Works matching IS 10026630 AND DT 2021 AND VI 42 AND IP 21

Results: 45

乳脂肪球膜的特性、开发及在模拟母乳脂肪球结构中的应用.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 372, doi. 10.7506/spkx1002-6630-20200817-212
By:
- 李晓东;
- 潘悦;
- 刘璐;
- 朱启鹏
Publication type:
Article
挤压预处理酶解修饰大豆蛋白乳化特性的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 365, doi. 10.7506/spkx1002-6630-20200819-245
By:
- 朱秀清;
- 刘燕清;
- 朱颖;
- 姜永鹏;
- 刘琳琳
Publication type:
Article
脂质氧化对肉制品中4 类有害物质形成影响的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 355, doi. 10.7506/spkx1002-6630-20200929-367
By:
- 杨壹芳;
- 余沁芯;
- 肖子涵;
- 王艺伦;
- 刘雨萱;
- 黄晓红;
- 杨勇
Publication type:
Article
基于纳米材料的电化学免疫传感器及其在蛋白质检测中的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 347, doi. 10.7506/spkx1002-6630-20200729-375
By:
- 杨倩雯;
- 刘晓风;
- 曾海娟;
- 王金斌
Publication type:
Article
食物油炸过程中丙烯酰胺和杂环胺的形成及控制方法研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 338, doi. 10.7506/spkx1002-6630-20201009-052
By:
- 戚岱莎;
- 张清
Publication type:
Article
培育肉的监管发展战略研究.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 331, doi. 10.7506/spkx1002-6630-20210126-290
By:
- 李石磊;
- 李莹莹;
- 李雨爽;
- 刘文婷;
- 王守伟
Publication type:
Article
植物源活性成分降血糖作用及其机理研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 322, doi. 10.7506/spkx1002-6630-20200926-327
By:
- 金斐;
- 朱丽云;
- 高永生;
- 赵前;
- 徐晓晖;
- 娄成楠
Publication type:
Article
腌腊肉制品中真菌毒素污染现状及防控研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 315, doi. 10.7506/spkx1002-6630-20200721-274
By:
- 郭柯宇;
- 王松;
- 唐林;
- 欧阳菀琳;
- 刘梦茹;
- 刘书亮;
- 杨勇;
- 郭洪祥;
- 陈姝娟
Publication type:
Article
食品3D打印技术及其在肉类加工中应用的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 308, doi. 10.7506/spkx1002-6630-20201012-084
By:
- 杨耿涵;
- 黄明远;
- 徐幸莲
Publication type:
Article
冷等离子体技术在蛋白质改性中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 299, doi. 10.7506/spkx1002-6630-20200716-216
By:
- 王俊鹏;
- 贺稚非;
- 李敏涵;
- 齐世超;
- 李洪军
Publication type:
Article
低氧胁迫对鱼肉品质影响机制的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 292, doi. 10.7506/spkx1002-6630-20201013-102
By:
- 赵曼曼;
- 熊光权;
- 石柳;
- 孙卫青;
- 乔宇;
- 吴文锦;
- 丁安子;
- 李新;
- 汪兰
Publication type:
Article
金针菇采后品质劣变与保鲜研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 285, doi. 10.7506/spkx1002-6630-20200803-031
By:
- 张雨;
- 贠建民;
- 毕阳;
- 王霆;
- 何奎
Publication type:
Article
乳酸杆菌脂磷壁酸的结构及免疫调控功能研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 278, doi. 10.7506/spkx1002-6630-20200724-325
By:
- 关曼缇;
- 张英春;
- 卢卫红;
- 王傲
Publication type:
Article
中国食品安全风险分级研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 271, doi. 10.7506/spkx1002-6630-20210228-303
By:
- 王芳;
- 孙晓红;
- 陶光灿
Publication type:
Article
单核细胞增生李斯特菌进化家系的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 263, doi. 10.7506/spkx1002-6630-20201009-053
By:
- 周继福;
- 王娉;
- 郭佳;
- 赵晓美;
- 陈颖
Publication type:
Article
食品加工对血红蛋白结构和功能特性影响的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 256, doi. 10.7506/spkx1002-6630-20200801-019
By:
- 吴素娟;
- 刘战民;
- 王兆明;
- 周辉;
- 周凯;
- 徐宝才
Publication type:
Article
