pH 偏移法改性豌豆蛋白及其 对淀粉功能性质的影响.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 3, p. 155, doi. 10.16210/j.cnki.1007-7561.2025.03.015
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- Publication type:
- Article
Works matching AU 孙庆杰
Results: 8
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热烫处理对全麦生鲜面品质及 贮藏稳定性的影响.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 2, p. 120, doi. 10.16210/j.cnki.l007-7561.2025.02.017
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- Article
3
湿热处理对羟丙基淀粉结构特性及 凝胶性能的影响.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 2, p. 37, doi. 10.16210/j.cnki.1007-7561.2024.02.005
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- Article
4
盐碱面条品质形成及差异机制的对比分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 91, doi. 10.7506/spkx1002-6630-20220605-046
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- Article
5
兼具抗氧化及抗菌活性的玉米醇溶蛋白肽制备 及其乳化特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 57, doi. 10.7506/spkx1002-6630-20210504-024
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- Article
6
装载α-生育酚的乳木果油固体脂质纳米颗粒的 制备与表征.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 7, doi. 10.7506/spkx1002-6630-20200910-127
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- Article
7
烟用滤嘴棒功能化改进及填充纸的 技术发展.
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- China Pulp & Paper, 2023, n. 2, p. 102, doi. 10.11980/j.issn.0254-508X.2023.02.013
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- Article
8
芝麻酚对鱼油酸奶品质及氧化稳定性的影响.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 284
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- Article