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浏览/检索结果: 共8条，第1-8条 帮助 限定条件 发表日期：2014    专题：福州大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 The Relationship between the Hydrolysis Degree and Calcium-binding Capacity of Whey Protein by Enzymatic Hydrolysis 会议论文 作者:  Zhao, Lina;  Wang, Shaoyun;  Huang, Shunli;  Huang, Yifan 收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21 response surface method  whey protein  calcium-binding ability  enzymatic hydrolysis   ISOLATION OF A TRYPSIN-CHYMOTRYPSIN INHIBITOR AND ITS FUNCTIONAL PROPERTIES 期刊论文 PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY, 2014, 卷号: 44, 页码: 545-557 作者:  Wang, Shaoyun;  Shao, Biao;  Lu, Wei;  Hong, Jing;  Rao, Pingfan 收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21 Glycine max L. merr  trypsin inhibitor  thermostable  antifungal   Antioxidant function of tea dregs protein hydrolysates in liposome-meat system and its possible action mechanism 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 卷号: 49, 页码: 2299-2306 作者:  Zhao, Lina;  Wang, Shaoyun;  Huang, Yifan 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21 limited enzymatic hydrolysis  Antioxidant  tea dregs protein   PREPARATION AND CHARACTERIZATION OF A TRYPSIN INHIBITOR FROM GLYCINE MAX (L.) MERR 期刊论文 JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 卷号: 38, 页码: 2047-2054 作者:  Wang, Shaoyun;  Shao, Biao;  Cai, Xixi;  Rao, Pingfan;  Deng, Zeyuan 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21 Preparation, isolation and hypothermia protection activity of antifreeze peptides from shark skin collagen 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 卷号: 55, 页码: 210-217 作者:  Wang, Shaoyun;  Zhao, Jun;  Chen, Lin;  Zhou, Yanfu;  Wu, Jinhong 收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21 Isolation  Shark skin collagen  Amino acid sequence  Antifreeze peptides  Hypothermia protection  Lactobacillus bulgaricus   Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility 期刊论文 JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 卷号: 38, 页码: 1289-1297 作者:  Xiao, Shan;  Wang, Shaoyun;  Rao, Pingfan;  Huang, Lixin 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21 Novel Peptide with a Specific Calcium-Binding Capacity from Whey Protein Hydrolysate and the Possible Chelating Mode 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 卷号: 62, 页码: 10274-10282 作者:  Zhao, Lina;  Huang, Qimin;  Huang, Shunli;  Lin, Jiaping;  Wang, Shaoyun 收藏  |  浏览/下载：1/0  |  提交时间：2019/11/21 calcium binding peptide  whey protein  characterization  chelating mode  purification   A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate 期刊论文 JOURNAL OF FUNCTIONAL FOODS, 2014, 卷号: 10, 页码: 46-53 作者:  Zhao, Lina;  Huang, Shunli;  Cai, Xixi;  Hong, Jing;  Wang, Shaoyun 收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21 Calcium-chelating peptide  Structural property  Whey protein hydrolysate  Purification