pH值偏移大豆油体-姜黄素复合乳液的 物理特性及稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20220430-401
- By:
- Publication type:
- Article
Works by 孙禹凡
Results: 11
1
2
巴氏灭菌对不同油脂体乳液氧化稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 23, doi. 10.7506/spkx1002-6630-20210315-178
- By:
- Publication type:
- Article
3
超声复合碱处理对大豆分离蛋白乳化性影响 及其对表没食子儿茶素没食子酸酯保护作用.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 134, doi. 10.7506/spkx1002-6630-20200319-288
- By:
- Publication type:
- Article
4
Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 42, doi. 10.7506/spkx1002-6630-20190527-324
- By:
- Publication type:
- Article
5
超声复合碱处理对Oleosin蛋白结构及 功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 79, doi. 10.7506/spkx1002-6630-20190408-075
- By:
- Publication type:
- Article
6
超声改性大豆亲脂蛋白-羟丙基甲基纤维素 乳液的冻融稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 73, doi. 10.7506/spkx1002-6630-20190130-390
- By:
- Publication type:
- Article
7
大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 41, doi. 10.7506/spkx1002-6630-20181018-195
- By:
- Publication type:
- Article
8
不同热处理温度对生物解离提油后大豆乳状液 稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 48, doi. 10.7506/spkx1002-6630-20180117-219
- By:
- Publication type:
- Article
9
生物解离大豆膳食纤维对饼干质构及消化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20180116-214
- By:
- Publication type:
- Article
10
提取方式对大豆膳食纤维理化及功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 18, doi. 10.7506/spkx1002-6630-201821003
- By:
- Publication type:
- Article
11
苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 76, doi. 10.16429/j.1009-7848.2023.04.008
- By:
- Publication type:
- Article