Works by 刘登勇

Results: 50

肉源脂质关联下的蛋白质特征及其对风味控释的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 180, doi. 10.12161/j.issn.1005-6521.2023.21.025

By:

刁小琴;
陈晓东;
刘冠华;
刘登勇;
关海宁

Publication type:

Article

乳酸菌发酵对手撕牛肉干质构和风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 131, doi. 10.7506/spkx1002-6630-20241023-149

By:

王雨婷;
蔡嘉铭;
陶润米;
滑伟明;
张莹莹;
李科新;
刘登勇

Publication type:

Article

甜味信号的传导机制及其影响因素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 325, doi. 10.7506/spkx1002-6630-20230519-182

By:

孙宇轩;
王适雨;
陈锐;
刘海霞;
刘强;
王敏;
勾木兰;
韩天龙;
刘登勇

Publication type:

Article

不同柑橘纤维及添加量对酱牛肉出品率及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 226, doi. 10.7506/spkx1002-6630-20231009-057

By:

张明成;
常光强;
王族;
郑多多;
贾娜;
鲁嘉丰;
吕广;
黄云霞;
刘登勇

Publication type:

Article

糖熏色素5-(葡萄糖基-α-1-6-葡萄糖)-羟甲基糠醛形成机理的量子化学计算.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 62, doi. 10.7506/spkx1002-6630-20230515-128

By:

叶国庆;
牛玉敏;
范朝侠;
杨慧;
刘登勇

Publication type:

Article

暂时性感官支配法及其在食品感官评价中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 360, doi. 10.7506/spkx1002-6630-20220905-043

By:

张明成;
柴慧坤;
李铭;
倪奇缘;
马骁;
刘登勇

Publication type:

Article

亚麻籽胶-亚麻籽油乳液替代脂肪对乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 64, doi. 10.7506/spkx1002-6630-20220818-207

By:

唐月利;
贾娜;
杨松涛;
刘登勇

Publication type:

Article

辣味感觉的产生及其调控机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 367, doi. 10.7506/spkx1002-6630-20220220-149

By:

王梓璇;
王童童;
王敏;
韩天龙;
刘登勇

Publication type:

Article

细胞生物传感器在食品风味评价中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 268, doi. 10.7506/spkx1002-6630-20211103-032

By:

郭程琳;
樊玉霞;
陈高乐;
刘登勇;
刘源

Publication type:

Article

不同部位牛肉烤制加工的适宜性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 86, doi. 10.7506/spkx1002-6630-20200608-105

By:

刘雪霏;
游佳伟;
程可欣;
由梦娇;
刘登勇

Publication type:

Article

槲皮素对氧化条件下猪肉肌原纤维蛋白结构及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 45, doi. 10.7506/spkx1002-6630-20191103-021

By:

贾娜;
孙嘉;
刘丹;
金伯阳;
刘登勇

Publication type:

Article

芦丁诱导猪肉肌原纤维蛋白结构变化对蛋白凝胶特性的改善作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 67, doi. 10.7506/spkx1002-6630-20191018-183

By:

贾娜;
林世文;
刘丹;
刘登勇

Publication type:

Article

羟脯氨酸小肽的体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 55, doi. 10.7506/spkx1002-6630-20200310-172

By:

张雪娇;
刘登勇;
王惠民

Publication type:

Article

利用低场核磁共振及成像技术鉴别注水肉糜.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 289, doi. 10.7506/spkx1002-6630-20190709-129

By:

盖圣美;
游佳伟;
张雪娇;
张中会;
刘登勇

Publication type:

Article

没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 1, doi. 10.7506/spkx1002-6630-20190829-323

By:

贾娜;
林世文;
王乐田;
刘登勇

Publication type:

Article

低场核磁共振技术结合化学计量学方法定性、定量检测注水猪肉.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 243, doi. 10.7506/spkx1002-6630-20181014-118

By:

盖圣美;
张中会;
游佳伟;
邹玉峰;
刘登勇

Publication type:

Article

红烧肉口腔加工过程中的香气释放规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 164, doi. 10.7506/spkx1002-6630-20190228-234

By:

刘登勇;
曹振霞

Publication type:

Article

不同地域特色熏鸡非盐呈味物质比较分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 238, doi. 10.7506/spkx1002-6630-20190105-070

By:

刘登勇;
赵志南;
吴金城;
邹玉峰;
屈文娜;
李妍

Publication type:

Article

槲皮素抑制冷藏猪肉糜氧化及改善其品质特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 196, doi. 10.7506/spkx1002-6630-20181025-287

By:

贾娜;
张风雪;
王乐田;
孙嘉;
刘登勇

Publication type:

Article

亚麻籽胶对儿茶素-肌原纤维蛋白热诱导凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 1, doi. 10.7506/spkx1002-6630-20181019-211

By:

贾娜;
张风雪;
孙嘉;
宋立;
刘登勇

Publication type:

Article

基于网络大数据研究不同区域消费者对红烧肉感官属性及其描述的差异性

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 15, doi. 10.7506/spkx1002-6630-20180913-131

By:

王博;
曹振霞;
刘登勇;
沙磊

Publication type:

Article

不饱和脂肪酸对猪肉蛋白质乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 34, doi. 10.7506/spkx1002-6630-201824006

By:

周纷;
孙迪;
许帅强;
刘登勇;
邵俊花

Publication type:

Article

迷迭香提取物与NaCl协同改善肌原纤维蛋白凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 28, doi. 10.7506/spkx1002-6630-201803005

By:

贾娜;
谢振峰;
李儒仁;
邵俊花;
刘登勇;
刘裕慧

Publication type:

Article

脂肪酸通过神经肽和胃肠激素调节食欲的机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 427, doi. 10.16429/j.1009-7848.2025.01.040

By:

王敏;
杨会心;
袁玥;
蒋泽祯;
王子依;
韩天龙;
刘登勇

Publication type:

Article

脂肪酸多重感知受体及其信号传导研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 351, doi. 10.16429/j.1009-7848.2023.10.035

By:

王敏;
安琦;
于雪宁;
袁列;
杨会心;
韩天龙;
刘登勇

Publication type:

Article

肉松品质研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5547

By:

刘兴义;
夏文云;
盖圣美;
刘登勇

Publication type:

Article

食品中鲜味物质研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5554

By:

于芳珠;
薄存美;
刘登勇

Publication type:

Article

肉制品质量与安全研究新动态.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5524

By:

刘登勇

Publication type:

Article

不同注水比例对猪肉营养品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 4, p. 1180

By:

盖圣美;
游佳伟;
张中会;
谢天宇;
邹玉峰;
刘登勇

Publication type:

Article

基于大数据视角的肉类食品安全抽检数据分析.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 18, p. 6381

By:

王博;
张锴旺;
陆逢贵;
刘登勇;
曹振霞

Publication type:

Article

基于卷积神经网络的食品图像识别.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 18, p. 6241

By:

王博;
刘俊康;
陆逢贵;
刘登勇;
曹振霞

Publication type:

Article

循环煮制对德州扒鸡香辛料包挥发性风味物质的影响.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4905

By:

顾明月;
盖圣美;
崔晓莹;
王欢;
吴金城;
赵志南;
张庆永;
刘登勇

Publication type:

Article

冷却方式和NaCl 浓度对猪肉匀浆物凝胶特性的影响.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 14, p. 4735

By:

荣良燕;
蔺艳婷;
何青;
杨鹏;
张明成;
刘登勇;
李儒仁

Publication type:

Article

德州扒鸡感官特征的确定与表述.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 11, p. 3311

By:

崔晓莹;
顾明月;
王欢;
张庆永;
马勇;
陈雨;
刘登勇

Publication type:

Article

3 种熏烤鸡肉制品中杂环胺含量的检测与比较.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 23, p. 6182

By:

盖圣美;
张雪娇;
王南;
杨靓;
刘登勇

Publication type:

Article

腊肉产业存在的问题及应对措施.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 20, p. 5281

By:

陆逢贵;
邹玉峰;
刘登勇

Publication type:

Article

高效液相色谱法测定烧烤制品中5种杂环胺的含量.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 20, p. 5301

By:

郑多多;
张雪娇;
王南;
刘雪菲;
刘登勇

Publication type:

Article

低场核磁共振技术在肉类品质安全分析检测中的应用.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 20, p. 5294

By:

盖圣美;
游佳伟;
张中会;
邹玉峰;
刘登勇

Publication type:

Article

食品风味物质前处理及分析方法研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 125

By:

张莹莹;
刘腾;
程可欣;
刘登勇

Publication type:

Article

基于恒电位法快速测定肉汤中 5’ -鸟苷酸.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 5, p. 94

By:

于颖;
李明洋;
王笑丹;
盖圣美;
刘登勇

Publication type:

Article

肉品新鲜度智能指示标签的形成分类与机制研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 5, p. 77

By:

关海宁;
冷思琦;
刘登勇;
刁小琴;
王廷英

Publication type:

Article

超高压协同酶法条件下不同分子量大豆分离蛋白水解肽乳化性及抗氧化性研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3780

By:

关海宁;
徐筱君;
孙薇婷;
李曦;
杨畅;
刘登勇;
刁小琴;
罗丹

Publication type:

Article

外源物质对杂环胺生成的影响研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2535

By:

王童童;
王梓璇;
王敏;
韩天龙;
刘登勇

Publication type:

Article

膳食脂质消化行径及其影响机制研究进展 .

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 5, p. 1374

By:

刁小琴;
贾瑞鑫;
王莹;
孙薇婷;
刘登勇;
关海宁

Publication type:

Article

乳液凝胶的构建及应用研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 4, p. 1036

By:

刁小琴#;
李曦#;
孙薇婷;
刘登勇;
关海宁

Publication type:

Article

肉制品风味物质分析及其在加工中变化的.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 8, p. 2991

By:

刁小琴;
孙薇婷;
徐筱君;
刘登勇;
关海宁

Publication type:

Article

亚麻籽胶功能性质及其在食品中的应用进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 7, p. 2722

By:

马兰雪;
李曦;
邹玉峰;
刘登勇

Publication type:

Article

“乡村振兴”背景下食品类专业型硕士 “实践驱动、多维融合、创新引领” 协同培养机制的探讨.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 371, doi. 10.13386/j.issn1002-0306.2023090085

By:

关海宁;
刁小琴;
刘登勇;
励建荣;
李学鹏;
仪淑敏;
范金波;
赵志南

Publication type:

Article

膳食脂质肠道消化及吸收的研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 12, p. 53, doi. 10.13982/j.mfst.1673-9078.2023.12.0634

By:

刁小琴;
刘冠华;
陈晓东;
贾瑞鑫;
刘登勇;
关海宁

Publication type:

Article

不同品种乌鸡加工德州扒鸡营养品质及风味物质组成分析研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 3, p. 276, doi. 10.13995/j.cnki.11-1802/ts.033746

By:

郑月;
李加加;
王腾;
王文武;
张庆永;
刘登勇

Publication type:

Article