Works by 刘学波

Results: 9

狄氏副拟杆菌对2型糖尿病引起认知障碍的改善作用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 165, doi. 10.7506/spkx1002-6630-20240923-175

By:

杜玥;
赵中娜;
刘学波

Publication type:

Article

球磨联合碱辅助酶法改善淡竹叶水溶性膳食纤维的物化和功能特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 74, doi. 10.7506/spkx1002-6630-20220301-013

By:

樊华;
刘夫国;
王玉堂;
李银霞;
刘学波

Publication type:

Article

球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 124, doi. 10.7506/spkx1002-6630-20200529-354

By:

谭文;
张钦俊;
万鹏宇;
刘学波;
段翔

Publication type:

Article

芝麻木酚素对脑健康的保护作用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 364, doi. 10.16429/j.1009-7848.2023.10.036

By:

王欣宇;
王萱;
张馨元;
张泽远;
郭彦希;
于修烛;
刘学波;
刘志刚;
原田

Publication type:

Article

乳酸菌发酵菊芋全粉对糙米面团及米糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 255, doi. 10.16429/j.1009-7848.2022.11.027

By:

袁翊榕;
肖宁;
徐倩倩;
董金月;
刘学波;
段翔

Publication type:

Article

不同添加剂对酪蛋白可食膜理化性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 159, doi. 10.16429/j.1009-7848.2021.10.018

By:

穆凯宇;
杨昱姝;
刘佳欣;
孙嘉临;
陈文章;
刘学波;
刘夫国

Publication type:

Article

芝麻酚对小鼠银屑病样炎症的抑制作用.

Published in:

Food & Machinery, 2023, n. 6, p. 166, doi. 10.13652/j.spjx.1003.5788.2023.80244

By:

陈雪;
刘学波;
王雨萱

Publication type:

Article

压力感知导管消融治疗心房颤动的效果观察.

Published in:

Shandong Medical Journal, 2016, v. 56, n. 17, p. 44, doi. 10.3969/j.issn.1002-266X.2016.17.015

By:

谭红伟;
张旭敏;
邹誉;
周建;
李莹;
邱建平;
刘学波

Publication type:

Article

如何预防牙种植体周围炎.

Published in:

International Nursing & Health, 2022, v. 3, n. 2, p. 22, doi. 10.37155/2717-5650-0302-8

By:

刘学波

Publication type:

Article