Science and Technology of Food Industry 2014 Issue 23 chen jun shi yuan shi da shi pin an quan chang jian wen ti ( xia )

Analysis of volatiles in Megalobrama amnblycephala by different processing methods
LI Dong-sheng;LI Yang;WANG Chao;LIAO Li;WANG Lan;XIONG Guang-quan;CHENG Wei;QIAO Yu;Hubei University of Technology/Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences / Agricultural Products Processing Subcenter of Hubei Agricultural Science &Technology Innovation Center;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology;Hubei Academy of Agricultural Sciences/Agricultural Products Processing Subcenter of Hubei Agricultural Science &Technology Innovation Center;

..............page:49-53

Effects of carvacrol on Escherichia coli and Staphylococcus aureus membrane
XIE Qiang;LIN Yu-huan;MIAO Shu-ping;LI Jing;XIA Xiu-hua;Wuxi Institute of Commerce;

..............page:54-58+62

Research of the emulsification properties of Artemisia sphaerocephala Krasch polysaccharide
TANG Ling-yun;HU Xin-zhong;FANG Ya-peng;ZHANG Jing;LI Jun-jun;College of Food Science and Engineering;Northwest A&F University;College of Food Engineering and Nutritional Science;Shaanxi Normal University;Department of Light Industry;Hubei University of Technology;

..............page:59-62

The influence of physicochemical and emulsifying properties induced by hydroxyl radical-stressed soybean protein isolate
LU Yan;GENG Rui;KONG Bao-hua;LIU Qian;HAN Jian-chun;College of Food Science;Northeast Agricultural University;Soybean Engineering Technology Research Center of Heilongjiang Province;

..............page:63-67+72

Interaction between picric acid and bovine serum albumin by fluorescence spectrometry
WANG An-ping;ZENG Jian-zhong;YIN Shuai-wen;ZHANG Guo-wen;School of Life Sciences;Jinggangshan University;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:68-72

Protective effects of torularhodin on oxidative injured PC12 cell
WU Jia-ling;QIAN He;WANG He-ya;CHENG Yu-liang;DU Chao;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:73-76+83

Effects of TGase and high pressure processing treatment on the quality of myofibrillar protein gel
CAI Wei-chuan;ZHANG Kun-sheng;REN Yun-xia;Tianjin Key Laboratory of Food Biotechnology;Department of Food Engineering;Tianjin University of Commerce;

..............page:77-83

Comprehensive evaluation on fruit quality of peach cultivars in greenhouse based on principal component analysis
XU Chen-shan;GAO Dong-sheng;College of Ecology and Garden Architecture;Dezhou University;College of Horticultural Science and Engineering;Shandong Agricultural University;

..............page:84-88+94

Optimization of enzyme- assisted extraction of Osmanthus fragrans leaves polysaccharides and antioxidant activity
WANG Rui;Institute of Food Safety and Nutrition;Department of Biological and Chemical Engineering;Chongqing University of Education;

..............page:89-94

Research of fermentation conditions of compound hawthorn fruit vinegar
SONG Hui;MA Li-hua;CHEN Xue-hong;LI Ya-nan;QIANG A-juan;SU Bo;ZHANG Hong-yu;College of Food Engineering;Xuzhou Institute of Technology;Jiangsu Key Laboratory of Exploitation of Food Resources and Food Quality Safty;

..............page:95-99+106

Study on the correlation among appearance quality,nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan
ZHANG Qun;FU Fu-hua;WU Yue-hui;ZHU Ling-feng;SHAN Yang;Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute;

..............page:100-106

Rheological properties of enzymatic hydrolysis of chicken soup
CHEN Ya-yun;XIA Yang-yi;LI Hong-jun;SHANG Yong-biao;College of Food Science;Southwest University;Chongqing Special Food Programme and Technology Research Center;

..............page:107-110

Effects of different thawing methods on water-holding capacity of chicken
ZHAO Peng;LIU Yan-xia;TIAN Wei;ZHAO Gai-ming;LI Miao-yun;HUANG Xian-qing;WANG Lin-ke;College of Food Science & Technology;Key Laboratory of Meat Processing and Quality Control of Henan Province;

