Works by 仪淑敏

Results: 34

乳液凝胶对金线鱼肌原纤维蛋白凝胶化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20241202-003

By:

赵洪雷;
郭汪松;
吕亚楠;
武艺琼;
徐永霞;
李学鹏;
仪淑敏;
励建荣

Publication type:

Article

大豆分离蛋白颗粒稳定的鲢鱼油 Pickering 乳液的制备及其性能表征.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2023.18.001

By:

刘香玲;
李真;
王金厢;
李学鹏;
徐永霞;
米红波;
仪淑敏;
励建荣;
高瑞昌;
张宇昊

Publication type:

Article

融合魏斯氏菌对单增李斯特菌生物膜形成的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 180, doi. 10.12161/j.issn.1005-6521.2021.13.027

By:

杜宏;
吕欣然;
崔晓玲;
高永悦;
白凤翎;
仪淑敏;
励建荣;
郭晓华;
谢晶

Publication type:

Article

超声波辅助冷冻技术及其在食品中的应用.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 190, doi. 10.12161/j.issn.1005-6521.2020.01.030

By:

邱爽;
李学鹏;
王金厢;
仪淑敏;
励建荣;
李婷婷;
牟伟丽;
黄建联;
丁浩宸

Publication type:

Article

超声波辅助除酸液处理对秘鲁鱿鱼品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 91, doi. 10.3969/j.issn.1005-6521.2019.08.016

By:

赵洪雷;
徐永霞;
李学鹏;
朱文慧;
仪淑敏;
励建荣;
李钰金

Publication type:

Article

超声波辅助没食子酸改善海鲈鱼肌原纤维蛋白的凝胶性能.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 82, doi. 10.7506/spkx1002-6630-20210409-121

By:

李颖畅;
师丹华;
张馨元;
李笑涵;
邹倩;
仪淑敏

Publication type:

Article

基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221

By:

徐永霞;
白旭婷;
冯媛;
赵洪雷;
李学鹏;
励建荣;
仪淑敏;
谢晶;
郭晓华

Publication type:

Article

天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20210806-088

By:

励建荣;
王忠强;
仪淑敏;
李学鹏;
徐永霞;
周小敏;
王明丽

Publication type:

Article

海鲈鱼肉蒸制过程中品质及风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116

By:

赵洪雷;
冯媛;
徐永霞;
仪淑敏;
李学鹏;
步营;
谢晶;
郭晓华;
励建荣

Publication type:

Article

鱼肠道中抗氧化活性乳酸菌的筛选及鉴定.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 127, doi. 10.7506/spkx1002-6630-20200328-414

By:

丁丽丽;
吕欣然;
高永悦;
崔晓玲;
王小咪;
白凤翎;
仪淑敏;
郭晓华

Publication type:

Article

植物乳杆菌JY-22细菌素粗提物在鲢鱼鱼丸保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20181019-207

By:

崔天琦;
杜宏;
吕欣然;
郭超;
白凤翎;
仪淑敏;
丁浩宸;
黄建联;
励建荣

Publication type:

Article

菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296

By:

仪淑敏;
叶贝贝;
张诗雯;
余永名;
赵文浩;
李学鹏;
范大明;
郁晓君;
丁浩宸;
黄建联;
徐永霞;
米红波;
励建荣

Publication type:

Article

添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 22, doi. 10.7506/spkx1002-6630-201823004

By:

李学鹏;
刘慈坤;
范大明;
王金厢;
仪淑敏;
励建荣;
李婷婷;
李钰金;
牟伟丽;
沈琳;
黄建联

Publication type:

Article

腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 29, doi. 10.7506/spkx1002-6630-201813005

By:

李婷婷;
马艳;
李学鹏;
仪淑敏;
励建荣

Publication type:

Article

EGCG和EGC对微波加热海鲸鱼鱼片功能特性和蛋白氧化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 174, doi. 10.16429/j.1009-7848.2024.01.019

By:

李颖畅;
郑婕;
崔蕾;
仪淑敏;
励建荣;
杨青;
位正鹏

Publication type:

Article

多光谱结合分子对接分析表儿茶素与酸性磷酸酶的相互作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 32, doi. 10.16429/j.l009-7848.2023.08.004

By:

李颖畅;
李园园;
董高缘;
仪淑敏;
励建荣;
叭杨青;
位正鹏;
王明丽;
付运红彳

Publication type:

Article

超声波辅助没食子酸对鮎鱼肌原纤维蛋白结构特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 88, doi. 10.16429/j.1009-7848.2023.07.010

By:

李颖畅;
师丹华;
赵淞民;
朱永丽;
邹倩;
仪淑敏;
励建荣

Publication type:

Article

基于虚拟筛选的酸性磷酸酶抑制剂及其抑制机理.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 36, doi. 10.16429/j.1009-7848.2022.09.004

