Works matching AU 季广仁

Results: 13

微波膨化鱼糜制品料坯加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015

By:

王蕾;
王金厢;
李学鹏;
励建荣;
周小敏;
王明丽;
杨青;
位正鹏;
季广仁

Publication type:

Article

芹菜可溶性膳食纤维的性质及其协同TG 酶改善未漂洗金线鱼鱼糜凝胶特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 52, doi. 10.13386/j.issn1002-0306.2024040324

By:

童胜男;
王金梅;
马兴胜;
仪淑敏;
李学鹏;
励建荣;
季广仁

Publication type:

Article

茶多酚鱼肉香肠的体外消化特性及其对小鼠免疫调节作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 23, p. 388, doi. 10.13386/j.issn1002-0306.2024010003

By:

严丽娟;
仪淑敏;
侯玉;
励建荣;
李学鹏;
季广仁;
刘英丽

Publication type:

Article

乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 164, doi. 10.7506/spkx1002-6630-20220306-076

By:

邓义佳;
王润东;
张宇昊;
李学鹏;
季广仁;
励建荣

Publication type:

Article

不同蛋白酶对蓝蛤酶解液风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 190, doi. 10.7506/spkx1002-6630-20190823-248

By:

徐永霞;
曲诗瑶;
李涛;
赵洪雷;
冯媛;
李学鹏;
季广仁;
励建荣

Publication type:

Article

发芽糙米匀浆对带鱼鱼糜凝胶特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 18, p. 292, doi. 10.11975/j.issn.1002-6819.202403161

By:

步营;
程亚佳;
厉寒;
朱文慧;
励建荣;
李学鹏;
季广仁

Publication type:

Article

酶-超声波辅助提取海蜇胶原蛋白及其组成分析.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 70, doi. 10.3969/j.issn.1000-9973.2024.06.010

By:

薛宇鑫;
于阔跃;
董高缘;
袁颖;
吕艳芳;
季广仁;
李颖畅

Publication type:

Article

微波熬制鳕鱼汤的加工工艺优化.

Published in:

China Condiment, 2023, v. 48, n. 12, p. 98, doi. 10.3969/j.issn.1000-9973.2023.12.015

By:

赵洪雷;
李鑫晰;
徐永霞;
李学鹏;
励建荣;
季广仁

Publication type:

Article

马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 128, doi. 10.16429/j.1009-7848.2024.07.013

By:

刘珍;
王金厢;
李学鹏;
励建荣;
高瑞昌;
张宇昊;
杨青;
正鹏役;
季广仁

Publication type:

Article

食品中蛋白质力学性质的研究进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 7, p. 2814

By:

仪淑敏;
吴琪;
李学鹏;
谢晶;
王轰;
季广仁;
励建荣

Publication type:

Article

杀菌方式对卤制风味四角蛤蜊产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8210

By:

刘新然;
李海露;
李学鹏;
王金厢;
徐永霞;
励建荣;
郭晓华;
季广仁

Publication type:

Article

包装方式对四角蛤蜊卤制风味产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8219

By:

张维;
李海露;
王金厢;
李学鹏;
步营;
励建荣;
郭晓华;
季广仁

Publication type:

Article

基于信号通路的食品中矿物元素对骨代谢影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 20, p. 7508

By:

贾志慧;
李学鹏;
励建荣;
仪淑敏;
谢晶;
邓尚贵;
王轰;
季广仁

Publication type:

Article