Works matching AU 石彦国

Results: 30

汉麻蛋白改性及其表征方法的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 203, doi. 10.12161/j.issn.1005-6521.2022.04.029

By:

庞鑫慧;
苏丹;
杨杨;
王冰;
李笑梅;
边鑫;
石彦国;
王雷;
张娜

Publication type:

Article

大豆萌发期脂肪氧化酶与脲酶活性变化及钝化方法效果评价.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 14, doi. 10.12161/j.issn.1005-6521.2020.01.003

By:

邢竺静;
李笑梅;
赵廉诚;
石彦国;
王如梦;
闫怡宏;
张娜

Publication type:

Article

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 64, doi. 10.7506/spkx1002-6630-20220421-266

By:

杨杨;
王梦桔;
王悦;
边鑫;
范婧;
马春敏;
石彦国;
李笑梅;
张娜

Publication type:

Article

热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303

By:

谷雪莲;
孙冰玉;
刘琳琳;
王欢;
石彦国;
吕铭守;
朱秀清

Publication type:

Article

酸浆豆腐后熟过程中风味物质的形成途径分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 152, doi. 10.7506/spkx1002-6630-20201020-193

By:

杨杨;
王冰;
石彦国;
关桦楠;
边鑫;
陈凤莲;
刘琳琳;
刘颖;
张娜

Publication type:

Article

基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 64, doi. 10.7506/spkx1002-6630-20190809-105

By:

李笑梅;
邢竺静;
赵廉诚;
石彦国;
陈璐;
闫怡宏;
张娜

Publication type:

Article

大豆亲脂蛋白组分分析及体外抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 58, doi. 10.7506/spkx1002-6630-20190627-364

By:

曾剑华;
刘琳琳;
杨杨;
张娜;
朱秀清;
石彦国;
郑环宇;
王新越

Publication type:

Article

热处理过程中大豆11S球蛋白解离缔合行为研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 303, doi. 10.7506/spkx1002-6630-20180614-274

By:

曾剑华;
杨杨;
刘琳琳;
石彦国;
张娜;
朱秀清

Publication type:

Article

响应面法优化酶解低温榨取汉麻籽油工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 242, doi. 10.7506/spkx1002-6630-20180516-240

By:

王雯;
王睿智;
王彤;
王立琦;
朱秀清;
石彦国;
于殿宇

Publication type:

Article

酪蛋白磷酸肽副产物协同抗阻力运动对大鼠肌肉质量的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 177, doi. 10.7506/spkx1002-6630-201821027

By:

张娜;
郭庆启;
刘晓飞;
关桦楠;
郭长慧;
SHINYA, Ikeda;
石彦国

Publication type:

Article

超声辅助酶解高温豆粕制备抗氧化产物.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 268, doi. 10.7506/spkx1002-6630-201820039

By:

于冬蕾;
李婷婷;
吴海波;
朱秀清;
石彦国;
万兆祥;
刘春成

Publication type:

Article

壳寡糖酶法糖基化修饰对玉米醇溶蛋白功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 13, doi. 10.7506/spkx1002-6630-201808003

By:

王晓杰;
刘晓兰;
丛万锁;
郑喜群;
许英一;
石彦国

Publication type:

Article

双蛋白协同挤压对大米粉蛋白特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 229, doi. 10.16429/j.1009-7848.2025.01.022

By:

刘晓飞;
范琦琦;
赵香香;
张光;
石彦国;
张娜

Publication type:

Article

预糊化协同超微粉碎对碎米蛋白品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 205, doi. 10.16429/j.1009-7848.2024.12.018

By:

刘晓飞;
吴鸣;
吴浚湮;
张光;
石彦国;
张娜

Publication type:

Article

乳酸菌发酵对混合米粉理化特性及年糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 229, doi. 10.16429/j.1009-7848.2023.03.024

By:

王登宇;
孔垂琴;
王冰;
刘琳琳;
石彦国;
范洪臣

Publication type:

Article

株耐高温诱变鼠李糖乳杆菌产酸条件优化及其特性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 208, doi. 10.16429/j.1009-7848.2022.04.020

By:

高若珊;
杨春华;
王冰;
石彦国;
吕铭守

Publication type:

Article

罗望子种仁球蛋白结构和功能特性的构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 272, doi. 10.16429/j.1009-7848.2021.09.030

By:

任丽琨;
安琪;
边鑫;
陈凤莲;
杨杨;
王冰;
艾连中;
宋子波;
向艳玲;
石彦国;
张娜

Publication type:

Article

水中微量金属离子对大豆蛋白凝胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 26, doi. 10.16429/j.1009-7848.2021.06.004

By:

王睿智;
高若珊;
朱秀清;
范洪臣;
刘琳琳;
石彦国

Publication type:

Article

基于气相色谱-质谱联用技术分析酸浆豆腐加工过程中风味物质的变化.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5982

By:

杨杨;
杨春华;
王冰;
石彦国;
张秀敏;
刘颖;
张娜

Publication type:

Article

变性蛋白在复性过程中的结构变化研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 7, p. 2037

By:

邹灵;
任丽琨;
李笑梅;
陈凤莲;
高健;
李祥鹏;
石彦国;
张娜

Publication type:

Article

熔球态蛋白质的结构表征及功能的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4974

By:

李祥鹏;
高健;
刘晓飞;
关桦楠;
陈凤莲;
王冰;
刘琳琳;
杨杨;
朱秀清;
石彦国;
张娜

Publication type:

Article

超微粉碎对芹菜叶粉品质及加工特性影响研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 129, doi. 10.3969/j.issn.1000-9973.2025.05.018

By:

刘琳琳;
李诗雨;
吕铭守;
孙冰玉;
石彦国

Publication type:

Article

酶制剂对大米面包品质的改良作用研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 199, doi. 10.3969/j.issn.1000-9973.2024.10.030

By:

刘颖;
王旭;
陈凤莲;
杨萍;
石彦国;
刘季君;
张智

Publication type:

Article

葡聚糖添加量对糖基化大豆分离蛋白结构及乳化性的影响.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 63, doi. 10.3969/j.issn.1000-9973.2023.09.011

By:

刘琳琳;
杨杨;
范婧;
边鑫;
马春敏;
郭晓雪;
石彦国;
张娜

Publication type:

Article

不同乳酸菌发酵黄浆水对酸浆豆腐凝胶特性及其品质的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274

By:

郑欣茹;
刘琳琳;
吕铭守;
杨春华;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国;
孙冰玉

Publication type:

Article

超声改性对淀粉理化性质的影响及其在食品中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 1

By:

石彦国;
谢文健;
郑欣茹;
陈凤莲;
王艳;
孙冰玉;
张娜;
刘琳琳

Publication type:

Article

传统自然发酵黏豆包关键酵母的筛选鉴定.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 58

By:

王冰;
范洪臣;
孔垂琴;
石彦国;
张娜

Publication type:

Article

热处理温度和离子强度对汉麻蛋白热聚集行为的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 16, p. 5337

By:

王冰;
杨杨;
范洪臣;
李婷婷;
张娜;
石彦国;
朱秀清

Publication type:

Article

凝固剂及加工条件对豆腐凝胶形成及品质影响研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178

By:

孙冰玉;
郑欣茹;
刘琳琳;
吕铭守;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国

Publication type:

Article

产果香风味酵母的分离鉴定及其生长特性分析.

Published in:

China Brewing, 2022, v. 41, n. 2, p. 86, doi. 10.11882/j.issn.0254-5071.2022.02.015

By:

孔垂琴;
范洪臣;
唐慧;
石彦国;
张娜

Publication type:

Article