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Results: 48

荔枝汁中谷蛋白结构及特性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 47, doi. 10.7506/spkx1002-6630-201812008
By:
- 袁星星;
- 余元善;
- 吴继军;
- 肖更生;
- 徐玉娟;
- 邹波
Publication type:
Article
生物解离大豆过程中形成的乳状液结构.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 67, doi. 10.7506/spkx1002-6630-201812011
By:
- 王立敏;
- 马文君;
- 孙红波;
- 寻崇荣;
- 张丽;
- 江连洲;
- 隋晓楠;
- 李杨
Publication type:
Article
HPCE法同时检测果蔬及肉制品中硝酸盐和亚硝酸盐含量.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 301, doi. 10.7506/spkx1002-6630-201812046
By:
- 李秀明;
- 马俪珍
Publication type:
Article
响应面试验优化超声系统中玉米醇溶蛋白-葡聚糖糖基化及其性质分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 247, doi. 10.7506/spkx1002-6630-201812038
By:
- 董艳娇;
- 张浩;
- 赵城彬51;
- 许秀影;
- 王文举;
- 刘景圣
Publication type:
Article
动物双歧杆菌细菌素bifidocin A群体感应合成调控行为分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 161, doi. 10.7506/spkx1002-6630-201812025
By:
- 刘国荣;
- 任桂美;
- 李雪;
- 王成涛
Publication type:
Article
<sup>18</sup>O标记联合高效液相色谱-高分辨率质谱技术定量测定阿胶中的明胶.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 288, doi. 10.7506/spkx1002-6630-201812044
By:
- 沙小梅;
- 1, 胡姿姿;
- 涂宗财;
- 张路正;
- 李鑫;
- 王辉;
- 张露;
- 黄涛
Publication type:
Article
核桃多肽-苦荞-藜麦复合粉制备工艺及体外消化和抗氧化功能特性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 254, doi. 10.7506/spkx1002-6630-201812039
By:
- 陈树俊;
- 李乐;
- 胡洁;
- 徐晓霞;
- 石玥;
- 李佳益;
- 张君梅;
- 王翠连
Publication type:
Article
海藻酸钠微囊化JS25噬菌体的制备、表征及其在食品模拟体系中的释放.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 262, doi. 10.7506/spkx1002-6630-201812040
By:
- 龙门;
- 周卉;
- 谢文;
- 廖琪;
- 王冉
Publication type:
Article
鲍鱼肌肉多糖的性质及抗肿瘤活性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 26, doi. 10.7506/spkx1002-6630-201812005
By:
- 王军玲;
- 魏配晓;
- 邱绪建;
- 翁武银
Publication type:
Article
5 种梅干菜的酚类化合物及抗氧化能力比较分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 212, doi. 10.7506/spkx1002-6630-201812033
By:
- 沈清;
- 楼乐燕;
- 尹培;
- 黄睿;
- 叶兴乾;
- 陈健初
Publication type:
Article
黄油-代可可脂基奶油生产工艺优化及其晶型形成分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 276, doi. 10.7506/spkx1002-6630-201812042
By:
- 周绪霞;
- 戚雅楠;
- 丁玉庭
Publication type:
Article
洋葱精油微胶囊制备工艺优化及其品质分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 232, doi. 10.7506/spkx1002-6630-201812036
By:
- 王月月;
- 段续;
- 任广跃;
- 周四晴
Publication type:
Article
黑果腺肋花楸花色苷提取工艺优化及其抗氧化活性和组成鉴定.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 239, doi. 10.7506/spkx1002-6630-201812037
By:
- 位路路;
- 林杨;
- 王月华;
- 孟宪军
Publication type:
Article
超声波和微波辅助提取苦水玫瑰鲜花和花渣中原花青素的工艺优化及其比较
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 268, doi. 10.7506/spkx1002-6630-201812041
By:
- 徐洁;
- 李霁昕;
- 毕阳;
- 司敏;
- 李雪
Publication type:
Article
新型在线净化前处理HPLC-MS/MS测定香精香料中的麦角甾醇和麦角甾酮.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 313, doi. 10.7506/spkx1002-6630-201812048
By:
- 李晶;
- 倪朝敏;
- 陈建华;
- 米其利;
- 孔维松;
- 王晓辉;
- 杨光宇;
- 李雪梅;
- 杨叶昆
Publication type:
