Works by 吕铭守

Results: 14

干热处理和 pH 偏移对汉麻分离蛋白/卡拉胶接枝物凝胶性质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 74

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

不同预处理对发酵酸豆乳品质及抗营养因子含量的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 282

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
提宇航;
朱秀清

Publication type:

Article

冷冻猪肉丸中大豆分离蛋白结构变化及共存物对其功能性的影响研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5992

By:

朱秀清;
杨宏哲;
王玲;
王子玥;
刘燕清;
吕铭守;
曲敏

Publication type:

Article

株耐高温诱变鼠李糖乳杆菌产酸条件优化及其特性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 208, doi. 10.16429/j.1009-7848.2022.04.020

By:

高若珊;
杨春华;
王冰;
石彦国;
吕铭守

Publication type:

Article

不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 28, doi. 10.13386/j.issn1002-0306.2023050357

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

超声预处理对桦褐孔菌多糖-汉麻分离蛋白水凝胶的影响.

Published in:

Storage & Process, 2025, n. 2, p. 79, doi. 10.3969/j.issn.1009-6221.2025.02.010

By:

李雪婷;
吕铭守;
刘琳琳

Publication type:

Article

不同复水方式对大豆拉丝蛋白复水品质的影响及动力学模型构建.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 10, p. 264, doi. 10.11975/j.issn.1002-6819.202303177

By:

曲敏;
贾圆芳;
刘琳琳;
朱秀清;
朱颖;
黄雨洋;
孙冰玉;
吕铭守

Publication type:

Article

谷朊粉基共混黏合体系的构建及在素肉饼中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 19, p. 285, doi. 10.11975/j.issn.1002-6819.2022.19.031

By:

曲敏;
王宇;
朱秀清;
朱颖;
刘琳琳;
黄雨洋;
吕铭守;
孙冰玉

Publication type:

Article

益生菌发酵降解豆乳抗营养因子机制研究进展.

Published in:

Soybean Science / Dadou Kexue, 2023, v. 42, n. 3, p. 374, doi. 10.11861/j.issn.1000-9841.2023.03.0374

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

凝固剂及加工条件对豆腐凝胶形成及品质影响研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178

By:

孙冰玉;
郑欣茹;
刘琳琳;
吕铭守;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国

Publication type:

Article

绿豆蛋白的凝胶特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 318, doi. 10.7506/spkx1002-6630-20240801-008

By:

孙冰玉;
付雨欣;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
郭汝杞;
朱秀清

Publication type:

Article

多糖对高水分挤压植物蛋白肉结构及品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 341, doi. 10.7506/spkx1002-6630-20231127-223

By:

张田;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
孙冰玉;
朱秀清

Publication type:

Article

热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303

By:

谷雪莲;
孙冰玉;
刘琳琳;
王欢;
石彦国;
吕铭守;
朱秀清

Publication type:

Article

不同乳酸菌发酵黄浆水对酸浆豆腐凝胶特性及其品质的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274

By:

郑欣茹;
刘琳琳;
吕铭守;
杨春华;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国;
孙冰玉

Publication type:

Article