Works matching AU 曾新安

Results: 24

基于拉曼光谱解析冻藏过程中鱼糜蛋白的结构变化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 71, doi. 10.7506/spkx1002-6630-201824012

By:

高文宏;
叶瑞森;
潘廷跳;
曾新安

Publication type:

Article

超声预处理对空气油炸薯条理化性质及结构特性变化.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 204, doi. 10.13982/j.mfst.1673-9078.2025.5.0030

By:

陈博儒;
黄月威;
欧梓浩;
罗诗茵;
马昌昊;
李坚;
曾新安;
黄燕燕

Publication type:

Article

脉冲电场强化生姜姜酚提取及工艺优化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 9, p. 270, doi. 10.13982/j.mfst.1673-9078.2024.9.1042

By:

李晓娟;
钟梨;
彭开锋;
尹军;
曾新安;
刘志伟;
韩忠

Publication type:

Article

市售酱油产品生物胺含量的检测与食用安全性分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 327, doi. 10.13982/j.mfst.1673-9078.2024.8.0940

By:

曾新安;
韦桂凤;
李嘉洪;
曹诗林;
汪浪红;
韩忠

Publication type:

Article

植物乳杆菌DMDL 9010胞外多糖合成蛋白 cpsB的生物信息学分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 113, doi. 10.13982/j.mfst.1673-9078.2024.3.0246

By:

梁婉诗;
吴佳敏;
林嘉伟;
曹凯;
宋炜桐;
曾新安;
刘冬梅;
黄燕燕

Publication type:

Article

计算机模拟筛选食用藻蛋白源PAR2 抑制肽.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 12, p. 158, doi. 10.13982/j.mfst.1673-9078.2023.12.1576

By:

高立芳;
曾新安;
金可沆;
范土贵;
彭名军;
曾巧辉

Publication type:

Article

介质阻挡放电等离子体对不同pH 值生长的酸土脂环酸芽孢杆菌的灭活作用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.8.1076

By:

陈琳;
陈缘;
何亮亮;
李万华;
汪浪红;
曾新安

Publication type:

Article

计算机模拟纳豆源多肽与 DPP-IV 和 SARS-CoV-2 Mpro 的相互作用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 142, doi. 10.13982/j.mfst.1673-9078.2023.6.0823

By:

曾巧辉;
郭槟勇;
高立芳;
黄燕燕;
王敬敬;
曾新安;
彭名军

Publication type:

Article

组学技术在植物乳杆菌及其发酵食品中的研究进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 376, doi. 10.13982/j.mfst.1673-9078.2023.5.0599

By:

梁婉诗;
刘欣桐;
麦婉;
赖淑琴;
陈小榕;
刘冬梅;
曾新安;
汪跃华;
黄燕燕

Publication type:

Article

水产品预制菜行业发展现状.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 81, doi. 10.13982/j.mfst.1673-9078.2023.2.1040

By:

黄燕燕;
梁艳彤;
陆云慧;
吴佳敏;
梁婉诗;
汪浪红;
曾新安

Publication type:

Article

等离子体处理对小米内源酶活性及其品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 66, doi. 10.13982/j.mfst.1673-9078.2022.8.1307

By:

秦嘉乐;
李重言;
刘茜;
张颖;
汪浪红;
曾新安

Publication type:

Article

不同终止发酵方法制备低醇菠萝酒.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 3, p. 70, doi. 10.13982/j.mfst.1673-9078.2021.3.0297

By:

王琰;
曾新安;
蔡锦林

Publication type:

Article

脉冲电场协同酶解提高多孔淀粉制备效率及吸油率.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 157, doi. 10.13982/j.mfst.1673-9078.2021.1.0385

By:

余雅倩;
李松南;
孙纯锐;
Wei Shan Lim;
贾祥泽;
曾新安;
张斌;
黄强

Publication type:

Article

丙酮醛改性对麦醇溶蛋白功能特性及结构的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 48, doi. 10.12161/j.issn.1005-6521.2023.05.008

By:

杨土娣;
张烘焜;
庞鑫鑫;
陈展鹏;
杨容;
郑文宇;
吴晓梅;
曾新安;
廖兰

Publication type:

Article

平板型连续式处理室的多物理场仿真及试验.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2021, v. 49, n. 3, p. 80, doi. 10.12141/j.issn.1000-565X.200145

By:

曾新安;
闫鹏;
蔡锦林;
张志文;
林松毅

Publication type:

Article

脉冲电场处理对金桔质构影响及其机理研究.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2020, v. 48, n. 11, p. 139, doi. 10.12141/j.issn.1000-565X.200139

By:

曾新安;
周黎贞

Publication type:

Article

脉冲电场对金拮蜜饯浸渍速率及质构的影响.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2019, v. 47, n. 12, p. 142, doi. 10.12141/j.issn.1000-565X.190443

By:

曾新安;
周黎贞;
王强;
蔡锦林

Publication type:

Article

脉冲电场和pH偏移组合处理对大豆分离蛋白结构及功能特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 112, doi. 10.13386/j.issn1002-0306.2024050128

By:

郭培锋;
曾佳彦;
钱锐琪;
聂菁;
曾新安;
王瑞

Publication type:

Article

药食同源薏苡仁药理活性成分研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 358, doi. 10.7506/spkx1002-6630-20240709-096

By:

廖兰;
林思童;
梁骏峰;
李雪;
陈瑶绵;
叶黎;
李嘉滢;
曾新安

Publication type:

Article

食物饱腹感研究及其测试技术进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 299, doi. 10.7506/spkx1002-6630-20240415-130

By:

姚孟丽;
韩晓峰;
王若永;
韩小伟;
韩忠;
曾新安;
黄京美;
刘义凤;
苑鹏;
柳嘉;
段盛林

Publication type:

Article

食品生物化学实验教学双一流建设实践.

Published in:

Research & Exploration in Laboratory, 2019, v. 38, n. 4, p. 152

By:

袁尔东;
任娇艳;
向智男;
曾新安

Publication type:

Article

预制食品供应链品质监控与区块链溯源技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 48, doi. 10.16429/j.l009-7848.2022.10.006

By:

曾新安;
曹诗林片;
马骡;
成军虎;
汪浪红

Publication type:

Article

脉冲电场预处理提取甜菜糖的研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 2, p. 365, doi. 10.13995/j.cnki.11-1802/ts.039412

By:

张楠;
刘湘裕;
陶陶;
祝祥威;
曾新安;
滕永欣

Publication type:

Article

壳聚糖--大豆分离蛋白复合膜制备工艺优化及对芒果的保鲜效果.

Published in:

Food & Machinery, 2025, n. 1, p. 149, doi. 10.13652/j.spjx.1003.5788.2024.80327:10.13652/j.spjx.1003.5788.2024.80327

By:

郭培锋;
吴雨威;
谢杏婵;
徐影;
王瑞;
曾新安

Publication type:

Article