Works by 朱力杰

Results: 10

大豆分离蛋白-多糖体系对甜菊糖晋苦味的抑制作用及复合乳液稳定性研究

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 153, doi. 10.16429/j.l009-7848.2022.09.016

By:

邢琳琳;
朱力杰

Publication type:

Article

大豆乳清蛋白/大豆种皮多糖聚合物对高内相乳液稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 80, doi. 10.16429/j.1009-7848.2022.08.009

By:

王胜男;
王冰冶;
赵贵兰;
杨立娜;
朱力杰;
何余堂;
刘军;
刘贺

Publication type:

Article

短链脂肪酸肠道转运吸收研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 335, doi. 10.16429/j.1009-7848.2022.07.034

By:

杨立娜;
叫李丽;
王胜男;
朱力杰;
蔚彦平;
宋虹;
何余堂;
刘贺

Publication type:

Article

地方高校食品专业篁五位一体"新工科卓越人才培养体系的构建与实践.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 417, doi. 10.16429/j.1009-7848.2021.11.045

By:

李学鹏;
范金波;
励建荣;
葛永红;
李婷婷;
白凤翎;
仪淑敏;
刘贺;
吕长鑫;
张德福;
曹雪慧;
李秀霞;
徐永霞;
朱力杰;
李秋莹

Publication type:

Article

乳液腔室结构与界面稳定性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 301, doi. 10.16429/j.1009-7848.2021.11.033

By:

赵国秀;
邢琳琳;
赵梦雅;
刘贺;
朱力杰

Publication type:

Article

响应面法优化无麸质谷物馒头制备工艺条件及其质构特性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 96, doi. 10.12161/j.issn.1005-6521.2020.24.016

By:

李东红;
周大宇;
杨晋杰;
朱力杰;
杨立娜;
马涛

Publication type:

Article

Nisin 及纳他霉素生物保鲜剂对干豆腐保鲜效果的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 21, doi. 10.12161/j.issn.1005-6521.2020.10.004

By:

杨立娜;
赵亚凡;
马丹丹;
朱丹实;
朱力杰;
王胜男;
马涛;
何余堂;
刘贺

Publication type:

Article

杂粮面条和馒头的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 212, doi. 10.3969/j.issn.1005-6521.2019.10.038

By:

张成东;
杨立娜;
吴昊桐;
杜佳阳;
李东红;
王勃;
朱力杰;
马涛

Publication type:

Article

冠突散囊菌在发酵茶中应用的研究进展.

Published in:

Food Research & Development, 2018, v. 39, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2018.01.037

By:

吴凯为;
杨立娜;
朱力杰;
王勃;
刘贺;
何余堂;
马涛

Publication type:

Article

蛋白种类对大豆皂苷-蛋白 W/O/W 型乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 36, doi. 10.7506/spkx1002-6630-20210610-126

By:

许杨杨;
朱力杰;
刘秀英;
李赫;
刘军;
刘贺

Publication type:

Article