Article
基于线扫描拉曼高光谱系统的奶粉中硫氰酸钠无损检测.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 295, doi. 10.7506/spkx1002-6630-201812045
By:
- 刘宸;
- 杨桂燕;
- 王庆艳;
- 黄文倩;
- 王超鹏;
- 王晓彬;
- 陈立平
Publication type:
Article
糖胁迫下鲁氏接合酵母的代谢指纹分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 167, doi. 10.7506/spkx1002-6630-201812026
By:
- 韩晓江;
- 徐志娇;
- 岳田利;
- 牛晨;
- 魏建平;
- 蔡瑞;
- 袁亚宏
Publication type:
Article
拮抗砀山梨炭疽菌的内生菌筛选及抑菌效果分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 185, doi. 10.7506/spkx1002-6630-201812029
By:
- 郭志华;
- 段腾飞;
- 江翠翠;
- 王芳
Publication type:
Article
黑豆皮中花青素与铁离子的相互作用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 73, doi. 10.7506/spkx1002-6630-201812012
By:
- 谢岩黎;
- 王威;
- 朱晓路
Publication type:
Article
莲原花青素低聚体在模拟生理环境下对非酶糖化末端产物的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 119, doi. 10.7506/spkx1002-6630-201812019
By:
- 闵瑶瑶;
- 周梦舟;
- 柳志杰;
- 冯年捷;
- 吴茜
Publication type:
Article
乳铁蛋白-乳清分离蛋白乳状液微聚集体构建与酶交联对其流变学特性的影响
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 20, doi. 10.7506/spkx1002-6630-201812004
By:
- 李昕;
- 王旭;
- 刘佳炜;
- 李钰;
- 许朵霞;
- 曹雁平
Publication type:
Article
β2肾上腺素受体基因的改造及在无细胞合成体系中的表达.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 179, doi. 10.7506/spkx1002-6630-201812028
By:
- 王健;
- 刘媛;
- 王玮;
- 刘洋;
- 韩正政;
- 曲丽洁;
- 杨立亭;
- 王若敏
Publication type:
Article
高效液相色谱法评价海洋生物中半胱氨酸双加氧酶活性.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 174, doi. 10.7506/spkx1002-6630-201812027
By:
- 范子瑞;
- 胡佳妃;
- 江瑞妮;
- 杨星玲;
- 金火喜
Publication type:
Article
大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 126, doi. 10.7506/spkx1002-6630-201812020
By:
- 樊雪静;
- 刘红玉;
- 迟玉杰
Publication type:
Article
超声波与菠萝蛋白酶协同作用对鸭肉嫩化的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 93, doi. 10.7506/spkx1002-6630-201812015
By:
- 赵立;
- 周振;
- 贺倩倩;
- 汤超;
- 黄鸣璐;
- 李苗云;
- 陈军;
- 白青云
Publication type:
Article
光谱预处理对太赫兹光谱预测猪肉K值的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 319, doi. 10.7506/spkx1002-6630-201812049
By:
- 齐亮;
- 赵茂程;
- 赵婕;
- 唐于维一
Publication type:
Article
复合果蔬取代部分硝酸盐对降低发酵香肠中亚硝胺的作用.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 60, doi. 10.7506/spkx1002-6630-201812010
By:
- 王凯丽;
- 李秀明;
- 王洋;
- 马俪珍;
- 朱迎春
Publication type:
Article
纳米ZnO对聚丙烯薄膜中抗氧化剂168降解的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 283, doi. 10.7506/spkx1002-6630-201812043
By:
- 陈汝佳;
- 胡长鹰;
- 严炎;
- 姜紫薇;
- 钟怀宁
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
乳化剂对鲜湿面货架期内水分迁移及热力学影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 140, doi. 10.7506/spkx1002-6630-201812022
By:
- 李立华;
- 周文化;
- 邓航
Publication type:
Article
不同处理方法对草菇呈味物质释放的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 107, doi. 10.7506/spkx1002-6630-201812017
By:
- 徐晓东;
- 宋泽;
- 冯涛;
- 宋诗清;
- 孙敏;
- 姚凌云
Publication type:
Article
乳酸钙处理对发芽大豆植酸降解和主要营养物质含量的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 226, doi. 10.7506/spkx1002-6630-201812035