..............page:110-114

Antioxidant activities in vitro of polysaccharide from Albatrellus caeruleoporus
LI Zheng-peng;SHANG Yun;XIANG Li;LU Xiao-min;College of Life Sciences;Anhui Science and Technology University;CABIO Bioengineering Co.;Ltd.;

..............page:115-118

Identification and controlling of producing membrane strains isolated from bagged deterioration vinegar
ZHAO Shuang;ZHU Ya-qin;LIU Shu-liang;ZHANG Nai-ying;HAN Xin-feng;ZHOU Kang;HE Li;LI Jian-long;College of Food Science;Sichuan Agricultural University;

..............page:118-122

Effect of superfine grinding of Lotus nut on the release rates of active ingredients
CHEN Jun;LIANG Rui-hong;LIU Xin-yu;LIU Wei;WU Shuang-shuang;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:123-126

Study on hypeilipidemia- regulating effects of α-Amylase inhibitor extracted from white bean
YUAN Juan;WEI Na;XU Yong;KOU Xiu-ying;Food Industry Research Institute of Guangdong;

..............page:127-129+135

Optimization of cellulase- assisted extraction of sugarbeet boot pomace crude polysaccharides,compositions and antibacterial activity
LI Yun-shu;LI Bo-sheng;Xilin Gol Vocational College;Beijing Forestry University;

..............page:130-135

Study on principal active component and antioxidant capacity between tissue culture and transplanting plantlet of Fujian Anoectochilus Roxburghii
ZOU Jin-mei;WANG Bing-li;ZHAO Xiao-dan;HONG Ya-zhen;ZHANG Guo-guang;School of Biological Science and Technology;Zhangzhou Normal University;

..............page:136-139+144

Study of the emulsibility in the mixed system between myofibrillar protein and soy protein isolates
LI Yang;LIANG Jing;WANG Zhong-jiang;LI Dan;HAN Fei-fei;LI Qiu-hui;CAO Fei-yang;JIANG Lian-zhou;College of Food Science;Northeast Agricultural University;

..............page:140-144

Identification on endophytic bacterial strain CICC 10707 isolated from Paracel Islands wild Noni( Morinda citrifolia L.) seeds
ZHANG Xin;LIU Yang;YAO Su;CAO Yan-hua;TAN Wang-qiao;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;Hainan Noni Biological Engineering Development Co.;Ltd.;

..............page:145-148

Change of the chemical properties of the potato starch hydrolyzed by protease
GUO Jun-jie;KANG Hai-qi;SUN Hai-bo;WU Hong;LIAN Xi-jun;School of Science;Tianjin University of Commerce;Crops Research Institude;Sichuan Academy of Agricultural Science;Tianjin Crops Research Institude;Tianjin Academy of Agricultural Science;Institute of Agro-products Processing Science and Technology;Xinjiang Academy of Agricultural and Reclamation Science;The Tianjin Key Laboratory of Food Biotechnology;Department of Biological Technology and Food Science;Tianjin University of Commerce;

..............page:149-153

Study on freeze- drying protective agents formula of Lactobacillus acidophilus NX2-6
LIU Jian-li;GUO Li-na;ZHANG Chong;LV Feng-xia;BIE Xiao-mei;LU Zhao-xin;ZHAO Hai-zhen;College of Food Science and Technology;Nanjing Agricultural University;

..............page:154-157

Preparation and properties of cross- linked enzyme aggregates( CLEAs) of β-galactosidase from Kluyveromyces lactis
XING Xiao-xiao;WANG Meng-fan;QI Wei;SU Rong-xin;HE Zhi-min;School of Chemical Engineering and Technology;Tianjin University;

..............page:158-162+167

Study on biofilm- forming ability and influence factors of various Vibrio parahaemolyticus strains
DING Wen-yan;NING Xi-bin;LI Yu-ting;JI YUAN Meng-shan;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation;

