Works by 孙冰华

Results: 16

平磨式留胚碾米机的设计与试验.

Published in:

Food & Machinery, 2025, n. 5, p. 77, doi. 10.13652/j.spjx.1003.5788.2024.80793

By:

任洪忱;
徐爱迪;
孙冰华;
金德海;
李菁;
孙大明;
闫景凤

Publication type:

Article

脱皮制粉及其对小麦粉品质影响的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 204, doi. 10.12161/j.issn.1005-6521.2021.17.032

By:

蔡文雅;
孙冰华;
田潇凌;
王晓曦

Publication type:

Article

淀粉-脂质复合物的形成及其性质的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 206, doi. 10.12161/j.issn.1005-6521.2021.12.032

By:

褚绍言;
孙冰华;
田潇凌;
王晓曦

Publication type:

Article

冻藏对馒头水分状态以及品质影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 14, p. 1, doi. 10.3969/j.issn.1005-6521.2019.14.001

By:

钱晓洁;
孙冰华;
王晓曦

Publication type:

Article

淀粉可食性膜性能的研究进展.

Published in:

Food Science & Technology & Economy, 2024, v. 49, n. 6, p. 94, doi. 10.16465/j.gste.cn431252ts.20240621

By:

朱颍;
李力;
孙冰华;
马森

Publication type:

Article

加工精度对小麦粉淀粉体外消化特性的影响及机制研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2025, v. 46, n. 1, p. 33, doi. 10.16433/j.1673-2383.202404080001

By:

谷少涵;
马真真;
马森;
孙冰华

Publication type:

Article

酶处理方式对燕麦乳稳定性的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 6, p. 71, doi. 10.16433/j.1673-2383.202404240001

By:

梁钦;
马文华;
孙冰华;
王晓曦

Publication type:

Article

基于热重法分析小麦粉在线粉流的热解特性.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 5, p. 17, doi. 10.16433/j.1673-2383.202402070002

By:

马真真;
谷少涵;
孙冰华;
王晓曦

Publication type:

Article

老面馒头风味物质和营养特性研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 4, p. 134, doi. 10.16433/j.1673-2383.202403220001

By:

马森;
王晓;
钱晓洁;
孙冰华;
李力

Publication type:

Article

粒度对黑米粉及其淀粉特性的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 1, doi. 10.16433/j.1673-2383.2022.02.001

By:

冯文娟;
马森;
孙冰华;
王凤成;
王晓曦

Publication type:

Article

淀粉粒径对小麦淀粉-月桂酸复合物结构及消化性的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 5, p. 21, doi. 10.16433/j.1673-2383.2021.05.003

By:

褚绍言;
孙冰华;
马森;
王晓曦

Publication type:

Article

不同粉碎方式对小麦粉粒度及品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 5, p. 31, doi. 10.16433/j.l673-2383.2020.05.005

By:

蔡文雅;
田潇凌;
孙冰华;
王晓曦;
马思百

Publication type:

Article

淀粉-脂质复合物耐消化性的研究进展: 影响因素和形成机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 414, doi. 10.13386/j.issn1002-0306.2024050151

By:

马文华;
杨帆;
钱晓洁;
孙冰华;
马森

Publication type:

Article

微波/常压蒸汽联合木聚糖酶酶解预处理对小麦麸胚内源酶活性及抗氧化活性的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 144, doi. 10.13386/j.issn1002-0306.2024060397

By:

陈鹏;
韩静;
孙冰华;
郑学玲;
李力;
马森

Publication type:

Article

燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 14, p. 371, doi. 10.13995/j.cnki.11-1802/ts.037019

By:

宋赛雯;
马森;
孙冰华;
王风;
钱晓洁

Publication type:

Article

高压蒸制-焙烤处理对甜荞粉风味物质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 293, doi. 10.13995/j.cnki.11-1802/ts.034436

By:

杨舒婷;
孙冰华;
李峥;
王晓曦

Publication type:

Article