不同脱盐方式对酱油品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 297
- By:
- Publication type:
- Article
Works by 姜泽东
Results: 31
1
2
过氧化氢氧化琼脂的制备及其性能表征.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1893
- By:
- Publication type:
- Article
3
卡拉胶/速溶琼胶包埋体系负载茶多酚的特性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 40, doi. 10.16429/j.1009-7848.2024.09.004
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- Publication type:
- Article
4
不同采收阶段的坛紫菜营养成分分析及预测模型.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 371, doi. 10.16429/j.1009-7848.2024.08.034
- By:
- Publication type:
- Article
5
4 种红藻的体外模拟消化酵解特性及其抗炎作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 118, doi. 10.16429/j.1009-7848.2024.04.012
- By:
- Publication type:
- Article
6
2种食品添加剂对酪氨酸酶的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 21, doi. 10.16429/).1009-7848.2022.11.003
- By:
- Publication type:
- Article
7
红毛藻衣-藻红蛋白的提取纯化及在Cu<sup>2+</sup>检测中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 276, doi. 10.16429/j.1009-7848.2022.09.029
- By:
- Publication type:
- Article
8
不同粒径的柚子皮全粉对鱼丸品质特性和蛋白二级结构的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 123, doi. 10.16429/j.1009-7848.2022.07.013
- By:
- Publication type:
- Article
9
琼胶寡糖对脂多糖诱导的巨噬细胞RAW264.7炎症反应的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 72, doi. 10.16429/j.1009-7848.2022.06.008
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- Publication type:
- Article
10
不同发酵方式对海带中重金属脱除效果的 影响影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 19, p. 7, doi. 10.12161/j.issn.1005⁃6521.2024.19.002
- By:
- Publication type:
- Article
11
红毛藻膳食纤维制备工艺优化.
- Published in:
- Food Research & Development, 2024, v. 45, n. 15, p. 107, doi. 10.12161/j.issn.1005‐6521.2024.15.015
- By:
- Publication type:
- Article
12
直投式酵母菌发酵对江蓠腥味 及膳食纤维性质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 6, p. 23, doi. 10.12161/j.issn.1005‐6521.2024.06.004
- By:
- Publication type:
- Article
13
海带全粉对鱼丸品质的影响.
- Published in:
- Food Research & Development, 2023, v. 45, n. 24, p. 38, doi. 10.12161/j.issn.1005-6521.2023.24.006
- By:
- Publication type:
- Article
14
红毛藻复合脱腥工艺的优化及其挥发性成分 GC-MS 分析.
- Published in:
- Food Research & Development, 2021, v. 42, n. 16, p. 99, doi. 10.12161/j.issn.1005-6521.2021.16.015
- By:
- Publication type:
- Article
15
I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 13, p. 167, doi. 10.12161/j.issn.1005-6521.2020.13.027
- By:
- Publication type:
- Article
16
乙醇抑制法提取低钾 Kappa卡拉胶.
- Published in:
- Food & Machinery, 2022, n. 1, p. 180, doi. 10.13652/j.issn.1003-5788.2022.01.029
- By:
- Publication type:
- Article
17
银杏叶片黄化过程中光合色素含量 和叶绿素荧光参数的变化特征研究.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 10, p. 2220, doi. 10.16213/j.cnki.scjas.2020.10.013
- By:
- Publication type:
- Article
18
微泡菌ALW1 重组β-半乳糖苷酶的异源表达和酶学性质.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 111, doi. 10.13982/j.mfst.1673-9078.2022.9.1035
- By:
- Publication type:
- Article
19
单宁酸功能化Fe<sub>3</sub>O<sub>4</sub>磁性纳米粒子固定化微泡菌褐藻 胶裂解酶的工艺条件优化.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.2.0533
- By:
- Publication type:
- Article
20
基于混料设计优化红毛藻中类胡萝卜素的提取工艺.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 171, doi. 10.13995/j.cnki.11-1802/ts.037757
- By:
- Publication type:
- Article
21
C端非催化免疫球蛋白样结构域对假交替单胞菌 κ-卡拉胶酶的酶学性质与结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 156, doi. 10.7506/spkx1002-6630-20240918-138
- By:
- Publication type:
- Article
22
红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 9, doi. 10.7506/spkx1002-6630-20230719-204
- By:
- Publication type:
- Article
23
N端非催化结构域对微泡菌ALW1褐藻胶裂解酶 AlgL7酶学性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20220815-159
- By:
- Publication type:
- Article
24
基于体外HUVECs细胞模型的条斑紫菜 多糖促血管生成活性.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20220922-226.
- By:
- Publication type:
- Article
25
海带生长初期与成体期食品原料学特性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20211122-268
- By:
- Publication type:
- Article
26
基于理性设计提高假交替单胞菌 κ-卡拉胶酶热稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 159, doi. 10.7506/spkx1002-6630-20211129-358.
- By:
- Publication type:
- Article
27
基于乙酰胆碱酯酶和氧化应激研究海胆酮对 阿尔茨海默症的作用机制.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 105, doi. 10.7506/spkx1002-6630-20210608-097
- By:
- Publication type:
- Article
28
乳杆菌发酵提高坛紫菜的抗氧化和抑制 糖脂代谢关键酶活性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047
- By:
- Publication type:
- Article
29
红毛藻多糖对H<sub>2</sub>O<sub>2</sub>诱导的Caco-2细胞 氧化损伤的保护作用.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004
- By:
- Publication type:
- Article
30
基于酶活力模型和细胞模型分析红毛藻多糖 降血脂活性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 142, doi. 10.7506/spkx1002-6630-20200302-024
- By:
- Publication type:
- Article
31
泡叶藻聚糖低分子质量降解片段组成特征及其体外免疫诱导活性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 139, doi. 10.7506/spkx1002-6630-20180610-122
- By:
- Publication type:
- Article