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- null枯草芽孢杆菌液态发酵菜籽粕制备抗氧化肽.中国食品学报
- nullInactivation of E. coli by high-intensity pulsed electromagnetic field with a change in the intracellular Ca2+ concentration.Journal of Electromagnetic Waves and Applications
- null固态发酵菜籽粕生产多肽及降解硫苷菌种的筛选.食品工业科技
- null琥珀酰化改性对米渣分离蛋白乳化性的影响.食品工业
- null象蒜中蒜素的超声辅助提取工艺研究及其成分GS/MS分析.食品工业
- nullChanges in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action.ULTRASONICS SONOCHEMISTRY
- nullTechno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action.ULTRASONICS SONOCHEMISTRY
- nullEffect of sonication pretreatment parameters and their optimization on the antioxidant activity of Hermitia illucens larvae meal protein hydrolysates.JOURNAL OF FOOD PROCESSING AND PRESERVATION
- nullAntioxidant activities of sunflower protein hydrolysates treated with dual-frequency ultrasonic: Optimization study.JOURNAL OF FOOD PROCESS ENGINEERING
- nullSonochemical action and reaction of edible insect protein: Influence on enzymolysis reaction-kinetics, free-Gibbs, structure, and antioxidant capacity.JOURNAL OF FOOD BIOCHEMISTRY