Works by 冯美琴

Results: 19

响应面法优化酱牛肉超声-脉动滚揉腌制工艺.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2025, v. 48, n. 1, p. 206, doi. 10.7685/jnau.202401041

By:

曾晓庆;
冯美琴;
孙健

Publication type:

Article

亚麻籽胶对玉米油乳状液乳化特性的影响.

Published in:

Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2019, v. 42, n. 6, p. 1167, doi. 10.7685/jnau.201906015

By:

冯美琴;
孙健;
杨勇胜;
王海燕;
颜玉华

Publication type:

Article

基于美拉德反应分析加工过程中酱牛肉风味物质变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 139, doi. 10.7506/spkx1002-6630-20240430-292

By:

冯美琴;
曾晓庆;
孙健

Publication type:

Article

植物乳杆菌和模仿葡萄球菌复配对发酵羊肉香肠理化性质、风味及多肽抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 116, doi. 10.7506/spkx1002-6630-20231007-031

By:

冯美琴;
龚瑶;
孙健

Publication type:

Article

复合发酵剂对发酵鱼肉香肠品质、风味及其多肽抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 138, doi. 10.7506/spkx1002-6630-20230906-044

By:

冯美琴;
李天翊;
孙健

Publication type:

Article

热加工方式对猪肉品质及氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 114, doi. 10.7506/spkx1002-6630-20230219-175

By:

袁静;
冯美琴;
孙健

Publication type:

Article

低钠复合盐对盐焗鸡贮藏期品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 241, doi. 10.7506/spkx1002-6630-20220429-392

By:

张杰;
冯美琴;
张译文;
韩敏义;
孙健

Publication type:

Article

植物乳杆菌 CD101 和模仿葡萄球菌 NJ201 对发酵香肠多肽体内外抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 113, doi. 10.7506/spkx1002-6630-20220429-389

By:

冯美琴;
张译文;
孙健

Publication type:

Article

模仿葡萄球菌接种对发酵香肠品质及氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 105, doi. 10.7506/spkx1002-6630-20210805-062

By:

冯美琴;
张杰;
孙健

Publication type:

Article

低钠复合盐对发酵香肠理化特性及风味的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20210409-116

By:

王宁宁;
冯美琴;
孙健

Publication type:

Article

3 株发酵香肠源乳酸菌体外功能特性的比较.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 24, p. 39, doi. 10.7506/spkx1002-6630-20200721-272

By:

冯美琴;
栾晓旭;
孙健

Publication type:

Article

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响,.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 97, doi. 10.7506/spkx1002-6630-20200521-251

By:

冯美琴;
余頔;
孙健

Publication type:

Article

发酵香肠源抗氧化肽的稳定性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20200229-340

By:

栾晓旭;
冯美琴;
孙健

Publication type:

Article

功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 106, doi. 10.7506/spkx1002-6630-20190513-129

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 101, doi. 10.7506/spkx1002-6630-20181130-348

By:

刘旺;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

响应面法优化益生发酵剂接种发酵香肠工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 69, doi. 10.7506/spkx1002-6630-20181009-069

By:

曹辰辰;
冯美琴;
孙健;
徐幸莲;
周光宏

Publication type:

Article

不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 48, doi. 10.7506/spkx1002-6630-201824008

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

不同 NaCl 浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 26, doi. 10.7506/spkx1002-6630-201822005

By:

冯美琴;
刘雯燕;
孙健;
徐幸莲;
周光宏

Publication type:

Article

产抑菌物质乳酸菌的筛选及其抑菌特性研究 .

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 21, p. 8543

By:

杜贺超;
蒋加进;
王楠楠;
李静;
冯美琴;
姚宏亮

Publication type:

Article