包装袋种类对西式培根冷却贮藏期间品质变化的影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 5, p. 28, doi. 10.3969/j.issn.1005-6521.2019.05.006
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- Publication type:
- Article
Works matching AU 曹传爱
Results: 22
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可得然胶与卡拉胶和黄原胶复配对肌原纤维蛋白功能特性的影响.
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- Food Research & Development, 2019, v. 40, n. 3, p. 45, doi. 10.3969/j.issn.1005-6521.2019.03.008
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- Article
3
不同胶凝剂对块状脂肪模拟物物理化学特性的影响.
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- Food Research & Development, 2018, v. 39, n. 16, p. 12, doi. 10.3969/j.issn.1005-6521.2018.16.003
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- Article
4
乳清蛋白水解物结合吐温对 O/W 型乳状液稳定性的影响.
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- Food Research & Development, 2018, v. 39, n. 15, p. 8, doi. 10.3969/j.issn.1005-6521.2018.15.002
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- Article
5
氯化钠浓度对含猪血浆蛋白水解物的乳状液稳定性的影响.
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- Food Research & Development, 2018, v. 39, n. 7, p. 1, doi. 10.3969/j.issn.1005-6521.2018.07.001
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- Article
6
热变性乳清浓缩蛋白与高甲氧基果胶混合体系相分离行为的研究.
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- Food Research & Development, 2018, v. 39, n. 5, p. 12, doi. 10.3969/j.issn.1005-6521.2018.05.003
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- Article
7
亲水性胶体提高水包油型乳化体系稳定性的研究进展.
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- Food Research & Development, 2018, v. 39, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2018.01.039
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- Article
8
热处理乳清浓缩蛋白乳化体系储藏稳定性研究.
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- Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.002
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- Article
9
亲水胶体调控肌原纤维蛋白热诱导凝胶 形成机制的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 285, doi. 10.7506/spkx1002-6630-20230305-039
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- Article
10
谷氨酰胺转氨酶催化交联对肌原纤维蛋白凝胶 特性影响的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 293, doi. 10.7506/spkx1002-6630-20230410-080
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- Article
11
亲水胶体调控肌原纤维蛋白热诱导凝胶 形成机制的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 285, doi. 10.7506/spkx1002-6630-20230305-039
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- Article
12
丁香酚对静电纺丝抑菌吸水衬垫结构和功能性质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 109, doi. 10.7506/spkx1002-6630-20211205-060
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- Article
13
海藻膳食纤维对低脂低盐鸡肉法兰克福香肠品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 87, doi. 10.7506/spkx1002-6630-20220325-296
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- Article
14
氧化单宁酸对猪血浆蛋白水解物水包油 乳状液氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 14, doi. 10.7506/spkx1002-6630-201824003
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- Article
15
氧化单宁酸提高含猪血浆蛋白水解物的乳状液物理稳定性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 42, doi. 10.7506/spkx1002-6630-201818007
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- Article
16
可得然胶和加水量对法兰克福香肠品质特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 57, doi. 10.7506/spkx1002-6630-201814009
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- Article
17
新型辅助加工技术提高肉制品消化特性的 研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 168
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- Article
18
速冻中式肉类预制菜肴冻藏过程中 品质提升策略研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 13, p. 4166
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- Article
19
马铃薯淀粉添加量对真空滚揉调理 鸡柳品质的影响.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3818
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- Article
20
新型加工技术在清洁标签低盐肉制品中应用的 研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3106
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- Article
21
黄原胶浓度对猪血浆蛋白-黄原胶基油 凝胶结构及功能性质的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 95, doi. 10.13386/j.issn1002-0306.2023100006
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- Article
22
低温慢煮时间对即食鸡胸肉品质及消化 特性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 114, doi. 10.13386/j.issn1002-0306.2023040104
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- Article