Heterologous Expression and Characterization of a High-Efficiency Chitosanase From Bacillus mojavensis SY1 Suitable for Production of Chitosan Oligosaccharides by Jianrong Wang, Jianrong Wang, Xiaoming Li, Hao Chen, Hao Chen, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao

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A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation by Xiaohu Zhou, Chaohua Zhang, Wenhong Cao, Chunxia Zhou, Huina Zheng, Liangzhong Zhao

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Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage by Xiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, Xiaojie Zhou, Wenhong Cao, Chunxia Zhou

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The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup by Xiaojie Zhou, Zhiqi Liu, Le Xie, Liangyi Li, Wenhua Zhou, Liangzhong Zhao

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Analysis of factors related to browning of red sour soup during fermentation by Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang

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Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs by Hao Chen, Hao Chen, Hao Chen, Hao Chen, Jie Wu, Jie Wu, Xiaodan Huang, Xiaodan Huang, Xuzhong Feng, Hongwu Ji, Hongwu Ji, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang

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Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH by Xiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, Wenhong Cao, Chunxia Zhou, Xin Xie, YuLian Chen

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Comparison of Marinating Methods of Hunan Flavor Marinated Beef by Mass Transfer Kinetics by Kun YU, Liangzhong ZHAO, Ming LI, zhanrui HUANG, Xiaojie ZHOU, Shixian YIN, Binbin LIU, Min SHU

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Juglone exerts antitumor effect in ovarian cancer cells by Fang Fang, Yingxin Qin, Ling Qi, Qing Fang, Liangzhong Zhao, Shuang Chen, Qiang Li, Duo Zhang, Liguo Wang

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Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu by Tao Wu, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, Yingyi Lin

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Effects of post-fermentation on the flavor compounds formation in red sour soup by Xiaojie Zhou, Xiaojie Zhou, Xiaojie Zhou, Xiaojie Zhou, Wenhua Zhou, Wenhua Zhou, Xiaojie He, Xiaojie He, Yaxin Deng, Yaxin Deng, Liangyi Li, Liangyi Li, Ming Li, Ming Li, Xuzhong Feng, Xuzhong Feng, Lin Zhang, Lin Zhang, Liangzhong Zhao, Liangzhong Zhao

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Controllable preparation of chitosan oligosaccharides via a recombinant chitosanase from marine Streptomyces lydicus S1 and its potential application on preservation of pre-package... by Hao Chen, Hao Chen, Hao Chen, Hao Chen, Bilian Lin, Bilian Lin, Rui Zhang, Rui Zhang, Zhouliang Gong, Zhouliang Gong, Ming Wen, Ming Wen, Weiming Su, Weiming Su, Jinsong Zhou, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang

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