食品加工环境胁迫因素对单核细胞增生李斯特菌生物膜形成的影响研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 246, doi. 10.7506/spkx1002-6630-20200702-034
By:
- 王园;
- 孙琳珺;
- 程颖;
- 王翔;
- 刘阳泰;
- 林玉海;
- 董庆利
Publication type:
Article
减菌技术在冷却肉关键安全控制点抑菌分子机制的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 235, doi. 10.7506/spkx1002-6630-20201008-039
By:
- 杨君;
- 罗欣;
- 梁荣蓉;
- 朱立贤;
- 韩明山;
- 杨啸吟;
- 张一敏
Publication type:
Article
金属有机框架材料在食品检测中应用的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 223, doi. 10.7506/spkx1002-6630-20200804-058
By:
- 李光华;
- 刘厦;
- 康凯;
- 邓素梅;
- 康维钧;
- 高志贤
Publication type:
Article
黄烷-3-醇类化合物在体内的吸收, 代谢特征与机制研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 213, doi. 10.7506/spkx1002-6630-20200605-069
By:
- 刘若男;
- 陈婉冰;
- 晏芳芳;
- 刘敏;
- 鲁群;
- 杨宏;
- 刘睿
Publication type:
Article
宰后成熟对生鲜肉品质影响的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 202, doi. 10.7506/spkx1002-6630-20200710-147
By:
- 刘泽超;
- 罗欣;
- 张一敏;
- 毛衍伟;
- 董鹏程;
- 张文华;
- 杨啸吟;
- 梁荣蓉
Publication type:
Article
单核细胞增生李斯特菌菌株分型与其致病潜力基因相关性研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 194, doi. 10.7506/spkx1002-6630-20200728-356
By:
- 程颖;
- 董庆利;
- 刘阳泰;
- 李红梅;
- 王园;
- 王翔
Publication type:
Article
凹唇姜精油包结物的制备及其对鲜切草鱼肉冷藏品质的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 186, doi. 10.7506/spkx1002-6630-20200907-095
By:
- 王娅;
- 李荣;
- 姜子涛;
- 王颖;
- 谭津;
- 汤书华
Publication type:
Article
南瓜果实愈伤期间果皮和果肉苯丙烷代谢和愈伤组织的比较.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 177, doi. 10.7506/spkx1002-6630-20201202-030
By:
- 梁伟;
- 朱亚同;
- 孔蕊;
- 柴秀伟;
- 谢鹏东;
- 毕阳;
- PRUSKY, Dov
Publication type:
Article
基于高压静电场处理的樱桃番茄果实贮藏期生理品质及其代谢.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 168, doi. 10.7506/spkx1002-6630-20201006-022
By:
- 杨智超;
- 曹阳;
- 沈超怡;
- 孙崇德;
- 吴迪
Publication type:
Article
壳聚糖/磺丁基-β-环糊精纳米粒子的制备及其对海藻酸钠膜物理性能的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 161, doi. 10.7506/spkx1002-6630-20200826-347
By:
- 孙伟艳;
- 宿志伟;
- 张芳;
- 孟祥红;
- 刘炳杰
Publication type:
Article
魔芋葡甘聚糖/油酸修饰纳米ZnO复合抗菌膜的制备与表征.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 153, doi. 10.7506/spkx1002-6630-20200731-419
By:
- 陈晓涵;
- 卢宏政;
- 庞杰;
- 穆若郡
Publication type:
Article
呼吸代谢参与粉红单端孢侵染厚皮甜瓜果实不同阶段的防御反应.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 145, doi. 10.7506/spkx1002-6630-20200717-232
By:
- 薛素琳;
- 南米娜;
- 龚迪;
- 王斌;
- 姜红;
- PRUSKY, Dov;
- 毕阳;
- 薛华丽
Publication type:
Article
氧化锌纳米颗粒对玉米储藏过程中微生物的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 137, doi. 10.7506/spkx1002-6630-20201214-172
By:
- 张咚咚;
- 胡思;
- HAYAT, Zakir;
- 宋慧玲;
- 周显青
Publication type:
Article
虾青素保护视网膜色素上皮细胞免受蓝光发光二极管诱导的氧化应激损伤.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 128, doi. 10.7506/spkx1002-6630-20201017-154
By:
- 刘莹;
- 马宁;
- 刘垚杰;
- 郭雅图;
- 李赫宇;
- 单艳琴;
- 陈云霞;
- 王浩
Publication type:
Article
酶法水解猴头菇多肽的生物活性.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 119, doi. 10.7506/spkx1002-6630-20210104-035
By:
- 于弋涵;
- 杜伟宁;
- 胡秋辉;
- 苏安祥;
- 徐辉;
- 刘建辉;
- 谢旻皓;
- 杨文建
Publication type:
Article
