具有生物保护潜力的耐低温乳酸菌 筛选及其抑菌特性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 121, doi. 10.7506/spkx1002-6630-20241031-196
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- Article
Works matching AU 刘 骞
Results: 39
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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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- Article
3
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
4
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
5
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
6
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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7
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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8
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
9
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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10
植物乳杆菌接种量对低盐风干肠品质特性及 风味特征的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 97, doi. 10.7506/spkx1002-6630-20220306-077
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11
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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12
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
13
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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14
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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15
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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16
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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- Article
17
煎炸食品中多环芳烃的生成及其控制 技术研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 272, doi. 10.7506/spkx1002-6630-20181210-111
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18
烟熏时间对培根杂环胺含量及产品品质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 16, doi. 10.7506/spkx1002-6630-20181202-022
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19
乳液凝胶替代动物脂肪在肉制品中 应用的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 236, doi. 10.7506/spkx1002-6630-20181119-224
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20
肉制品中亚硝胺形成机制及植物源提取物对其 阻断效果的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 317, doi. 10.7506/spkx1002-6630-20170926-377
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21
氧化单宁酸对猪血浆蛋白水解物水包油 乳状液氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 14, doi. 10.7506/spkx1002-6630-201824003
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22
氧化单宁酸提高含猪血浆蛋白水解物的乳状液物理稳定性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 42, doi. 10.7506/spkx1002-6630-201818007
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23
可得然胶和加水量对法兰克福香肠品质特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 57, doi. 10.7506/spkx1002-6630-201814009
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- Article
24
久坐间断对成年人血管功能的急性影响与调节因素: 荟萃分析.
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- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2025, v. 29, n. 17, p. 3684, doi. 10.12307/2025.627
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- Article
25
间歇与持续训练对体力活动不足成人生活质量影响的 Meta 分析.
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- Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2025, v. 29, n. 8, p. 1714, doi. 10.12307/2025.315
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26
煤矿地下水库水岩作用机理研究———以大柳塔煤矿为例.
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- Coal Science & Technology (0253-2336), 2022, v. 50, n. 11, p. 236, doi. 10.13199/j.cnki.cst.2019-1297
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- Article
27
基于粒子群算法的低渗油藏CO<sub>2</sub> 驱油与封存自动优化.
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- Journal of China University of Petroleum, 2022, v. 46, n. 4, p. 109, doi. 10.3969/j.issn.1673-5005.2022.04.013
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- Article
28
微波加热快速烧结 WC-Ni<sub>3</sub> Al-B 硬质合金的组织与性能.
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- Journal of Materials Science & Engineering (1673-2812), 2023, v. 41, n. 3, p. 411, doi. 10.14136/j.cnki.issn1673-2812.2023.03.011
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- Article
29
原发性脊髓胶质母细胞瘤影像学表现一例.
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- Diagnostic Imaging & Interventional Radiology, 2020, v. 29, n. 2, p. 144, doi. 10.3969/j.issn.1005-8001.2020.02.013
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- Article
30
低渗透油藏CO<sub>2</sub> 驱不同注入方式对提高采收率与 地质封存的适应性.
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- Petroleum Geology & Recovery Efficiency, 2023, v. 30, n. 2, p. 104, doi. 10.13673/j.cnki.cn37-1359/te.202106030
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- Article
31
江汉平原克氏原螯虾虾壳中虾青素含量分布特征.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 18, p. 156, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240711004
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- Article
32
江汉平原不同养殖模式下克氏原螯虾肌肉中 脂肪特征分析与评价.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 13, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240413001
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- Article
33
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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- Publication type:
- Article
34
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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- Publication type:
- Article
35
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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- Publication type:
- Article
36
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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- Publication type:
- Article
37
丽江地区少数民族胃癌患者血清 G-17、PG 水平分析.
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- Journal of Kunming Medical University / Kunming Yike Daxue Xuebao, 2023, v. 44, n. 4, p. 133, doi. 10.12259/j.issn.2095-610X.S20230429
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- Article
38
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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- Publication type:
- Article
39
低温慢煮时间对即食鸡胸肉品质及消化 特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 114, doi. 10.13386/j.issn1002-0306.2023040104
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- Publication type:
- Article