..............page:163-167

Different effects of heat treatment and pressure on soybean milk trypsin inhibitors
FAN Xin;HUANG Yue;SHI Yun;XU Xiao-yun;PAN Si-yi;WANG Lu-feng;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;Zhejiang Supor Co.;Ltd;

..............page:168-170+181

Breeding thermo- tolerant strains of Lentinula edodes by UV mutagenesis
WANG Li-ning;ZHAO Yan;ZHANG Bao-fen;CHEN Ming-jie;Institute of Edible Fungi;Shanghai Academy of Agricultural Sciences;Shanghai Key Laboratory of Agricultural Genetics and Breeding;Key Laboratory of Edible Fungi Resources and Utilization;Ministry of Agriculture;P.R.China;National Engineering Research Center of Edible Fungi;College of Food Science & Technology;Shanghai Ocean University;

..............page:171-174+181

Optimization fermentation technology of Morchella esculenta fortified rice wine
SHI Si-wen;GANG Jie;CUI Lin;JIANG Bing-xue;College of Life Sciences;Dalian Nationalities University;

..............page:175-181

Study on saccharification and transglycosylation technics of isomalto-oligosaccharide from indica rice starch by enzyme method
LIU Jing;CAI Yong-jian;LIANG Ying;LIN Qin-lu;WU Wei;School of Food Science and Engineering;Central South University of Forestry and Technology;Department of Chemistry and Life Sciences;Xiangnan University;

..............page:182-185

Optimization of soluble expression of recombinant Paenibacillus spβ- glucosidase in Escherichia coli
SHANG Yong-mei;BAO Yi-hong;Jilin Normal University;Forestry College of Northeast Agricultural University;

..............page:186-190

Isolation and identification of Aeromonas from Schizothorax prenanti fish gut
ZENG Li-ping;XIA Xiao-jie;FENG Jiao;YANG Min;WU Ying-long;College of Food Science;Sichuan Agricultural University;

..............page:191-194

Effect of Lactobacillus plantarum inoculated fermentation on the quality of kimchi
JIN Le-tian;WU Shi-rong;LIU Tong-jie;HE Guo-qing;DPRK Han Dexiu Pyongyang University of light industry;College of Biosystems Engineering and Food Science;Zhejiang University;

..............page:195-198

Preparation and properties of precast beverage powder( PBP) from compound cereals by saccharifying enzymatic hydrolytic process
GONG Xue-mei;CAI Fu-dai;LI Tong-gang;YANG Fan-zai;LIN Xiao-qiu;Huierkang Group CO.;LTD.;Xiamen Huierkang Food CO.;LTD.;

..............page:199-202

Optimization of enzymatic hydrolysis conditions for casein by response surface methodology
BAI Teng-hui;PAN Run-shu;MA Ya-ping;XIANG Feng-juan;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;

..............page:203-206+216

Technological conditions optimization for GABA enrichment of germinated brown rice using Pulse light and salt stress method
LIU Li-xia;ZHAO Xu;WANG Bo;LIU He;HUI Li-juan;HE Yu-tang;MA Tao;College of Food Science and Technology;Shenyang Agricultural University;Grain Science Research Institute of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;

..............page:207-211+216

Application research of fat substitute using modified lotus root starch,polydextrose and maltodextrin for making Danish bread
DING Xing-hua;LI Hong-tao;GU Li-zhong;LI Qin;Jiangsu Food & Pharmaceutical Science College;

..............page:212-216

Effects of different extraction technologies on the extraction yield for Ledum Ursolic acid
ZHANG Qiao-hui;PANG Jin-hui;YANG Zhe;DONG Shi-bin;NING Ya-ping;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;Beijing Key Laboratory of Lignocellulosic Chemistry;College of Materials Science and Technology;Beijing Forestry University;

..............page:217-222

Study on processing technology of flavor yeast extract with Candida utilis
YE Mao;DENG Mao-cheng;ZHANG Yuan-ping;LI Jing;ZHANG Dong-feng;Department of Food and Biological Engineering;Guangdong Industry Technical College;Centre of Guangdong Higher Education for Engineering and Technological Development of Specialty Condiments;

