酪蛋白酸钠‐多糖复合物的物化特性及其 乳液稳定性.
- Published in:
- Food Research & Development, 2024, v. 45, n. 11, p. 54, doi. 10.12161/j.issn.1005‐6521.2024.11.008
- By:
- Publication type:
- Article
Works by 张燕鹏
Results: 6
1
2
复合米糠蛋白-卵白蛋白的起泡特性及 相关机理分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 81, doi. 10.7506/spkx1002-6630-20210506-042
- By:
- Publication type:
- Article
3
蛋白质纳米聚合物泡沫体系的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 329, doi. 10.7506/spkx1002-6630-20201006-013
- By:
- Publication type:
- Article
4
采用复合乳化剂制备椰子油-葵花籽油基 植脂奶油的研究.
- Published in:
- China Oils & Fats, 2024, v. 49, n. 5, p. 107, doi. 10.19902/j.cnki.zgyz.1003-7969.230122
- By:
- Publication type:
- Article
5
酶法制备芝麻粗油体及其相关理化性质的研究.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 8, p. 137, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240117004
- By:
- Publication type:
- Article
6
卵磷脂对乳清分离蛋白乳液性质和乳液凝胶结构 特性及其所负载 β-胡萝卜素的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 164
- By:
- Publication type:
- Article