Works by 周绪霞

Results: 24

煮制工艺对中国对虾品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 276, doi. 10.7506/spkx1002-6630-20190605-041

By:

顾赛麒;
戴王力;
鲍嵘斌;
陈园;
周绪霞;
丁玉庭

Publication type:

Article

腌腊鱼传统日晒干制过程中品质变化与香气形成.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 36, doi. 10.7506/spkx1002-6630-20180716-201

By:

顾赛麒;
唐锦晶;
周绪霞;
郑皓铭;
周洪鑫;
丁玉庭

Publication type:

Article

干制方式对腌腊草鱼脂肪氧化和挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 1, doi. 10.7506/spkx1002-6630-201821001

By:

顾赛麒;
周洪鑫;
郑皓铭;
周绪霞;
陈园;
丁玉庭

Publication type:

Article

响应面法优化海带脱腥工艺及其色泽品质评价.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 217, doi. 10.7506/spkx1002-6630-201818034

By:

顾赛麒;
唐文燕;
周洪鑫;
张晨超;
刘璘;
周绪霞;
丁玉庭

Publication type:

Article

茶多酚改性对蛋清蛋白凝胶特性的影响及机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 13, doi. 10.7506/spkx1002-6630-201816003

By:

周绪霞;
陈婷;
吕飞;
顾赛麒;
刘建华;
丁玉庭

Publication type:

Article

黄油-代可可脂基奶油生产工艺优化及其晶型形成分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 276, doi. 10.7506/spkx1002-6630-201812042

By:

周绪霞;
戚雅楠;
丁玉庭

Publication type:

Article

等离子体活化水耦合生物保鲜剂对牛肉的保鲜作用.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 20, doi. 10.7506/spkx1002-6630-20240614-084

By:

柯志刚;
田玉玲;
刘书来;
周绪霞;
丁玉庭

Publication type:

Article

鱼鳞明胶对鱼糜肌原纤维蛋白的冷冻保护作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20220119-192

By:

朱士臣;
俞杰航;
金燕;
丁玉庭;
周绪霞;
杨青;
位正鹏;
王金梅

Publication type:

Article

食品体系中泡沫的稳定性及其影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 386, doi. 10.7506/spkx1002-6630-20211028-308

By:

陈玉峰;
巫丽君;
严红云;
孙怡;
高肖静;
刘书来;
丁玉庭;
周绪霞

Publication type:

Article

干腌肉制品低盐加工技术及其减盐机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 222, doi. 10.7506/spkx1002-6630-20210123-256

By:

王栋;
张琦;
陈玉峰;
柯志刚;
丁玉庭;
周绪霞

Publication type:

Article

基于油-水界面行为解析蛋白质乳液絮凝机制及其控制方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 281, doi. 10.7506/spkx1002-6630-20200601-005

By:

纪雪花;
杜启伟;
苏琪皓;
陈玉峰;
丁玉庭;
周绪霞

Publication type:

Article

Pickering乳液稳定机理及其在食品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 275, doi. 10.7506/spkx1002-6630-20200325-373

By:

吴昱春;
陈小草;
张琦;
丁玉庭;
周绪霞

Publication type:

Article

CO<sub>2</sub>麻醉致死对草鱼生理应激和肌肉品质的影响.

Published in:

Journal of China Agricultural University, 2025, v. 30, n. 2, p. 126, doi. 10.11841/j.issn.1007-4333.2025.02.12

By:

贾世亮;
王嘉欣;
汪芳;
常杰;
王彦波;
周绪霞;
丁玉庭

Publication type:

Article

鱼糜凝胶热稳定性的增强技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 384, doi. 10.16429/j.1009-7848.2022.07.038

By:

朱士臣;
冯媛;
刘书来;
周绪霞;
丁玉庭

Publication type:

Article

鱼糜冷冻稳定剂的种类及作用机理.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 401, doi. 10.16429/j.l009-7848.2022.01.043

By:

朱士臣;
俞杰航;
相兴伟;
顾赛麒;
柯志刚;
丁玉庭;
周绪霞

Publication type:

Article

低温等离子体技术及其在水产品加工中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 305, doi. 10.16429/j.1009-7848.2021.10.033

By:

朱士臣;
陈小草;
柯志刚;
张琦;
丁玉庭;
周绪霞

Publication type:

Article

生成和处理条件对等离子体活化海水杀灭腐败希瓦氏菌(Shewanella putrefaciens)效果的影响

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 8, p. 151, doi. 10.13995/j.cnki.11-1802/ts.039717

By:

彭行健;
贾世亮;
刘书来;
周绪霞;
丁玉庭;
柯志刚

Publication type:

Article

CO<sub>2</sub> 麻醉对草鱼冻藏品质和蛋白特性的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 7, p. 204, doi. 10.13995/j.cnki.11-1802/ts.039494

By:

贾世亮;
汪芳;
常杰;
王彦波;
周绪霞;
丁玉庭

Publication type:

Article

去刺鱼肉的低温仿真成型工艺优化及其品质评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 218, doi. 10.13995/j.cnki.11-1802/ts.038212

By:

朱士臣;
张忠正;
周绪霞;
刘书来;
丁玉庭

Publication type:

Article

超低温深冷冻结对水产品冰晶生成及品质的影响研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 24, p. 362, doi. 10.13995/j.cnki.11-1802/ts.038945

By:

贾世亮;
刘永清;
赵雅婷;
尹宇浩;
周绪霞;
丁玉庭

Publication type:

Article

毛坯腌制速率对腐乳风味及其质构特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 21, p. 136, doi. 10.13995/j.cnki.11-1802/ts.037504

By:

何文佳;
王敏;
张任虎;
丁祎程;
范荣彬;
丁玉庭;
豆剑伟;
周绪霞

Publication type:

Article

贻贝蒸煮液美拉德反应制备海鲜调味基料工艺研究及其挥发性风味分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 1, p. 232, doi. 10.13995/j.cnki.11-1802/ts.033572

By:

柯志刚;
吴涛;
陈慧;
周绪霞;
金友定;
戴央章;
邓尚贵;
周小敏;
丁玉庭;
刘书来;
相兴伟

Publication type:

Article

载冷剂的流动特性及在水产品贮运保鲜中的应用研究进展.

Published in:

Food & Machinery, 2023, n. 9, p. 201, doi. 10.13652/j.spjx.1003.5788.2022.80992

By:

徐霞;
徐梦意;
虞舟;
周绪霞;
丁玉庭

Publication type:

Article

亚临界萃取技术在水产品营养组分提取领域研究进展.

Published in:

Food & Machinery, 2023, n. 2, p. 1, doi. 10.13652/j.spjx.1003.5788.2022.80732

By:

王文洁;
陈修彪;
陈云云;
周绪霞;
丁玉庭

Publication type:

Article