Works by 方旭波

Results: 9

低压静电场处理对鱿鱼保鲜效果的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 18, p. 99, doi. 10.12161/j.issn.1005-6521.2024.18.014

By:

方旭波;
刘淑集;
曹蓉露;
蒋丽萍;
项德胜;
陈小娥

Publication type:

Article

高压静电场处理对鳀鱼发酵液品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 182, doi. 10.7506/spkx1002-6630-20240109-089

By:

马宇乔;
陈小娥;
方旭波;
周小敏;
袁高峰;
李真;
张颖;
丁江颖;
杨会成

Publication type:

Article

超声辅助处理对发酵鲐鱼酶解液风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 91, doi. 10.7506/spkx1002-6630-20221028-296.

By:

郭正畅;
刘智禹;
方旭波;
陈小娥;
周小敏;
李真;
马宇乔;
陈贝;
高潇楠;
杨会成

Publication type:

Article

谷氨酰胺转氨酶对鳜鱼鱼糜凝胶的品质影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 37, doi. 10.7506/spkx1002-6630-20201009-055

By:

杨明柳;
周迎芹;
方旭波;
殷俊峰;
陈小娥;
谢宁宁

Publication type:

Article

超高压辅助脱壳对虾夷扇贝肌原纤维蛋白生化特性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 102, doi. 10.7506/spkx1002-6630-20200603-040

By:

陈启航;
文丽华;
陈小娥;
方旭波;
凌建刚;
宣晓婷

Publication type:

Article

铁蛋白-海藻酸钠纳米包埋ACE抑制肽.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 77, doi. 10.7506/spkx1002-6630-20181209-106

By:

夏伟荣;
李莹;
柴智;
陈小娥;
周剑忠;
冯进;
方旭波

Publication type:

Article

外源酶对预调理金枪鱼鱼排感官品质的影响.

Published in:

South China Fisheries Science, 2021, v. 17, n. 6, p. 1, doi. 10.12131/20210080

By:

陈启航;
肖宇煊;
方旭波;
陈小娥

Publication type:

Article

双斑东方鲀鱼头美拉德反应工艺优化及挥发性风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 109, doi. 10.3969/j.issn.1000-9973.2024.04.018

By:

刘瑞;
刘智禹;
陈贝;
方旭波;
张瑞娟;
陈小娥

Publication type:

Article

改性处理对牛蒡根膳食纤维结构和功能特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 18, p. 63, doi. 10.13386/j.issn1002-0306.2023100115

By:

李益臻;
宋欣欣;
马恺扬;
张见;
万欣怡;
冯进;
陈小娥;
李莹;
方旭波

Publication type:

Article