Works matching AU 曹云刚

Results: 16

氧化强度对肌原纤维蛋白结构及凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 21, doi. 10.7506/spkx1002-6630-20181105-059

By:

曹云刚;
马文慧;
艾娜丝;
闫林林;
赵倩倩;
闵红卫;
白雪;
黄峻榕

Publication type:

Article

可得然胶添加量对卤牛肉蒸煮得率及品质特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 6, p. 31, doi. 10.12161/j.issn.1005‐6521.2024.06.005

By:

李远征;
马文慧;
袁方;
赵海波;
李明;
陆瑞琪;
刘苗苗;
张欢;
曹云刚;
李侠

Publication type:

Article

山羊乳蛋白的营养特性及其生物活性研究进展.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 168, doi. 10.12161/j.issn.1005-6521.2023.22.024

By:

冯莉;
武莹敏;
刘璇璇;
韩玉婷;
曹云刚;
范鑫;
黄峻榕

Publication type:

Article

超声辅助谷氨酰胺转氨酶对肌原纤维蛋白结构及凝胶性能的调控.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 80, doi. 10.12161/j.issn.1005-6521.2023.18.011

By:

邓文辉;
韩馨蕊;
王伟;
马文庆;
马文慧;
曹云刚

Publication type:

Article

外源添加物对海杂鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 50, doi. 10.12161/j.issn.1005-6521.2023.02.008

By:

梁光灿;
范鑫;
袁方;
陆瑞琪;
卞忠明;
刘苗苗;
张欢;
曹云刚

Publication type:

Article

E-聚赖氨酸基卤牛肉保鲜剂的配比优化研究.

Published in:

Journal of Shaanxi University of Science & Technology, 2025, v. 43, n. 3, p. 66

By:

刘苗苗;
白亚男;
张鑫;
高帅;
王耀耀;
袁方;
杨发莲;
曹云刚

Publication type:

Article

提取方法对核桃油理化性质、化学组成及抗氧化活性的影响.

Published in:

Journal of Shaanxi University of Science & Technology, 2023, v. 41, n. 4, p. 39, doi. 10.19481/j.cnki.issn2096-398x.2023.04.012

By:

冯莉;
刘璇璇;
武莹敏;
韩玉婷;
李道明;
朱振宝;
曹云刚

Publication type:

Article

基于荧光猝灭法探究EGCG与β-酪蛋白的相互作用机制.

Published in:

Journal of Shaanxi University of Science & Technology, 2019, v. 37, n. 3, p. 59

By:

曹云刚;
陈星怡;
齐梦恬;
李颖;
赵倩倩

Publication type:

Article

高分辨熔解技术在食品真实溯源检测中的应用.

Published in:

Journal of Shaanxi University of Science & Technology, 2018, v. 36, n. 6, p. 42

By:

徐秦峰;
马西亚;
闵红卫;
曹云刚

Publication type:

Article

基于几何先验约束的高点多视角损毁建筑物检测方法.

Published in:

Geomatics & Information Science of Wuhan University, 2025, v. 50, n. 6, p. 1088, doi. 10.13203/j.whugis20240297

By:

隋百凯;
曹云刚;
程海波;
杨鹏;
曾雅慧;
谢亚坤;
朱军

Publication type:

Article

顾及就医出行行为的医疗设施潜在与实际可达性对比研究.

Published in:

Geomatics & Information Science of Wuhan University, 2024, v. 49, n. 10, p. 1814, doi. 10.13203/j.whugis20220269

By:

张亚;
刘纪平;
王勇;
徐胜华;
罗安;
曹云刚

Publication type:

Article

碱性氨基酸调控肌原纤维蛋白加工性能及肉品品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 341, doi. 10.7506/spkx1002-6630-20210821-284

By:

曹云刚;
梁光灿;
张鑫;
范鑫;
刘苗苗;
冯莉;
黄峻榕;
熊幼翎

Publication type:

Article

全乙酰化表没食子儿茶素没食子酸酯的合成纯化及生物活性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 330, doi. 10.7506/spkx1002-6630-20210731-378

By:

刘苗苗;
潘越;
范鑫;
黄峻榕;
曹云刚

Publication type:

Article

安石榴苷与焦磷酸钠对肌原纤维蛋白氧化稳定性及凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 15, doi. 10.7506/spkx1002-6630-20210602-025

By:

韩馨蕊;
李颖;
刘苗苗;
范鑫;
冯莉;
曹云刚

Publication type:

Article

赖氨酸对冷冻损伤肌原纤维蛋白凝胶性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20201106-061

By:

韩馨蕊;
李朝蕊;
范鑫;
李保玲;
曹云刚;
熊幼翎

Publication type:

Article

氧化条件下精氨酸对肌原纤维蛋白结构及凝胶性能的调控.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 24, doi. 10.7506/spkx1002-6630-20200903-028

By:

马文慧;
邝吉卫;
李保玲;
高翔;
曹云刚;
黄峻榕

Publication type:

Article