..............page:223-226+231

Process optimization of surfactant assisted enzyme extraction of Astragalus flavonoids
WANG Chao;DU Bing;XIE Lan-hua;ZHANG Jia-yi;LIN Feng-ying;YANG Gong-ming;College of Food;South China Agricultural University;

..............page:227-231

Study on aqueous two- phase extraction of protease from Monopterus albus
LIU Kun;LI Deng-chao;CHEN Hui;School of Life Science;Huaiyin Normal University;

..............page:232-234+238

Study on technology conditions of anti-browning in banana peel blanching process
GE Ge;XU Shan-shan;LI Jiang-xue;YANG Yi-han;WANG Jian-zhong;Beijing Key Laboratory of Forest Food Processing and Safety;College of Biological Sciences and Technology;Beijing Forestry University;

..............page:235-238

Study on processing technology of Huaiyang Kunti
ZHAO Jie-hong;Huaian Institute of Supervision and Inspection on Product Quality;

..............page:239-241+246

Study on processing of glutamic acid chelating calcium preparation using eggshell
PENG Yi-gu;ZHAO Cai-zhuo;HU Rong;MA Yu-xi;WANG Zi-rong;Xinjiang Agricultural University;

..............page:242-246

Extraction process on antibacterial ingredients of feral Artemisia argyi
CHEN Hai-yan;CHEN Xiao-ping;Changchun University of Science and Technology;Jilin Agricultural University;

..............page:247-252

Research of extraction and antioxidant activity in vitro of polyphenols from pine nut coat
ZHANG Gen-sheng;HOU Jing;ZHANG Ming-dong;SI Miao-fei;Key Laboratory of Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;

..............page:252-256

The process optimization and performance comparisons of insoluble dietary fiber extracted from Zizania latifolia
GUO Bao-yan;DENG Qing;ZHOU Ai-mei;LI Qi-sheng;LI Shao-hua;LIU Xin;College of Food Science;South China Agricultural University;Guangzhou Pantang Food Company Ltd.;

..............page:257-260+270

Study on extraction of total flavonoids from pomegranate leaf by surfactant
GONG Kun;ZHAN Xiao-long;GUO Zhong-ting;XUE Jian-ping;LI Jin-bu;SHENG Wei;Huaibei Puhao Biological Technology Co.;Ltd;Anhui Key Laboratory of Plant Resources and Biology;College of Life Sciences;Huaibei Normal University;

..............page:261-264+322

Determination of jujuboside A and B in Zizyphi Spinosi Semen harvested from different places by using HPLC-ELSD combined with ASE
DING Ke;ZHANG Tong-nan;HAN Tao;Department of Food Science and Engineering;Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue;

..............page:265-270

Chemometrics approach applied to GC date for determination of cottonseed oil in rice bran oil
YU Feng-xiang;WEI Xiao-jun;DENG Yu-ping;XIAO Yan;Hunan Biological and Electromechanical Polytechnic;Qingdao S&S Chemicals Analysing and Testing Co.;Ltd.;

..............page:271-274+281

Flavor characteristics and consumer preference for the commercial aged Cheddar cheese
JIANG Li-hong;ZHOU Ying-zhe;HONG Qing;LIU Xiao-ming;TIAN Feng-wei;ZHAO Jian-xin;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;

..............page:275-281

Detection of estrogens in animal products by DSPE- LC- MS / MS
WANG Gang;SUN Yuan-yuan;TANG Xiao-shu;ZHANG Qiu-xiang;YIN Bo-xing;FANG Dong-sheng;ZHANG Hao;CHEN Wei;School of Food Science and Technology;Jiangnan University;Kangyuan Dairy Co.;Ltd.;Yangzhou University;State Key Laboratory of Food Science and Technology;Jiangnan University;

