Works by 刘红芝

Results: 13

剪切与冻融对Pickering乳液稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 492, doi. 10.16429/j.1009-7848.2024.05.041

By:

黑雪;
刘哲;
田艳杰;
职兰懿;
刘红芝;
石爱民;
王强

Publication type:

Article

油炸工艺对高油酸花生品质与微观结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 200, doi. 10.16429/j.1009-7848.2022.08.022

By:

曹晓雨;
赵屣九;
张慧丽;
刘晓光;
王强;
刘红芝

Publication type:

Article

酵母β-葡聚糖增溶改性与构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 147, doi. 10.16429/j.1009-7848.2022.05.017

By:

张漫莉;
王强;
刘丽;
刘红芝

Publication type:

Article

多尺度结构变化与食品品质功能调控研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 1, doi. 10.16429/j.1009-7848.2022.01.001

By:

王强;
李琳;
鞠兴荣;
赵国华;
张洪斌;
饶平凡;
汪少芸;
许小娟;
石爱民;
刘红芝

Publication type:

Article

食品挤压技术装备及工艺机理研究进展.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 14, p. 275, doi. 10.11975/j.issn.1002-6819.2017.14.037

By:

张金闯;
刘丽;
刘红芝;
石爱民;
胡晖;
王强

Publication type:

Article

酵母蛋白质组学分析与制备技术研究进展.

Published in:

China Brewing, 2025, v. 44, n. 3, p. 8, doi. 10.11882/j.issn.0254-5071.2025.03.002

By:

赵焱;
李宁;
朱绪春;
周麟依;
韩朝玮;
刘晓永;
刘红芝

Publication type:

Article

鲜食花生品质评价和贮藏加工研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 314, doi. 10.7506/spkx1002-6630-20220316-193

By:

赵赓九;
胡晖;
刘红芝;
王强

Publication type:

Article

白藜芦醇的生物活性及其运载体系研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 371, doi. 10.7506/spkx1002-6630-20220308-104

By:

田艳杰;
石爱民;
刘红芝;
代蕾;
刘哲;
王强

Publication type:

Article

多糖乳化性改善方法、构效关系及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 279, doi. 10.7506/spkx1002-6630-20200105-052.

By:

张漫莉;
王强;
陈炳宇;
刘红芝

Publication type:

Article

新疆花生品种（系）蛋白亚基组成及品质特性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 38, doi. 10.7506/spkx1002-6630-20190220-117

By:

袁秋岩;
刘红芝;
张健;
李利民;
吴斌;
王强

Publication type:

Article

高水分挤压组织化植物蛋白品质调控及评价研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 280, doi. 10.7506/spkx1002-6630-201819043

By:

朱嵩;
刘丽;
张金闯;
刘红芝;
胡晖;
石爱民;
王强

Publication type:

Article

以离子液体为介质的修饰改性对多糖结构与理化性质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 291, doi. 10.7506/spkx1002-6630-201817046

By:

白文强;
王强;
刘丽;
刘红芝

Publication type:

Article

基于食品级固体颗粒稳定的Pickering 乳液研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 296, doi. 10.7506/spkx1002-6630-201805044

By:

焦博;
石爱民;
刘红芝;
刘丽;
胡晖;
杨颖;
王强

Publication type:

Article