By:

李颖畅;
李园园;
赵楠;
杜凤;
仪淑敏;
励建荣

Publication type:

Article

儿茶素对％鱼肌肉-TMAO&se体系中肌原纤维蛋白功能特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 46, doi. 10.16429/j.1009-7848.2021.12.005

By:

李颖畅;
赵楠;
李园园;
宋素珍;
仪淑敏;
沈琳;
励建荣

Publication type:

Article

地方高校食品专业篁五位一体"新工科卓越人才培养体系的构建与实践.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 417, doi. 10.16429/j.1009-7848.2021.11.045

By:

李学鹏;
范金波;
励建荣;
葛永红;
李婷婷;
白凤翎;
仪淑敏;
刘贺;
吕长鑫;
张德福;
曹雪慧;
李秀霞;
徐永霞;
朱力杰;
李秋莹

Publication type:

Article

油脂对鱼糜及畜禽肉糜制品的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 359, doi. 10.16429/j.1009-7848.2021.11.039

By:

仪淑敏;
李强;
张畅;
李学鹏;
励建荣;
邵俊花;
谢晶

Publication type:

Article

鱼肌球蛋白与腥味物质的结合作用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 9, doi. 10.16429/j.l009-7848.2021.07.002

By:

徐永霞;
王瑞;
尹一鸣;
赵洪雷;
李学鹏;
仪淑敏;
王明丽;
周小敏;
励建荣

Publication type:

Article

金线鱼-白鲢鱼混合鱼糜凝胶蛋白质构象和作用力的研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8200

By:

于传龙;
王嵬;
乔翠平;
仪淑敏;
王轰;
李学鹏;
励建荣;
邓尚贵

Publication type:

Article

基于信号通路的食品中矿物元素对骨代谢影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 20, p. 7508

By:

贾志慧;
李学鹏;
励建荣;
仪淑敏;
谢晶;
邓尚贵;
王轰;
季广仁

Publication type:

Article

磷酸盐保水机理及其对水产品保水作用的研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 3, p. 708

By:

郭祉含;
王嵬;
贾志慧;
仪淑敏;
励建荣;
李学鹏;
郭晓华;
于建洋;
劳敏军

Publication type:

Article

漂洗对蓝圆鲹鱼糜凝胶特性的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3803

By:

劳敏军;
付莹莹;
冉刚;
仪淑敏;
李学鹏;
励建荣;
米红波

Publication type:

Article

食品中蛋白质力学性质的研究进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 7, p. 2814

By:

仪淑敏;
吴琪;
李学鹏;
谢晶;
王轰;
季广仁;
励建荣

Publication type:

Article

臭氧杀菌联合壳聚糖涂膜对冷鲜黄牛肉的保鲜效果.

Published in:

Food & Machinery, 2023, n. 11, p. 173, doi. 10.13652/j.spjx.1003.5788.2023.80196

By:

宣伟;
李铁;
薛锡佳;
仪淑敏

Publication type:

Article

精准反馈微波加热对金线鱼肌原纤维蛋白理化特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 6, p. 299, doi. 10.11975/j.issn.1002-6819.202411132

By:

林雅文;
任文艳;
刘雪洁;
仪淑敏;
王磊;
励建荣;
李学鹏

Publication type:

Article

芹菜可溶性膳食纤维的性质及其协同TG 酶改善未漂洗金线鱼鱼糜凝胶特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 52, doi. 10.13386/j.issn1002-0306.2024040324

By:

童胜男;
王金梅;
马兴胜;
仪淑敏;
李学鹏;
励建荣;
季广仁

Publication type:

Article

茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 388, doi. 10.13386/j.issn1002-0306.2024010003

By:

严丽娟;
仪淑敏;
侯玉;
励建荣;
李学鹏;
季广仁;
刘英丽

Publication type:

Article

“乡村振兴”背景下食品类专业型硕士 “实践驱动、多维融合、创新引领” 协同培养机制的探讨.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 371, doi. 10.13386/j.issn1002-0306.2023090085

By:

关海宁;
刁小琴;
刘登勇;
励建荣;
李学鹏;
仪淑敏;
范金波;
赵志南

Publication type:

Article

车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制面条的品质特性.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 40, doi. 10.13386/j.issn1002-0306.2023060227

By:

杨菁;
励建荣;
李学鹏;
仪淑敏;
孟玉琼;
马睿;
密更

Publication type:

Article

纤维素改性及其在肉制品中应用研究进展.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 298, doi. 10.13982/j.mfst.1673-9078.2021.2.0632

By:

米红波;
李毅;
邓婷月;
仪淑敏;
李学鹏;
陈敬鑫;
励建荣

Publication type:

Article