1.Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

作　　者：LI, Huizhen ;ZHANG, Zhijun ;HE, Dongliang 等

出　　处：Food Science and Technology (Campinas). 2017 ;37:71-77.doi:10.1590/1678-457x.29116

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：206363773

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2.Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens

作　　者：LI, Huizhen ;ZHANG, Hongjiao ;ZHANG, Zhijun 等

出　　处：Food Science and Technology (Campinas). 2020 ;40(1):36-45.doi:10.1590/fst.29518

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：246439141

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3.Optimizing functional properties of perilla protein isolate using the response surface methodology

作　　者：HE, Dongliang ;ZHANG, Zhijun ;LI, Huizhen 等

出　　处：Food Science and Technology (Campinas). 2018 ;38(2):348-355.doi:10.1590/1678-457x.00817

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：216634009

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4.Selected lactobacilli strains inhibit inflammation in LPS-induced RAW264.7 macrophages by suppressing the TLR4-mediated NF-κB and MAPKs activation

作　　者：SHI Jialu ;LI Huizhen ;LIANG Shengnan 等

出　　处：Food Science and Technology (Campinas). 2022 ;42.doi:10.1590/fst.107621

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：1038808877

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