Works matching AU 水珊珊

Results: 14

即食盐水虾加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 75, doi. 10.12161/j.issn.1005-6521.2023.12.011

By:

吴盈茹;
廖月琴;
杜琪;
周婷;
水珊珊;
张宾

Publication type:

Article

热加工对3 种带鱼肌球蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 211, doi. 10.7506/spkx1002-6630-20230812-083

By:

郑文雄;
杨榕琳;
水珊珊;
严红波;
宋佳;
杨会成;
张宾

Publication type:

Article

蛋白质氧化对中华管鞭虾肌肉品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 15, doi. 10.7506/spkx1002-6630-20200615-198

By:

祁雪儿;
毛俊龙;
姚慧;
齐贺;
武天昕;
水珊珊;
张宾

Publication type:

Article

3 种生干虾皮制品营养成分分析与评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 106

By:

尹明晓;
李翔宇;
邵瑶佳;
水珊珊;
涂传海;
张宾

Publication type:

Article

琼胶寡糖对冻藏南美白对虾蛋白质功能特性的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 199

By:

宋佳;
刘思雅;
李露静;
田思雨;
水珊珊;
武天昕;
郑文雄;
杨榕琳;
张宾

Publication type:

Article

羟自由基氧化对中华管鞭虾肌肉功能特性的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7605

By:

董凯璇;
张思宇;
李敏杰;
倪继龙;
王钰;
祁雪儿;
张宾;
水珊珊

Publication type:

Article

即食中华管鞭虾贮藏品质变化及其货架期研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6459

By:

吴盈茹;
廖月琴;
杜琪;
周婷;
水珊珊;
张宾

Publication type:

Article

冷冻南美白对虾新型镀冰衣工艺优化研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 4, p. 1216

By:

武天昕;
邓晓影;
水珊珊;
劳敏军;
张宾

Publication type:

Article

基于高通量测序分析紫贻贝冻藏过程中菌群组成变化.

Published in:

Food & Machinery, 2021, n. 1, p. 143, doi. 10.13652/j.issn.1003-5788.2021.01.023

By:

蒋慧丽;
水珊珊;
吴琼静;
陈晓楠;
张宾;
苏来金

Publication type:

Article

琼胶寡糖对冻藏南美白对虾肌肉品质特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 155, doi. 10.13386/j.issn1002-0306.2024050392

By:

倪继龙;
焦龙;
王家星;
宋佳;
武天昕;
水珊珊;
张宾

Publication type:

Article

真空低温慢煮加工对中华管鞭虾肌肉品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 108, doi. 10.13386/j.issn1002-0306.2023060009

By:

周寅涛;
冯绍彪;
水珊珊;
刘智禹;
张宾

Publication type:

Article

低温真空慢煮加工对半壳扇贝肌肉品质特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 70, doi. 10.13386/j.issn1002-0306.2023040148

By:

姜珊珊;
刁志杰;
蒋慧丽;
水珊珊;
张宾;
林慧敏

Publication type:

Article

冷藏三疣梭子蟹腹部和螯足肌肉品质特性变化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 2, p. 92, doi. 10.13386/j.issn1002-0306.2023040192

By:

董儒仪;
杜琪;
吴盈茹;
周婷;
水珊珊;
张宾

Publication type:

Article

南美白对虾肉糜低温冻藏过程中蛋白质的特性变化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 117, doi. 10.13982/j.mfst.1673-9078.2021.01.0568

By:

李志鹏;
周晓娇;
张宾;
苏来金;
水珊珊

Publication type:

Article