高水分挤压组织化植物蛋白品质调控及 评价研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 280, doi. 10.7506/spkx1002-6630-201819043
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- Publication type:
- Article
Works by 张金闯
Results: 9
1
2
酶法改性技术及其在植物基肉制品中的 应用研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 9, doi. 10.7506/spkx1002-6630-20220713-145
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- Article
3
水热参数组合对大豆蛋白-鱼糜共混高水分挤压 过程及产品品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 71, doi. 10.7506/spkx1002-6630-20210720-226
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- Article
4
挤压过程中淀粉对花生蛋白挤出物膨化结构及品质的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 3, p. 280, doi. 10.11975/j.issn.1002-6819.202409067
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- Publication type:
- Article
5
不同来源豌豆分离蛋白高水分挤压特性.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 5, p. 224, doi. 10.11975/j.issn.1002-6819.202212110
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- Article
6
食品挤压技术装备及工艺机理研究进展.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 14, p. 275, doi. 10.11975/j.issn.1002-6819.2017.14.037
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- Article
7
植物基肉制品营养品质研究现状.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 428, doi. 10.16429/j.1009-7848.2023.08.042
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- Article
8
鱼糜蛋白制品及其加工技术.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 389, doi. 10.16429/j.l009-7848.2022.01.042
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- Article
9
高水分挤压过程中大分子相互作用研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 350, doi. 10.16429/j.1009-7848.2021.08.039
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- Publication type:
- Article