Works matching AU 刘景圣

Results: 50

烤制热加工对玉米粉中玉米黄素含量的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 284, doi. 10.7506/spkx1002-6630-20181227-321

By:

王娇娇;
郑明珠;
刘美宏;
谢佳函;
吴熙;
靳智博;
刘回民;
刘景圣

Publication type:

Article

红豆淀粉-脂质复合物结构及体外消化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 21, doi. 10.7506/spkx1002-6630-20181112-125

By:

郭宏伟;
赵城彬;
吴玉柱;
张浩;
张隋鑫;
李妍;
许秀颖;
刘景圣

Publication type:

Article

营养冲调粥流化床干燥特性及动力学模型的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 100, doi. 10.7506/spkx1002-6630-20181022-240

By:

李雨朋;
赵一霖;
赵城彬;
吴玉柱;
许秀颖;
曹勇;
张浩;
刘景圣

Publication type:

Article

超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 120, doi. 10.7506/spkx1002-6630-20181008-052

By:

赵城彬;
尹欢欢;
刘景圣;
许秀颖;
张浩;
吴玉柱;
曹勇;
齐宝坤;
吴非

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 123, doi. 10.7506/spkx1002-6630-20171210-119

By:

赵城彬;
许秀颖;
刘景圣;
张浩;
吴玉柱;
曹勇;
吴非

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 113, doi. 10.7506/spkx1002-6630-201823018

By:

赵城彬;
齐宝坤;
张浩;
刘景圣;
许秀颖;
曹勇;
吴玉柱;
吴非

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 68, doi. 10.7506/spkx1002-6630-201816011

By:

赵城彬;
张浩;
许秀颖;
郑明珠;
曹勇;
修琳;
蔡丹;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 247, doi. 10.7506/spkx1002-6630-201812038

By:

董艳娇;
张浩;
赵城彬51;
许秀影;
王文举;
刘景圣

Publication type:

Article

新采收玉米籽粒中水分状态对淀粉热特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 79, doi. 10.7506/spkx1002-6630-201812013

By:

曹勇;
许秀颖;
赵城彬;
张浩;
闫美茹;
刘景圣

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 20, doi. 10.7506/spkx1002-6630-201805004

By:

田海娟;
胡耀辉;
于寒松;
王玉华;
朴春红;
刘俊梅;
代伟长;
刘景圣

Publication type:

Article

复合酶法改性淀粉的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 1, p. 187, doi. 10.12161/j.issn.1005⁃6521.2024.01.024

By:

徐靖雯;
F郑明珠;
刘景圣;
罗倩;
贾欣格;
高伟凡;
姜闯

Publication type:

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.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 7, doi. 10.12161/j.issn.1005-6521.2023.02.002

By:

张泸月;
郑明珠;
赵烊;
崔妍;
徐靖雯;
郭硕;
李欣蕊;
刘景圣

Publication type:

Article

复合酶法制备人参膳食纤维的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 114, doi. 10.12161/j.issn.1005-6521.2020.16.018

By:

毕云枫;
李彤昕;
闫璐;
王溪竹;
陶伟明;
孙航;
郑明珠;
刘景圣

Publication type:

Article

人参皂苷Re、Rg<sub>2</sub>对α-葡萄糖苷酶的活性抑制.

Published in:

Food Research & Development, 2018, v. 39, n. 13, p. 24, doi. 10.3969/j.issn.1005-6521.2018.13.005

By:

毕云枫;
李娜;
姜珊;
王溪竹;
郑明珠;
刘景圣

Publication type:

Article

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.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 162, doi. 10.13386/j.issn1002-0306.2023030070

By:

王泽贤;
赵宇楠;
贾丹丹;
纪晚唐;
许丁;
向杨玲;
蔡丹;
刘景圣

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 77, doi. 10.7506/spkx1002-6630-20231106-046

By:

衣宁;
宋斌;
王-然;
侯景瑶;
许秀颖;
吴玉柱刘景圣

Publication type:

Article

玉米籽粒后熟品质性状主成分分析与综合评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20230724-264

By:

曹勇;
许秀颖;
蔡丹;
刘回民;
张浩;
赵城彬;
郑明珠;
刘景圣

Publication type:

Article

挤压处理对玉米粉微观结构及理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 217, doi. 10.7506/spkx1002-6630-20230912-098

By:

侯景瑶;
邢佳悦;
尹绂聿;
魏超月;
刘景圣;
吴玉柱;
许秀颖

Publication type:

Article

静磁场对蜜环菌发酵产物结构和理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 184, doi. 10.7506/spkx1002-6630-20230824-185

By:

高飞;
赵宇楠;
张鑫;
张思琳;
蔡丹;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 80, doi. 10.7506/spkx1002-6630-20221111-131

By:

赵宇楠;
贾丹丹;
蔡丹;
王泽贤;
高飞;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 220, doi. 10.7506/spkx1002-6630-20220518-247

By:

兰天彤;
宋亭喻;
钱圣;
张浩;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206

By:

郑启航;
苗振弛;
宋斌;
王天池;
王新智;
衣宁;
许秀颖;
郑明珠;
赵城彬;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 185, doi. 10.7506/spkx1002-6630-20220921-203

By:

王伟;
崔妍;
郑明珠;
蔡丹;
刘景圣;
刘美宏;
刘回民

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20220430-399

By:

韩蕊;
许秀颖;
侯景瑶;
齐佳伟;
吴天昊;
许志凌云;
吴玉柱;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 78, doi. 10.7506/spkx1002-6630-20210913-140

By:

