Works by 何胜华

Results: 15

乳清蛋白单宁酸复合物的泡沫特性.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 82, doi. 10.12161/j.issn.1005‐6521.2025.06.011

By:

王永辉;
魏晨阳;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

乳清蛋白单宁酸复合物的泡沫特性.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 82, doi. 10.12161/j.issn.1005‐6521.2025.06.011

By:

王永辉;
魏晨阳;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

麦胚蛋白基姜黄素乳液的制备及其稳定性.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 80, doi. 10.12161/j.issn.1005‐6521.2024.15.011

By:

王永辉;
何雨薇;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

蛋白基姜黄素纳米颗粒递送体系研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 198, doi. 10.12161/j.issn.1005-6521.2021.15.030

By:

王永辉;
鲁珍;
郭卫芸;
何胜华;
李光辉

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 101, doi. 10.7506/spkx1002-6630-20231007-032

By:

何胜华;
周三九;
王永辉;
李光辉;
高雪丽;
黄继红;
郭卫芸

Publication type:

Article

胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 36, doi. 10.7506/spkx1002-6630-20210525-300

By:

何胜华;
王永辉;
邓乾春

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 34, doi. 10.7506/spkx1002-6630-20200609-130

By:

何胜华;
邓乾春

Publication type:

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

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 176, doi. 10.7506/spkx1002-6630-201808028

By:

何盼;
徐伟丽;
米雅清;
何胜华;
李洋;
佟云娇

Publication type:

Article

微波条件下大豆蛋白-绿原酸复合物的理化及结构特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 119, doi. 10.16429/j.1009-7848.2024.07.012

By:

高雪丽;
马梦龙;
李光辉;
王永辉;
何胜华;
郭卫芸

Publication type:

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.

Published in:

Renewable Energy (1671-5292), 2023, v. 41, n. 5, p. 618

By:

何胜华;
黄弘;
范必双;
怀晓伟

Publication type:

Article

地下室上浮的结构变形损伤特征判断.

Published in:

Guangdong Architecture Civil Engineering, 2024, v. 31, n. 11, p. 50, doi. 10.19731/j.gdtmyjz.2024.11.014

By:

何胜华

Publication type:

Article

添加抗性淀粉对红薯粉条理化性能及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 114, doi. 10.13386/j.issn1002-0306.2023110129

By:

高雪丽;
赵丹;
李光辉;
王永辉;
何胜华;
黄继红;
张贺晴;
郭卫芸

Publication type:

Article

两种不同多糖对油菜籽油体乳液稳定性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 37, doi. 10.13386/j.issn1002-0306.2022090199

By:

何胜华;
周三九;
王永辉;
李光辉;
高雪丽;
郭卫芸

Publication type:

Article

超声环境下绿原酸与红薯淀粉的相互作用.

Published in:

China Food Additives, 2023, v. 34, n. 12, p. 77, doi. 10.19804/j.issn1006-2513.2023.12.010

By:

高雪丽;
姜珊珊;
李光辉;
王永辉;
何胜华;
郭卫芸

Publication type:

Article

花青素对红薯粉条品质的影响.

Published in:

China Food Additives, 2023, v. 34, n. 9, p. 12, doi. 10.19804/j.issn1006-2513.2023.09.002

By:

郭卫芸;
李佳霖;
高雪丽;
李光辉;
王永辉;
何胜华;
黄继红

Publication type:

Article