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酵母菌与乳酸菌协同发酵对玉米面糊 理化性质及其发糕品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 77, doi. 10.7506/spkx1002-6630-20231106-046
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玉米黄素减轻脂多糖诱导的3T3-L1脂肪细胞慢性炎症.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 7, p. 47, doi. 10.16429/j.1009-7848.2024.07.005
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- Article
发芽处理对玉米醇溶蛋白结构、热特性及乳化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 7, p. 252, doi. 10.16429/j.1009-7848.2024.07.025
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玉米籽粒后熟品质性状主成分分析与综合评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20230724-264
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挤压处理对玉米粉微观结构及理化特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 217, doi. 10.7506/spkx1002-6630-20230912-098
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- Article
静磁场对蜜环菌发酵产物结构和理化特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 184, doi. 10.7506/spkx1002-6630-20230824-185
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玉米中的过敏原及物理加工对食品致敏性的 影响研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 1
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- Article
复合酶法改性淀粉的研究进展.
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- Food Research & Development, 2024, v. 45, n. 1, p. 187, doi. 10.12161/j.issn.1005⁃6521.2024.01.024
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蜜环菌Am-07-22 发酵对玉米赤霉烯酮降解 效果影响及机理初探.
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- Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 162, doi. 10.13386/j.issn1002-0306.2023030070
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- Article
食用菌发酵对人参不溶性膳食纤维 结构及功能特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 80, doi. 10.7506/spkx1002-6630-20221111-131
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- Article
高静水压处理对玉米淀粉/阿魏酸复合体系 理化及结构特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206
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- Article
压力、超声物理场辅助构建蛋白-卵磷脂复合 体系在递送系统中的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 220, doi. 10.7506/spkx1002-6630-20220518-247
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- Article
矢车菊素-3-O-葡萄糖苷对α-淀粉酶和 α-葡萄糖苷酶的抑制动力学.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20220921-203
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- Article
复合酶法大黄米多孔淀粉的制备及其微观结构和理化性质.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 138, doi. 10.16429/j.1009-7848.2023.05.015
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- Article
可溶性大豆膳食纤维对糯米淀粉体外消化性的影响及其作用机制.
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- Food Research & Development, 2023, v. 44, n. 2, p. 7, doi. 10.12161/j.issn.1005-6521.2023.02.002
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冻融循环次数对超声改性玉米淀粉凝胶特性和结构的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20220430-399
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超声辅助酶改性典型晶型淀粉的结构及消化特性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 1, p. 78, doi. 10.16429/j.1009-7848.2023.01.008
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热处理过程中食品组分与淀粉相互作用研究进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 17
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- Article
基于玉米醇溶蛋白/没食子酸复合纳米颗粒提升 玉米油Pickering乳液的氧化稳定性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 78, doi. 10.7506/spkx1002-6630-20210913-140
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- Article
低频静磁场对发芽玉米酚类物质富集 及降糖活性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 88, doi. 10.7506/spkx1002-6630-20210729-354
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- Article
玉米后熟期间醇溶蛋白结构和理化特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 16, doi. 10.7506/spkx1002-6630-20211108-088
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- Article
玉簪多糖对细胞氧化应激损伤的保护作用机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 138, doi. 10.7506/spkx1002-6630-20210602-026
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- Article
大豆异黄酮对玉米淀粉老化的影响及体系水分迁移研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 6, p. 232, doi. 10.16429/j.1009-7848.2022.06.024
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- Article
黑豆蛋白对不同直/支比玉米淀粉凝胶及其结构的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 12, p. 55
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- Article
红豆皮多酚提取物对两种致病菌的 抑菌活性及作用机理.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 64, doi. 10.7506/spkx1002-6630-20201202-035
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- Article
玉木耳多糖对玉米淀粉回生及消化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 8, p. 78, doi. 10.16429/j.1009-7848.2021.08.007
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玉米醇溶蛋白基纳米颗粒的制备及应用研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 285, doi. 10.7506/spkx1002-6630-20210127-297
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麦芽糖对糯性谷物淀粉糊化和流变性质的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20200514-165
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玉木耳多糖对杂粮粥糊化、流变及 老化特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20191024-253
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玉米淀粉-玉木耳多糖复配体系理化及结构性质.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 58, doi. 10.7506/spkx1002-6630-20190918-219
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玉米薄饼贮藏品质分析及货架期预测模型建立.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 235, doi. 10.7506/spkx1002-6630-20191202-026
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- Article
超声改性对燕麦膳食纤维理化性质及结构的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20191118-201
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- Article
不同蛋白质对大黄米淀粉老化特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 45, doi. 10.7506/spkx1002-6630-20190709-121
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- Article
绿豆蛋白对荞麦淀粉糊化和流变特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 57, doi. 10.7506/spkx1002-6630-20190630-417
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- Article
复合酶法制备人参膳食纤维的研究.
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- Food Research & Development, 2020, v. 41, n. 16, p. 114, doi. 10.12161/j.issn.1005-6521.2020.16.018
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- Article
热风干燥温度对糯玉米理化特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 83, doi. 10.7506/spkx1002-6630-20190715-206
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- Article
超声处理对红豆蛋白-叶黄素复合物结构和 功能性质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 104, doi. 10.7506/spkx1002-6630-20190612-133
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- Article
烤制热加工对玉米粉中玉米黄素含量的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 284, doi. 10.7506/spkx1002-6630-20181227-321
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红豆淀粉-脂质复合物结构及体外消化性质.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 21, doi. 10.7506/spkx1002-6630-20181112-125
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- Article
营养冲调粥流化床干燥特性及动力学模型的建立.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 100, doi. 10.7506/spkx1002-6630-20181022-240
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- Article
超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 120, doi. 10.7506/spkx1002-6630-20181008-052
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- Article
超声预处理对大豆分离蛋白糖基化复合物 酸诱导凝胶性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 123, doi. 10.7506/spkx1002-6630-20171210-119
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- Article
超声预处理制备大豆分离蛋白/糖复合物及其 结构与溶解性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 113, doi. 10.7506/spkx1002-6630-201823018
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- Article
不同分子质量葡聚糖对玉米醇溶蛋白糖基化 产物结构和功能性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 68, doi. 10.7506/spkx1002-6630-201816011
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- Article
葡聚糖分子量对玉米醇溶蛋白接枝物结构和乳化性影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 14, p. 288, doi. 10.11975/j.issn.1002-6819.2018.14.037
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- Article
人参皂苷Re、Rg<sub>2</sub>对α-葡萄糖苷酶的活性抑制.
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- Food Research & Development, 2018, v. 39, n. 13, p. 24, doi. 10.3969/j.issn.1005-6521.2018.13.005
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- Article
新采收玉米籽粒中水分状态对淀粉热特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 79, doi. 10.7506/spkx1002-6630-201812013
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- Article
响应面试验优化超声系统中玉米醇溶蛋白-葡聚糖糖基化及其性质分析.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 247, doi. 10.7506/spkx1002-6630-201812038
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转谷氨酰胺酶诱导调质大豆分离蛋白凝胶的 水分分布及凝胶特性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 20, doi. 10.7506/spkx1002-6630-201805004
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