Works matching AU 石林凡

Results: 15

球参酶解物馏分对秀丽隐杆线虫抗衰老和抗氧化的作用.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 144, doi. 10.7506/spkx1002-6630-20230620-158

By:

陈可欣;
石林凡;
任中阳;
翁武银

Publication type:

Article

鲢鱼糜漂洗液中不同回收方式肌浆蛋白的结构和功能特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 225, doi. 10.7506/spkx1002-6630-20230728-304

By:

任中阳;
龙斯宇;
康宁哲;
石林凡;
翁武银;
黄琪琳

Publication type:

Article

亚油酸含量对大豆11S球蛋白膜理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20230403-009

By:

周荣雪;
赵源;
石林凡;
任中阳;
翁武银

Publication type:

Article

微波处理和干制时间对干鲍体外模拟消化产物抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20221129-341

By:

廖玉琴;
韩耀辉;
任中阳;
石林凡;
翁武银;
黄文美

Publication type:

Article

干制过程中鲍鱼肌肉理化性质和挥发性风味的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 252, doi. 10.7506/spkx1002-6630-20220601-010

By:

廖玉琴;
任中阳;
石林凡;
翁武银;
黄文美

Publication type:

Article

4种多糖对鲢鱼肌球蛋白结构和乳化性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 93, doi. 10.16429/j.1009-7848.2025.01.009

By:

黄香兰;
石林凡;
杨燊;
翁武银;
任中阳

Publication type:

Article

腌制时间对大黄鱼鱼肉理化性质和烤制品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 209, doi. 10.16429/j.1009-7848.2024.01.022

By:

黄莉;
胡颜寓;
任中阳;
石林凡;
翁武银

Publication type:

Article

凡纳滨对虾抗菌肽的筛选及与DNA的结合机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 140, doi. 10.16429/j.l009-7848.2023.07.015

By:

王铭遥;
郑明静;
任中阳;
石林凡;
邓尚贵;
杨

Publication type:

Article

贝类腥味物质及形成机理研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 406, doi. 10.16429/j.1009-7848.2023.03.040

By:

石林凡;
李周茹;
任中阳;
刘光明;
翁武银

Publication type:

Article

欧洲鳗肌肉蛋白营养评价及体外模拟消化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 315, doi. 10.16429/j.1009-7848.2022.06.033

By:

孙梦莹;
石林凡;
任中阳;
陈俊;
郝更新;
翁武银

Publication type:

Article

微波辅助干制对双孢菇提取物腌制鲍肌肉品质的影响.

Published in:

Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20230113863

By:

廖玉琴;
石林凡;
任中阳;
翁武银;
黄文美

Publication type:

Article

pH 对大黄鱼肌原纤维蛋白结构性质及乳化性的影响.

Published in:

Journal of Fisheries of China, 2024, v. 48, n. 3, p. 1, doi. 10.11964/jfc.20211113149

By:

任中阳;
崔雅清;
陈玉峰;
石林凡;
郝更新;
杨燊;
邱绪建;
刘淑集;
翁武银

Publication type:

Article

pH 和小麦粉筋度对发酵小麦粉-大豆分离蛋白膜理化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 136, doi. 10.13386/j.issn1002-0306.2024060080

By:

江睿钊;
赵源;
石林凡;
任中阳;
张玉苍;
翁武银

Publication type:

Article

杏鲍菇粉对大豆分离蛋白-魔芋粉基模拟脂肪理化性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 1, doi. 10.13386/j.issn1002-0306.2024040220

By:

郭雨晨;
赵源;
石林凡;
任中阳;
翁武银

Publication type:

Article

有机酸种类对罗非鱼皮酸溶性胶原提取和性质的影响.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 22, p. 169, doi. 10.13386/j.issn1002-0306.2023010156

By:

韩耀辉;
田浩浩;
石林凡;
任中阳;
翁武银

Publication type:

Article