Works matching AU 孙冰玉

Results: 19

益生菌发酵降解豆乳抗营养因子机制研究进展.

Published in:

Soybean Science / Dadou Kexue, 2023, v. 42, n. 3, p. 374, doi. 10.11861/j.issn.1000-9841.2023.03.0374

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 28, doi. 10.13386/j.issn1002-0306.2023050357

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

凝固剂及加工条件对豆腐凝胶形成及品质影响研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178

By:

孙冰玉;
郑欣茹;
刘琳琳;
吕铭守;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国

Publication type:

Article

绿豆蛋白的凝胶特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 318, doi. 10.7506/spkx1002-6630-20240801-008

By:

孙冰玉;
付雨欣;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
郭汝杞;
朱秀清

Publication type:

Article

多糖对高水分挤压植物蛋白肉结构及品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 341, doi. 10.7506/spkx1002-6630-20231127-223

By:

张田;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
孙冰玉;
朱秀清

Publication type:

Article

大豆蛋白素肉风味影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 18, doi. 10.7506/spkx1002-6630-20220623-247

By:

朱秀清;
张宾洋;
孙冰玉;
高远

Publication type:

Article

热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303

By:

谷雪莲;
孙冰玉;
刘琳琳;
王欢;
石彦国;
吕铭守;
朱秀清

Publication type:

Article

热处理对汉麻乳稳定性的影响及蛋白结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 68, doi. 10.7506/spkx1002-6630-20200213-129

By:

朱秀清;
王子玥;
李美莹;
王源;
李志敏;
杨宏哲;
张娜;
孙冰玉

Publication type:

Article

不同复水方式对大豆拉丝蛋白复水品质的影响及动力学模型构建.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 10, p. 264, doi. 10.11975/j.issn.1002-6819.202303177

By:

曲敏;
贾圆芳;
刘琳琳;
朱秀清;
朱颖;
黄雨洋;
孙冰玉;
吕铭守

Publication type:

Article

谷朊粉基共混黏合体系的构建及在素肉饼中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 19, p. 285, doi. 10.11975/j.issn.1002-6819.2022.19.031

By:

曲敏;
王宇;
朱秀清;
朱颖;
刘琳琳;
黄雨洋;
吕铭守;
孙冰玉

Publication type:

Article

超微粉碎对芹菜叶粉品质及加工特性影响研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 129, doi. 10.3969/j.issn.1000-9973.2025.05.018

By:

刘琳琳;
李诗雨;
吕铭守;
孙冰玉;
石彦国

Publication type:

Article

大豆肽缓解小鼠体力疲劳的功能评价.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 105, doi. 10.16429/j.1009-7848.2022.07.011

By:

于亚莉;
蒲奕灵;
高绿莎;
孙冰玉;
仲大业;
高峰

Publication type:

Article

大豆亲脂蛋白-多酚互作及复合物性质研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 382, doi. 10.16429/j.1009-7848.2022.06.039

By:

孙冰玉;
高远;
刘琳琳;
朱秀清;
衣程远

Publication type:

Article

蛋白酶水解汉麻分离蛋白产物结构及功能特性比较.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 111, doi. 10.13995/j.cnki.11-1802/ts.035058

By:

朱秀清;
王源;
朱颖;
安月欣;
黄雨洋;
孙冰玉;
夏晓雨

Publication type:

Article

不同乳酸菌发酵黄浆水对酸浆豆腐凝胶特性及其品质的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274

By:

郑欣茹;
刘琳琳;
吕铭守;
杨春华;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国;
孙冰玉

Publication type:

Article

超声改性对淀粉理化性质的影响及其在食品中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 1

By:

石彦国;
谢文健;
郑欣茹;
陈凤莲;
王艳;
孙冰玉;
张娜;
刘琳琳

Publication type:

Article

干热处理和 pH 偏移对汉麻分离蛋白/卡拉胶接枝物凝胶性质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 74

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

不同预处理对发酵酸豆乳品质及抗营养因子含量的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 282

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
提宇航;
朱秀清

Publication type:

Article

基于氯化血红素-无花果蛋白酶复合物比色检测抗坏血酸的研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 5, p. 1509

By:

关桦楠;
杜世琴;
孙冰玉;
彭勃;
刘雨欣

Publication type:

Article