Works matching AU 熊善柏

Results: 43

预处理方式对大鲵汤品质特性的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 147

By:

张冬梅;
刘晓璐;
尹涛;
刘茹;
肖小满;
熊善柏;
尤娟

Publication type:

Article

肉制品加工过程中晚期糖基化终产物形成、检测及抑制研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5955

By:

康佳佳;
廖广明;
刘友明;
崔莹;
熊善柏

Publication type:

Article

真空浸渍处理对调理草鱼片品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 12, p. 3831

By:

任章睿;
熊善柏;
胡杨;
尹涛;
李金玲;
安玥琦

Publication type:

Article

前处理方式对空气炸制鱼饼中AGEs生成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028

By:

武润琳;
秦瑞珂;
荣建华;
贾才华;
熊善柏;
刘茹

Publication type:

Article

臭氧水处理对生鲜草鱼片理化特性及初始菌相的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 325, doi. 10.16429/j.1009-7848.2024.08.031

By:

徐国栋;
熊善柏;
尹涛;
刘茹;
黄泽南;
任洋莹;
尤娟

Publication type:

Article

臭氧漂洗过程中鱼肉组分溶出及其对鱼糜品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 155

By:

肖淑婷;
尹涛;
胡杨;
刘茹;
熊善柏;
尤娟

Publication type:

Article

短时微流水处理对池塘养殖歸鱼肌肉滋味品质的影响.

Published in:

Journal of Hydrobiology / Shuisheng Shengwu Xuebao, 2021, v. 45, n. 5, p. 1057, doi. 10.7541/2021.2021.002

By:

高琴;
安玥琦;
陈周;
熊善柏

Publication type:

Article

蛙肉丸子调味配方优化研究.

Published in:

Food Research & Development, 2018, v. 39, n. 9, p. 71, doi. 10.3969/j.issn.1005-6521.2018.09.014

By:

李云波;
杜素娟;
李明雨;
袁红瑞;
马汉军;
赵思明;
熊善柏

Publication type:

Article

原料组成对鱼肉一鸡肉双蛋白鱼丝品质的影响.

Published in:

Food & Machinery, 2022, n. 7, p. 199, doi. 10.13652/j.spjx.l003.578.2022.80329

By:

任洋莹;
安胡琦;
党美琪;
杨眉;
徐国栋;
熊善柏

Publication type:

Article

超声辅助酶解促进草鱼鳞胶原肽水解进程的内在机制解析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 16, p. 313, doi. 10.11975/j.issn.1002-6819.2022.16.034

By:

熊喆;
赵钰;
秦子波;
王希搏;
荣建华;
熊善柏;
胡杨

Publication type:

Article

滋味物质在不同交联度鱼糜凝胶中的释放动力学分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 11, p. 335, doi. 10.11975/j.issn.1002-6819.2022.11.037

By:

安玥琦;
张学振;
尤娟;
尹涛;
胡杨;
熊善柏

Publication type:

Article

鱼糜凝胶脆性的力学表征.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 2, p. 292, doi. 10.11975/j.issn.1002-6819.2018.02.040

By:

安玥琦;
赵思明;
熊善柏;
尤娟;
刘茹;
刘友明

Publication type:

Article

高强度超声与低氯化钠盐协同作用下鲢鱼糜凝胶的品质变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 11, p. 197, doi. 10.13982/j.mfst.1673-9078.2023.11.1521

By:

高霞;
冯庆祥;
胡杨;
尹涛;
尤娟;
熊善柏;
刘茹

Publication type:

Article

响应面法优化猪肉/鱼肉复合调理狮子头的加工工艺.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 227, doi. 10.13982/j.mfst.1673-9078.2023.7.0738

By:

杨眉;
安玥琦;
任洋莹;
易林;
徐国栋;
熊善柏

Publication type:

Article

白鲢鱼鳞冻在低温下常压包装与真空包装贮藏过程中的品质变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 108, doi. 10.13982/j.mfst.1673-9078.2023.6.0723

By:

张童昊;
孙若文;
熊善柏;
尤娟;
尹涛

Publication type:

Article

用臭氧漂洗处理的鱼糜在贮藏过程中的品质变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 137, doi. 10.13982/j.mfst.1673-9078.2023.5.0717

By:

张冬梅;
张顺治;
尹涛;
胡杨;
刘茹;
刘友明;
杜红英;
熊善柏;
尤娟

Publication type:

Article

传统养殖与组合湿地-池塘循环水养殖黄颡鱼的品质比较.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 14, doi. 10.13982/j.mfst.1673-9078.2023.5.0566

By:

李温蓉;
安玥琦;
陶玲;
温利;
刘茹;
李谷;
熊善柏

Publication type:

Article

鲢鱼鳞胶原肽-铁螯合物的制备及其特性表征.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 4, p. 187, doi. 10.13982/j.mfst.1673-9078.2023.4.0553

By:

熊喆;
秦子波;
赵钰;
王希搏;
荣建华;
熊善柏;
胡杨

Publication type:

Article

脱腥方式对白鲢鱼鳞冻风味特性的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 45, doi. 10.13982/j.mfst.1673-9078.2023.2.0668

By:

黄泽南;
孙若文;
熊善柏;
尹涛;
尤娟;
胡杨

Publication type:

Article

调理鱼制品"蒜瓣肉"的结构表征与评价.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 1, doi. 10.13982/j.mfst.1673-9078.2023.2.0537

By:

李想;
蔡礼彬;
熊善柏;
胡杨

Publication type:

Article

臭氧水处理对草鱼片贮藏过程中微生物群落结构的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 134, doi. 10.13982/j.mfst.1673-9078.2023.1.0255

By:

