Works by 于修烛

Results: 16

不同外源物对亚麻籽油室温氧化自由基变化的影响 .

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 36, doi. 10.7506/spkx1002-6630-20201112-120

By:

段虎平;
寇宇星;
周笙;
温毓秀;
高媛;
于修烛

Publication type:

Article

不饱和脂肪酸室温氧化过程中自由基的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 56, doi. 10.7506/spkx1002-6630-20200610-137

By:

王蒙蒙;
寇宇星;
周笙;
王莉倩;
于修烛

Publication type:

Article

淀粉-脂质复合物功能及营养特性研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 238, doi. 10.7506/spkx1002-6630-20190427-371

By:

石少侠;
董瑶瑶;
李琪;
于修烛

Publication type:

Article

基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 270, doi. 10.7506/spkx1002-6630-201807040

By:

陈佳;
于修烛;
刘晓丽;
徐立荣;
李孟俊;
呼延宗尧

Publication type:

Article

芝麻木酚素对脑健康的保护作用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 364, doi. 10.16429/j.1009-7848.2023.10.036

By:

王欣宇;
王萱;
张馨元;
张泽远;
郭彦希;
于修烛;
刘学波;
刘志刚;
原田

Publication type:

Article

4种植物油室温氧化过程中自由基变化分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 300, doi. 10.16429/j.1009-7848.2022.07.030

By:

王莉倩;
寇宇星;
温毓秀;
王蒙蒙;
杜双奎;
于修烛

Publication type:

Article

不同脱胶方法对浓香菜籽油品质的影响.

Published in:

China Oils & Fats, 2023, v. 48, n. 5, p. 1, doi. 10.19902/j.cnki.zgyz.1003-7969.220222

By:

屈之昊;
张妍;
张旭萍;
景冰玉;
黄丹;
于修烛

Publication type:

Article

响应面优化浓香菜籽油超声辅助酶法脱胶工艺研究.

Published in:

China Oils & Fats, 2023, v. 48, n. 4, p. 16, doi. 10.19902/j.cnki.zgyz.1003-7969.220221

By:

王若;
Saltanat, AKHYMETKAN;
张妍】;
李琪】;
黄丹;
于修烛】

Publication type:

Article

基于三维荧光光谱的花生油掺伪快速检测研究.

Published in:

China Oils & Fats, 2021, v. 46, n. 4, p. 80, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.04.017

By:

谷宇欣;
宫婷;
王子健;
潘政道;
韩欣彤;
于修烛

Publication type:

Article

芝麻叶功能成分提取及其开发应用研究进展.

Published in:

China Oils & Fats, 2020, n. 10, p. 100, doi. 10.12166/j.zgyz.1003-7969/2020.10.019

By:

文莎莎;
郭蕊;
于修烛

Publication type:

Article

酶促酯交换法制备富含神经酸菜籽油及其品质分析.

Published in:

China Oils & Fats, 2025, v. 50, n. 5, p. 49, doi. 10.19902/j.cnki.zgyz.1003-7969.240170

By:

朱家彬;
王媛媛;
马改琴;
李跃凡;
李琪;
高媛;
于修烛

Publication type:

Article

食品微凝胶的类型、制备及应用研究进展.

Published in:

China Oils & Fats, 2024, v. 49, n. 12, p. 83, doi. 10.19902/j.cnki.zgyz.1003-7969.230408

By:

胡佳;
靳贺喜;
蒋洢慧;
苏霞;
李琪;
于修烛;
高媛

Publication type:

Article

角鲨烯来源、提取及功能特性研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 6, p. 19, doi. 10.16433/j.1673-2383.2022.06.003

By:

李跃凡;
王媛媛;
马改琴;
李琪;
于修烛

Publication type:

Article

橄榄油与油茶籽油氧化过程中主要微量伴随物的变化.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 6, p. 1, doi. 10.16433/j.1673-2383.2022.06.001

By:

李琪;
周笙;
魏冰;
高媛;
于修烛

Publication type:

Article

蛋白质/脂质-淀粉相互作用及其对淀粉消化速率减缓作用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 1, doi. 10.13386/j.issn1002-0306.2024070226

By:

刘常念;
郭岩;
张嘉欣;
于修烛;
李琪

Publication type:

Article

双低菜籽油的保健作用与高含油量优质油菜育种及高效益思考.

Published in:

Chinese Journal of Oil Crop Sciences, 2016, v. 38, n. 6, p. 850, doi. 10.7505/j.issn.1007-9084.2016.06.021

By:

李殿荣;
陈文杰;
于修烛;
王灏;
任军荣;
张耀文

Publication type:

Article