Modern Food Science and Technology

(2015,VoI.31,No.10)

1. Effects of phosphorylation and calcium cross-linking on the gel properties of sea cucumber collagen aggregates

Peng, Zhe (College of Food Science and Engineering, Ocean University of China, Qingdao, China); Hou, Hu; Feng, Yan-Lin; Cai, Shi-Xian; Huang, Meng; Zhang, Zhao-Hui; Xue, Chang-Hu; Zhao, Xue; Li, Ba-Fang  Source: Modern Food Science and Technology, v 31, n 10, p 190-195, October 15, 2015 

2. Aerobic plate count and bacterial diversity on the surface of eggshells

Chen, Li-Li (College of Food Science and Technology Hunan Agricultural University, Changsha, China); Yang, Yi-Lei; Qing, Wen-Zhe; Liu, Yan; Lou, Ai-Hua  Source: Modern Food Science and Technology, v 31, n 10, p 74-79, October 15, 2015 

3. Comparison of physicochemical and immunomodulatory properties of polysaccharides from fresh and dried longan pulp products

Yi, Yang (College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, China); Sun, Jie; Wang, Li-Mei; Zhang, Ming-Wei  Source: Modern Food Science and Technology, v 31, n 10, p 53-62, October 15, 2015

4. In vitro antioxidative and anti-aging effects of Agrocybe aegerita polysaccharide yogurt

Li, Guang-Fu (College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China); Chen, Wei; Fan, Lu-Ping; Qi, Hui-Ying