Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lac... 由 Nan Wu, Yue Zhao, Yurong Wang, Quan Shuang

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Ultrasound-assisted macroporous resin treatment improves the color and functional properties of sunflower meal protein 由 Narisu Qin, Jiji Nie, Yifeng Hou, Quan Shuang, Xiaolan Bao

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Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage 由 Yanan Xia, Bayaer Eerdun, Junlin Wang, Yankai Li, Quan Shuang, Yongfu Chen

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Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis 由 Yanan Xia, Musu Zha, Hao Liu, Quan Shuang, Yongfu Chen, Xujin Yang

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Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood 由 Yang Yang, Yanan Xia, Yu Rong Wang, Li Shan Sun, Quan Shuang, Feng Mei Zhang

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钙离子对亚麻籽胶-紫苏分离蛋白负载DHA藻油 乳液储藏特性与递送虾青素效果的影响Effect of calcium ions on storage properties and astaxanthin delivery efficiency of DHA algae oil-loaded emulsion using fla... 由 孙梦嘉，全双，陈亚淑，陈洪建，彭登峰，邓乾春 SUN Mengjia, QUAN Shuang, CHEN Yashu, CHEN Hongjian, PENG Dengfeng, DENG Qianchun

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