Works by 孙纪录

Results: 38

焦磷酸钠改性对中华鳖明胶性质和结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 72, doi. 10.16429/j.1009-7848.2025.01.007

By:

尹朝阳;
刘杨柳;
陈智慧;
韩军;
王圆圆;
闫立君;
孙纪录

Publication type:

Article

红鳍东方純肝脏油脂精制前、后的品质与挥发性组分.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 405, doi. 10.16429/j.1009-7848.2024.10.037

By:

刘书源;
郭明珠;
李晓雅;
刘杨柳;
张海恩;
孙纪录

Publication type:

Article

超声波对鸳鱼皮酸溶性胶原蛋白提取及理化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 125, doi. 10.16429/j.1009-7848.2023.10.014

By:

窦容容;
赵春青;
颜子恒;
桑亚新;
孙纪录;
亢春雨

Publication type:

Article

泥鍬黏液多糖的化学组成、理化性质及体外降糖活性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 51, doi. 10.16429/j.1009-7848.2023.10.006

By:

李亚楠;
郭明珠;
邵娟娟;
桑亚新;
孙纪录

Publication type:

Article

破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 68, doi. 10.16429/j.1009-7848.2023.07.008

By:

肖宇;
石文琪;
于宏伟;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

非特异性酶对改性几丁质的降解能力及其产物分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 192, doi. 10.16429/j.1009-7848.2023.04.019

By:

刘洋;
郭明珠;
石文琪;
尹朝阳;
桑亚新;
孙纪录

Publication type:

Article

壳寡糖对泡菜品质、微生物多样及演替规律的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 125, doi. 10.16429/j.1009-7848.2021.10.014

By:

谷新晰;
王晨笑;
于宏伟;
亢春雨;
桑亚新;
孙纪录

Publication type:

Article

淡水鱼腥味物质检测及脱腥技术研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 4, p. 209, doi. 10.3969/j.issn.1005-7854.2024.04.028

By:

黄磊;
孙纪录;
张彩璇;
张海恩;
郭明珠

Publication type:

Article

鱼糜制品凝胶特性影响因素的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 208, doi. 10.12161/j.issn.1005-6521.2023.19.030

By:

韦芳;
窦容容;
孙纪录;
桑亚新;
亢春雨;
赵春青

Publication type:

Article

自然发酵酸鱼中微生物群落多样性与理化性质分析.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 187, doi. 10.12161/j.issn.1005-6521.2023.12.026

By:

孙海鑫;
陈力;
石文琪;
王圆圆;
闫立君;
王利文;
孙纪录

Publication type:

Article

水产品腥味物质提取分析技术研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 212, doi. 10.12161/j.issn.1005-6521.2023.07.029

By:

张浩;
杨艺;
孙纪录;
王羿凯;
韩佳龙;
邵娟娟

Publication type:

Article

水产品源明胶的制备工艺、理化性质及结构的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 193, doi. 10.12161/j.issn.1005-6521.2023.07.027

By:

尹朝阳;
石文琪;
李卫东;
朱明坤;
董晶晶;
孙纪录

Publication type:

Article

鳐鱼硫酸软骨素提取工艺优化及其性质表征.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 110, doi. 10.12161/j.issn.1005-6521.2023.06.016

By:

周畅;
韩军;
卢海强;
孙纪录;
毛可敏;
桑亚新

Publication type:

Article

养殖河鲀加工技术及其副产物综合利用研究进展 .

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 202, doi. 10.12161/j.issn.1005-6521.2023.01.030

By:

李晓雅;
桑亚新;
孙纪录;
李卫东;
郭明珠

Publication type:

Article

发酵水产品中生物胺控制技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 199, doi. 10.12161/j.issn.1005-6521.2022.03.030

By:

班雨函;
朱明坤;
董晶晶;
孙纪录

Publication type:

Article

贝类原肌球蛋白致敏性消减技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 172, doi. 10.12161/j.issn.1005-6521.2022.03.026

By:

陈雅纯;
郭明珠;
王利文;
桑亚新;
孙纪录

Publication type:

Article

大鳞副泥鳅蛋白中血管紧张素转化酶抑制肽的计算机模拟评估.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 42, doi. 10.12161/j.issn.1005-6521.2022.03.007

By:

何泽贺;
陈笑迎;
郭明珠;
刘建朝;
孙纪录;
吴小禾

Publication type:

Article

大鳞副泥鳅蛋白制备ACE抑制肽的酶解方式研究.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 134, doi. 10.12161/j.issn.1005-6521.2021.07.021

By:

何泽贺;
肖宇;
刘建朝;
桑亚新;
孙纪录

Publication type:

Article

山药交联淀粉的制备与表征.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 22, doi. 10.12161/j.issn.1005-6521.2020.16.004

By:

刘燕;
王璐颖;
郑晓卫;
王向红;
孙纪录

Publication type:

Article

电解水在利用虾壳提取甲壳素中的应用研究.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 51, doi. 10.12161/j.issn.1005-6521.2019.16.011

By:

韩晓梅;
吴小禾;
李文亚;
孙一丹;
桑亚新;
孙纪录

Publication type:

Article

不同生长阶段的生态养殖台湾鳗鳅的营养特性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 15, p. 36, doi. 10.12161/j.issn.1005-6521.2019.15.007

By:

谢全森;
蔡灵;
孙彩娟;
李岁艳;
郭少华;
孙纪录;
青强民

Publication type:

Article

黄骅虾酱的微生物学和理化性质研究.

