Works by 于景华

Results: 17

人乳脂肪替代物研究进展.

Published in:

Food Research & Development, 2025, v. 46, n. 9, p. 213, doi. 10.12161/j.issn.1005‐6521.2025.09.027

By:

王鑫;
季彦乔;
王星;
于景华

Publication type:

Article

益生元协同作用对反气泡微胶囊发酵乳杆菌菌活性的影响活性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 67, doi. 10.12161/j.issn.1005-6521.2024.19.010

By:

李佳怡;
杨琳;
陈晖;
康社强;
王宇;
李红娟;
于景华;
李洪波

Publication type:

Article

基于乳脂肪球膜结构以提高液态乳体系的稳定性: 乳脂肪球膜构建机制综述.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 308, doi. 10.7506/spkx1002-6630-20240618-122

By:

王鑫;
于景华;
赵亭亭;
刘晓辉

Publication type:

Article

乳清蛋白-果胶高内相乳液凝胶对低脂再制奶酪的品质影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 57, doi. 10.7506/spkx1002-6630-20240523-193

By:

李红娟;
李振;
任钏;
袁玉京;
李可;
邱晓豹;
李洪波;
于景华

Publication type:

Article

胶束酪蛋白复酶水解肽与钙形成螯合物的制备、表征及螯合机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 57, doi. 10.7506/spkx1002-6630-20231120-143

By:

苑贤伟;
石梦园;
颜如玉;
任钏;
李洪波;
李红娟;
于景华

Publication type:

Article

再制干酪乳化过程中理化, 功能特性及微观结构的变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 78, doi. 10.7506/spkx1002-6630-20220502-014

By:

李红娟;
李梦凡;
袁玉京;
陈紫阳;
朱广潮;
李丹;
李洪波;
于景华

Publication type:

Article

A1 与 A2 β- 酪蛋白酸奶产品特性的比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 68, doi. 10.7506/spkx1002-6630-20210803-036

By:

徐小爽;
韩翼宇;
李逍遥;
彭秋琦;
罗文静;
于景华

Publication type:

Article

牛骨多肽螯合物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 256, doi. 10.7506/spkx1002-6630-20181217-183

By:

高敏;
汪建明;
甄灵慧;
于景华;
张伟伟

Publication type:

Article

热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 30, doi. 10.7506/spkx1002-6630-20181205-065

By:

李红娟;
王祎;
刘燕;
于洪梅;
李洪波;
于景华

Publication type:

Article

不同均质工艺处理对巴氏杀菌乳脂肪球膜蛋白质组成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 156, doi. 10.7506/spkx1002-6630-20180927-306

By:

张瑞明;
刘梦霞;
王祎;
刘晓辉;
于景华

Publication type:

Article

高压均质对二十二碳六烯酸功能因子输送体系稳定性影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 93, doi. 10.7506/spkx1002-6630-201823015

By:

王博;
张书文;
刘鹭;
逄晓阳;
芦晶;
吕加平;
于景华

Publication type:

Article

酪蛋白酸钠美拉德反应产物的制备及其乳化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 98, doi. 10.7506/spkx1002-6630-201816015

By:

王博;
张书文;
刘鹭;
逄晓阳;
芦晶;
吕加平;
于景华

Publication type:

Article

热变性乳清蛋白-黄油乳液凝胶对减钠再制干酪品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 189, doi. 10.16429/j.1009-7848.2022.04.018

By:

李红娟;
刘婷婷;
李丹;
杨晨;
李洪波;
于景华

Publication type:

Article

牛乳蛋白纳米乳液中蛋白改性技术及体系性质)应用研究进展.

Published in:

China Oils & Fats, 2022, v. 47, n. 9, p. 59, doi. 10.19902/j.cnki.zgyz.1003-7969.210400

By:

侯冬玉;
刘宗尚;
刘维娜;
李丹;
于景华;
李红娟

Publication type:

Article

热处理温度及蛋白浓度对乳清分离蛋白-黄油乳液体系的影响.

Published in:

China Oils & Fats, 2021, v. 46, n. 7, p. 34, doi. 10.12166/j.zgyz.1003-7969/2020.13.100

By:

李红娟;
赵树静;
孔宇;
于洪梅;
李丹;
李媛;
李洪波;
于景华

Publication type:

Article

液态羊乳的加工研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1703

By:

郭银萍;
张书文;
赵晓璇;
魏妙宏;
逄晓阳;
谢宁;
吕加平;
于景华

Publication type:

Article

NaCl 对原制干酪品质影响及减钠方法研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 5, p. 186, doi. 10.19804/j.issn1006-2513.2022.05.025

By:

吴怡霏;
刘宗尚;
刘维娜;
多杰仁青;
芮一芃;
于景华;
李红娟

Publication type:

Article