马铃薯淀粉糊化度对乳液凝胶 稳定性的影响及机理.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 107, doi. 10.7506/spkx1002-6630-20240618-120
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- Publication type:
- Article
Works matching AU 刘倩楠
Results: 10
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马铃薯蛋白与蛋清蛋白混合凝胶特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 34, doi. 10.7506/spkx1002-6630-20201201-009
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- Article
3
马铃薯基乳液对鱼糜凝胶品质的影响.
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- Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20240314418
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- Article
4
630 nm LED照射促进TRPV1 表达诱导 成纤维样滑膜细胞凋亡.
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- Journal of Laser Biology / Acta Laser Biology Sinica, 2022, v. 31, n. 3, p. 224, doi. 10.3969/j.issn.1007-7146.2022.03.005
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- Article
5
神经网络优化膳食营养补充剂胶囊支架 3D 打印工艺.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 4, p. 18, doi. 10.11975/j.issn.1002-6819.2021.4.003
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- Article
6
食品 3D 打印技术的发展现状.
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- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 16, p. 265, doi. 10.11975/j.issn.1002-6819.2018.16.034
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- Article
7
小麦糊粉层在食品加工中的应用与研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 16, doi. 10.16433/j.1673-2383.2022.01.003
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- Article
8
白酒糟纤维素降解菌的分离筛选及发酵条件优化.
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- China Brewing, 2021, v. 40, n. 5, p. 119, doi. 10.11882/j.issn.0254-5071.2021.05.022
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- Article
9
组分互作对马铃薯淀粉理化与消化特性的影响.
- Published in:
- Chinese Potato Journal, 2024, v. 38, n. 1, p. 84, doi. 10.19918/j.cnki.1672-3635.2024.01.012
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- Article
10
k-匿名下通过本地差分隐私实现位置隐私保护.
- Published in:
- Application Research of Computers / Jisuanji Yingyong Yanjiu, 2022, v. 39, n. 8, p. 2469, doi. 10.19734/j.issn.1001-3695.2021.12.0698
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- Article