Works matching AU 范洪臣

Results: 14

不同发酵工艺对小麦啤酒酸感的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 64, doi. 10.12161/j.issn.1005‐6521.2024.23.009

By:

范洪臣;
丁钶凡;
高磊;
茜琳;
郑惠丹

Publication type:

Article

黏豆包发酵液中乳酸菌分离鉴定及其益生性能.

Published in:

Food Research & Development, 2023, v. 45, n. 23, p. 161, doi. 10.12161/j.issn.1005-6521.2023.023.022

By:

范洪臣;
茜琳;
韩雪;
唐慧;
丁钶凡

Publication type:

Article

酵母发酵米浆制作米发糕工艺.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 68, doi. 10.12161/j.issn.1005-6521.2023.22.010

By:

唐慧;
范洪臣;
茜琳;
陈凤莲;
张娜

Publication type:

Article

一株清酒乳杆菌的分离、鉴定及培养基优化.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 204, doi. 10.12161/j.issn.1005-6521.2023.06.029

By:

范洪臣;
柴利平;
郑惠丹;
韩雪;
秦琦

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

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

不同乳酸菌抑制酸菜腐败菌———库德里阿兹威毕赤酵母的研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 90, doi. 10.3969/j.issn.1000-9973.2025.03.013

By:

陀小莉;
马晔;
代志鹏;
赵凯;
范洪臣

Publication type:

Article

副干酪乳杆菌 FG-14 发酵万寿菊工艺及益生的研究.

Published in:

China Condiment, 2024, v. 49, n. 12, p. 100, doi. 10.3969/j.issn.1000-9973.2024.12.015

By:

李秀娟;
林枫翔;
侯莹;
张兴亮;
韩雪;
尹彦洋;
范洪臣;
秦琦

Publication type:

Article

传统酸菜发酵乳酸菌多样性及其功能特性研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 39, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240508004

By:

吕伟民;
李娜;
刘文丽;
范洪臣

Publication type:

Article

3 种乳酸菌发酵米浆对发糕品质的影响比较研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 18, p. 260

By:

范洪臣;
茜琳;
丁警驰;
韩双;
唐慧;
陈凤莲

Publication type:

Article

动物双歧杆菌冻干保护剂配方优化及酸对菌粉存活率的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 95

By:

范洪臣;
柴利平;
韩雪;
丁钶凡;
茜琳;
秦琦

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

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