Works by 刘昌树

Results: 13

葵花籽油中天然色素及挥发性成分在精炼阶段的变化规律.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 218, doi. 10.7506/spkx1002-6630-20240806-047

By:

刘建国;
韩珊珊;
刘要卫;
杨涛;
贾强;
代立刚;
刘昌树;
周鹏

Publication type:

Article

功能调和油改善大鼠血压、组织脂肪酸和氧化-还原稳态的研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 130, doi. 10.16429/j.1009-7848.2021.07.016

By:

杨绍军;
刘昌树;
王赛;
丛洋;
吕一品;
唐雪;
周鹏

Publication type:

Article

基于感官检验和气相色谱-离子迁移谱法分析食用油脂加工厂污水处理过程的挥发性物质

Published in:

China Oils & Fats, 2023, v. 48, n. 4, p. 143, doi. 10.19902/j.cnki.zgyz.1003-7969.210690

By:

刘春梅;
李思;
施钟富;
郑绣蓿;
刘昌树

Publication type:

Article

芝麻油中芝麻素%芝麻林素和细辛素检测方法优化.

Published in:

China Oils & Fats, 2022, v. 47, n. 5, p. 111, doi. 10.19902/j.cnki.zgyz.1003-7969.210381

By:

刘春梅;
林春兰;
刘昌树;
郑绣

Publication type:

Article

二氧化硅作为新型环保吸附剂在食用油中的高效吸附作用.

Published in:

China Oils & Fats, 2021, v. 46, n. 8, p. 150, doi. 10.19902/j.cnki.zgyz.1003-7969.200611

By:

王赛;
郭洋;
刘昌树

Publication type:

Article

不同食用油的甘油酯组成、3 - MCPD酯和GEs含量研究.

Published in:

China Oils & Fats, 2020, n. 12, p. 38, doi. 10.12166/j.zgyz.1003-7969/2020.12.008

By:

张家枫;
刘玉兰;
孙国昊;
刘昌树;
王戬东

Publication type:

Article

不同油脂精炼过程中氯离子、3 -氯丙醇酯和缩水甘油酯含量的变化.

Published in:

China Oils & Fats, 2020, n. 10, p. 10, doi. 10.12166/j.zgyz.1003-7969/2020.10.003

By:

刘玉兰;
王璐阳;
马宇翔;
黄会娜;
刘昌树;
王月华

Publication type:

Article

PLA抗菌/抗氧化活性包装薄膜在食品中的应用及其安全性评价.

Published in:

China Plastics / Zhongguo Suliao, 2023, v. 37, n. 3, p. 52, doi. 10.19491/j.issn.1001⁃9278.2023.03.009

By:

陈晨伟;
汪浩东;
刘昌树;
王赛;
李少玮;
周家欣;
谢晶

Publication type:

Article

复合塑料泡罩包装浓香葵花籽油加速氧化期间风味品质变化.

Published in:

China Oils & Fats, 2025, v. 50, n. 5, p. 134, doi. 10.19902/j.cnki.zgyz.1003-7969.240070

By:

李颖;
李思;
郑绣蒨;
刘昌树

Publication type:

Article

羊乳酪蛋白κ 和β 亚组分的共富集及婴幼儿体外消化性研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 4, p. 75, doi. 10.13995/j.cnki.11-1802/ts.038960

By:

张静;
洪欣慧紫;
陶秀梅;
刘昌树;
王赛;
刘大松;
周鹏

Publication type:

Article

菜籽油基辣椒油中挥发性成分的组成及来源分析.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 3, p. 359, doi. 10.13995/j.cnki.11-1802/ts.038963

By:

尹思琪;
陶秀梅;
刘昌树;
刘建国;
张琪;
刘大松;
周鹏

Publication type:

Article

不同伴随物含量的菜籽油对辣椒油风味特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 199, doi. 10.13995/j.cnki.11-1802/ts.040279

By:

陶秀梅;
刘昌树;
刘建国;
张琪;
王怡淼;
尹思琪;
刘大松;
周鹏

Publication type:

Article

食用油种类对辣椒油风味特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 19, p. 341, doi. 10.13995/j.cnki.11-1802/ts.040210

By:

陶秀梅;
王怡淼;
尹思琪;
刘昌树;
刘建国;
张琪;
刘大松;
周鹏

Publication type:

Article