Works by 吕加平

Results: 32

红曲霉对类Camembert干酪成熟期质构和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20190104-061

By:

王童;
逄晓阳;
芦晶;
马长路;
杨宝雨;
吴政;
梁佳祺;
张书文;
吕加平

Publication type:

Article

基于陶瓷膜技术的羊乳酪蛋白和其他组分的高效分级分离.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20181224-282

By:

姜竹茂;
杨宝雨;
芦晶;
逄晓阳;
吴政;
岳元春;
王童;
RAGAB, Eman Saad;
张书文;
吕加平

Publication type:

Article

以猪小肠黏膜提取物作为α-葡萄糖苷酶和二肽基肽酶IV的酶活力分析体系的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 44, doi. 10.7506/spkx1002-6630-20180615-294

By:

甲承立;
HUSSAIN, Naveed;
董洁;
王芬;
李函彤;
张书文;
芦晶;
逄晓阳;
刘鹭;
吕加平

Publication type:

Article

羊乳低聚糖超高效液相色谱-质谱鉴定中样品前处理方法及液相色谱条件优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 152, doi. 10.7506/spkx1002-6630-20181008-039

By:

张艳;
芦晶;
张书文;
逄晓阳;
王军辉;
吕加平

Publication type:

Article

乳酸菌对高糖高脂2型糖尿病小鼠血脂的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 179, doi. 10.7506/spkx1002-6630-20180122-296

By:

高伟华;
刘鹭;
王芬;
逄晓阳;
张书文;
芦晶;
段江燕;
吕加平

Publication type:

Article

高压均质对二十二碳六烯酸功能因子输送体系稳定性影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 93, doi. 10.7506/spkx1002-6630-201823015

By:

王博;
张书文;
刘鹭;
逄晓阳;
芦晶;
吕加平;
于景华

Publication type:

Article

具有α-葡萄糖苷酶抑制作用益生菌的筛选及特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 192, doi. 10.7506/spkx1002-6630-201816028

By:

王芬;
刘鹭;
李函彤;
张书文;
芦晶;
逄晓阳;
汪建明;
吕加平

Publication type:

Article

酪蛋白酸钠美拉德反应产物的制备及其乳化特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 98, doi. 10.7506/spkx1002-6630-201816015

By:

王博;
张书文;
刘鹭;
逄晓阳;
芦晶;
吕加平;
于景华

Publication type:

Article

热处理对生鲜乳及复原乳蛋白质体外消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 33, doi. 10.7506/spkx1002-6630-201808006

By:

姜竹茂;
刘晓;
张书文;
逄晓阳;
刘鹭;
芦晶;
吕加平

Publication type:

Article

超高效液相色谱-质谱法测定母乳中12 种低聚糖.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 138, doi. 10.7506/spkx1002-6630-201804021

By:

陈新新;
芦晶;
刘鹭;
逄晓阳;
张书文;
李诚;
吕加平

Publication type:

Article

婴幼儿配方乳粉核心配料的制备与应用研究进展.

Published in:

Journal of Food Science & Biotechnology, 2025, v. 44, n. 1, p. 1, doi. 10.12441/spyswjs.20230711001

By:

蒋士龙;
姜楚琦;
张书文;
王筠钠;
逄晓阳;
杨波;
翟齐啸;
陈海琴;
吕加平

Publication type:

Article

传统东北酸菜中乳杆菌的分离鉴定及其降胆固醇特性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 209, doi. 10.12161/j.issn.1005-6521.2019.21.034

By:

马长路;
焦梦丽;
罗红霞;
逄晓阳;
芦晶;
张书文;
吕加平;
妥彦峰

Publication type:

Article

干酪乳杆菌SY13在BALB/c小鼠肠道粘附属性研究.

Published in:

Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.031

By:

贾子阳;
马长路;
贾震虎;
逄晓阳;
孙剑锋;
吕加平

Publication type:

Article

不同前处理技术对超高温杀菌牦牛乳热稳定性提升作用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 14, p. 263, doi. 10.7506/spkx1002-6630-20240927-212

By:

曹洪宇;
赵晓璇;
王筠钠;
谢宁;
李旭;
逄晓阳;
吕加平;
于景华;
李红娟;
张书文

Publication type:

Article

不同热处理对马乳中蛋白及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 191, doi. 10.7506/spkx1002-6630-20231218-145

By:

陈宝蓉;
曹洪宇;
张雨萌;
朱辉权;
王筠钠;
逄晓阳;
吕加平;
张书文

Publication type:

Article

单,双脂肪酸酯与吐温80复配亲水亲油平衡值对搅打稀奶油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20231117-134

By:

陈雅丽;
冯文慧;
剧柠;
杨永龙;
李志伟;
耿骁璐;
吕加平;
王筠钠;
谢宁;
钱文涛;
张书文

Publication type:

Article

高压微射流均质法制备二十二碳六烯酸藻油脂质体及其性质分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 110, doi. 10.7506/spkx1002-6630-20210822-292

By:

李畅;
薛璐;
芦晶;
逄晓阳;
张书文;
吕加平

Publication type:

Article

原生态与人工添加二十二碳六烯酸羊乳制品贮藏期脂肪酸稳定性比较.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 14, doi. 10.7506/spkx1002-6630-20210209-149.

