Works by 张列兵

Results: 11

胶原蛋白肽与弹性蛋白肽对改善皮肤光老化的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 208, doi. 10.12161/j.issn.1005-6521.2023.11.030

By:

张宇涵;
周靖萱;
张南海;
赵亮;
张列兵;
周峰

Publication type:

Article

搅打稀奶油乳脂肪结晶影响因素概述.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 193, doi. 10.3969/j.issn.1005-6521.2018.08.033

By:

王筠钠;
李妍;
李扬;
韩洁;
陈林天翔;
尹未华;
张列兵

Publication type:

Article

乳清蛋白变性和清酪蛋白比对再制稀奶油稳定性和搅打特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 68, doi. 10.7506/spkx1002-6630-20230407-054

By:

李月;
谢羽斐;
李扬;
李妍;
张列兵;
闫建国

Publication type:

Article

基于ROAV和嗅闻技术分析乳脂的关键风味化合物.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 262, doi. 10.7506/spkx1002-6630-20220529-348

By:

李扬;
李妍;
李栋;
张列兵;
王蓓;
孙艳芳;
杜学贤;
吴迎乐;
卢俭

Publication type:

Article

搅打稀奶油品质及其影响因素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 327, doi. 10.7506/spkx1002-6630-20210705-037

By:

李扬;
李妍;
李栋;
王诗然;
张列兵

Publication type:

Article

单硬脂酸甘油酯对酪蛋白再制稀奶油乳化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 60, doi. 10.7506/spkx1002-6630-20210713-152

By:

李扬;
李妍;
李栋;
张列兵;
卢俭;
杜学贤;
吴迎乐

Publication type:

Article

酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 106, doi. 10.7506/spkx1002-6630-20200302-027

By:

李扬;
李妍;
王筠钠;
袁栋栋;
张列兵

Publication type:

Article

酪蛋白和工艺对再制稀奶油稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20190805-055

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article

黑莓汁树脂降酸工艺研究及其复合果汁制备.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 281, doi. 10.7506/spkx1002-6630-20190730-416

By:

张南海;
刘芮瑜;
董筱睿;
郭艺展;
余千慧;
赵亮;
张列兵;
王成涛;
吴薇;
籍保平;
葛章春;
周峰

Publication type:

Article

乳脂肪干法分提组分化学组成及热力学特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 196, doi. 10.7506/spkx1002-6630-20180423-286

By:

王筠钠;
李妍;
李扬;
尹未华;
张列兵

Publication type:

Article

不同酶水解对乳脂挥发性化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20171120-244

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article