Modern Food Science & Technology Articles

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1Mechanochemical Degradation of Konjac GlucomannanBasic Research621-623,634

2Scavenging Activity of Enzymatic Hydrolysate of Yak Casein on DPPH RadicalBasic Research624-626,634

3Properties of Candida antarctica Lipase B Displayed on the Surface of Saccharomyces cerevisiaeBasic Research627-630

4Comparative Study of Methods for Purification of DihydromyricetinBasic Research631-634

5Acylation of Low-cost Fish Protein and Enzymatic Hydrolysis of its AcylateBasic Research635-637,736

6Identification of a Cellulose-producing Fungi based on 18S rDNA SequenceBasic Research638-640

7Effects of Dry-heat Treatment on Emulsifying and Foaming Properties of Soy Protein IsolatesBasic Research641-644,654

8Hydrolysis Behavior of Lipase from Candida validaBasic Research645-648,721

9Thermodynamic Properties and Microstructure of Gelatin-carrageenan Co-gelsBasic Research649-651,663

10Effect of Chitosan Edible Film on Physiological Characteristics of Pepper During StorageBasic Research652-654

11Studies on Isolation and Characteristics of Acidic Mucopolysaccharide from Holothuria arenicola SempeBasic Research655-657,724

12Synthesis and Identification of Ciprofloxacin Artificial AntigenBasic Research658-660,673

13Research on Physicochemical Properties of Blackberry PigmentBasic Research661-663

14Effect of Combination of CMC-Na and other Colloids on the Stability of an Active Lactobacillus Drink Containing Double ProteinsTechnology664-666

15New Techniques for Preparation of Chitosan via Autolyzation of the Shrimp Head ProteinsTechnology667-670

16The Development of a Brown Rice SyrupTechnology671-673

17Microwave Extraction of Total Flavones from GuavaTechnology674-677

18Optimization of the Extraction Technology of Polysaccharides from Pueraria by Response Surface AnalysisTechnology678-682

19Purification and Enzymatic Degradation of Anthocyanins from Litchi PericarpTechnology683-686

20Research on Ultrasonic Extraction of Flavone from Persimmon LeavesTechnology687-690