Substrate Specificity and Enzymatic Characteristics of Three Rutinosidases by Fengwei XIAO, Jiang SUN, Jiaying YE, Lijun LI, Hui NI

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Preparation of Sea-buckthorn Oil Microcapsule Composite Film and the Preservation Effect of Hand-grabbed Mutton by Bingbing ZHANG, Guishan LIU, Delang XIE, Haiyang MA, Yang LI, Fang MA, Xiaojun LI, Qingqing CAO, Xiaoxue LI, Qian ZHANG

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Preparation, Identification, and Enzyme Inhibition Kinetic Analysis of Phosvitin α-Amylase Inhibitory Peptides by Tianrui XUE, Binfei LÜ, Mingran ZHANG, Can LI, Xiaowei ZHANG

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Plasma Activated Water Assisted Ultrasonic Extraction of Polysaccharides from Yellow Cauliflower and Its Hypoglycemic Activity by Han ZHANG, Cheng YANG, Guiyun CHEN, Shuhong LI, Ye CHEN

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Preparation, Purification, Identification and Anti-lipid Oxidation of Kidney Bean Skin Polyphenols by Lilan SUN, Kun WANG, Youliang ZHANG, Ruokun WANG, Feng ZUO

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Extraction of Antioxidant Peptides and Activity Evaluation of Frog (Rana nigromaculata) Skin by Ultra-high Pressure Assisted Enzyme Hydrolysis by Xicai ZHANG, Rong LI, Yechuan HUANG

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Establishment of Microwave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics by Hui SUN, Bo ZHANG, Jianghong ZHOU, Zhenyi XU, Zhixing MAO, Yuxiang WANG, Jie PANG

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Analysis of Liposoluble Composition, Antibacterial and Antioxidant Activities of Artemisia argyi in Zhangjiakou by Yongbin XU, Xinmin XIONG, Youduo HE, Jia CUI, Jiangang TUO, Hongyu ZHAO

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Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality by Pinpin LIU, Jiahua ZHOU, Chao ZHANG, Baogang WANG, Xingming SHI, Haiqiang HONG, Yunxiang WANG, Ranran XU, Lihua JIANG

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Emulsifying Properties of Dietary Fiber from Different Sources by Yao WANG, Xue ZHAO, Hao WU, Xinglian XU

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Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage by Jing ZHANG, Yuxin LIU, Chenchen WU, Changhong LIU, Lei ZHENG

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Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea by Xinying CHEN, Junran QI, Lixia ZHANG

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Effects of Ginseng Peptides on Laxative in Mice by Qiannan WANG, Wen YANG, Tingfang XUE, Jiaqi ZOU, Tao FENG, Lei YU, Yunfeng BI, Lina WANG

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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area by Kai TANG, Yun WU, Xue WANG, Wenrui MA, Weilin CHEN, Zhenzhen ZHANG, Wenshu HUANG, Muying DU

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Preparation of Composite Films Based on Methyl Cellulose/Polyvinyl Alcohol-loaded Nanosilver (AgNPs@PVA/MC) and Its Effect on Storage Quality of Ougan by Shuaishuai DAI, Weijie WU, Xiangjun FANG, Hangjun CHEN, Jun HUANG, Ruiling LIU, Huizhi CHEN, Ben NIU, Haiyan GAO

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Effect of Lactic Acid Bacteria Fermentation on Quality, Flavour and Antioxidant Activity of Rice Milk by Xiaomei GAO, Yong SUI, Zhenzhou ZHU, Shuyi LI, Lei ZHOU, Jianbin SHI, Tian XIONG, Fang CAI, Xin MEI

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Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation by Huilin LUAN, Xiaohan HUA, Wenhua YU, Xin JIA, Lijun YIN

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Transcriptome Analysis of Effect of Cordyceps militaris Aqueous Extract in Human Gastric Cancer Cell BGC-823 on Different RCD Pathways by Mingqi CUI, Kaiwen YU, Yang SONG, Fangxu XU, Shenghou WANG, Ze WANG

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Advances in Research on the Interaction of Food-derived Polysaccharide and Polyphenol by Jun HE, Mengdie WANG, Xiaoqiang CHEN, Miaomiao YING

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