Research Progress on the Preparation, Physiological Activity and Action Mechanism of Plant Derived Bioactive Peptides by Sinan LI, Xi WANG, Yu AN, Jun YU, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Meng WANG, Aqin WANG, Ying WANG, Lu ZHANG

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Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver by Ge ZHANG, Juan YOU, Hong YANG

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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein by Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG

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Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis... by Rong HAN, Yan MA, Yu AO, Ting ZHANG, Xintao MENG, Mingqiang XU, Yan PAN

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Analysis of the Muscle Structure and Protein Composition of Different Varieties of Cultured Large Yellow Croaker (Larimichthys crocea) by Yuan MA, Quanyou GUO, Yao ZHENG, Weibo SUN, Liu YANG, Xiaoyan SONG

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

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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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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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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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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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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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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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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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Optimization of Starch Saccharification Process and Structural Characterization of Starch Using Low Transglycosidation Activity Glucoamylase GluM3 by Haiyue FAN, Zhao YU, Zhengjie ZHANG, Ming LI, Yingguo BAI, Feng YU, Zhongyuan LI

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Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method by Hao GUO, Hongnan SUN, Mengmei MA, Taihua MU, Yang LI

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