板栗壳黄酮结构分析及其对胰脂肪酶活力的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20201126-275
By:
- 黄雪薇;
- 雷嗣超;
- 涂芬;
- 谢辰阳;
- 李杰;
- 杨芳
Publication type:
Article
不同种类原料肉对婴幼儿肉泥理化性质和体外消化特性的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 105, doi. 10.7506/spkx1002-6630-20201008-035
By:
- 罗明洋;
- 吴菊清;
- 粘颖群;
- 赵迪;
- 俞莉莉;
- 李春保
Publication type:
Article
超声辅助酶法制备海参性腺多糖的结构特性及抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 97, doi. 10.7506/spkx1002-6630-20201215-186
By:
- 王静杰;
- 杜鑫;
- 钟强;
- 董和亮;
- 王浩;
- 夏秀芳
Publication type:
Article
不同盐水注射量下西式火腿真空预冷过程中水分存在形式及孔隙结构变化规律.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20201125-256
By:
- 廖彩虎;
- 李怡菲;
- 罗丹娴;
- 谢思芸;
- 钟瑞敏;
- 余以刚
Publication type:
Article
静电纺丝制备白藜芦醇固体分散体及其性能.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 80, doi. 10.7506/spkx1002-6630-20200915-196
By:
- 邓姣;
- 刘鑫;
- 郑敏;
- 周军;
- 李湘洲
Publication type:
Article
Effect of Freeze-Thaw Treatment on Structural, Thermal, Mechanical and Physical Properties of Starch-Based Films.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 72, doi. 10.7506/spkx1002-6630-20201012-088
By:
- GAO Shan;
- YU Li;
- DENG Yun;
- WANG Danfeng;
- ZHONG Yu
Publication type:
Article
芥末精油包合物对棘孢曲霉的抑菌机理.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 63, doi. 10.7506/spkx1002-6630-20201124-243
By:
- 李燕妮;
- 李芬芳;
- 陈娇;
- 李奕星;
- 刘石生;
- 洪克前;
- 冯建成;
- 袁德保
Publication type:
Article
基于氨基功能化离子液体萃取番茄中超氧化物歧化酶.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 56, doi. 10.7506/spkx1002-6630-20200905-062
By:
- 王涛;
- 翟晨;
- 王亮;
- 李梦瑶;
- 王书雅;
- 谢云峰
Publication type:
Article
小米麸皮水溶性膳食纤维-Cr(III)配合物的合成、表征及其体外抗氧化活性.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 46, doi. 10.7506/spkx1002-6630-20200902-023
By:
- 全志刚;
- 王维浩;
- 赵姝婷;
- 刘德志;
- 王一飞;
- 武云娇;
- 苏有韬;
- 魏春红;
- 曹龙奎
Publication type:
Article
Thermal Unfolding and Aggregation Process of Recombinant Staphylococcal Enterotoxin M (rSEM) Associated with Potential Toxin Responsible for Staphylococcal Food Poisoning.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 32, doi. 10.7506/spkx1002-6630-20201006-011
By:
- LIU Ji;
- TIAN Wanfan;
- TANG Junni;
- CHEN Juan;
- ZHAO Yanying;
- YU Jicheng
Publication type:
Article
升温方式对鲢鱼肌球蛋白结构和理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 24, doi. 10.7506/spkx1002-6630-20201012-086
By:
- 梁雯雯;
- 杨天;
- 郭建;
- 汪秋宽;
- 丛海花;
- 陈胜军
Publication type:
Article
运动对苏尼特羊脂肪代谢和肉品质的影响.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 17, doi. 10.7506/spkx1002-6630-20201124-246
By:
- 黄欢;
- 郭月英;
- 张敏;
- 张月;
- 要铎;
- 苏琳;
- 萨仁图亚;
- 刘培清;
- 靳烨
Publication type:
Article
茶多酚对小麦淀粉理化特性和面包品质的影响及机理.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 8, doi. 10.7506/spkx1002-6630-20200622-296
By:
- 陈南;
- 陈龙;
- 何强;
- 孙群;
- 曾维才
Publication type:
Article
天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展.
Published in:
Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20210806-088
By:
- 励建荣;
- 王忠强;
- 仪淑敏;
- 李学鹏;
- 徐永霞;
- 周小敏;
- 王明丽
Publication type:
Article