Published in:

Food Research & Development, 2019, v. 40, n. 12, p. 75, doi. 10.3969/j.issn.1005-6521.2019.12.013

By:

吴小禾;
耿晓杰;
张建旭;
桑亚新;
孙纪录

Publication type:

Article

利用蟹壳制备乳酸钙和甲壳素的技术研究.

Published in:

Food Research & Development, 2018, v. 39, n. 11, p. 65, doi. 10.3969/j.issn.1005-6521.2018.11.013

By:

韩晓梅;
王晨笑;
杨鑫;
王博;
桑亚新;
孙纪录

Publication type:

Article

蛋白酶对蟹壳的脱蛋白作用研究.

Published in:

Food Research & Development, 2018, v. 39, n. 2, p. 1, doi. 10.3969/j.issn.1005-6521.2018.02.023

By:

武小芳;
张建旭;
耿晓杰;
王勃颖;
郭润芳;
孙纪录

Publication type:

Article

枯草芽孢杆菌发酵蟹壳粉产蛋白酶的研究.

Published in:

Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.035

By:

刘杨柳;
魏东东;
刘燕;
郭润芳;
于宏伟;
孙纪录

Publication type:

Article

代谢工程改造毕赤酵母生产赤藓糖醇.

Published in:

Biotechnology Bulletin, 2023, v. 39, n. 8, p. 137, doi. 10.13560/j.cnki.biotech.bull.1985.2023-0138

By:

赵思佳;
王晓璐;
孙纪录;
田健;
张杰

Publication type:

Article

食盐添加量对虾酱理化性质和细菌多样性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 85, doi. 10.7506/spkx1002-6630-20231130-258

By:

段泽瑞;
田梅兰;
刘杨柳;
马爱进;
李卫东;
桑亚新;
孙纪录

Publication type:

Article

红鳍东方鲀鱼皮胶原蛋白制备抗酪氨酸酶活性肽及其活性表征.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 115, doi. 10.7506/spkx1002-6630-20230919-168

By:

李晓雅;
郭明珠;
刘书源;
桑亚新;
张海恩;
孙纪录

Publication type:

Article

发酵温度对低盐虾酱中主要风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 300, doi. 10.7506/spkx1002-6630-20221122-253

By:

杨兵兵;
王利文;
陈智慧;
刘杨柳;
陈椿江;
孙纪录

Publication type:

Article

不同香辛料对低盐虾酱中微生物群落和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 143, doi. 10.7506/spkx1002-6630-20220815-177

By:

班雨函;
杨兵兵;
马爱进;
李卫东;
桑亚新;
孙纪录

Publication type:

Article

市售低值贝类加工食品中原肌球蛋白致敏性评估及其消减技术.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 169, doi. 10.7506/spkx1002-6630-20220331-379

By:

陈雅纯;
王利文;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

球磨、超声和盐酸处理对几丁质的微观结构和酶促脱乙酰效率的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 114, doi. 10.7506/spkx1002-6630-20220321-245

By:

肖宇;
于宏伟;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

商品化低盐虾酱发酵过程中的微生物群落演替和品质变化.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 182, doi. 10.7506/spkx1002-6630-20210930-373

By:

班雨函;
王利文;
杨兵兵;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

超微粉碎和高压均质联合处理对几丁质理化性质及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 102, doi. 10.7506/spkx1002-6630-20210802-024

By:

刘洋;
肖宇;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

复合无磷保水剂对反复冻融鲟鱼片理化特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 87, doi. 10.7506/spkx1002-6630-20210511-117

By:

李桂敏;
赵春青;
窦容容;
颜子恒;
桑亚新;
亢春雨;
孙纪录

Publication type:

Article

基于GC-MS的低盐虾酱低温发酵过程中代谢组学分析.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 166, doi. 10.7506/spkx1002-6630-20210504-025

By:

李文亚;
班雨函;
于宏伟;
马爱进;
桑亚新;
孙纪录

Publication type:

Article

1 株高产几丁质脱乙酰酶红球菌的基因组测序及其应用潜力分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 157, doi. 10.7506/spkx1002-6630-20200707-092

By:

肖宇;
刘洋;
刘建军;
卢海强;
桑亚新;
孙纪录

Publication type:

Article

蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 184, doi. 10.7506/spkx1002-6630-20200301-014

By:

李文亚;
刘洋;
李宁;
郑晓卫;
桑亚新;
孙纪录

Publication type:

Article