By:

朱辉权;
王晓丹;
苏世灿;
王建烽;
逄晓阳;
张书文;
芦晶;
吕加平

Publication type:

Article

乳蛋白多态性和盐分布对牛乳凝乳性能的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 32, doi. 10.7506/spkx1002-6630-20201105-047

By:

郑思凡;
马长路;
张文远;
杨宇泽;
申晓琳;
姜竹茂;
张书文;
吕加平

Publication type:

Article

超声处理改善羊乳理化性质及其酶凝胶流变学特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 84, doi. 10.7506/spkx1002-6630-20200522-264.

By:

张书文;
Eman Saad RAGAB;
张雨萌;
王童;
逄晓阳;
芦晶;
蒋士龙;
冷友斌;
吕加平

Publication type:

Article

热处理对牛乳美拉德反应程度及挥发性成分的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 14, p. 9, doi. 10.7506/spkx1002-6630-20200622-295

By:

依胜男;
芦晶;
逄晓阳;
郝莉雨;
张书文;
吕加平

Publication type:

Article

乳酸菌代谢物中二肽基肽酶-4抑制剂的分离纯化及鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 116, doi. 10.7506/spkx1002-6630-20190411-138

By:

董杰;
刘鹭;
甲承立;
朱俊玲;
吕加平

Publication type:

Article

基于宏基因组技术的生鲜乳中耐热酶污染来源分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 448, doi. 10.16429/j.1009-7848.2024.08.040

By:

代良超;
逄晓阳;
胡少震;
喻东威;
吕加平;
逯刚;
武俊瑞;
张书文

Publication type:

Article

调制乳加工及储藏过程中草莓香精挥发性成分的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 255, doi. 10.16429/j.1009-7848.2023.08.026

By:

赵晓璇;
张书文;
魏妙宏;
逢晓阳;
芦晶;
吕加平

Publication type:

Article

乳酸菌群体感应系统研究进展.

Published in:

Chinese Journal of Bioprocess Engineering, 2020, v. 18, n. 2, p. 141, doi. 10.3969/j.issn.1672-3678.2020.02.002

By:

逄晓阳;
朱青;
芦晶;
张书文;
刘浏;
杨兰;
李伟勋;
吕加平

Publication type:

Article

新鲜稀奶油与无水奶油配比比例对搅打稀奶油品质及风味的影响规律.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 8, p. 21, doi. 10.13995/j.cnki.11-1802/ts.039050

By:

冯文慧;
陈雅丽;
王筠钠;
谢宁;
钱文涛;
耿骁璐;
杨永龙;
李志伟;
吕加平;
剧柠;
张书文

Publication type:

Article

原料乳和牧场环境中嗜冷菌多样性及蛋白酶水解特性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 8, p. 24, doi. 10.13995/j.cnki.11-1802/ts.036300

By:

胡少震;
代良超;
张书文;
吕加平;
李莲瑞;
逄晓阳

Publication type:

Article

卡拉胶、黄原胶、瓜尔胶复合稳定剂对稀奶油品质影响.

Published in:

China Dairy Industry, 2025, v. 53, n. 5, p. 37, doi. 10.19827/j.issn1001-2230.2025.05.006

By:

陈雅丽;
冯文慧;
张书文;
王筠钠;
吕加平;
谢宁;
杨永龙;
李志伟;
耿骁璐;
钱文涛;
剧柠

Publication type:

Article

基于荧光法快速判定巴氏杀菌乳和超高温灭菌乳.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 12, p. 158, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240409006

By:

徐瑾钰;
张雨萌;
王筠钠;
谢宁;
李旭;
逄晓阳;
吕加平;
张书文

Publication type:

Article

不同原料制备的稀奶油风味及感官特性评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009

By:

冯文慧;
陈雅丽;
王筠钠;
杨永龙;
李志伟;
耿骁璐;
钱文涛;
吕加平;
谢宁;
剧柠;
张书文

Publication type:

Article

不同原料制备的稀奶油风味及感官特性评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009

By:

冯文慧;
陈雅丽;
王筠钠;
杨永龙;
李志伟;
耿骁璐;
钱文涛;
吕加平;
谢宁;
剧柠;
张书文

Publication type:

Article

液态羊乳的加工研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1703

By:

郭银萍;
张书文;
赵晓璇;
魏妙宏;
逄晓阳;
谢宁;
吕加平;
于景华

Publication type:

Article