Works by 彭利娟

Results: 13

冻结方式对黑斑蛙后腿肌肉持水性及肌原纤维蛋白结构特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 264, doi. 10.7506/spkx1002-6630-20231025-218

By:

劳梦甜;
曾璐瑶;
吴孟钊;
王海滨;
彭利娟;
王琦;
路洪艳;
曹能;
焦楚壹

Publication type:

Article

不同卤制加工阶段中食盐添加量对小龙虾尾品质及挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 52, doi. 10.7506/spkx1002-6630-20231009-058

By:

王子凌;
张子豪;
曾璐瑶;
劳梦甜;
王海滨;
王琦;
彭利娟;
路洪艳;
邹圣碧

Publication type:

Article

高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 13, doi. 10.7506/spkx1002-6630-20230625-183

By:

王子凌;
熊可心;
蒋景淳;
王海滨;
路洪艳;
彭利娟;
廖鄂;
邹圣碧

Publication type:

Article

膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 34, doi. 10.7506/spkx1002-6630-20221006-040

By:

冯佳奇;
陈季旺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

多糖亲水胶体对油炸外裹糊鱼块外壳特性与油脂渗透的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 30, doi. 10.7506/spkx1002-6630-20220809-119

By:

翟嘉豪;
陈季旺;
崔璐璐;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 24, doi. 10.7506/spkx1002-6630-20220328-349

By:

冯佳奇;
陈季旺;
袁子珺;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 389, doi. 10.7506/spkx1002-6630-20210606-079

By:

王海帆;
郭梦嫣;
王玉洁;
彭利娟;
廖鄂;
王海滨;
邹爱军;
王蕾

Publication type:

Article

烤制温度和时间对烧烤草鱼块品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 36, doi. 10.7506/spkx1002-6630-20210707-065

By:

徐言;
陈季旺;
莫加利;
廖鄂;
彭利娟;
夏文水

Publication type:

Article

油基脂肪替代物在香肠制品中应用的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 383, doi. 10.7506/spkx1002-6630-20210416-235

By:

秦乐蓉;
王海滨;
廖鄂;
金伟平;
彭利娟

Publication type:

Article

保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 65

By:

杨江;
张莹;
廖鄂;
彭利娟;
路洪艳;
王海滨

Publication type:

Article

减盐条件下卤汤重复使用制作的卤鸭腿理化指标变化规律研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 48

By:

郭梦嫣;
王海滨;
,廖鄂;
路洪艳;
张莹;
彭利娟

Publication type:

Article

氯化钠对猪肉肌原纤维蛋白构像及其与辣椒素相互作用的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 5, p. 101

By:

王海帆;
熊哲民;
王玉洁;
彭利娟;
廖鄂;
路洪艳;
王海滨

Publication type:

Article

UPLC-MS/MS 方法评估人对食物中杂环胺的摄入.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 320, doi. 10.13982/j.mfst.1673-9078.2023.1.0228

By:

杨婉琪;
彭利娟;
王亚南;
李青;
陈季旺;
吴波

Publication type:

Article