Production of aminopeptidase from soybean meal with nutrientssupplementation by Bacillus licheniformis SWJS33: Feasibility andmetabolic process地衣芽孢杆菌 SWJS33以豆粕为底物及适当营养补充生产氨肽酶：可行性及代谢过程Abstract：Enhancing a...

Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions糖基化蛋白与单宁酸相互作用对Pickering乳液理化稳定性的影响Abstract：This study focused on the covalent/noncovalent ...

Properties of flour from pearled wheat kernels as affected by ozone treatment臭氧处理剥皮小麦籽粒对小麦粉品质的影响Abstract: Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and unpearle...

Effects of Laminaria japonica polysaccharides on the texture,retrogradation,and structure performances in frozen dough bread海带多糖对冷冻面团面包质地、老化和结构特性的影响 Abstract：Bread staling is a deterioration process that causes s...

Study on inhibitory activity and mechanism of chitosan oligosaccharides on Aspergillus Flavus and Aspergillus Fumigatus壳寡糖对黄曲霉和烟曲霉的抑菌活性及抑菌机理研究Abstract: Chitosan oligosaccharides (COS) are a derivative of low molecu...

​   10月20日下午，中国农业科学院油料作物研究所邓乾春研究员应邀来公司开展学术交流，在食品科学楼二楼会议室作了题为《特色油料营养学研究与健康产品研发》的学术报告，报告由副经理祝振洲教授主持，公司青年教师及部分研究生到场聆听。  邓乾春研究员...

近日，公司王学东教授课题组在预烘焙法棒的冷冻储藏上取得新进展，相关成果以“Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage“发表在International Journal of Biological M...

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