Works by 吕长鑫

Results: 20

复合酶解制作红树莓汁工艺的优化及抗氧化研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 12, p. 4970

By:

王美美;
刘振忠;
于泳渤;
丛希娜;
段腊梅;
王妍惠;
吕长鑫;
励建荣

Publication type:

Article

超声处理对叶黄素与牛血清白蛋白结合行为的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 1, doi. 10.16429/j.1009-7848.2023.05.001

By:

范金波;
张炎;
康柱;
张瀛心;
周素珍;
王长霞;
吕长鑫

Publication type:

Article

超声波处理对绿原酸与牛血清白蛋白结合作用的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 129, doi. 10.16429/j.1009-7848.2022.03.016

By:

范金波;
麻奥;
闵爽;
邢莉;
吕长鑫;
励建荣

Publication type:

Article

地方高校食品专业篁五位一体"新工科卓越人才培养体系的构建与实践.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 417, doi. 10.16429/j.1009-7848.2021.11.045

By:

李学鹏;
范金波;
励建荣;
葛永红;
李婷婷;
白凤翎;
仪淑敏;
刘贺;
吕长鑫;
张德福;
曹雪慧;
李秀霞;
徐永霞;
朱力杰;
李秋莹

Publication type:

Article

分子对接结合荧光光谱法探究单宁酸与血清蛋白结合的 pH 依赖性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 23, doi. 10.16429/j.1009-7848.2021.10.003

By:

范金波;
周素珍;
闫泳;
吕长鑫;
励建荣

Publication type:

Article

分子模拟结合荧光光谱法探究BSA-多酚复合物形成机理及对多酚的保护作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 298, doi. 10.16429/j.1009-7848.2021.08.032

By:

张阳洋;
范金波;
麻奥;
周素珍;
吕长鑫

Publication type:

Article

黑果腺肋花楸花生粕乳饮料复配稳定剂制备工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 152, doi. 10.12161/j.issn.1005-6521.2024.18.020

By:

龙雯洁;
石太渊;
于淼;
单晓丽;
王珍;
宋文娜;
吕美琳;
陈洪杰;
吕长鑫

Publication type:

Article

NFC 富硒胡萝卜复合果蔬汁工艺优化及香气成分分析.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 95, doi. 10.12161/j.issn.1005‐6521.2024.17.013

By:

陈洪杰;
吕美琳;
宋文娜;
龙雯洁;
宋娟;
吕建华;
吕长鑫

Publication type:

Article

NFC冻梨苹果汁配方优化及其贮藏品质.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 93, doi. 10.12161/j.issn.1005-6521.2023.11.014

By:

高惠颖;
宋娟;
景缘;
于泳渤;
张瑞;
刘静;
胡雨晴;
吕长鑫;
马志恒

Publication type:

Article

体外模拟消化对紫薯桑葚复合口服液抗氧化成分及其活性影响.

Published in:

Food Research & Development, 2023, v. 44, n. 4, p. 8, doi. 10.12161/j.issn.1005-6521.2023.04.002

By:

刘静;
牛秀梅;
王美美;
胡雨晴;
张瑞;
高惠颖;
吕长鑫

Publication type:

Article

8个梨品种非浓缩还原汁的特性分析.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 26, doi. 10.12161/j.issn.1005-6521.2020.12.005

By:

曹雪慧;
赵宇婷;
王甄妮;
赵东宇;
朱丹实;
吕长鑫

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

响应面优化水酶法提取红树莓籽油工艺.

Published in:

Food Research & Development, 2019, v. 40, n. 1, p. 63, doi. 10.3969/j.issn.1005-6521.2019.01.012

By:

王新明;
吕长鑫;
芦宇;
纪秀凤;
巴俊文;
李思逸;
王维民;
赵玉梅

Publication type:

Article

发酵工艺对黑果腺肋花楸果酒贮藏期品质和抗氧化活性的影响.

Published in:

China Brewing, 2023, v. 42, n. 8, p. 191, doi. 10.11882/j.issn.0254-5071.2023.08.031

By:

张瑞;
景缘;
刘静;
胡雨晴;
高惠颖;
范明慧;
吕长鑫

Publication type:

Article

大豆分离蛋白基pH值智能指示膜的制备及其对乳品新鲜度的监测.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 11, doi. 10.7506/spkx1002-6630-20241107-056

By:

丁凯炜;
吕长鑫;
贾凤维;
刘霞;
刘玲玲;
班兆军

Publication type:

Article

荧光光谱法探究pH值对叶黄素与牛血清白蛋白相互作用的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 153, doi. 10.7506/spkx1002-6630-20211025-269

By:

范金波;
康柱;
张炎;
苏冬雨;
周素珍;
吕长鑫

Publication type:

Article

荧光光谱法探究pH值对咖啡酸β-苯乙醇酯与人血清蛋白相互作用的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 31, doi. 10.7506/spkx1002-6630-20201109-076

By:

范金波;
邢莉;
李孟雨;
麻奥;
吕长鑫;
励建荣

Publication type:

Article

超声波对不同孔隙率水果冻结特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 128, doi. 10.7506/spkx1002-6630-20200327-394

By:

曹雪慧;
王甄妮;
白鸽;
朱丹实;
吕长鑫

Publication type:

Article

超声辅助2,2,6,6-四甲基哌啶-1-氧自由基催化制备绿豆氧化淀粉及其结构与性质分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 121, doi. 10.7506/spkx1002-6630-20190520-222

By:

范金波;
李鑫芮;
孔洋;
吕长鑫

Publication type:

Article