Works matching AU 安艳霞

Results: 14

生物基活性食品包装材料的研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 18, p. 190

By:

安艳霞;
刘欣;
雷永伟;
李琳琳;
张剑

Publication type:

Article

马铃薯抗性淀粉结构特征及体外消化特性的研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 17, p. 6975

By:

程冰;
张乐乐;
安艳霞;
李梦琴

Publication type:

Article

超声辅助低共熔溶剂提取海带多糖工艺优化及其抗氧化活性.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 94, doi. 10.12161/j.issn.1005-6521.2024.22.013

By:

韩益;
侯秋月;
余建军;
雷永伟;
安艳霞;
李琳琳;
张剑

Publication type:

Article

非热杀菌技术在生鲜面生产中的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 200, doi. 10.12161/j.issn.1005-6521.2023.21.028

By:

贾花婷;
安艳霞;
赵阳;
温娅晴;
任秀娟;
张剑

Publication type:

Article

山药全粉面条的制备及其对面条品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 107, doi. 10.12161/j.issn.1005-6521.2023.20.015

By:

刘欣;
赵驰;
安艳霞;
雷永伟;
赵阳;
张剑

Publication type:

Article

低共熔溶剂提取荞麦壳黄酮的工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 160, doi. 10.12161/j.issn.1005-6521.2023.13.024

By:

雷永伟;
刘欣;
安艳霞;
赵阳;
张剑

Publication type:

Article

小麦粉的品质特性与生鲜面品质关系.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 39, doi. 10.12161/j.issn.1005-6521.2023.10.006

By:

温娅晴;
林顺顺;
张剑;
安艳霞;
赵阳;
李雪杰;
任秀娟;
张伟峰;
杜舒梦;
李梦瑶

Publication type:

Article

响应面法优化山药芋头食养面条的加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 107, doi. 10.12161/j.issn.1005-6521.2020.16.017

By:

张小梅;
楼烨;
董艳梅;
安艳霞

Publication type:

Article

不同类型低共熔溶剂预处理对玉米秸秆酶解效率的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 162, doi. 10.13982/j.mfst.1673-9078.2023.7.0928

By:

洪元芳;
雷永伟;
安艳霞;
赵阳;
张剑

Publication type:

Article

基于乙醇胺的深度共熔溶剂预处理小麦秸秆提高其多糖酶解效率.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 7, p. 46, doi. 10.13982/j.mfst.1673-9078.2021.7.1180

By:

董艳梅;
洪元芳;
马阳阳;
安艳霞

Publication type:

Article

小麦配粉对生鲜面品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 2, p. 206, doi. 10.13995/j.cnki.11-1802/ts.034121

By:

温娅晴;
张剑;
张琨;
王罡;
赵阳;
安艳霞;
李梦琴;
张伟峰;
任秀娟;
贾花婷

Publication type:

Article

深度共熔溶剂预处理对木质纤维素生物质作用机制的研究进展.

Published in:

Advances in New & Renewable Energy, 2020, v. 8, n. 6, p. 533, doi. 10.3969/j.issn.2095-560X.2020.06.011

By:

洪元芳;
董艳梅;
安艳霞;
张剑;
李梦琴

Publication type:

Article

复合菌发酵对非油炸方便面品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 210, doi. 10.7506/spkx1002-6630-20230724-269

By:

张伟峰;
黄泽华;
王玉坤;
张剑;
赵萌萌;
崔晚晚;
安艳霞;
殷贵鸿;
周朋辉;
赵阳

Publication type:

Article

抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 53, doi. 10.7506/spkx1002-6630-201812009

By:

姬成宇1;
石媛媛1;
李梦琴;
张剑;
安艳霞;
艾羽函

Publication type:

Article