Works by 刘兴丽

Results: 18

亚麻籽胶对冷冻面团内淀粉微观结构和理化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20240527-219

By:

王宏伟;
李向杰;
乔靖玥;
申慧珊;
张艳艳;
刘兴丽;
赵学伟;
张华

Publication type:

Article

磁场处理对面团发酵特性的影响及作用机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 110, doi. 10.7506/spkx1002-6630-20230404-036

By:

张艳艳;
张斯琦;
孙萌辉;
刘兴丽;
张华

Publication type:

Article

基于自由体积理论分析面团膜中的水分扩散特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 143, doi. 10.7506/spkx1002-6630-20220815-161

By:

赵学伟;
杨毅;
冯志强;
赵琼;
刘兴丽;
李望铭;
张华

Publication type:

Article

亚麻籽粕蛋白酶解物对面团的低温保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 71, doi. 10.7506/spkx1002-6630-20220617-180

By:

张艳艳;
郭朋磊;
卢晔;
黄圆圆;
刘兴丽;
张华

Publication type:

Article

亚麻籽胶及沙蒿胶对冻融面筋蛋白微观结构和持水性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 90, doi. 10.7506/spkx1002-6630-20220605-038

By:

王宏伟;
陈彬云;
张艳艳;
刘兴丽;
张华;
苏东民

Publication type:

Article

脱酰胺马铃薯蛋白乳液的制备及其微流变特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 94, doi. 10.7506/spkx1002-6630-20220510-121

By:

刘兴丽;
魏莹莹;
张艳艳;
王宏伟;
冯志强;
张华

Publication type:

Article

冻结过程中面筋蛋白分子结构与水分分布的原位表征与分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 39, doi. 10.7506/spkx1002-6630-20220415-190

By:

张华;
张普;
张予涵;
刘兴丽;
张艳艳

Publication type:

Article

基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 68, doi. 10.7506/spkx1002-6630-20210705-043

By:

王艳;
王睿;
张艳艳;
刘兴丽;
张华;
王宏伟

Publication type:

Article

冻藏处理对糯玉米淀粉微观结构和理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 35, doi. 10.7506/spkx1002-6630-20211018-198

By:

王宏伟;
余颜圃;
张菁;
张艳艳;
刘兴丽;
张华

Publication type:

Article

紫甘薯花色苷对面筋蛋白结构特性及饺子皮品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 14, doi. 10.7506/spkx1002-6630-20210519-229

By:

刘兴丽;
沈力;
张艳艳;
王宏伟;
冯志强;
张华

Publication type:

Article

真空协同大豆分离蛋白复合冷冻保护剂对速冻饺子馅品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 105, doi. 10.7506/spkx1002-6630-20190903-030

By:

张艳艳;
王文涛;
张中义;
柴颖;
刘兴丽;
王宏伟;
张华

Publication type:

Article

湿热处理对薏米淀粉聚集态结构及糊化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 111, doi. 10.7506/spkx1002-6630-20190802-036

By:

王宏伟;
丁江涛;
张艳艳;
刘兴丽;
张华

Publication type:

Article

挤压膨化紫薯粉对小麦面团糊化特性和热机械学特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 107, doi. 10.7506/spkx1002-6630-20180910-104

By:

刘兴丽;
赵双丽;
靳艳军;
张华

Publication type:

Article

基于CiteSpace 知识图谱对蛋白质脱酰胺研究进展的可视化分析.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 6, p. 108, doi. 10.16210/j.cnki.1007-7561.2024.06.013

By:

刘兴丽;
任晨辉;
刘洋;
王宏伟;
张艳艳;
张华

Publication type:

Article

射线辐照对小麦粉面筋蛋白结构及功能特性的影响研究..

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 4, p. 76, doi. 10.16210/j.cnki.1007-7561.2024.04.09

By:

申慧珊;
张捷;
张艳艳;
刘兴丽;
王宏伟;
张华

Publication type:

Article

脉冲强光对大豆 7S 球蛋白理化特性、结构变化及潜在致敏性影响的研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5878

By:

张华;
敬起鸣;
张照勇;
翟娅菲;
王宏伟;
张艳艳;
刘兴丽

Publication type:

Article

不同贮藏期小麦淀粉水合能力变化对面条品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 122, doi. 10.13386/j.issn1002-0306.2024060328

By:

王宏伟;
王小婷;
国思琪;
乔靖玥;
申慧珊;
张艳艳;
刘兴丽;
赵学伟;
张华

Publication type:

Article

蛋白质谷氨酰胺酶对玉米醇溶蛋白界面性质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 17, doi. 10.13386/j.issn1002-0306.2024060363

By:

刘兴丽;
任晨辉;
申慧珊;
王宏伟;
张艳艳;
张华

Publication type:

Article