Works matching AU 方亚鹏

Results: 15

多糖类食品胶体的功能特性及其在食品加工中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 283, doi. 10.7506/spkx1002-6630-20230410-083

By:

杨镕;
臧一宇;
吴鹏;
孙翠霞;
方亚鹏

Publication type:

Article

食品胶体研究进展与未来趋势：组分互作、未来食品结构设计及胶体营养学视角.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20220510-123

By:

方亚鹏;
赵一果;
孙翠霞;
厉晓杨;
鲁伟

Publication type:

Article

食品微凝胶的特性与应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 337, doi. 10.7506/spkx1002-6630-20200821-283

By:

黄萍;
黄晨;
王然;
龙毅;
杨楠;
方亚鹏

Publication type:

Article

天然多糖微凝胶的制备与应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 240, doi. 10.7506/spkx1002-6630-20200815-201

By:

陈芳芳;
胡猛;
张超;
吴悦寒;
徐龙泉;
高志明;
方亚鹏

Publication type:

Article

利用示踪粒子及膨胀流变学研究 β-乳球蛋白聚集体的界面行为.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 35, doi. 10.7506/spkx1002-6630-20190819-197

By:

叶晶;
李静;
张岳梅;
黄萍;
王倩;
高志明;
杨楠;
Katsuyoshi, NISHINARI;
方亚鹏

Publication type:

Article

玉米醇溶蛋白-多糖纳米复合物的制备方法、结构表征及其功能特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 323, doi. 10.7506/spkx1002-6630-20190411-153

By:

孙翠霞;
宋镜如;
方亚鹏

Publication type:

Article

热聚集对β-乳球蛋白消化行为及消化产物的抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 52, doi. 10.7506/spkx1002-6630-20190117-213

By:

林展拓;
高志明;
杜徐楠;
陈改亭;
胡猛;
方亚鹏;
汤虎

Publication type:

Article

天然可食性壁材虫胶在功能组分微囊化中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 317, doi. 10.7506/spkx1002-6630-20180917-182

By:

黄雪;
张慧;
彭舒悦;
赵萌;
方亚鹏

Publication type:

Article

中链甘油三酯/玉米醇溶蛋白核壳结构微胶囊载体的构建及表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 21, doi. 10.7506/spkx1002-6630-20170831-368

By:

黄雪;
王颖;
张慧;
赵萌;
方亚鹏

Publication type:

Article

β-胡萝卜素胶体分散体系的制备及其显色特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 21, doi. 10.7506/spkx1002-6630-201824004

By:

吴彬娴;
林展拓;
高志明;
杨楠;
方亚鹏

Publication type:

Article

β-乳球蛋白纤维化过程中的界面及乳化性质.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 20, doi. 10.7506/spkx1002-6630-201806004

By:

黄颖;
高志明;
吴彬娴;
林展拓;
赵俊俊;
方亚鹏

Publication type:

Article

不同种类动物肉结构、质构及营养特性的对比研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 18, doi. 10.16429/j.1009-7848.2024.09.002

By:

孙翠霞;
高翊鑫;
杨语艳;
扶佳玲;
方亚鹏

Publication type:

Article

食品胶体在植物蛋白肉中的应用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 1, doi. 10.16429/j.1009-7848.2022.08.001

By:

方亚鹏;
赵一果;
鲁伟;
厉晓杨;
孙翠霞

Publication type:

Article

异蛋白复合凝聚研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 302

By:

张延镇;
彭舒悦;
王琪;
郭前婉;
赵萌;
方亚鹏

Publication type:

Article

卡拉胶对低钠面条品质的影响.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 90, doi. 10.12131/20210334

By:

胡子宁;
麦世学;
鲁伟;
方亚鹏

Publication type:

Article