Works matching AU 张坤生

Results: 13

改性大豆分离蛋白在肉制品中的应用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 159, doi. 10.12161/j.issn.1005-6521.2021.18.024

By:

耿亚鑫;
陈金玉;
张坤生;
张颖璐;
许时慧;
胡方洋

Publication type:

Article

蒸煮猪肉不同冷却工艺的对比分析..

Published in:

Food Research & Development, 2021, v. 42, n. 11, p. 53, doi. 10.12161/j.issn.1005-6521.2021.11.009

By:

李贺强;
邹同华;
汪伟;
张坤生

Publication type:

Article

玉米抗性淀粉的制备及其对肌原纤维蛋白凝胶特性的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 1, doi. 10.12161/j.issn.1005-6521.2021.07.001

By:

胡方洋;
张坤生;
陈金玉;
马葆菁;
祁亚男;
李芸;
唐莉果;
邓金香;
宋健臣

Publication type:

Article

响应面法优化鸡胸肉肌原纤维蛋白抗氧化肽的制备及其二级结构研究.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 1, doi. 10.12161/j.issn.1005-6521.2020.13.001

By:

曲金萍;
陈金玉;
张坤生;
任云霞

Publication type:

Article

酶解制备苦荞蛋白抗氧化肽及其分离纯化研究.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 14, doi. 10.12161/j.issn.1005-6521.2020.12.003

By:

陈金玉;
曲金萍;
张坤生;
闫怡君;
任云霞

Publication type:

Article

马铃薯淀粉与食用胶共混体系流变特性与冻融稳定性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 17, doi. 10.12161/j.issn.1005-6521.2020.11.003

By:

陈金玉;
张坤生;
王轻;
许时慧;
闫怡君

Publication type:

Article

香蕉皮多酚的提取及其对肉丸贮藏品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 3, p. 23, doi. 10.3969/j.issn.1005-6521.2019.03.005

By:

张典;
陈金玉;
张坤生;
任云霞;
尚坤;
吴鹏

Publication type:

Article

鸡胸肉冻藏温度下的理化和感官特性变化研究.

Published in:

Food Research & Development, 2019, v. 40, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2019.01.001

By:

尚坤;
陈金玉;
张坤生;
任云霞;
张典;
吴鹏

Publication type:

Article

海藻糖和甘露醇对冻融循环引起的虾蛄肌原纤维蛋白结构和功能特性变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 30, doi. 10.7506/spkx1002-6630-20180606-087

By:

陈金玉;
李彬;
何丽丽;
梁唤唤;
韦英霞;
韩业勤;
张坤生

Publication type:

Article

冷却方式对熟制腊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 21, doi. 10.7506/spkx1002-6630-201811004

By:

张璞;
张典;
张坤生;
任云霞;
邹同华;
陈金玉

Publication type:

Article

豌豆抗性淀粉对磷酸化肌原纤维蛋白基乳液体外消化率及凝胶特性的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 108, doi. 10.16429/j.1009-7848.2023.10.012

By:

胡方洋;
陈金玉;
郭晋廷;
李若涵;
张萱;
张颖璐;
张坤生

Publication type:

Article

超声制备抗性淀粉及其对香肠品质和血糖生成指数的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 125, doi. 10.16429/j.1009-7848.2022.04.013

By:

胡方洋;
陈金玉;
张坤生;
许时慧;
耿亚鑫

Publication type:

Article

真空条件下猪肉解冻过程的模拟与试验 .

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 20, p. 311, doi. 10.11975/j.issn.1002-6819.2020.20.036

By:

李贺强;
邹同华;
宋睿琪;
张坤生

Publication type:

Article