By:
- 惠倩汝;
- 王冕;
- 周婷;
- 王沛;
- 顾振新;
- 杨润强
Publication type:
Article
新采收玉米籽粒中水分状态对淀粉热特性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 79, doi. 10.7506/spkx1002-6630-201812013
By:
- 曹勇;
- 许秀颖;
- 赵城彬;
- 张浩;
- 闫美茹;
- 刘景圣
Publication type:
Article
蒸制时间对粉蒸肉挥发性风味成分的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 205, doi. 10.7506/spkx1002-6630-201812032
By:
- 张哲奇;
- 臧明伍;
- 张凯华;
- 李丹;
- 王守伟;
- 李笑曼
Publication type:
Article
食盐添加量对哈尔滨风干肠理化特性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 85, doi. 10.7506/spkx1002-6630-201812014
By:
- 陈佳新;
- 陈倩;
- 孔保华
Publication type:
Article
油脂品种对肉桂酸基油脂凝胶形成及性质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 9, doi. 10.7506/spkx1002-6630-201812002
By:
- 李丹;
- 赵月;
- 李婷婷;
- 刘春成;
- 王雯;
- 于殿宇;
- 王立琦;
- 王瑾
Publication type:
Article
酸性条件下热处理对果胶流变和结构特性的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 40, doi. 10.7506/spkx1002-6630-201812007
By:
- 郭兴峰;
- 赵文婷;
- 廖小军;
- 胡小松;
- 王晓;
- 吴继红
Publication type:
Article
冻结方式对不同部位草鱼呈味物质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 199, doi. 10.7506/spkx1002-6630-201812031
By:
- 方林;
- 施文正;
- 刁玉段;
- 王锡昌;
- 汪之和
Publication type:
Article
不同种类脂肪替代物对软冰淇淋浆料流变特性及产品品质和口感的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 1, doi. 10.7506/spkx1002-6630-201812001
By:
- 赵雯;
- 张健;
- 姜芸云;
- 赵笑;
- 郝晓娜;
- 李柳;
- 赵娟;
- 杨贞耐
Publication type:
Article
不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 146, doi. 10.7506/spkx1002-6630-201812023
By:
- 鲁榕榕;
- 马腾臻;
- 张波;
- 祝霞;
- 冯丽丹;
- 王媛;
- 王凯丽;
- 韩舜愈
Publication type:
Article
香豆素对鱼鳞明胶可食性膜结构及性能的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 112, doi. 10.7506/spkx1002-6630-201812018
By:
- 胡熠;
- 周伟;
- 唐艳;
- 张进杰;
- 徐大伦;
- 楼乔明;
- 杨文鸽
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
高效液相色谱-串联质谱法检测鲜冻肉中违禁注水药物.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 308, doi. 10.7506/spkx1002-6630-201812047
By:
- 李志刚;
- 任南;
- 马燕红;
- 李莹莹;
- 郭文萍
Publication type:
Article
HPGFC双柱串联检测右旋糖酐蔗糖酶催化产物及右旋糖酐聚合过程.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 191, doi. 10.7506/spkx1002-6630-201812030
By:
- 黄双霞;
- 侯殿志;
- 陈华磊;
- 于玥;
- 陈山
Publication type:
Article
酸法和酶法提取牦牛骨胶原蛋白的特性分析.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 101, doi. 10.7506/spkx1002-6630-201812016
By:
- 王晓军;
- 吴婷;
- 贾伟;
- 张春晖;
- 韩玲;
- 余群力
Publication type:
Article
野阳合多糖及其纯化组分对胆汁酸的结合能力.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 154, doi. 10.7506/spkx1002-6630-201812024
By:
- 岳雨曦;
- 王小燕;
- 柏丁丁;
- 黄毅娜;
- 钟凯;
- 高鸿
Publication type:
Article
淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 133, doi. 10.7506/spkx1002-6630-201812021
By:
- 邓思杨;
- 杨明;
- 潘男;
- 畅鹏;
- 杜鑫;
- 夏秀芳;
- 张宏伟
Publication type:
Article
大豆分离蛋白与花青素非共价及共价作用对蛋白构象变化的影响.
Published in:
Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 33, doi. 10.7506/spkx1002-6630-201812006
By:
- 孙红波;
- 李杨;
- 王立敏;
- 董济萱;
- 隋晓楠;
- 齐宝坤;
- 王中江;
- 江连洲
Publication type:
Article