Works by 励建荣

Results: 182

热预处理对蓝蛤酶解及酶解液呈味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 133, doi. 10.7506/spkx1002-6630-20181206-086

By:

李学鹏;
刘晏玮;
谢晓霞;
朱文慧;
励建荣;
张玉玉;
李婷婷;
于建洋;
牟伟丽

Publication type:

Article

植物乳杆菌JY-22细菌素粗提物在鲢鱼鱼丸保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20181019-207

By:

崔天琦;
杜宏;
吕欣然;
郭超;
白凤翎;
仪淑敏;
丁浩宸;
黄建联;
励建荣

Publication type:

Article

溶菌酶与ε-聚赖氨酸盐酸盐复合涂膜的制备及性能分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 249, doi. 10.7506/spkx1002-6630-20181017-183

By:

李秋莹;
张东栋;
王司雯;
钟克利;
徐永霞;
李颖畅;
孙彤;
励建荣

Publication type:

Article

模拟物流条件下温度变化对大菱鲆品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 234, doi. 10.7506/spkx1002-6630-20180913-124

By:

尚菲菲;
李婷婷;
杨亚茹;
于海凤;
王当丰;
谢晶;
励建荣

Publication type:

Article

肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 225, doi. 10.7506/spkx1002-6630-20180816-170

By:

徐永霞;
尹一鸣;
赵洪雷;
李学鹏;
朱文慧;
李秋莹;
谢晶;
励建荣

Publication type:

Article

菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296

By:

仪淑敏;
叶贝贝;
张诗雯;
余永名;
赵文浩;
李学鹏;
范大明;
郁晓君;
丁浩宸;
黄建联;
徐永霞;
米红波;
励建荣

Publication type:

Article

富马酸钠对荧光假单胞菌群体感应现象及其腐败活性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 7, doi. 10.7506/spkx1002-6630-20180510-163

By:

孙晓佳;
李婷婷;
赫彬彬;
梅永超;
王当丰;
谢晶;
励建荣

Publication type:

Article

渗透预处理对蓝莓冻结特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 192, doi. 10.7506/spkx1002-6630-20180203-038

By:

曹雪慧;
赵东宇;
朱丹实;
张方方;
李鑫芮;
励建荣

Publication type:

Article

大菱鲆肠道中广谱拮抗活性乳酸菌的筛选及其细菌素鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 159, doi. 10.7506/spkx1002-6630-20180325-332

By:

马国涵;
马欢欢;
吕欣然;
刘佳伊;
孙悦;
白凤翎;
励建荣

Publication type:

Article

蜂房哈夫尼亚菌对粘质沙雷氏菌群体感应信号分子产生与生物被膜形成的调控

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 128, doi. 10.7506/spkx1002-6630-20180117-232

By:

李婷婷;
高娜娜;
于海凤;
国竞文;
王当丰;
励建荣;
黄建联

Publication type:

Article

有机酸诱导和热诱导形成的秘鲁鱿鱼香肠的品质比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 56, doi. 10.7506/spkx1002-6630-20171227-338

By:

密更;
闫宏伟;
李钰金;
励建荣

Publication type:

Article

ZnO薄膜的sol-gel法制备及其对腐败希瓦氏菌生物被膜的抑制性能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 59, doi. 10.7506/spkx1002-6630-201824010

By:

段长平;
刘连利;
魏旭青;
徐姝颖;
李秋莹;
孙彤;
励建荣

Publication type:

Article

添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 22, doi. 10.7506/spkx1002-6630-201823004

By:

李学鹏;
刘慈坤;
范大明;
王金厢;
仪淑敏;
励建荣;
李婷婷;
李钰金;
牟伟丽;
沈琳;
黄建联

Publication type:

Article

食品中的嘌呤含量分布及在贮藏加工中变化研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 260, doi. 10.7506/spkx1002-6630-201819040

By:

蔡路昀;
张滋慧;
曹爱玲;
沈琳;
谢晶;
励建荣

Publication type:

Article

美拉德反应改良四角蛤蜊酶解液的风味.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 82, doi. 10.7506/spkx1002-6630-201816013

By:

李学鹏;
刘晏玮;
高郡焕;
朱文慧;
励建荣;
张玉玉;
李钰金;
林洪

Publication type:

Article

绿薄荷精油对温和气单胞菌群体感应现象及其腐败特性的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 17, doi. 10.7506/spkx1002-6630-201815003

By:

梅永超;
李婷婷;
刘楠;
王当丰;
赫彬彬;
励建荣

Publication type:

Article

滤纸片法筛选抑制嗜水气单胞菌群体感应的乳酸菌及抑制作用分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 125, doi. 10.7506/spkx1002-6630-201814019

By:

林洋;
孙梦桐;
吕欣然;
白凤翎;
励建荣;
沈琳

Publication type:

Article

1 株携带 mcr-1 的食品动物源多药耐药奇异变形杆菌耐药性状分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 145, doi. 10.7506/spkx1002-6630-20181422

By:

张德福;
安慧;
张健;
赵禹宗;
张蕊;
刘雪飞;
杨立娜;
白凤翎;
李春;
周冬生;
李钰金;
殷喆;
励建荣

Publication type:

Article

腐败希瓦氏菌及其与蜂房哈夫尼亚菌共培养对冷藏大菱鲆的致腐能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 29, doi. 10.7506/spkx1002-6630-201813005

By:

李婷婷;
马艳;
李学鹏;
仪淑敏;
励建荣

Publication type:

Article

响应面试验优化双酶酶解法制备鱼鳞抗菌肽工艺及其抑菌性能分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 155, doi. 10.7506/spkx1002-6630-201806025

By:

施永清;
王巧巧;
吴丹丽;
李晓玉;
蔡路昀;
励建荣

Publication type:

Article

T-2毒素对凡纳滨对虾DNA黏度损伤效应.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 173, doi. 10.7506/spkx1002-6630-201805026

By:

宁守强;
王雅玲;
王小博;
邱妹;
孙力军;
郭俊豪;
潘晓梅;
励建荣

Publication type:

Article

基于酶解法的青萝卜多糖提取工艺优化及抗氧化活性分析.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 143, doi. 10.13982/j.mfst.1673-9078.2025.3.1548

By:

田伟娜;
庄苗苗;
励建荣;
马文婷;
林然;
谭卓弘;
俞张富;
沈荣虎;
耿兄

Publication type:

Article

萝卜硫素和莱菔素提取, 纯化及检测方法研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 10, p. 324, doi. 10.13982/j.mfst.1673-9078.2023.10.1308

By:

李秀霞;
曲杨;
励建荣;
崔方超;
杨昊铮;
俞张富;
沈荣虎

Publication type:

Article

抗菌肽Piscidin 1 PG/聚乳酸电纺纳米纤维膜的制备及其对海鲈鱼的保鲜作用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 4, p. 102, doi. 10.13982/j.mfst.1673-9078.2021.4.0662

By:

徐宇辰;
励建荣;
李婷婷;
谢晶;
劳敏军;
王轰;
郭晓华

Publication type:

Article

纤维素改性及其在肉制品中应用研究进展.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 298, doi. 10.13982/j.mfst.1673-9078.2021.2.0632

By:

米红波;
李毅;
邓婷月;
仪淑敏;
李学鹏;
陈敬鑫;
励建荣

Publication type:

Article

羧基化纤维素纳米纤维对金线鱼鱼糜冻融稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.06.008

By:

米红波;
郑传海;
赵育茗;
陈敬鑫;
李学鹏;
励建荣

Publication type:

Article

羧基化纤维素纳米纤维对金线鱼鱼糜冻融稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.06.008

By:

米红波;
郑传海;
赵育茗;
陈敬鑫;
李学鹏;
励建荣

Publication type:

Article

水产品肠道中富硒乳酸菌的筛选及其体外生物活性.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 106, doi. 10.12161/j.issn.1005-6521.2024.18.015

By:

张艳芳;
吕欣然;
武文玉;
白凤翎;
崔方超;
檀茜倩;
励建荣;
李英美

Publication type:

Article

脱盐海参气体射流冲击干燥特性及复水品质.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 17, doi. 10.12161/j.issn.1005‐6521.2024.07.003

By:

谭卓弘;
李艾靑;
陈田玺;
王松林;
谢永康;
李英美;
刘迎;
励建荣;
李学鹏;
林雅文

Publication type:

Article

大豆分离蛋白颗粒稳定的鲢鱼油 Pickering 乳液的制备及其性能表征.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2023.18.001

By:

刘香玲;
李真;
王金厢;
李学鹏;
徐永霞;
米红波;
仪淑敏;
励建荣;
高瑞昌;
张宇昊

Publication type:

Article

微波膨化鱼糜制品料坯加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015

By:

王蕾;
王金厢;
李学鹏;
励建荣;
周小敏;
王明丽;
杨青;
位正鹏;
季广仁

Publication type:

Article

不同蛋白酶海参酶解液的制备及其体外免疫调节活性.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 43, doi. 10.12161/j.issn.1005-6521.2023.11.007

By:

杨军楠;
栾俊家;
崔方超;
王金厢;
励建荣;
李英美;
李学鹏

Publication type:

Article

不同浓度臭氧水漂洗对鱿鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2022.06.001

By:

宋洁;
李文协;
王金厢;
李学鹏;
励建荣;
郭晓华;
丁浩雇名;
杨青

Publication type:

Article

融合魏斯氏菌对单增李斯特菌生物膜形成的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 180, doi. 10.12161/j.issn.1005-6521.2021.13.027

By:

杜宏;
吕欣然;
崔晓玲;
高永悦;
白凤翎;
仪淑敏;
励建荣;
郭晓华;
谢晶

Publication type:

Article

超声波辅助冷冻技术及其在食品中的应用.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 190, doi. 10.12161/j.issn.1005-6521.2020.01.030

By:

邱爽;
李学鹏;
王金厢;
仪淑敏;
励建荣;
李婷婷;
牟伟丽;
黄建联;
丁浩宸

Publication type:

Article

不同解冻方式对秘鲁鱿鱼肌肉品质和风味特性的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 84, doi. 10.12161/j.issn.1005-6521.2019.18.014

By:

朱文慧;
宦海珍;
步营;
李学鹏;
励建荣;
孙啸涛

Publication type:

Article

超声波辅助除酸液处理对秘鲁鱿鱼品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 91, doi. 10.3969/j.issn.1005-6521.2019.08.016

By:

赵洪雷;
徐永霞;
李学鹏;
朱文慧;
仪淑敏;
励建荣;
李钰金

Publication type:

Article

红树莓籽原花青素提取及其结合胆酸盐能力评价.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 90, doi. 10.3969/j.issn.1005-6521.2019.07.016

By:

纪秀凤;
刘海春;
吕长鑫;
于泳渤;
鲁子铭;
王维民;
姜淑艳;
励建荣

Publication type:

Article

果蔬中木质素提取及其生物活性应用研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 213, doi. 10.3969/j.issn.1005-6521.2019.05.039

By:

纪秀凤;
吕长鑫;
王新明;
巴俊文;
于泳渤;
励建荣

Publication type:

Article

不同养殖模式下三倍体虹鳟鱼肉品质差异的研究.

Published in:

Journal of Hydrobiology / Shuisheng Shengwu Xuebao, 2022, v. 46, n. 7, p. 1016, doi. 10.7541/2022.2021.0253

By:

管玲玲;
刘小红;
田海宁;
励建荣;
孟玉琼;
马睿

Publication type:

Article

海参定量卤制工艺优化及品质评价.

Published in:

Packaging & Food Machinery, 2024, v. 42, n. 6, p. 42, doi. 10.3969/j.issn.1005-1295.2024.06.006

By:

杜俊洁;
刘诗洋;
步营;
朱文慧;
李英美;
李学鹏;
励建荣

Publication type:

Article

不同蛋白酶对鳕鱼骨酶解液风味和抗氧化活性的影响.

Published in:

Packaging & Food Machinery, 2024, v. 42, n. 3, p. 18, doi. 10.3969/j.issn.1005-1295.2024.03.003

By:

孙超男;
吴国强;
步营;
朱文慧;
李学鹏;
励建荣

Publication type:

Article

美拉德反应对蓝蛤酶解产物抗氧化活性的影响.

Published in:

Packaging & Food Machinery, 2021, v. 39, n. 6, p. 15, doi. 10.3969/j.issn.1005-1295.2021.06.003

By:

步营;
刘瑛楠;
于玲;
祝伦伟;
朱文慧;
李学鹏;
励建荣;
于建洋

Publication type:

Article

莱菔素的生物活性及其稳态化技术研究进展.

Published in:

China Food Additives, 2024, v. 35, n. 4, p. 300, doi. 10.19804/j.issn1006-2513.2024.4.037

By:

曲杨;
李秀霞;
励建荣;
曹俊皓;
杨昊铮;
沈荣虎;
俞张富

Publication type:

Article

生物保鲜剂在水产品保鲜中的应用及研究进展.

Published in:

China Food Additives, 2023, v. 34, n. 11, p. 36, doi. 10.19804/j.issn1006-2513.2023.11.006

By:

张亚美;
池帅;
李颖畅;
李秋莹;
葛永红;
励建荣;
孙彤

Publication type:

Article

紫苏与酵母抽提物复配对秋刀鱼脱腥工艺研究.

Published in:

China Food Additives, 2023, v. 34, n. 9, p. 218, doi. 10.19804/j.issn1006-2513.2023.09.029

By:

吴国强;
步营;
朱文慧;
徐永霞;
李学鹏;
励建荣

Publication type:

Article

低温等离子体杀菌对虹鳟肌球蛋白降解及相关组织蛋白酶活性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 50, doi. 10.13386/j.issn1002-0306.2024060181

By:

孙协军;
陈笑俏;
李秀霞;
励建荣

Publication type:

Article

芹菜可溶性膳食纤维的性质及其协同TG 酶改善未漂洗金线鱼鱼糜凝胶特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 52, doi. 10.13386/j.issn1002-0306.2024040324

By:

童胜男;
王金梅;
马兴胜;
仪淑敏;
李学鹏;
励建荣;
季广仁

Publication type:

Article

茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 388, doi. 10.13386/j.issn1002-0306.2024010003

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严丽娟;
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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.

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

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Article