板栗淀粉的提取工艺优化及其性质分析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 7, p. 225, doi. 10.13982/j.mfst.1673-9078.2022.7.0986
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- Publication type:
- Article
Works matching AU 李晓玺
Results: 8
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发酵过程中原花青素对大米淀粉多尺度结构 及体外消化特性的调控.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 152, doi. 10.13982/j.mfst.1673-9078.2022.3.0251
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- Article
3
发酵协同多酚复合对大米淀粉消化性能的影响.
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- Journal of South China University of Technology (Natural Science Edition), 2022, v. 50, n. 1, p. 1, doi. 10.12141/j.issn.1000-565X.210103
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- Article
4
酶解耦合湿热处理对板栗淀粉 消化性能与回生性能的影响.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 2, p. 14, doi. 10.16210/j.cnki.1007-7561.2024.02.002
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- Article
5
品质导向的粮油食品精准加工分子基础与调控.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 1, doi. 10.16429/j.1009-7848.2024.05.001
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- Article
6
挤出对淀粉与植物蛋白复合物跨尺度结构与质构特性影响的研究进展.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 397, doi. 10.16429/j.1009-7848.2023.01.038
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- Article
7
淀粉及其功能化修饰与深加工研究动态.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 20, p. 6737
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- Article
8
淀粉及其功能化修饰与深加工研究动态.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 20, p. 6737
- By:
- Publication type:
- Article