葛思彤;
李琦;
贾睿;
刘伟;
刘美宏;
刘回民;
郑明珠;
蔡丹;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 88, doi. 10.7506/spkx1002-6630-20210729-354

By:

方晓敏;
任世达;
贾睿;
刘倩男;
蔡丹;
刘景圣

Publication type:

Article

玉米后熟期间醇溶蛋白结构和理化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 16, doi. 10.7506/spkx1002-6630-20211108-088

By:

李琦;
葛思彤;
张士禹;
王天池;
郑明珠;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

玉簪多糖对细胞氧化应激损伤的保护作用机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 138, doi. 10.7506/spkx1002-6630-20210602-026

By:

吴金姗;
黄榕;
刘树英;
刘回民;
刘洪章;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 64, doi. 10.7506/spkx1002-6630-20201202-035

By:

贾睿;
蔡丹;
葛思彤;
任世达;
刘景圣

Publication type:

Article

玉米醇溶蛋白基纳米颗粒的制备及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 285, doi. 10.7506/spkx1002-6630-20210127-297

By:

葛思彤;
贾睿;
刘回民;
郑明珠;
蔡丹;
刘景圣

Publication type:

Article

麦芽糖对糯性谷物淀粉糊化和流变性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 1, doi. 10.7506/spkx1002-6630-20200514-165

By:

林楠;
肖瑜;
杨新标;
郑明珠;
潘楚;
秦智欣;
李学震;
张泸月;
刘景圣

Publication type:

Article

玉木耳多糖对杂粮粥糊化、流变及老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20191024-253

By:

孙聪;
郑明珠;
许秀颖;
蔡丹;
刘美宏;
曹勇;
刘景圣

Publication type:

Article

玉米淀粉-玉木耳多糖复配体系理化及结构性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 58, doi. 10.7506/spkx1002-6630-20190918-219

By:

李妍;
崔维建;
赵城彬;
吴玉柱;
王思琪;
曹勇;
许秀颖;
刘景圣

Publication type:

Article

玉米薄饼贮藏品质分析及货架期预测模型建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 235, doi. 10.7506/spkx1002-6630-20191202-026

By:

曹勇;
张隋鑫;
许秀颖;
赵城彬;
吴玉柱;
张浩;
刘景圣

Publication type:

Article

超声改性对燕麦膳食纤维理化性质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20191118-201

By:

牛希;
史乾坤;
赵城彬;
尹欢欢;
许秀颖;
吴玉柱;
曹勇;
张浩;
刘景圣

Publication type:

Article

不同蛋白质对大黄米淀粉老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 45, doi. 10.7506/spkx1002-6630-20190709-121

By:

肖瑜;
杨新标;
林楠;
郑明珠;
刘景圣

Publication type:

Article

绿豆蛋白对荞麦淀粉糊化和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 57, doi. 10.7506/spkx1002-6630-20190630-417

By:

修琳;
张淼;
许秀颖;
郑明珠;
刘景圣

Publication type:

Article

热风干燥温度对糯玉米理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 83, doi. 10.7506/spkx1002-6630-20190715-206

By:

周静宜;
赵一霖;
张浩;
曹勇;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 104, doi. 10.7506/spkx1002-6630-20190612-133

By:

杜琛;
尹欢欢;
赵城彬;
许秀颖;
曹勇;
吴玉柱;
张浩;
刘景圣

Publication type:

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.

Published in:

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

By:

赵城彬;
张浩;
鄢健楠;
许秀颖;
刘美宏;
曹勇;
吴玉柱;
刘景圣

Publication type:

Article

蜜环菌发酵玉米醇溶蛋白中蛋白酶学性质研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 62, doi. 10.16429/j.1009-7848.2024.08.006

By:

高飞;
李雪;
修琳;
郑明珠;
刘回民;
蔡丹;
刘景圣

Publication type:

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.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 252, doi. 10.16429/j.1009-7848.2024.07.025

By:

刘立鹏;
方晓敏;
姜鑫;
修琳;
蔡丹;
刘景圣

Publication type:

Article

玉米黄素减轻脂多糖诱导的3T3-L1脂肪细胞慢性炎症.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 47, doi. 10.16429/j.1009-7848.2024.07.005

By:

赵有伟;
吴熙;
朱晨;
刘美宏;
郑明珠;
蔡丹;
刘回民;
刘景圣

Publication type:

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.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 138, doi. 10.16429/j.1009-7848.2023.05.015

By:

秦智欣;
郑明珠;
林楠;
潘楚;
刘景圣

Publication type:

Article

超声辅助酶改性典型晶型淀粉的结构及消化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 78, doi. 10.16429/j.1009-7848.2023.01.008

By:

代香临;
郑启航;
胡楠楠;
李琦;
许秀颖;
吴玉柱;
刘景圣

Publication type:

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.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 232, doi. 10.16429/j.1009-7848.2022.06.024

By:

王思琪;
许秀颖;
崔维建;
吴天昊;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

黑豆蛋白对不同直/支比玉米淀粉凝胶及其结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 55

By:

许秀颖;
吴天昊;
崔维建;
许志凌云;
曹勇;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

玉木耳多糖对玉米淀粉回生及消化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 78, doi. 10.16429/j.1009-7848.2021.08.007

By:

李妍;
吴天昊;
吴玉柱;
赵城彬;
许秀颖;
刘景圣

Publication type:

Article

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.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 1

By:

罗倩;
崔妍;
徐静雯;
郑明珠;
刘景圣

Publication type:

Article

热处理过程中食品组分与淀粉相互作用研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 17

By:

郭硕;
刘景圣;
郑明珠

Publication type:

Article