Works by 娄海伟

Results: 16

蛹虫草新型黄色素结构的初步鉴定及响应面优化提取工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 299, doi. 10.7506/spkx1002-6630-20181128-341

By:

唐鸿标;
陈楚欣;
林俊芳;
娄海伟;
叶志伟;
郭丽琼

Publication type:

Article

天然糯玉米淀粉的提取工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 110, doi. 10.12161/j.issn.1005-6521.2023.03.016

By:

娄海伟;
王媛;
牛永武;
孙艺铭;
皇甫新燕;
赵仁勇

Publication type:

Article

云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮降解的研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 5, p. 87, doi. 10.16433/j.1673-2383.202401300001

By:

李阳;
高颖;
赵玉;
娄海伟;
王新伟;
牛永武;
杨创明;
赵仁勇

Publication type:

Article

酵母抽提物对面团、面片和减盐挂面品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 6, p. 9, doi. 10.16433/j.1673-2383.2023.06.002

By:

王琦;
娄海伟;
赵仁勇;
李库;
郭辉

Publication type:

Article

紫芝菌株 Gs-1 液体培养产漆酶的培养基优化研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 4, p. 75, doi. 10.16433/j.1673-2383.2023.04.010

By:

杨创明;
娄海伟;
李阳;
赵仁勇;
牛永武;
龚颖;
田双起

Publication type:

Article

糯玉米淀粉的理化性质及其在食品中的应用研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 3, p. 120, doi. 10.16433/j.1673-2383.2023.03.016

By:

娄海伟;
王媛;
赵仁勇

Publication type:

Article

微波膨化爆裂玉米在馒头中的应用.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 23, doi. 10.16433/j.1673-2383.2022.02.004

By:

薛瑞珂;
王香玉;
赵仁勇;
王新伟;
娄海伟;
田双起;
牛永武

Publication type:

Article

稳定化糙小米全粉的制备及其在馒头中的应用.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 6, p. 17, doi. 10.16433/j.1673-2383.2021.06.003

By:

王源梓;
王香玉;
赵仁勇;
田双起;
王新伟;
牛永武;
娄海伟

Publication type:

Article

基于灰分含量的累积出粉率对小麦粉及馒头品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 12, doi. 10.16433/j.1673-2383.2021.05.002

By:

张娇娇;
王香玉;
赵仁勇;
柳先知;
田双起;
王新伟;
牛永武;
娄海伟

Publication type:

Article

传统酸面团全麦粉馒头的工艺优化研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 1, p. 35, doi. 10.16433/j.1673-2383.2021.01.006

By:

朱晓阁;
王香玉;
娄海伟;
赵仁勇

Publication type:

Article

甘露糖赤藓糖醇脂对冷冻熟面品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 37, doi. 10.7506/spkx1002-6630-20230924-221

By:

杨岩晓;
牛永武;
牛奔;
林宁;
娄海伟;
赵仁勇

Publication type:

Article

糯玉米淀粉对水饺皮品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 71, doi. 10.7506/spkx1002-6630-20220223-198

By:

王媛;
娄海伟;
赵仁勇

Publication type:

Article

产漆酶食用菌的筛选及食用菌漆酶降解黄曲霉毒素B1的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 392, doi. 10.7506/spkx1002-6630-20220128-296

By:

娄海伟;
杨创明;
赵玉;
牛永武;
田双起;
赵仁勇

Publication type:

Article

蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 150, doi. 10.7506/spkx1002-6630-20200125-269

By:

娄海伟;
赵玉;
赵逸;
林俊芳;
赵仁勇;
叶志伟;
郭丽琼

Publication type:

Article

Bar 基因双元载体的快速构建及其在蛹虫草中的功能验证.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 15, doi. 10.16429/j.1009-7848.2021.10.002

By:

娄海伟;
林俊芳;
赵仁勇;
叶志伟;
田双起;
王新伟;
郭丽琼;
赵玉

Publication type:

Article

末端环化疏棉状嗜热丝孢菌脂肪酶的稳定性.

Published in:

Food & Machinery, 2022, n. 8, p. 40, doi. 10.13652/j.spjx.1003.5788.2022.60068

By:

宋文;
武霞霞;
娄海伟;
方惠敏

Publication type:

Article