Works by 孔保华

Results: 78

基于3D打印新型细胞支架构建及在细胞培育肉中的应用.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 174, doi. 10.13982/j.mfst.1673-9078.2025.5.0417

By:

郭翔;
王守伟;
李莹莹;
孔保华

Publication type:

Article

基于超声辅助技术提取食品原料中脂质的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 185, doi. 10.12161/j.issn.1005-6521.2023.07.026

By:

范宇航;
张潮;
李敏;
孔保华

Publication type:

Article

不同品种来源的大麦淀粉理化和功能特性的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 1, doi. 10.12161/j.issn.1005-6521.2019.20.001

By:

赵神彳;
王辉;
康辉;
孔保华;
胡公社;
刘骞

Publication type:

Article

包装袋种类对西式培根冷却贮藏期间品质变化的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 28, doi. 10.3969/j.issn.1005-6521.2019.05.006

By:

商旭;
曹传爱;
张一敏;
孔保华;
刘骞

Publication type:

Article

可得然胶与卡拉胶和黄原胶复配对肌原纤维蛋白功能特性的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 3, p. 45, doi. 10.3969/j.issn.1005-6521.2019.03.008

By:

刘骞;
商旭;
姜帅;
曹传爱;
孔保华

Publication type:

Article

不同胶凝剂对块状脂肪模拟物物理化学特性的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 16, p. 12, doi. 10.3969/j.issn.1005-6521.2018.16.003

By:

张帅;
赵神彳;
贾惜文;
曹传爱;
孔保华;
刘骞

Publication type:

Article

差示扫描量热技术研究甘油二酯的热力学性质热力学性质.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 204, doi. 10.3969/j.issn.1005-6521.2018.06.038

By:

赵欣欣;
杜洪振;
李龙祥;
孔保华

Publication type:

Article

香辛料提取物对冷冻水饺肉馅的抗氧化作用及品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 5, p. 34, doi. 10.3969/j.issn.1005-6521.2018.05.007

By:

黄莉;
孔保华

Publication type:

Article

热处理乳清浓缩蛋白乳化体系储藏稳定性研究.

Published in:

Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.002

By:

王超;
曹传爱;
蔡浚泽;
陈益春;
孔保华;
刘骞

Publication type:

Article

具有生物保护潜力的耐低温乳酸菌筛选及其抑菌特性.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 121, doi. 10.7506/spkx1002-6630-20241031-196

By:

杜文静;
王强;
陈倩;
刘骞;
孔保华

Publication type:

Article

气相色谱-离子迁移谱技术在食品真实性鉴别中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 227, doi. 10.7506/spkx1002-6630-20231025-215

By:

张碧莹;
隋雨萌;
张鑫;
李永杰;
孔保华;
刘昊天;
陈倩

Publication type:

Article

壳聚糖自组装颗粒与明胶-大豆分离蛋白微胶束协同构建高内相乳液体系.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 82, doi. 10.7506/spkx1002-6630-20240122-189

By:

石冬雪;
李悦欣;
陈倩;
刘昊天;
孔保华

Publication type:

Article

发酵食品中微生物交叉保护策略及其作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 232, doi. 10.7506/spkx1002-6630-20230929-260

By:

郭欣然;
田缘;
孔保华;
张欢;
秦立刚;
陈倩

Publication type:

Article

中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 290, doi. 10.7506/spkx1002-6630-20230701-006

By:

刘鑫;
王家旺;
隋雨萌;
孔保华;
岳喜庆;
陈倩

Publication type:

Article

原料肉冻藏品质劣变机制及其改善策略.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 321, doi. 10.7506/spkx1002-6630-20230627-210

By:

刘嘉琪;
王慧平;
张鑫;
孔保华;
陈倩

Publication type:

Article

亲水胶体调控肌原纤维蛋白热诱导凝胶形成机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 285, doi. 10.7506/spkx1002-6630-20230305-039

By:

徐一宁;
曹传爱;
贺俊杰;
孔保华;
孙方达;
刘骞

Publication type:

Article

谷氨酰胺转氨酶催化交联对肌原纤维蛋白凝胶特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 293, doi. 10.7506/spkx1002-6630-20230410-080

By:

张靖铭;
冯旸旸;
时平茹;
孔保华;
曹传爱;
王辉;
刘骞

Publication type:

Article

亲水胶体调控肌原纤维蛋白热诱导凝胶形成机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 285, doi. 10.7506/spkx1002-6630-20230305-039

By:

徐一宁;
曹传爱;
贺俊杰;
孔保华;
孙方达;
刘骞

Publication type:

Article

锌原卟啉形成和呈色机理及替代肉制品中亚硝酸盐的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 293, doi. 10.7506/spkx1002-6630-20221220-196

By:

杨千慧;
刘骞;
陈倩;
李敏;
孔保华

Publication type:

Article

益生菌降胆固醇的机制及其评价策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 322, doi. 10.7506/spkx1002-6630-20221022-228

By:

高媛;
黄芳芳;
王家旺;
王慧平;
孔保华;
秦立刚;
陈倩

Publication type:

Article

适度氧化的肌原纤维蛋白与醛类化合物相互作用及机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20221114-162

By:

代欣欣;
吕懿超;
殷小钰;
窦庆哲;
孔保华;
陈倩;
秦立刚

Publication type:

Article

光动力灭活在食品杀菌保鲜中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 373, doi. 10.7506/spkx1002-6630-20220920-188

By:

范宇航;
周雅菲;
刘昊天;
陈倩;
刘骞;
孔保华

Publication type:

Article

豌豆分离蛋白/普鲁兰/大蒜素复合静电纺丝纳米纤维材料的制备及抑菌性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 121, doi. 10.7506/spkx1002-6630-20220602-018

By:

贾惜文;
刘九阳;
王静杰;
刘骞;
王浩;
孔保华;
王辉

Publication type:

Article

直接减盐法对哈尔滨红肠贮藏期间品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 184, doi. 10.7506/spkx1002-6630-20220423-302

By:

胡越;
刘昊天;
夏秀芳;
陈倩;
孔保华

Publication type:

Article

4D打印技术在食品加工领域的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 338, doi. 10.7506/spkx1002-6630-20220320-237

By:

赵钰博;
张浪;
陈倩;
孔保华;
刁新平

Publication type:

Article

丁香酚对静电纺丝抑菌吸水衬垫结构和功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 109, doi. 10.7506/spkx1002-6630-20211205-060

By:

于栋;
冯旸旸;
曹传爱;
孔保华;
连军强;
刘骞

Publication type:

Article

海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 87, doi. 10.7506/spkx1002-6630-20220325-296

By:

吴九夷;
姚文晶;
曹传爱;
王美娟;
孔保华;
刘骞

Publication type:

Article

新型滚揉技术在肉制品加工中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 380, doi. 10.7506/spkx1002-6630-20210804-052

By:

于秋影;
赵宏蕾;
常婧瑶;
孔保华;
刘骞

Publication type:

Article

功率超声对肌原纤维蛋白功能特性及肉品品质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 361, doi. 10.7506/spkx1002-6630-20210616-177

By:

韩格;
孔保华

Publication type:

Article

分子印迹传感器在肉品安全检测中的应用进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 346, doi. 10.7506/spkx1002-6630-20210128-317

By:

王强;
杜洪振;
韩格;
陈倩;
孔保华

Publication type:

Article

基于智能感官和气相色谱-质谱联用技术研究食盐添加量对风干肠风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20210221-221

By:

李永杰;
唐月;
李慧瑶;
孔保华;
王见钊;
任静;
陈倩

Publication type:

Article

基于肉类原料的3D打印技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 353, doi. 10.7506/spkx1002-6630-20201110-097

By:

王强;
杜洪振;
徐舰航;
孙方达;
孔保华

Publication type:

Article

基于细菌群体感应淬灭机制的食品保鲜应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 321, doi. 10.7506/spkx1002-6630-20200903-034

By:

李香澳;
温荣欣;
吕懿超;
孔保华;
王雯萱;
周雅菲;
陈倩

Publication type:

Article

静电纺丝结合热诱导交联制备的抗菌吸水衬垫对冷鲜肉的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 252, doi. 10.7506/spkx1002-6630-20200916-216

By:

于栋;
常婧瑶;
陈佳新;
王浩;
孔保华;
夏秀芳;
刘骞

Publication type:

Article

乳酸菌作为生物保护菌的抑菌机理及其在食品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 281, doi. 10.7506/spkx1002-6630-20200620-279

By:

吕懿超;
李香澳;
王凯博;
孔保华;
陈倩

Publication type:

Article

美拉德反应及其产物在递送生物活性物质方面的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 324, doi. 10.7506/spkx1002-6630-20200507-063

By:

王植;
刘昊天;
刘骞;
陈倩;
孔保华

Publication type:

Article

冷等离子体对微生物生物膜抑制作用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 271, doi. 10.7506/spkx1002-6630-20200415-203

By:

胡越;
陈倩;
刘骞;
孔保华;
刁新平

Publication type:

Article

静电纺丝技术包埋天然酚类化合物研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 319, doi. 10.7506/spkx1002-6630-20200407-092

By:

石元玥;
杨宇帆;
孔保华;
王浩

Publication type:

Article

乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 329, doi. 10.7506/spkx1002-6630-20200323-348

By:

赵宏蕾;
常婧瑶;
陈佳新;
王浩;
刘慧;
孔保华;
刘骞

Publication type:

Article

茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 53, doi. 10.7506/spkx1002-6630-20200212-109

By:

王存堂;
高增明;
姜辰昊;
孔保华

Publication type:

Article

不同包装方式对高水分含量肉粉肠微生物菌群及品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 237, doi. 10.7506/spkx1002-6630-20200309-142

By:

李其轩;
陈倩;
王浩;
孔保华

Publication type:

Article

超声辅助浸渍冷冻对冻藏期间猪肉水饺肉馅水分分布和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 128, doi. 10.7506/spkx1002-6630-20200227-301

By:

吴宇桐;
张潮;
陈倩;
孔保华

Publication type:

Article

超声辅助浸渍冷冻对猪肉水饺肉馅品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 107, doi. 10.7506/spkx1002-6630-20191123-267

By:

吴宇桐;
张潮;
孔保华

Publication type:

Article

基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 230, doi. 10.7506/spkx1002-6630-20191017-174

By:

刘昊天;
殷小钰;
汪海棠;
孔保华;
陈倩

Publication type:

Article

超声辅助冷冻对鸡胸肉肌原纤维蛋白乳化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 104, doi. 10.7506/spkx1002-6630-20190817-189

By:

张潮;
吴宇桐;
孔保华

Publication type:

Article

高水分环境条件下普通和蜡质大麦淀粉不同比例复配体系的功能性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20190704-054

By:

赵神彳;
李鑫;
刘骞;
孔保华;
胡公社

Publication type:

Article

肌肉蛋白与挥发性风味物质的相互作用机制及影响因素研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 288, doi. 10.7506/spkx1002-6630-20190815-158

By:

殷小钰;
刘昊天;
邹汶蓉;
孔保华;
陈倩

Publication type:

Article

乳酸菌和木糖葡萄球菌对产气荚膜梭菌抑制能力分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 86, doi. 10.7506/spkx1002-6630-20190123-302

By:

张欢;
李沛军;
田兴垒;
陈倩;
孔保华

Publication type:

Article

煎炸食品中多环芳烃的生成及其控制技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 272, doi. 10.7506/spkx1002-6630-20181210-111

By:

张浪;
杜洪振;
田兴垒;
刘骞;
孔保华

Publication type:

Article

纳米二氧化钛光催化技术抑菌机制及其在食品包装中的应用研究发展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 232, doi. 10.7506/spkx1002-6630-20181211-139

By:

扈莹莹;
李其轩;
刘昊天;
孔保华;
陈倩

Publication type:

Article