Works matching AU 尚珊

Results: 26

不同比例乳清蛋白粉和蛋清粉对高蛋白蛋糕冻藏稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 1, doi. 10.12161/j.issn.1005‐6521.2025.02.001

By:

刘恺雯;
于书蕾;
尚珊;
姜鹏飞;
温成荣;
祁立波

Publication type:

Article

不同抗氧化剂对甘薯叶酱菜的氧化稳定性影响.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.24.001

By:

刘佳莹;
王佳欣;
尚珊;
常欣悦;
祁立波

Publication type:

Article

即食杂粮粥加工工艺的优化.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 70, doi. 10.12161/j.issn.1005‐6521.2024.23.010

By:

王朝阳;
温成荣;
傅宝尚;
尚珊;
王丹;
祁立波

Publication type:

Article

不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003

By:

于书蕾;
尚珊;
臧梁;
傅宝尚;
姜鹏飞;
温成荣;
王丹;
宋爽;
祁立波

Publication type:

Article

冷冻贮藏过程中烤黑鱼的品质变化.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002

By:

王源渊;
尚珊;
黄旭辉;
姜鹏飞;
傅宝尚;
祁立波

Publication type:

Article

不同解冻方式对水产品品质影响研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 204, doi. 10.12161/j.issn.1005-6521.2023.12.028

By:

田金钞;
刘莹;
臧梁;
王月月;
尚珊;
祁立波

Publication type:

Article

3 种海水鱼鱼排营养成分分析及评价.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 160, doi. 10.12161/j.issn.1005-6521.2023.12.022

By:

苗晓庆;
尚珊;
秦宁波;
柳杨;
张思敏;
姜鹏飞

Publication type:

Article

即食真空油炸带鱼调理食品的工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016

By:

傅宝尚;
林子宸;
姜鹏飞;
祁立波;
尚珊

Publication type:

Article

以海带为原料制作海苔的工艺优化.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 91, doi. 10.12161/j.issn.1005-6521.2019.24.015

By:

姜鹏飞;
王绅;
郭敏强;
尚珊;
张含昆;
孙瑞

Publication type:

Article

高压均质化改性竹笋膳食纤维对虾糜凝胶特性及化学作用力的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 192, doi. 10.7506/spkx1002-6630-20230504-023

By:

刘欣;
姜鹏飞;
傅宝尚;
祁立波;
杨晶琦;
尚珊

Publication type:

Article

CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对虾糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219

By:

王月月;
刘莹;
姜鹏飞;
傅宝尚;
祁立波;
王利民;
葛静慧;
尚珊

Publication type:

Article

鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 136, doi. 10.16429/j.1009-7848.2023.10.015

By:

于希良;
蔺小雨;
谢伊莎;
祁立波;
丁浩宸;
尚珊;
董秀萍

Publication type:

Article

气相色谱-离子迁移谱在水产领域的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 431

By:

姜鹏飞;
柳杨;
张浩;
尚珊;
启航;
董秀萍;
金文刚

Publication type:

Article

冲泡方式对米糊冲泡品质影响的研究进展.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 132, doi. 10.16210/j.cnki.1007-7561.2022.02.016

By:

傅宝尚;
胡雪微;
祁立波;
姜鹏飞;
尚珊

Publication type:

Article

大连市售4种鲑科鱼类污染物残留及评价.

Published in:

Journal of Dalian Polytechnic University, 2021, v. 40, n. 5, p. 319, doi. 10.19670/j.cnki.dlgydxxb.2021.0502

By:

姜鹏飞;
于文静;
王绅;
尚珊;
李皎月;
董秀萍

Publication type:

Article

风味甘薯叶酱菜工艺的优化.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 126, doi. 10.3969/j.issn.1000-9973.2024.09.019

By:

王佳欣;
尚珊;
傅宝尚;
王丹;
李冬梅;
祁立波

Publication type:

Article

基于全程高通量氮气介导下婴幼儿辅食营养粉的品质调控研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298

By:

鞠化鹏;
姜鹏飞;
祁立波;
尚珊;
傅宝尚;
钟利敏;
朱春燕;
林松毅

Publication type:

Article

糯米粉对海绵蛋糕烘焙品质及老化特性的影响.

Published in:

Food & Machinery, 2023, n. 12, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80398

By:

于书蕾;
姜鹏飞;
王丹;
祁立波;
尚珊

Publication type:

Article

不同变性淀粉对蛋白棒贮藏品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 131, doi. 10.13386/j.issn1002-0306.2024060346

By:

王一茜;
胡雪微;
温成荣;
祁立波;
尚珊;
傅宝尚

Publication type:

Article

离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 64, doi. 10.13386/j.issn1002-0306.2024030388

By:

刘晓芳;
姜鹏飞;
杜晓平;
傅宝尚;
尚珊;
祁立波

Publication type:

Article

解冻方式对南极磷虾滑品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 309, doi. 10.13386/j.issn1002-0306.2024040024

By:

焦云爽;
王月月;
姜鹏飞;
杜晓平;
祁立波;
尚珊

Publication type:

Article

非漂洗鱼糜即食食品的加工工艺.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278

By:

陈瑶;
江彩艳;
郑杰;
尚珊;
焦甜甜;
姜鹏飞

Publication type:

Article

不同变性淀粉对蛋白棒品质改良的研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 7, p. 243, doi. 10.13995/j.cnki.11-1802/ts.039621

By:

王一茜;
胡雪微;
温成荣;
祁立波;
尚珊;
傅宝尚

Publication type:

Article

不同添加剂对杂粮粥贮藏期间老化特性的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 3, p. 199, doi. 10.13995/j.cnki.11-1802/ts.038923

By:

王朝阳;
温成荣;
傅宝尚;
尚珊;
王丹;
祁立波

Publication type:

Article

复配酶制剂与海藻酸丙二醇酯对藜麦面包品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 95, doi. 10.13995/j.cnki.11-1802/ts.038277

By:

刘英囡;
尚珊;
姜鹏飞;
傅宝尚;
温成荣;
高彤;
冯丁丁;
祁立波

Publication type:

Article

不同复热方式对预制烤鱼品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 1, p. 248, doi. 10.13995/j.cnki.11-1802/ts.034629

By:

王源渊;
尚珊;
丁若松;
姜鹏飞;
傅宝尚;
祁立波

Publication type:

Article