Works by 张业辉

Results: 12

肉品生物胺敏感型鲜度指示标签的制备及应用研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 345, doi. 10.13982/j.mfst.1673-9078.2025.5.0374

By:

杨启月;
刘琳;
郑佳楠;
张友胜;
张业辉;
肖性龙;
焦文娟

Publication type:

Article

广东预制菜发展模式与现状分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 27, doi. 10.16429/j.1009-7848.2022.10.004

By:

徐玉娟;
张业辉;
周芳;
陈帅

Publication type:

Article

玉足海参变态附着阶段转录组分析.

Published in:

South China Fisheries Science, 2023, v. 19, n. 6, p. 84, doi. 10.12131/20230105

By:

吴晓鹏;
黄敏伟;
陈晓瑛;
彭凯;
赵吉臣;
钟平;
刘凤坤;
张业辉;
黄文

Publication type:

Article

基于非靶向代谢组学的药膳鱼汤代谢产物差异分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 148, doi. 10.3969/j.issn.1000-9973.2024.05.025

By:

王益娟;
周芳;
焦文娟;
赵甜甜;
林以琳;
张业辉;
南海军;
黄文

Publication type:

Article

电子鼻结合生物胺分析淡水鱼贮藏过程中的品质变化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 137, doi. 10.13982/j.mfst.1673-9078.2024.1.0180

By:

刘琳;
焦文娟;
赵甜甜;
张友胜;
周芳;
南海军;
张业辉;
黄文

Publication type:

Article

基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 11, p. 127, doi. 10.13982/j.mfst.1673-9078.2023.11.1458

By:

焦文娟;
黄华丹;
叶铠雯;
刘琳;
费永涛;
张业辉;
赵甜甜;
刘伟峰;
陈帅;
周芳;
张友胜

Publication type:

Article

3种方法制备的龟甲胶的理化与结构特性比较.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 77, doi. 10.13982/j.mfst.1673-9078.2023.8.1103

By:

于梦洁;
南海军;
张业辉;
赵甜甜;
焦文娟;
杨春丽;
陈晓瑛

Publication type:

Article

壳聚糖/普鲁兰多糖/聚乙烯醇/胶原蛋白食品膜的理化性质及结构特征.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2023.5.0778

By:

刘磊;
孙卫东;
黄利华;
张友胜;
陈帅;
张业辉

Publication type:

Article

酸性电解水在鱼类预制菜原料清洗环节时的效果评估.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.2.1154

By:

许浩;
焦文娟;
赵甜甜;
张业辉;
肖性龙;
张晓元;
张友胜

Publication type:

Article

香茅醛对金黄色葡萄球菌的抑制作用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 120, doi. 10.13982/j.mfst.1673-9078.2023.1.0207

By:

张卯;
张业辉;
李惠;
肖性龙;
余以刚

Publication type:

Article

pH 对乳糖-乳铁蛋白复合物结构及理化特性的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 64, doi. 10.13982/j.mfst.1673-9078.2022.5.0929

By:

黄利华;
陈帅;
张业辉;
张友胜;
江如蓝;
钟伟锐;
焦文娟;
赵甜甜

Publication type:

Article

非淀粉营养素调控淀粉消化性能的研究进展.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 166, doi. 10.19804/j.issn1006-2513.2025.5.022

By:

杨启月;
陈聪颖;
李昊燃;
张业辉;
张友胜;
焦文娟

Publication type:

Article