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麦胚蛋白基姜黄素乳液的制备及其稳定性.
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- Food Research & Development, 2024, v. 45, n. 15, p. 80, doi. 10.12161/j.issn.1005‐6521.2024.15.011
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- Article
添加抗性淀粉对红薯粉条理化性能及结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 114, doi. 10.13386/j.issn1002-0306.2023110129
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- Article
微波条件下大豆蛋白-绿原酸复合物的理化及结构特性.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 7, p. 119, doi. 10.16429/j.1009-7848.2024.07.012
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- Article
大豆油体替代牛乳脂肪对牛乳稳定性及其 酸乳品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 101, doi. 10.7506/spkx1002-6630-20231007-032
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- Article
两种不同多糖对油菜籽油体乳液 稳定性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 37, doi. 10.13386/j.issn1002-0306.2022090199
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- Article
带自适应模糊神经网络补偿的 自耦合PI 在风力机变桨控制中的应用.
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- Renewable Energy (1671-5292), 2023, v. 41, n. 5, p. 618
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- Article
胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 36, doi. 10.7506/spkx1002-6630-20210525-300
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- Article
蛋白基姜黄素纳米颗粒递送体系 研究进展.
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- Food Research & Development, 2021, v. 42, n. 15, p. 198, doi. 10.12161/j.issn.1005-6521.2021.15.030
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- Article
大豆和油菜籽油体形成的天然乳液的稳定性 及胃肠道消化特性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 34, doi. 10.7506/spkx1002-6630-20200609-130
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- Article
基于酪蛋白自组装法制备α-生育酚/酪蛋白 纳米粒及其α-生育酚稳定性分析
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 176, doi. 10.7506/spkx1002-6630-201808028
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- Article