian, SHI Liu, CHEN Sheng, GUO Xiaojia, WANG Lan, WU Wenjin, SUN Weiqing, Xiong Guangquan.
Antibacterial Effects and Mechanisms of Three Polyphenols against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2024, 45(16): 1-9.
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| [6] |
WANG Qiuting, SUN Zuli, CHEN Juan, LI Mingbo, SUN Leilei.
Research Progress on the Active Substances of Sea Cucumber Ovum
[J]. FOOD SCIENCE, 2024, 45(10): 355-363.
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| [7] |
MI Wei, YIN Shuying, GAO Lixia, LI Ning, SHI Tala.
Hawthorn Proanthocyanidins Induce the Apoptosis of Huh-7 Cells by Down-Regulating the Traf6/NF-κB Signaling Pathway
[J]. FOOD SCIENCE, 2023, 44(5): 96-102.
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| [8] |
MI Jia, ZHANG Lutao, LU Lu, WEI Jiayi, JIN Bo, LUO Qing, YAN Yamei, CAO Youlong.
Separation and Pancreatic Lipase Inhibitory Activity of Two Petunidin Anthocyanins from Lycium ruthenicum Murr. by Preparative Medium-Pressure Liquid Chromatography
[J]. FOOD SCIENCE, 2023, 44(22): 16-23.
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| [9] |
WANG Yao, LI Furui, LUO Yuan, GAO Jiakun, WANG Liyan, LIU Xuejun.
Effect of Ultrasonic Assisted Hydrogen Peroxide-Vitamin C Degradation of Ginseng Polysaccharide on Its Structural Characteristics and Biological Activities
[J]. FOOD SCIENCE, 2023, 44(19): 82-90.
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| [10] |
QIAO Leilei, YANG Min, QIN Juanjuan, LIAO Haizhou, JI Wei, LI Qian.
Properties and Proanthocyanidin-Loading Capacity of Acid-Induced Micellar Casein-Sodium Alginate Emulsion Gels
[J]. FOOD SCIENCE, 2023, 44(16): 50-60.
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| [11] |
ZHENG Jie, YANG Min, ZHEN Chenbo, QIN Juanjuan.
Interactions between Casein Micelles and Various Active Molecules and Properties of Their Complexes
[J]. FOOD SCIENCE, 2023, 44(14): 8-19.
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| [12] |
LIANG Tian, LI Jing, WANG Yifei, WANG Xiaoyin.
Extraction, Purification, Structural Features and Biological Activities of Polysaccharides from Different Parts of Lotus (Nelumbo nucifera Gaertn.): A Review
[J]. FOOD SCIENCE, 2023, 44(11): 317-328.
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| [13] |
SU Chenlu, AI Lianzhong, WU Yan, LAI Phoency, WANG Yi, ZHANG Hui, SONG Zibo.
Non-enzymatic Browning Kinetics of Tamarind Seed Coat Proanthocyanidins System Affected by Food Formulation Factors
[J]. FOOD SCIENCE, 2022, 43(5): 26-38.
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| [14] |
WANG Shan, LIU Yao, LIU Kexin, ZHANG Shuqi, LIN Songyi, SUN Na.
Purification, Physicochemical Properties, and Mimotope Peptide Prediction of Tropomyosin from Antarctic Krill (Euphausia superba)
[J]. FOOD SCIENCE, 2022, 43(24): 117-128.
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| [15] |
DENG Ke, CHEN Liu, YANG Liangyuan, HU Yu, XU Guangzhi, ZHANG Youzuo, WANG Yan, NI Qinxue.
Preparation of Isoflavones from the Tuber of Apios americana Medik. and Their Protective Effects on RIN-m5F Cells from Oxidative Damage
[J]. FOOD SCIENCE, 2022, 43(19): 200-207.
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