..............page:282-285

Determination of allicin in garlic by HPLC
LIU Jin-xi;HE Ni;WANG Ya-ping;DONG Xiao-hai;CUI Can;ZHONG Hong-jian;Institute of Quality Standard and Testing Technology for Agricultural Products;Henan Academy of Agricultural Science;Zhengzhou Centre of Inspection and Testing for Agricultural Products;Ministry of Agriculture;Zhengzhou Vocational and Technical College;

..............page:286-289+53

Study on the rapid detection of volatile metabolite spectrums of3 kinds of food- borne pathogens
CAO Qing-guo;GUO Qin;LIU Han;XU Hai-tang;LI Dong-cheng;Department of Bioengineering;Jiangsu Polytechnic College of Agriculture and Forestry;School of Food and Biological Engineering;Jiangsu University;

..............page:290-297

Establishment of polymerase chain reaction detection method for red sea bream iridovirus
WAN Xue;ZHAO Qian-cheng;WU Bin;ZHAO Hui-jun;LI Ye;Dalian Ocean University;Liaoning Entry- Exit Inspection and Quarantine Bureau;Liaoning Entry-Exit Inspection and Quarantine Bureau;

..............page:298-301+307

Analysis of chemical and aroma components of three types of Guangdong Fenghuangdancong oolong tea
LI Xiao-ling;LI Bin;ZHANG Yuan-yuan;CHEN Yu-fen;LIN Xiao-rong;CHEN Zhong-zheng;College of Food Science;South China Agricultural University;Instrumental Analysis & Research Center;South China Agricultural University;

..............page:302-307

Determination of eight metal elements in safflower seed and safflower meal by FAAS method
MA Xiao-ning;MAO Xiao-ying;CHEN Ji-luan;HE Yu-feng;College of Food;Shihezi University;Xinjiang Academy of Agricultural Reclamation Science;Supervision and Testing Center for Food Quality;Ministry of Agriculture;

..............page:308-310

Research and application of multi sensor data fusion technology in the electronic tongue
BAI Jie;ZHENG Li-min;FANG Xiong-wu;YANG Lu;TIAN Li-jun;ZHU Hong;REN Fa-zheng;College of Information and Electrical Engineering;China Agricultural University;Beijing Laboratory of Food Quality and Safety;College of Food Science and Nutritional Engineering;China Agricultural University;

..............page:311-314+328

Effect of tea polyphenols on trichiutus haumela during frozen storage
WU Sheng-bin;XIE Jing;SU Hui;LI Liu;WANG Chu-jun;RUAN Ming-jie;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation/College of Food Science and Technology;Shanghai Ocean University;

..............page:315-318+322

Effect of different treatment time of 1- MCP on texture of Fuji apple fruit at room temperature
JIA Yan-ping;LIU Chang;LI Jiang-kuo;ZHANG Peng;LIU Ling;CHEN Shao-hui;School of Chemical Engineering;Northeast Dianli University;College of Food Science;Shenyang Agricultural University;National Engineering and Technology Research Center for Preservation of Agriculture Products· Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;

..............page:319-322

Ozone ice and electrolyzed water ice treats pomfret to extend the shelf life of pomfret
LI Liu;XIE Jing;SU Hui;PAN Wen-long;MA Qi-jie;College of Food Science and Technology;Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;

..............page:323-328

Effect of different package methods on quality changes of Qula during storage
HAN Shuang;WANG Jun;HAN Ling;WANG Lin-lin;WEN Peng-cheng;DINGKAO Ren-qing;JI Yin-li;College of Food Science and Engineering;Gansu Agricultural University;Gan nan Institute of Animal Science and Veterinary;Gansu Hualing Biotechnical Rearch Center;

..............page:329-332+337

Effect of postharvest ASM treatment on ascorbate- glutathione cycle in apple fruit
LI Can-ying;GE Yong-hong;ZHU Dan-shi;JIN Wei-hua;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;College of Food Science and Engineering;Gansu Agricultural University;

..............page:333-337

Color changes of ready- to- eat raw tuna fillets at different cold storage temperatures
BAO Hai-rong;ZHAO Chen;WANG Xi-chang;CHENG Mei;NI Ye;College of Food science and Technology;Shanghai Ocean University;

