组氨酸二肽及其功能性研究进展.
- Published in:
- Food Research & Development, 2022, v. 43, n. 7, p. 213, doi. 10.12161/j.issn.1005-6521.2022.07.030
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- Publication type:
- Article
Works by 刘新旗
Results: 11
1
2
挤压加工对植物组织蛋白功能性影响 的研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 6, p. 179, doi. 10.12161/j.issn.1005-6521.2021.06.029
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- Publication type:
- Article
3
硒蛋白结构与营养功能研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 3, p. 196, doi. 10.12161/j.issn.1005-6521.2021.03.032
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- Publication type:
- Article
4
亚麻籽饼粕蛋白提取工艺优化及其 水解物抑制α-淀粉酶活性研究.
- Published in:
- Food Research & Development, 2020, v. 41, n. 21, p. 61, doi. 10.12161/j.issn.1005-6521.2020.21.011
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- Publication type:
- Article
5
具有 “核壳” 结构的乳清分离蛋白-黄原胶 复合颗粒的构建.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20210906-073
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- Publication type:
- Article
6
乳蛋白对豆乳凝胶物性学特征的影响机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 18, doi. 10.7506/spkx1002-6630-20210707-069
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- Publication type:
- Article
7
富硒大豆肽的制备及体内吸收性分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 165, doi. 10.7506/spkx1002-6630-20200102-014
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- Publication type:
- Article
8
亚麻籽粕制备小分子抗氧化活性肽.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 36, doi. 10.7506/spkx1002-6630-20181130-356
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- Article
9
大豆低聚肽对自发性高血压大鼠血压及血浆血管紧张素的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 152, doi. 10.7506/spkx1002-6630-20181017-184
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- Article
10
大豆蛋白与大豆低聚肽对负氮平衡老年小鼠表皮创伤感染下的免疫调节作用
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 145, doi. 10.7506/spkx1002-6630-201817024
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- Publication type:
- Article
11
大米淀粉与大豆粉比例对糊化特性及物性学性质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 53, doi. 10.16429/j.1009-7848.2023.09.006
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- Publication type:
- Article