Works by 康壮丽

Results: 13

豌豆蛋白对鸡肉糜热诱导凝胶品质特性与微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 74, doi. 10.7506/spkx1002-6630-20181229-359

By:

计红芳;
李莎莎;
张令文;
王雪菲;
康壮丽;
陈复生;
马汉军

Publication type:

Article

山楂叶多糖对发酵乳品质及抗氧化活性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 73, doi. 10.7506/spkx1002-6630-20181213-159

By:

赵岩岩;
赵圣明;
李帅;
康壮丽;
王正荣;
朱明明;
赵璐;
马汉军;
何鸿举

Publication type:

Article

近红外光谱技术在生鲜禽肉质量检测中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 317, doi. 10.7506/spkx1002-6630-20181119-218

By:

何鸿举;
朱亚东;
王慧;
马汉军;
陈复生;
刘玺;
贾方方;
康壮丽;
刘红;
朱明明;
赵圣明;
王正荣;
刘苏汉

Publication type:

Article

高湿度结合不同温度解冻对猪肉理化及蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 127, doi. 10.7506/spkx1002-6630-20180925-259.

By:

朱明明;
彭泽宇;
鲁森;
马长明;
何鸿举;
王正荣;
马汉军;
康壮丽;
赵圣明

Publication type:

Article

低变温高湿解冻对猪肉理化特性、蛋白热变性及流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 131, doi. 10.7506/spkx1002-6630-20180606-056

By:

朱明明;
彭泽宇;
赵贺开;
康壮丽;
赵圣明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

不同有机酸雾化喷淋处理对鸡胴体表面减菌效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 54, doi. 10.7506/spkx1002-6630-20180411-154

By:

赵圣明;
李宁宁;
尹帅;
马小童;
康壮丽;
朱明明;
王正荣;
何鸿举;
马汉军

Publication type:

Article

高光谱成像在鱼肉品质无损检测中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 329, doi. 10.7506/spkx1002-6630-20180129-392

By:

王慧;
何鸿举;
刘璐;
马汉军;
刘玺;
莫海珍;
刘儒彪;
潘润淑;
康壮丽;
朱明明;
赵圣明;
王正荣

Publication type:

Article

猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 71, doi. 10.7506/spkx1002-6630-201805011

By:

朱东阳;
康壮丽;
何鸿举;
胡明明;
黄清吉;
马汉军;
赵改名;
徐幸莲;
王虎虎

Publication type:

Article

包装方式对冷鲜猪肉贮藏品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 4, p. 71

By:

蒋兆景;
马汉军;
康壮丽;
刘本国；

Publication type:

Article

地皮菜添加量对鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 53, doi. 10.7506/spkx1002-6630-20191031-348

By:

李宁宁;
李钊;
赵圣明;
马汉军;
张文振;
康壮丽;
朱明明;
王正荣;
何鸿举

Publication type:

Article

肉品新型解冻技术及其对蛋白特性影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 303, doi. 10.7506/spkx1002-6630-20190920-259

By:

彭泽宇;
朱明明;
孙红东;
何鸿举;
王正荣;
赵圣明;
康壮丽;
马汉军

Publication type:

Article

苹果渣结合预乳化稻米油对低脂猪肉丸品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 54, doi. 10.7506/spkx1002-6630-20181130-353

By:

王正荣;
阮夏青;
马文涛;
康壮丽;
朱明明;
赵圣明;
马汉军

Publication type:

Article

不同温度处理的大豆分离蛋白乳化大豆油对猪肉糜品质的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 22, p. 8852

By:

魏法山;
高在上;
张涛;
张影;
赵圣明;
康壮丽

Publication type:

Article