..............page:338-341+371

Silkworm pupa protein-based enteral formula for improving metabolic characteristic in streptozotocin-induced Type 2 Diabetic mice
ZHAO Qing-bo;WU Wen-hui;ZHOU Yu;ZHU Chang-lin;CHEN Jia-jie;ZHANG Chao-yan;BAO Bin;College of Food Science and Technology;Shanghai Ocean University;Institute of Marine Drug and Healthy Food;Shanghai Ocean University;Shanghai Sixth People’s Hospital;

..............page:342-346

Analysis of liver and heart quality and active substances from fattening milk male calfs
ZHANG Li;ZHANG Yu-bin;HAN Ling;YU Qun-li;YU Chun-qi;Colleage of Food Science and Engineering;Gansu Agricultural University;National Beef Cattle Yak Industry Technology System San He Comprehensive Experimental Station;

..............page:347-350

shi pin gong ye ke ji kuo zeng shen gao zhuan jia de tong zhi

..............page:350

Research of proliferation effect for bone marrow cells and cancer cells cultured in vitro with CEJSNC
LI Su-fen;GUO Shang-jing;College of Life Science;Liaocheng University;College of Pharmacy;Liaocheng University;

..............page:351-355+359

Influence of cooking methods on the quality of celery and tomato
LI Fang;LU Xing-hua;PANG Lin-jiang;CHENG Ji-yu;SONG Yu-sheng;School of Agricultural and Food science;Zhejiang A&F University;Agricultural Product Quality Improvement Technology Research Laboratory of Zhejiang Province;Ning Bo Ju Qing Fang Food Co.Ltd.;

..............page:356-359

Effect of lactic acid bacterially synthesized Se(0) nanoparticles on oxidation resistance in mice
LIU Hong-fang;DENG Ze-yuan;XU Liang;CHEN Hua-rong;LIU Wen-qun;State Key Laboratory of Food Science and Technology;Nanchang University;Jiangxi Provincial Environmental Information Center;

..............page:360-365

Study on deep-fried bread stick
LI Ling;WANG Li;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;

..............page:366-371

Research progress in protein and biological active peptides from the wastes of aquatic products processing
WU Xiao-sa;CAI Lu-yun;CAO Ai-ling;LI Xue-peng;LI Ting-ting;LI Min-zhen;LI Jian-rong;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Xiaoshan Entry- Exit Inspection and Quarantine Bureau;College of Life Science;Dalian Nationality of University;Anshan Jiaxian Agricultural Development Co.;Ltd;

..............page:372-376+381

Research progress in interaction between protein hydrolysates and different components of food
NIU Hai-li;KONG Bao-hua;LIU Qian;WANG Xue;LV Hong;College of Food Science;Northeast Agricultural University;Harbin Light Industry School;

..............page:377-381

Applications of micro/nano-encapsulation technology on improving the solubility and stability of astaxanthin
WAN Bai-hui;LI Jing;ZHAO Ying-yuan;LIANG Xing-guo;College of Food Science and Engineering;Ocean University of China;

..............page:382-386

Advances in research of nutritive ingredients and bioactivities of camel milk
LI Chao-ying;ZHANG Juan;QING De-gang;YILIYAZE Tuergongjiang;NI Hui;JIA Xiao-guang;College of Life Science and Technology;Xinjiang University;Xinjiang Institute of Chinese Materia Medica and Ethical Materia Medica;

..............page:387-391+396

Research progress of microalgae of Ca²⁺ signal transduction in response to low temperature
WANG Ting;ZHAO Pei;SU Shi-ping;WANG Xue-qing;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:392-396

Research progress in the interaction between proteins and polysaccharides at the interface
DONG Lei;LIU Tian-jing;KONG Ling-shan;GUO Hui-ling;LI Chen-chen;CHAO Wen-zheng;YU Ling;Shanghai Institute of Technology;

..............page:397-400

2014 nian shi pin zhan lan hui yu gao

..............page:401

2015 nian shi pin zhan lan hui yu gao

..............page:401