Works matching AU 阮美娟

Results: 14

酶解法脱糖提升黄骅冬枣脆片贮存稳定性的研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 14, p. 253, doi. 10.13995/j.cnki.11-1802/ts.036700

By:

张亚旭;
李文钊;
刘馨阳;
王智珍;
路晓;
李玉爽;
徐艳朋;
阮美娟

Publication type:

Article

饮料用酵母抽提物风味特性分析及应用效果初探.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 1, p. 87, doi. 10.12441/spyswjs.20210816007

By:

刘楚海;
李文钊;
程建凯;
孙妮;
邢常辉;
阮美娟;
李沛

Publication type:

Article

冻融对冷冻新疆馕坯及其品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 29, doi. 10.12161/j.issn.1005-6521.2023.11.005

By:

冯亚倩;
李文钊;
田霄翔;
王梦妍;
阮美娟

Publication type:

Article

两种乳化剂对冷冻麻薯坯及其烘烤品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 100, doi. 10.12161/j.issn.1005-6521.2023.10.014

By:

田霄翔;
李文钊;
冯亚倩;
王梦妍;
阮美娟

Publication type:

Article

酵母抽提物对大豆酸奶风味的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 18, p. 63, doi. 10.12161/j.issn.1005-6521.2022.18.009

By:

邢常辉;
李文钊;
孙妮;
刘楚海;
程建凯;
阮美娟;
李沛

Publication type:

Article

党参复合饮料在不同储藏温度下的风味变化.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 57, doi. 10.12161/j.issn.1005-6521.2020.24.010

By:

曾琦琦;
李文钊;
刘亚平;
代任任;
闫文芳;
阮美娟

Publication type:

Article

番木瓜籽中硫代葡萄糖苷的超声辅助降解研究.

Published in:

Food Research & Development, 2018, v. 39, n. 5, p. 82, doi. 10.3969/j.issn.1005-6521.2018.05.015

By:

于磊;
李文钊;
姜化彬;
韩红超;
阮美娟

Publication type:

Article

蕨麻原汁两种提取方法的最佳工艺比较.

Published in:

Food Research & Development, 2018, v. 39, n. 2, p. 1, doi. 10.3969/j.issn.1005-6521.2018.02.006

By:

张晴;
朱华平;
李文钊;
阮美娟;
侯雅洁

Publication type:

Article

发酵时间对馒头品质及面筋蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 15, doi. 10.7506/spkx1002-6630-201812003

By:

韩红超;
李文钊;
周航;
于磊;
姜化彬;
崔文进;
阮美娟

Publication type:

Article

卡拉胶-变性淀粉-蛋清蛋白复合凝胶的制备及特性表征.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 72, doi. 10.7506/spkx1002-6630-20240519-147

By:

崔亚雪;
李文钊;
杨晓飞;
颜凤;
张家萍;
阮美娟

Publication type:

Article

不同预处理方式对抑制再制薯条吸油特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 208, doi. 10.7506/spkx1002-6630-20230901-011

By:

王智珍;
李文钊;
李玉爽;
路晓;
徐艳朋;
张亚旭;
刘馨阳;
阮美娟

Publication type:

Article

不同预处理方式对抑制再制薯条吸油特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 208, doi. 10.7506/spkx1002-6630-20230901-011

By:

王智珍;
李文钊;
李玉爽;
路晓;
艳朋;
张亚旭;
刘馨阳;
阮美娟

Publication type:

Article

改性蛋清粉对面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 70, doi. 10.7506/spkx1002-6630-20200814-195

By:

闫文芳;
李文钊;
代任任;
刘亚平;
曾琦琦;
阮美娟

Publication type:

Article

蛋清粉对糜米-小麦粉面团特性及馒头品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 30, doi. 10.7506/spkx1002-6630-20190619-224

By:

马薇薇;
李文钊;
魏敬;
田苗苗;
陈欢;
阮美娟

Publication type:

Article