Works matching AU 包怡红

Results: 23

不同酚类与乳清蛋白共价交联对松仁油Pickering乳液的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 49, doi. 10.16429/j.1009-7848.2024.01.006

By:

赵鑫磊;
包怡红;
骆嘉原;
高博;
贾铭杰;
蒋世龙

Publication type:

Article

细叶小樂碱的抑菌稳定性及其对细菌蛋白质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 81

By:

张俊顺;
高铭坤;
郭阳;
骆嘉原;
包怡红;
符群;
张海婷

Publication type:

Article

连翘晋与防腐剂协同抑菌及在肉糜保鲜中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 133, doi. 10.16429/j.1009-7848.2021.11.016

By:

张俊顺;
郭阳;
杨雪;
包怡红

Publication type:

Article

食物基质及脂质分子结构对体内消化吸收的影响机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 391, doi. 10.16429/j.1009-7848.2021.08.042

By:

郭阳;
高明坤;
包怡红;
卢卫红;
马莺

Publication type:

Article

三种食用菌对冻融猪肉饼贮藏品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 83, doi. 10.13386/j.issn1002-0306.2023090178

By:

张苗靖;
郭庆启;
符群;
柴洋洋;
包怡红;
李芳菲

Publication type:

Article

黄精提取物的体外模拟消化特性及对肠道菌群的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 342, doi. 10.13386/j.issn1002-0306.2023080047

By:

常艾馨;
曹蓉;
李芳菲;
包怡红;
柴洋洋

Publication type:

Article

蒲公英多糖提取技术及生物活性的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 7, p. 204, doi. 10.12161/j.issn.1005‐6521.2024.07.028

By:

牛亦婷;
刘子彰;
包怡红;
李芳菲;
于莹

Publication type:

Article

18 个品种蓝靛果营养成分分析及综合品质评价.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 7, p. 326, doi. 10.11975/j.issn.1002-6819.2022.07.036

By:

姜璐;
包怡红;
贾雨彤;
赖章飞;
徐福成

Publication type:

Article

东北9种浆果生物活性物质及抗氧化、抗炎活性比较.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 44, doi. 10.13982/j.mfst.1673-9078.2025.3.1418

By:

张雅男;
包怡红;
王金玲

Publication type:

Article

蓝靛果果酒降酸酵母菌的筛选鉴定及其发酵特性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 9, p. 74, doi. 10.13982/j.mfst.1673-9078.2024.9.0993

By:

包怡红;
梁爽;
骆嘉原

Publication type:

Article

物理技术对淀粉结构及OSA酯化淀粉的制备与功能特性影响的研究进展.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 5, p. 313, doi. 10.13982/j.mfst.1673-9078.2024.5.0619

By:

李德海;
王楠楠;
杨帆;
王泽童;
包怡红;
王鹏

Publication type:

Article

黄精多糖体外消化特性及对Ⅱ型糖尿病小鼠肠道菌群的调节作用.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 8, p. 14, doi. 10.13982/j.mfst.1673-9078.2021.8.1181

By:

杨明琛;
袁梦欣;
陆维;
包怡红;
柴洋洋

Publication type:

Article

元宝枫种仁多糖提取纯化、结构表征以及降糖活性研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 8, p. 29, doi. 10.13386/j.issn1002-0306.2023080038

By:

米圣成;
徐晓杰;
魏菱鸽;
路祺;
朱明华;
包怡红;
陈春霞

Publication type:

Article

富集钙乳酸菌的筛选、鉴定及安全I性评价.

Published in:

China Brewing, 2023, v. 42, n. 3, p. 115, doi. 10.11882/j.issn.0254-5071.2023.03.020

By:

包怡红;
高博;
蒋士龙;
张维

Publication type:

Article

响应面法优化富锌酵母培养条件.

Published in:

China Brewing, 2020, v. 39, n. 11, p. 97, doi. 10.11882/j.issn.0254-5071.2020.11.019

By:

黄章娆;
王昱;
崔沛杰;
玛丽娜·库尔曼;
包怡红

Publication type:

Article

不同品种蓝靛果化学成分及抗氧化活性比较.

Published in:

China Brewing, 2018, v. 37, n. 10, p. 153, doi. 10.11882/j.issn.0254-5071.2018.10.030

By:

朱力国;
郭阳;
唐思媛;
包怡红;
徐福成

Publication type:

Article

玉米番茄红素环化酶基因的克隆、表达及功能分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 77, doi. 10.7506/spkx1002-6630-20221111-119

By:

王凡予;
何伟伟;
李大婧;
郭庆启;
罗浩;
陆义珠;
包怡红;
张钟元

Publication type:

Article

外源脱落酸对发芽玉米籽粒中类胡萝卜素合成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20211118-231

By:

徐昊;
何伟伟;
李大婧;
包怡红;
罗浩;
王凡予;
张钟元

Publication type:

Article

利用密度泛函理论分析蓝莓花色苷抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 53, doi. 10.7506/spkx1002-6630-20190826-279

By:

王兰娇;
李大婧;
张良聪;
柴智;
何伟伟;
黄午阳;
包怡红;
张钟元

Publication type:

Article

细叶小檗果小檗碱抑菌性能及机理.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 29, doi. 10.7506/spkx1002-6630-20190728-372

By:

包怡红;
张俊顺;
符群;
张海婷

Publication type:

Article

不同碳源培养下解脂耶氏酵母的转录组差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 200, doi. 10.7506/spkx1002-6630-20181106-073

By:

常晨;
刘伟丰;
郭阳;
包怡红

Publication type:

Article

蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 151, doi. 10.7506/spkx1002-6630-201810024

By:

梁敏;
包怡红

Publication type:

Article

槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响.

Published in:

Food & Machinery, 2023, n. 1, p. 170, doi. 10.13652/j.spjx.1003.5788.2022.80594

By:

包怡红;
赖章飞;
马银鹏;
贾雨彤;
潘飞兵;
匡凤娇

Publication type:

Article