徐国栋;
安玥琦;
熊善柏;
尹涛 1,2，;
覃凤阳;
陈萍;
尤娟

Publication type:

Article

超声辅助酶解制备草鱼鳞胶原肽及其理化特性评价.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 159, doi. 10.13982/j.mfst.1673-9078.2022.9.1227

By:

赵钰;
余小月;
熊喆;
秦子波;
王希搏;
荣建华;
熊善柏;
胡杨

Publication type:

Article

不同漂洗方式的白鲢鱼糜品质比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 160, doi. 10.13982/j.mfst.1673-9078.2022.6.1009

By:

张顺治;
郑文栋;
安玥琦;
尹涛;
刘茹;
刘友明;
熊善柏;
尤娟

Publication type:

Article

基于固相微萃取 (SPME) 和同时蒸馏萃取 (SDE) 分析大麦苗粉对白鲢鱼糜制品的去腥作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 244, doi. 10.13982/j.mfst.1673-9078.2022.3.0690

By:

吴丹;
曾文浩;
熊善柏;
黄琪琳;
祝方清

Publication type:

Article

水产品腌制过程中 NaCl 传递的模拟方法及应用进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 346, doi. 10.7506/spkx1002-6630-20241004-005

By:

杨锟;
武润琳;
李琪琪;
李开琪;
熊善柏;
刘茹

Publication type:

Article

关键脂肪酸对鱼糜凝胶过熟味形成的影响及其分子转换途径.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 54, doi. 10.7506/spkx1002-6630-20240709-088

By:

李彤;
温利;
杨慧芳;
鄯云月;
田一凌;
熊善柏;
安玥琦

Publication type:

Article

宰杀前放血和冷胁迫处理对生鲜鲢鱼片风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20240708-079

By:

牛永鑫;
熊青;
胡杨;
刘茹;
尹涛;
尤娟;
安玥琦;
熊善柏

Publication type:

Article

藤黄果对腌制草鱼鱼刺的软化作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 236, doi. 10.7506/spkx1002-6630-20230719-212

By:

王晓芸;
NIROSHAN JAYASOORIYA, Mahabaduge Chandika;
熊善柏;
毋鑫;
汪慧婷;
高霞;
刘茹

Publication type:

Article

鱼汤风味的形成与调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 251, doi. 10.7506/spkx1002-6630-20220913-110

By:

武燕霓;
安玥琦;
熊善柏

Publication type:

Article

6 种淡、海水鱼糜制品的滋味特征及其指纹图谱的建立: 231.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 231, doi. 10.7506/spkx1002-6630-20220728-316

By:

安玥琦;
阮秋凤;
张学振;
熊善柏

Publication type:

Article

羟自由基氧化对鲢鱼肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 9, doi. 10.7506/spkx1002-6630-20220422-294

By:

张海萍;
余小月;
程梦颖;
熊善柏;
刘友明

Publication type:

Article

纳米鱼骨在肌球蛋白胶凝过程中钙赋存形态的变化及分布.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 24, doi. 10.7506/spkx1002-6630-20211108-082

By:

高霞;
张梦玲;
熊善柏;
胡杨;
尹涛;
刘茹

Publication type:

Article

加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 8, doi. 10.7506/spkx1002-6630-20210917-214

By:

程梦颖;
张海萍;
刘友明;
熊善柏

Publication type:

Article

高强度超声处理对不同盐浓度下鲢鱼肌球蛋白理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 67, doi. 10.7506/spkx1002-6630-20210209-154

By:

高霞;
谢亚如;
胡杨;
尤娟;
杜红英;
熊善柏;
刘茹

Publication type:

Article

纳米鱼骨对鲢鱼肌球蛋白凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 71, doi. 10.7506/spkx1002-6630-20200125-270

By:

时浩楠;
张梦玲;
张晋;
尹涛;
胡杨;
尤娟;
熊善柏;
刘茹

Publication type:

Article

酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20190918-223

By:

黄晶晶;
张慧敏;
赵丽媛;
熊善柏;
黄琪琳

Publication type:

Article

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 210, doi. 10.7506/spkx1002-6630-20190628-392

By:

任佳怿;
翟营营;
黄晶晶;
张慧敏;
熊善柏;
黄琪琳;
朱建忠;
李沛;
李库;
沈硕

Publication type:

Article

丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20190411-143

By:

蒋祎人;
李涛;
刘友明;
熊善柏

Publication type:

Article

高强度超声作用下鲢鱼肌球蛋白的结构及流变学特性变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 77, doi. 10.7506/spkx1002-6630-20180205-064

By:

谢亚如;
刘庆;
熊善柏;
尤娟;
刘茹

Publication type:

Article

2 种天然抗氧化剂与鲢鱼肌球蛋白的相互作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 14, doi. 10.7506/spkx1002-6630-20171221-263

By:

黄渊;
岳世阳;
熊善柏;
杜红英

Publication type:

Article

不同质量浓度鲢鱼肌球蛋白低温自组装动力学及理化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20180614-273

By:

高霞;
曹立伟;
熊善柏;
胡杨;
尤娟;
刘茹

Publication type:

Article

鲢鱼皮明胶-海藻酸钠复合膜的制备与性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 243, doi. 10.7506/spkx1002-6630-201807036

By:

郭开红;
张蕾蕾;
吴晓翠;
熊善柏;
胡筱波

Publication type:

Article

抗冻剂对蒸煮小龙虾虾仁冻融后品质的影响.

Published in:

Food & Machinery, 2023, n. 1, p. 116, doi. 10.13652/j.spjx.1003.5788.2022.80378

By:

胡筱波;
陈文飞;
顾泽茂;
邹圣碧;
熊善柏;
胡杨

Publication type:

Article