Works matching AU 张根生

Results: 31

猪肉脂肪酸碱法甲酯化工艺优化及其脂肪酸组成分析.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 132, doi. 10.12161/j.issn.1005-6521.2023.14.020

By:

潘雷;
刘志彬;
李月明;
倪雪;
王军茹;
张根生

Publication type:

Article

枸杞蜜中多酚类成分鉴定及指纹图谱建立.

Published in:

Food Research & Development, 2022, v. 43, n. 15, p. 166, doi. 10.12161/j.issn.1005-6521.2022.15.023

By:

林珣;
杜一男;
张根生;
山永凯;
张红城;
董捷

Publication type:

Article

向日葵蜂花粉中酚胺类化合物定性定量分析.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 177, doi. 10.12161/j.issn.1005-6521.2021.05.030

By:

冯洲旭;
张根生;
孔令杰;
乔江涛;
肖兴英;
张红城

Publication type:

Article

冻藏速食马铃薯泥品质改良剂的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 16, doi. 10.12161/j.issn.1005-6521.2019.16.004

By:

张庭誉;
许华彧;
王璇;
潘峻铭;
张根生

Publication type:

Article

冷冻面制品中耐冻藏酵母菌的筛选鉴定及性能研究.

Published in:

China Brewing, 2019, v. 38, n. 11, p. 149, doi. 10.11882/j.issn.0254-5071.2019.11.030

By:

路雪纯;
张根生;
张凯;
吕云雄

Publication type:

Article

蜂蜜真实性鉴别技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 374, doi. 10.7506/spkx1002-6630-20230702-011

By:

张月;
王琪琦;
王海燕;
杜-男;
张红城;
张根生

Publication type:

Article

超高压和巴氏杀菌对蛋清蛋白结构及起泡性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 119, doi. 10.7506/spkx1002-6630-20201130-307

By:

张根生;
刘欣慈;
岳晓霞;
丁-丹;
赵陈美慧;
勾凤琦;
吕云雄

Publication type:

Article

植物乳杆菌CIO的分离鉴定及其对重金属铅的吸附作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 94, doi. 10.16429/j.1009-7848.2024.12.009

By:

高西贝;
沈文权;
张羽;
张红城;
张根生

Publication type:

Article

贝前列素钠片联合当归黄芪汤对糖尿病足溃疡患者创面愈合、血管新生及氧化应激的影响.

Published in:

Chinese Archives of Traditional Chinese Medicine, 2024, v. 42, n. 7, p. 202, doi. 10.13193/j.issn.1673-7717.2024.07.040

By:

张娟;
张根生;
黄雪;
马国斌;
赵晓宏

Publication type:

Article

增强现实技术在胫后动脉穿支皮瓣修复下肢软组织缺损中的应用.

Published in:

Chinese Journal of Reparative & Reconstructive Surgery, 2023, v. 37, n. 2, p. 185, doi. 10.7507/1002-1892.202211109

By:

何少波;
刘继超;
李伍建;
张根生;
郑琎喆;
黄斌

Publication type:

Article

miR-27a 过表达的血管内皮细胞来源外泌体改善股骨头坏死实验研究.

Published in:

Chinese Journal of Reparative & Reconstructive Surgery, 2021, v. 35, n. 3, p. 356, doi. 10.7507/1002-1892.202011026

By:

张根生;
刘瑞宇;
党晓谦;
刘继超;
焦海斌

Publication type:

Article

人工全髋关节置换术治疗髋关节感染后遗关节畸形的疗效研究.

Published in:

Chinese Journal of Reparative & Reconstructive Surgery, 2018, v. 32, n. 12, p. 1495, doi. 10.7507/1002-1892.201807033

By:

张根生;
刘瑞宇;
王坤正;
李海涛;
唐一仑;
柏传毅;
党晓谦

Publication type:

Article

松籽油水酶法提取及酶法破乳工艺研究.

Published in:

Acta Agriculturae Zhejiangensis, 2024, v. 36, n. 9, p. 2089, doi. 10.3969/j.issn.1004-1524.20231121

By:

张根生;
李思锦;
田阳;
韩冰;
谢春丽;
费英敏

Publication type:

Article

响应面法优化鲢鱼鱼糕工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 153, doi. 10.3969/j.issn.1000-9973.2025.01.023

By:

韩冰;
徐英楠;
韩雪;
李圣威;
张萌;
遇世友;
张根生

Publication type:

Article

pH 对蛋黄-海藻酸钠乳液冷凝胶理化性质的影响及其机制分析.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 43, doi. 10.3969/j.issn.1000-9973.2024.10.008

By:

张根生;
苏文文;
徐桂杨;
徐旖梦;
杜一男;
费英敏

Publication type:

Article

V 区温度及螺杆转速对挤压膨化牛肉制品理化性质的影响.

