Works matching AU 朱秀清

Results: 55

基于柔度范数差曲率的桥梁损伤定位.

Published in:

Guangdong Architecture Civil Engineering, 2023, v. 30, n. 12, p. 101, doi. 10.19731/j.gdtmyjz.2023.12.027

By:

朱秀清

Publication type:

Article

基于均布荷载面变化率的桥梁损伤识别.

Published in:

Guangdong Architecture Civil Engineering, 2023, v. 30, n. 11, p. 57, doi. 10.19731/j.gdtmyjz.2023.11.016

By:

朱秀清;
曹绍林;
唐伟军

Publication type:

Article

大豆蛋白淀粉样纤维制备、功能特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20240527-220

By:

朱秀清;
韩田露;
刘纪元;
郭汝杞;
朱颖;
黄雨洋;
刘琳琳

Publication type:

Article

绿豆蛋白的凝胶特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 318, doi. 10.7506/spkx1002-6630-20240801-008

By:

孙冰玉;
付雨欣;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
郭汝杞;
朱秀清

Publication type:

Article

冷冻处理对大豆蛋白凝胶性和乳化性的影响及抗冻改善研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 339, doi. 10.7506/spkx1002-6630-20240713-132

By:

朱秀清;
宋溢涵;
郭汝杞;
朱颖;
黄雨洋;
刘琳琳

Publication type:

Article

多糖对高水分挤压植物蛋白肉结构及品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 341, doi. 10.7506/spkx1002-6630-20231127-223

By:

张田;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
孙冰玉;
朱秀清

Publication type:

Article

大豆蛋白乳液凝胶的性质及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 333, doi. 10.7506/spkx1002-6630-20230704-027

By:

朱秀清;
安月欣;
何洋;
黄雨洋;
朱颖

Publication type:

Article

改良剂对高水分挤压植物蛋白产物品质调控的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001

By:

王逢秋节;
栾滨羽;
高扬;
谷雪莲;
朱颖;
黄雨洋;
朱秀清

Publication type:

Article

挤出参数控制对大豆蛋白微观构象的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 103, doi. 10.7506/spkx1002-6630-20220721-246

By:

张浩嘉;
朱秀清;
孙莹

Publication type:

Article

大豆蛋白组分制备及其功能性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20220623-256.

By:

栾滨羽;
张波;
孟昂;
黄雨洋;
夏晓雨;
朱秀清

Publication type:

Article

魔芋葡甘露聚糖基物理共混改性复合膜研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 379, doi. 10.7506/spkx1002-6630-20220430-398

By:

何洋;
黄雨洋;
朱秀清

Publication type:

Article

膳食纤维对蛋白凝胶影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 340, doi. 10.7506/spkx1002-6630-20220509-104

By:

廉文涛;
黄雨洋;
李玉玲;
王喜泉;
曲敏;
朱秀清

Publication type:

Article

大豆蛋白素肉风味影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 18, doi. 10.7506/spkx1002-6630-20220623-247

By:

朱秀清;
张宾洋;
孙冰玉;
高远

Publication type:

Article

TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081

By:

王逢秋节;
杨鑫鑫;
谷雪莲;
栾滨羽;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

热处理及植酸与脂肪对豆浆中大豆蛋白凝胶体系的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 333, doi. 10.7506/spkx1002-6630-20201130-303

By:

谷雪莲;
孙冰玉;
刘琳琳;
王欢;
石彦国;
吕铭守;
朱秀清

Publication type:

Article

3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 10, doi. 10.7506/spkx1002-6630-20210302-020

By:

官梦姝;
冯雪;
刘月;
朱秀清;
姜瞻梅;
江连洲;
侯俊财

Publication type:

Article

挤压对大豆蛋白构象及其组织化结构的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191

By:

朱秀清;
栾滨羽;
黄雨洋;
王逢秋节;
李杨

Publication type:

Article

挤压预处理酶解修饰大豆蛋白乳化特性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 365, doi. 10.7506/spkx1002-6630-20200819-245

By:

朱秀清;
刘燕清;
朱颖;
姜永鹏;
刘琳琳

Publication type:

Article

Pd/碳纳米管催化转移氢化大豆油工艺优化及动力学分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 115, doi. 10.7506/spkx1002-6630-20200721-273

By:

杜晶;
张晨晨;
王莹;
高佳佳;
朱秀清;
于殿宇;
王立琦;
罗淑年;
史永革

Publication type:

Article

热处理对汉麻乳稳定性的影响及蛋白结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 68, doi. 10.7506/spkx1002-6630-20200213-129

By:

朱秀清;
王子玥;
李美莹;
王源;
李志敏;
杨宏哲;
张娜;
孙冰玉

Publication type:

Article

蓿冰结构蛋白对冷冻湿面筋品质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 42, doi. 10.7506/spkx1002-6630-20200225-272

By:

曲敏;
吴征;
杜婷婷;
朱秀清;
陈凤莲;
李凌俐;
卢曼曼

Publication type:

Article

苜蓿冰结构蛋白对冷冻湿面筋品质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 42, doi. 10.7506/spkx1002-6630-20200225-272

By:

曲敏;
吴征;
杜婷婷;
朱秀清;
陈凤莲;
李凌俐;
卢曼曼

Publication type:

Article

大豆亲脂蛋白组分分析及体外抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 58, doi. 10.7506/spkx1002-6630-20190627-364

By:

曾剑华;
刘琳琳;
杨杨;
张娜;
朱秀清;
石彦国;
郑环宇;
王新越

Publication type:

Article

热处理过程中大豆11S球蛋白解离缔合行为研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 303, doi. 10.7506/spkx1002-6630-20180614-274

By:

曾剑华;
杨杨;
刘琳琳;
石彦国;
张娜;
朱秀清

Publication type:

Article

响应面法优化酶解低温榨取汉麻籽油工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 242, doi. 10.7506/spkx1002-6630-20180516-240

By:

王雯;
王睿智;
王彤;
王立琦;
朱秀清;
石彦国;
于殿宇

Publication type:

Article

超声辅助酶解高温豆粕制备抗氧化产物.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 268, doi. 10.7506/spkx1002-6630-201820039

By:

于冬蕾;
李婷婷;
吴海波;
朱秀清;
石彦国;
万兆祥;
刘春成

Publication type:

Article

大豆亲脂蛋白-多酚互作及复合物性质研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 382, doi. 10.16429/j.1009-7848.2022.06.039

By:

孙冰玉;
高远;
刘琳琳;
朱秀清;
衣程远

Publication type:

Article

水中微量金属离子对大豆蛋白凝胶特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 26, doi. 10.16429/j.1009-7848.2021.06.004

By:

王睿智;
高若珊;
朱秀清;
范洪臣;
刘琳琳;
石彦国

Publication type:

Article

冷冻猪肉丸中大豆分离蛋白结构变化及共存物对其功能性的影响研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5992

By:

朱秀清;
杨宏哲;
王玲;
王子玥;
刘燕清;
吕铭守;
曲敏

Publication type:

Article

熔球态蛋白质的结构表征及功能的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4974

By:

李祥鹏;
高健;
刘晓飞;
关桦楠;
陈凤莲;
王冰;
刘琳琳;
杨杨;
朱秀清;
石彦国;
张娜

Publication type:

Article

不同乳酸菌发酵黄浆水对酸浆豆腐凝胶特性及其品质的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274

By:

郑欣茹;
刘琳琳;
吕铭守;
杨春华;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国;
孙冰玉

Publication type:

Article

干热处理和 pH 偏移对汉麻分离蛋白/卡拉胶接枝物凝胶性质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 74

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

热诱导下小麦蛋白结构与功能性质变化研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 11

By:

曲敏;
姜佩秀;
贾圆芳;
朱颖;
刘琳琳;
张光;
朱秀清

Publication type:

Article

热诱导-自组装大豆蛋白凝胶结构与功能特性构效关系研究 .

