Works by 叶发银

Results: 17
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    槲皮素-羧甲基甘薯淀粉酯的合成.

    Published in:
    Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 239, doi. 10.7506/spkx1002-6630-20171129-364
    By:
    • 叶发银;
    • 吕 霞;
    • 李金凤;
    • 王勇德;
    • 赵国华
    Publication type:
    Article
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    绿豆淀粉的性质、改性及其应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 450, doi. 10.16429/j.1009-7848.2022.04.044
    By:
    • 周淑蓝;
    • 叶发银;
    • 赵国华
    Publication type:
    Article
    7

    生姜淀粉的分子结构及理化特性.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 35, doi. 10.16429/j.1009-7848.2021.06.005
    By:
    • 袁甜甜;
    • 李奕霏;
    • 叶发银;
    • 刘栗君;
    • 陈 婷;
    • 赵国华
    Publication type:
    Article
    8

    白芸豆淀粉的研究进展.

    Published in:
    Journal of Food Safety & Quality, 2024, v. 15, n. 22, p. 22, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240811001
    By:
    • 李姝颖;
    • 朱晨潇;
    • 杜若妍;
    • 辛雨桐;
    • 匡旖琳;
    • 叶发银
    Publication type:
    Article
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    枇杷核淀粉的结构及理化性能研究.

    Published in:
    Food & Fermentation Industries, 2025, v. 51, n. 2, p. 41, doi. 10.13995/j.cnki.11-1802/ts.038824
    By:
    • 毛启慧;
    • 吴雨晨;
    • 罗庆龄;
    • 刘滢;
    • 陈嘉;
    • 雷琳;
    • 赵国华;
    • 叶发银
    Publication type:
    Article
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    小麦淀粉的酶法改性研究进展.

    Published in:
    Food & Fermentation Industries, 2024, v. 50, n. 8, p. 305, doi. 10.13995/j.cnki.11-1802/ts.036194
    By:
    • 唐罗;
    • 周淑蓝;
    • 孟启帆;
    • 雷琳;
    • 陈嘉;
    • 叶发银;
    • 赵国华
    Publication type:
    Article
    14

    米粉品质改良剂研究进展.

    Published in:
    Food & Fermentation Industries, 2024, v. 50, n. 7, p. 346, doi. 10.13995/j.cnki.11-1802/ts.035010
    By:
    • 梁蕊;
    • 叶发银;
    • 陈嘉;
    • 赵国华
    Publication type:
    Article
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