Published in:

China Condiment, 2024, v. 49, n. 3, p. 68, doi. 10.3969/j.issn.1000-9973.2024.03.011

By:

张根生;
田阳;
李思锦;
韩冰;
费英敏

Publication type:

Article

天然香辛料在肉制品加工中应用进展.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 203, doi. 10.3969/j.issn.1000-9973.2024.01.034

By:

张根生;
徐桂杨;
苏文文;
韩冰;
费英敏

Publication type:

Article

响应面法优化草鱼鱼丸复合抗冻剂的研究.

Published in:

China Condiment, 2023, v. 48, n. 9, p. 189, doi. 10.3969/j.issn.1000-9973.2023.09.033

By:

韩冰;
姜晓涵;
徐英楠;
韩雪;
遇世友;
夏昆源;
张根生

Publication type:

Article

肠衣制备及其对香肠品质的影响研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 21, p. 7057

By:

韩冰;
徐英楠;
侯晨;
姜晓涵;
遇世友;
李紫硕;
韩雪琪;
张根生

Publication type:

Article

蜂蜜的真实性鉴别方法研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5842

By:

高西贝;
杜欣玥;
王琪琦;
张根生

Publication type:

Article

蜂蜜功能活性及药用价值研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5849

By:

王琪琦;
杜欣玥;
高西贝;
林珣;
张根生

Publication type:

Article

蛋清蛋白凝胶改性及其在肉制品加工中的应用.

Published in:

Food & Machinery, 2023, n. 4, p. 198, doi. 10.13652/j.spjx.1003.5788.2022.60102

By:

张根生;
李琪;
黄昕钰;
韩冰;
赵洪雷;
费英敏

Publication type:

Article

气相色谱法测定猪肉馅中鸭肉掺杂比例.

Published in:

Food & Machinery, 2022, n. 11, p. 53, doi. 10.13652/j.spjx.1003.5788.2022.60044

By:

费英敏;
潘雷;
倪雪;
张根生

Publication type:

Article

气味指纹图谱技术在肉类产品中的应用研究进展.

Published in:

Food & Machinery, 2022, n. 5, p. 210, doi. 10.13652/j.spjx.1003.5788.2022.60009

By:

李月明;
韩冰;
王军茹;
潘雷;
徐旖梦;
张根生

Publication type:

Article

天然复配保鲜剂及其与真空包装协同作用对预调理猪肉馅货架期的影响.

Published in:

Food & Machinery, 2022, n. 5, p. 119, doi. 10.13652/j.spjx.1003.5788.2022.60016

By:

刘平云;
王军茹;
丁一丹;
张根生

Publication type:

Article

复配食用胶在肉制品加工过程中的应用研究进展.

Published in:

Food & Machinery, 2021, n. 9, p. 232, doi. 10.13652/j.issn.1003-5788.2021.09.038

By:

张根生;
赵金娜;
遇世友;
王军茹

Publication type:

Article

蛋黄凝胶形成机理及影响因素研究进展.

Published in:

Food & Machinery, 2021, n. 4, p. 1, doi. 10.13652/j.issn.l003-5788.2021.04.001

By:

张根生;
徐旖梦;
遇仕;
潘雷

Publication type:

Article

热诱导鸡蛋蛋清蛋白凝胶化影响因素研究进展.

Published in:

Food & Machinery, 2021, n. 1, p. 210, doi. 10.13652/j.issn.1003-5788.2021.01.035

By:

刘欣慈;
吕云雄;
孙维宝;
徐帆;
岳晓霞;
张根生

Publication type:

Article

超高压协同 TG 酶改性蛋清蛋白热诱导凝胶机理.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 81, doi. 10.13386/j.issn1002-0306.2023090063

By:

张根生;
李琪;
黄昕钰;
杜一男;
费英敏

Publication type:

Article

鹅掌柴蜂蜜中特征性成分鉴定及真实性评价.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 238, doi. 10.13386/j.issn1002-0306.2022100052

By:

王琪琦;
黄忠连;
王莉;
董捷;
林珣;
张根生

Publication type:

Article

利用HDF和HUVEC细胞模型评价4种蜂毒体外抗衰老及其抗炎的功效研究.

Published in:

China Surfactant Detergent & Cosmetics (1001-1803), 2019, v. 49, n. 10, p. 668, doi. 10.3969/j.issn.1001-1803.2019.10.007

By:

刘印康;
张根生;
黄国忠;
陈济宽;
张红城

Publication type:

Article