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 12, p. 283

By:

朱秀清;
邓筱琪;
李良;
雷文华;
朱颖

Publication type:

Article

不同预处理对发酵酸豆乳品质及抗营养因子含量的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 282

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
提宇航;
朱秀清

Publication type:

Article

亲水胶体对植物蛋白凝胶影响的研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 22, p. 7246

By:

曲敏;
王宇;
刘琳琳;
吴海波;
朱颖;
张光;
朱秀清

Publication type:

Article

热处理温度和离子强度对汉麻蛋白热聚集行为的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 16, p. 5337

By:

王冰;
杨杨;
范洪臣;
李婷婷;
张娜;
石彦国;
朱秀清

Publication type:

Article

5-羟甲基糠醛在食品中的变化及其安全性研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 15, p. 4983

By:

朱秀清;
雷文华;
黄雨洋;
刘琳琳;
朱颖

Publication type:

Article

冷榨豆粉凝胶特性及其在千页豆腐制作中的应用.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3771

By:

姜永鹏;
刘娟;
朱颖;
夏晓雨;
廉文涛;
朱秀清

Publication type:

Article

挤压-酶解大豆蛋白结构与特性关系及其乳液乳化活性评价.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 22, p. 279, doi. 10.11975/j.issn.1002-6819.202308109

By:

朱秀清;
扈钦淋;
刘燕清;
朱颖;
刘琳琳;
黄雨洋

Publication type:

Article

不同复水方式对大豆拉丝蛋白复水品质的影响及动力学模型构建.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 10, p. 264, doi. 10.11975/j.issn.1002-6819.202303177

By:

曲敏;
贾圆芳;
刘琳琳;
朱秀清;
朱颖;
黄雨洋;
孙冰玉;
吕铭守

Publication type:

Article

谷朊粉基共混黏合体系的构建及在素肉饼中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 19, p. 285, doi. 10.11975/j.issn.1002-6819.2022.19.031

By:

曲敏;
王宇;
朱秀清;
朱颖;
刘琳琳;
黄雨洋;
吕铭守;
孙冰玉

Publication type:

Article

适宜物理-酶联合改性提高酸性条件下大豆分离蛋白乳化性.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 18, p. 291, doi. 10.11975/j.issn.1002-6819.2016.18.040

By:

李婷婷;
赵彩红;
吴海波;
王嘉熙;
郝建敏;
于冬蕾;
房媛媛;
朱秀清

Publication type:

Article

高温高湿贮藏对大豆及其加工产品品质影响研究进展.

Published in:

Soybean Science / Dadou Kexue, 2024, v. 43, n. 5, p. 648, doi. 10.11861/j.issn.1000-9841.2024.05.0648

By:

夏晓雨;
朱颖;
黄雨洋;
何洋;
高扬;
朱秀清

Publication type:

Article

益生菌发酵降解豆乳抗营养因子机制研究进展.

Published in:

Soybean Science / Dadou Kexue, 2023, v. 42, n. 3, p. 374, doi. 10.11861/j.issn.1000-9841.2023.03.0374

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

杀菌方式对大豆蛋白基小酥肉贮藏品质影响与其货架期预测.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 333, doi. 10.13386/j.issn1002-0306.2024020225

By:

孙莹;
周斌;
王龙;
刘申;
卢冰琳;
江连洲;
赵钜阳;
朱秀清

Publication type:

Article

大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 300, doi. 10.13386/j.issn1002-0306.2023080254

By:

孙莹;
王龙;
周斌;
朱秀清

Publication type:

Article

不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 28, doi. 10.13386/j.issn1002-0306.2023050357

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

Article

马铃薯蛋白组成、性质及其改性应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 36, doi. 10.13386/j.issn1002-0306.2023060277

By:

孙莹;
周斌;
王龙;
刘申;
朱秀清

Publication type:

Article

凝固剂及加工条件对豆腐凝胶形成及品质影响研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178

By:

孙冰玉;
郑欣茹;
刘琳琳;
吕铭守;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国

Publication type:

Article