Works by 曹锦轩

Results: 24

不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 97, doi. 10.7506/spkx1002-6630-20181005-021

By:

詹光;
乐怡;
王颖;
孙杨赢;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

不同蛋白酶制备鹅肉呈味肽的对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 141, doi. 10.7506/spkx1002-6630-20181023-272

By:

唐霄;
孙杨赢;
江雪婷;
潘道东;
郑兰亭;
曹锦轩

Publication type:

Article

不同含氧气调包装方式对调理鸭肉制品的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 216, doi. 10.7506/spkx1002-6630-20180730-362

By:

党亚丽;
徐思雨;
曹锦轩;
孙杨赢;
潘道东

Publication type:

Article

H核磁共振结合多元统计方法分析糟鸭加工过程中滋味化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 233, doi. 10.7506/spkx1002-6630-20180416-208

By:

周楠楠;
楼宵玮;
王颖;
潘道东;
孙杨赢;
党亚丽;
曹锦轩

Publication type:

Article

日龄对麻鸭脂肪沉积及相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 36, doi. 10.7506/spkx1002-6630-20171023-253

By:

徐思雨;
郑和洋;
刘涛;
孙杨赢;
曹锦轩;
潘道东

Publication type:

Article

盐水鹅与酱鹅营养成分及主体风味物质比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 225, doi. 10.7506/spkx1002-6630-201824034.

By:

唐霄;
郑兰亭;
孙杨赢;
潘道东;
曹锦轩;
熊金波;
沈铭聪

Publication type:

Article

阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 26, doi. 10.7506/spkx1002-6630-201805005

By:

杨雪松;
孙杨赢;
潘道东;
曹锦轩;
陆茵;
张志强;
蔡晓军

Publication type:

Article

磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 46, doi. 10.7506/spkx1002-6630-20201201-018

By:

马晓庆;
刘洋;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 70, doi. 10.7506/spkx1002-6630-20201218-219

By:

洪淑静;
何俊;
夏强;
孙杨赢;
党亚丽;
曹锦轩;
田宏伟;
虞挥;
潘道东

Publication type:

Article

基于柠檬酸-铕纳米配位聚合物构建荧光探针快速检测汤煲中5’-肌苷酸含量.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 283, doi. 10.7506/spkx1002-6630-20210201-018

By:

高田毅;
孙冲;
朱宏星;
黄杨;
曹锦轩;
王道营

Publication type:

Article

腌制及烤制时间对蜜汁烤鸭腿风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 191, doi. 10.7506/spkx1002-6630-20200902-020

By:

罗佳峰;
孙震;
何俊;
孙杨赢;
曹锦轩;
党亚丽;
卢连水;
潘道东

Publication type:

Article

魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 46, doi. 10.7506/spkx1002-6630-20210304-046

By:

余依敏;
夏强;
杨林林;
林泊宇;
陆银银;
曹锦轩;
蔡振东;
潘道东

Publication type:

Article

高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 229, doi. 10.7506/spkx1002-6630-20200405-052

By:

郝敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 8, doi. 10.7506/spkx1002-6630-20200201-004

By:

周名洋;
何雨欣;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

食用菌添加对鸭肉乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20191028-305

By:

陈坤朋;
余依敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

不同解冻方法对鹅腿肉理化特性和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 256, doi. 10.7506/spkx1002-6630-20191018-196

By:

刘磊;
夏强;
曹锦轩;
何俊;
潘道东;
汤晓艳;
王颖

Publication type:

Article

黑胡椒精油复合涂层对金华火腿理化特性及食用品质安全的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20190626-353

By:

常红;
毕耀;
王颖;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

加热温度对麻鸭肌原纤维蛋白结构与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 61, doi. 10.7506/spkx1002-6630-20191128-280

By:

王正雯;
田宏伟;
周富裕;
张志芳;
何俊;
孙杨赢;
曹锦轩;
潘道东

Publication type:

Article

微波加热结合真空冷水浸泡对海参水发效果的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 17, p. 272, doi. 10.11975/j.issn.1002-6819.2020.17.032

By:

杜婕妤;
管娟;
汤海青;
欧昌荣;
曹锦轩;
李成华

Publication type:

Article

基于前表面荧光光谱鉴别新鲜与冻融大黄鱼.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 16, p. 279, doi. 10.11975/j.issn.1002-6819.2016.16.038

By:

高亚文;
汤海青;
欧昌荣;
李亚敏;
吴彩叶;
曹锦轩

Publication type:

Article

热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 8, p. 285, doi. 10.11975/j.issn.1002-6819.2016.08.040

By:

吕彤;
林俊杰;
周昌瑜;
王颖;
曹锦轩;
潘道东

Publication type:

Article

超声技术对肌原纤维蛋白结构的影响及其在肌肉食品中的应用现状.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 10

By:

张茸茸;
刘佳丽;
李亦凡;
张月美;
曹锦轩

Publication type:

Article

冷链食品病毒控制及其次生危害研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 17, p. 276

By:

于千帆;
王金鹏;
曹锦轩;
滕雯迪;
张月美;
王颖

Publication type:

Article

冷冻-解冻肌原纤维蛋白结构评价技术研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 1

By:

李阳;
白根朋;
潘一玲;
张月美;
曹锦轩

Publication type:

Article