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发酵食品中微生物交叉保护策略及其 作用机制研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 232, doi. 10.7506/spkx1002-6630-20230929-260
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- Article
黄原胶浓度对猪血浆蛋白-黄原胶基油 凝胶结构及功能性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 95, doi. 10.13386/j.issn1002-0306.2023100006
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传统发酵食品中基于微生物多样性的生物胺 形成研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 356, doi. 10.13386/j.issn1002-0306.2023020123
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中国传统发酵蔬菜中微生物多样性及其对 品质形成影响研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 290, doi. 10.7506/spkx1002-6630-20230701-006
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- Article
原料肉冻藏品质劣变机制及其改善策略.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 321, doi. 10.7506/spkx1002-6630-20230627-210
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- Article
亲水胶体调控肌原纤维蛋白热诱导凝胶 形成机制的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 285, doi. 10.7506/spkx1002-6630-20230305-039
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谷氨酰胺转氨酶催化交联对肌原纤维蛋白凝胶 特性影响的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 293, doi. 10.7506/spkx1002-6630-20230410-080
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- Article
亲水胶体调控肌原纤维蛋白热诱导凝胶 形成机制的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 285, doi. 10.7506/spkx1002-6630-20230305-039
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- Article
锌原卟啉形成和呈色机理及替代肉制品中 亚硝酸盐的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 293, doi. 10.7506/spkx1002-6630-20221220-196
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- Article
益生菌降胆固醇的机制及其评价策略研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 322, doi. 10.7506/spkx1002-6630-20221022-228
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- Article
适度氧化的肌原纤维蛋白与醛类化合物 相互作用及机制.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20221114-162
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光动力灭活在食品杀菌保鲜中的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 373, doi. 10.7506/spkx1002-6630-20220920-188
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- Article
豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝 纳米纤维材料的制备及抑菌性.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 121, doi. 10.7506/spkx1002-6630-20220602-018
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- Article
直接减盐法对哈尔滨红肠贮藏期间品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 184, doi. 10.7506/spkx1002-6630-20220423-302
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4D打印技术在食品加工领域的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 338, doi. 10.7506/spkx1002-6630-20220320-237
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- Article
海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 87, doi. 10.7506/spkx1002-6630-20220325-296
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- Article
丁香酚对静电纺丝抑菌吸水衬垫结构和功能性质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 109, doi. 10.7506/spkx1002-6630-20211205-060
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- Article
新型滚揉技术在肉制品加工中应用的研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 380, doi. 10.7506/spkx1002-6630-20210804-052
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- Article
功率超声对肌原纤维蛋白功能特性及肉品 品质的影响研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 361, doi. 10.7506/spkx1002-6630-20210616-177
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分子印迹传感器在肉品安全检测中的应用进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 346, doi. 10.7506/spkx1002-6630-20210128-317
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- Article
基于智能感官和气相色谱-质谱联用技术研究 食盐添加量对风干肠风味特征的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20210221-221
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基于肉类原料的3D打印技术研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 353, doi. 10.7506/spkx1002-6630-20201110-097
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- Article
基于细菌群体感应淬灭机制的食品保鲜应用研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 321, doi. 10.7506/spkx1002-6630-20200903-034
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- Article
静电纺丝结合热诱导交联制备的抗菌吸水衬垫 对冷鲜肉的保鲜效果.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 252, doi. 10.7506/spkx1002-6630-20200916-216
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- Article
乳酸菌作为生物保护菌的抑菌机理 及其在食品中应用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 281, doi. 10.7506/spkx1002-6630-20200620-279
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- Article
基于超声辅助技术提取食品原料中脂质的 研究进展.
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- Food Research & Development, 2023, v. 44, n. 7, p. 185, doi. 10.12161/j.issn.1005-6521.2023.07.026
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不同品种来源的大麦淀粉理化和功能特性的 研究.
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- Food Research & Development, 2019, v. 40, n. 20, p. 1, doi. 10.12161/j.issn.1005-6521.2019.20.001
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包装袋种类对西式培根冷却贮藏期间品质变化的影响.
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- Food Research & Development, 2019, v. 40, n. 5, p. 28, doi. 10.3969/j.issn.1005-6521.2019.05.006
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- Article
可得然胶与卡拉胶和黄原胶复配对肌原纤维蛋白功能特性的影响.
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- Food Research & Development, 2019, v. 40, n. 3, p. 45, doi. 10.3969/j.issn.1005-6521.2019.03.008
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不同胶凝剂对块状脂肪模拟物物理化学特性的影响.
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- Food Research & Development, 2018, v. 39, n. 16, p. 12, doi. 10.3969/j.issn.1005-6521.2018.16.003
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- Article
差示扫描量热技术研究甘油二酯的热力学性质热力学性质.
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- Food Research & Development, 2018, v. 39, n. 6, p. 204, doi. 10.3969/j.issn.1005-6521.2018.06.038
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- Article
香辛料提取物对冷冻水饺肉馅的抗氧化作用及品质的影响.
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- Food Research & Development, 2018, v. 39, n. 5, p. 34, doi. 10.3969/j.issn.1005-6521.2018.05.007
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- Article
热处理乳清浓缩蛋白乳化体系储藏稳定性研究.
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- Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.002
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- Article
新型辅助加工技术提高肉制品消化特性的 研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 168
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- Article
速冻中式肉类预制菜肴冻藏过程中 品质提升策略研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 13, p. 4166
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- Article
马铃薯淀粉添加量对真空滚揉调理 鸡柳品质的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3818
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- Article
新型加工技术在清洁标签低盐肉制品中应用的 研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3106
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- Article
生物基纳米复合食品包装材料的抗菌性研究进展.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 1, p. 466, doi. 10.16429/j.1009-7848.2024.01.043
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- Article
美拉德反应及其产物在递送生物活性物质 方面的应用研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 324, doi. 10.7506/spkx1002-6630-20200507-063
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- Article
冷等离子体对微生物生物膜抑制作用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 271, doi. 10.7506/spkx1002-6630-20200415-203
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- Article
静电纺丝技术包埋天然酚类化合物研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 319, doi. 10.7506/spkx1002-6630-20200407-092
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- Article
乳化肉糜制品中降低磷酸盐的加工技术 新策略研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 329, doi. 10.7506/spkx1002-6630-20200323-348
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- Article
茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 53, doi. 10.7506/spkx1002-6630-20200212-109
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- Article
不同包装方式对高水分含量肉粉肠微生物菌群及品质特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 237, doi. 10.7506/spkx1002-6630-20200309-142
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- Article
超声辅助浸渍冷冻对冻藏期间猪肉水饺肉馅水分分布和品质特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 128, doi. 10.7506/spkx1002-6630-20200227-301
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- Article
超声辅助浸渍冷冻对猪肉水饺肉馅品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 107, doi. 10.7506/spkx1002-6630-20191123-267
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- Article
基于蛋白氧化行为的肉及肉制品品质提升 及劣变机制研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 230, doi. 10.7506/spkx1002-6630-20191017-174
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- Article
超声辅助冷冻对鸡胸肉肌原纤维蛋白 乳化稳定性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20190817-189
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高水分环境条件下普通和蜡质大麦淀粉 不同比例复配体系的功能性质.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20190704-054
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肌肉蛋白与挥发性风味物质的相互作用机制及 影响因素研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 288, doi. 10.7506/spkx1002-6630-20190815-158
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- Article