Works by 张甫生

Results: 19

超声处理时间对莲藕淀粉理化和结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 183, doi. 10.7506/spkx1002-6630-20230424-235

By:

廖雪勤;
汪楠;
胡荣;
薛冰洁;
张甫生;
郑炯

Publication type:

Article

超声处理时间对莲藕淀粉理化和结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 183, doi. 10.7506/spkx1002-6630-20230424-235

By:

廖雪勤;
汪楠;
胡荣;
薛冰洁;
张甫生;
郑炯

Publication type:

Article

高压均质处理对豌豆淀粉流变特性及多尺度结构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 53, doi. 10.7506/spkx1002-6630-20220513-164

By:

胡荣;
汪楠;
张甫生;
郑炯

Publication type:

Article

不同解冻方式对速冻方竹笋品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 180, doi. 10.7506/spkx1002-6630-20210602-030

By:

汪楠;
张甫生;
阚建全;
杨金来;
吴良如;
郑炯

Publication type:

Article

5 种彩色笋壳的金佛山方竹笋品质分析与评价.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 303, doi. 10.7506/spkx1002-6630-20210414-199

By:

杨金来;
高贵宾;
张甫生;
郑炯;
吴良如

Publication type:

Article

pH值对低酯果胶/酪蛋白酸钠复合体系流变及结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 35, doi. 10.7506/spkx1002-6630-20180327-365

By:

彭媛媛;
王昱圭;
汤雪纤;
赵欣;
张甫生;
郑炯

Publication type:

Article

高静压对木薯淀粉理化特性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 109, doi. 10.7506/spkx1002-6630-201817018

By:

莫芳;
徐晓萍;
陶晓奇;
陈厚荣;
张甫生

Publication type:

Article

高静压处理对红薯淀粉颗粒结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 106, doi. 10.7506/spkx1002-6630-201813017

By:

李红云;
徐晓萍;
陈厚荣;
陶晓奇;
张甫生

Publication type:

Article

魔芋胶-黄原胶复配体系流变学特性及其凝胶形成动力学分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 39, doi. 10.7506/spkx1002-6630-201809007

By:

曾瑞琪;
李苇舟;
赵欣;
张甫生;
郑炯

Publication type:

Article

黄原胶对莲藕淀粉糊化性质及流变与质构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 45, doi. 10.7506/spkx1002-6630-201806008

By:

刘敏;
赵欣;
阚建全;
张甫生;
郑炯

Publication type:

Article

动态高压微射流处理对方竹笋膳食纤维理化及结构特性的影响.

Published in:

Food & Machinery, 2021, n. 6, p. 24, doi. 10.13652/j.issn.1003-5788.2021.06.005

By:

汤彩碟;
张甫生;
杨金来;
吴良如;
郑炯

Publication type:

Article

金佛山方竹笋营养成分与生物活性物质及加工品质研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 3, p. 404, doi. 10.13995/j.cnki.11-1802/ts.039710

By:

王朝宇;
梁明兰;
吴良如;
杨金来;
张甫生;
郑炯

Publication type:

Article

超高压处理对荸荠淀粉理化、结构及消化特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 20, p. 190, doi. 10.13995/j.cnki.11-1802/ts.037544

By:

闻萌;
曹正文;
胡荣;
王一州;
陈厚荣;
张甫生

Publication type:

Article

不同干燥方式对毛竹笋全粉中氨基酸含量和蛋白质结构的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 241, doi. 10.13995/j.cnki.11-1802/ts.036959

By:

李艳艳;
杨金来;
吴琰;
李彬;
张甫生;
吴良如;
郑炯

Publication type:

Article

低浓度乙醇对魔芋葡甘聚糖理化特性及其结构影响的研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 14, p. 233, doi. 10.13995/j.cnki.11-1802/ts.036368

By:

胡艳;
李悦;
吴玉萍;
吴春华;
张甫生

Publication type:

Article

不同干燥条件对白魔芋精粉性质的影响及其结构表征.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 212, doi. 10.13995/j.cnki.11-1802/ts.034691

By:

刘海利;
范盛玉;
张盛林;
牛义;
胡玲玉;
张甫生

Publication type:

Article

酸笋中微生物区系演替和风味物质形成机制的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 315, doi. 10.13995/j.cnki.11-1802/ts.035940

By:

薛冰洁;
胡荣;
吴良如;
杨金来;
李彬;
张甫生;
郑炯

Publication type:

Article

玉米黄质对魔芋葡甘聚糖凝胶性能及热稳定性评价.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 218, doi. 10.13995/j.cnki.11-1802/ts.033946

By:

任鸿飞;
严竟;
彭曼曼;
刘雄;
张甫生

Publication type:

Article

解冻方式对冷冻魔芋葡甘聚糖凝胶特性和结构的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 211, doi. 10.13995/j.cnki.11-1802/ts.034493

By:

严竟;
王亚楠;
胡梅;
陈厚荣;
刘雄;
张甫生

Publication type:

Article