Works matching AU 李梦琴

Results: 18

老年糖尿病共病病人护理依赖现状调查及影响因素分析.

Published in:

Chinese Evidence-based Nursing, 2021, v. 7, n. 9, p. 1249, doi. 10.12102/j.issn.2095-8668.2021.09.023

By:

李梦琴

Publication type:

Article

圆苞车前子壳粉全麦酥性饼干研制及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 21, p. 67, doi. 10.12161/j.issn.1005-6521.2022.21.009

By:

李梦琴;
赵龙珂;
程冰;
王筝;
赵杰;
林顺顺

Publication type:

Article

添加丝瓜纤维对花生饼干感官及风味的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 17, p. 123, doi. 10.12161/j.issn.1005-6521.2019.17.022

By:

林顺顺;
赵盼蕾;
马兵团;
王娜;
王吴杰;
焦泓钢;
李梦琴

Publication type:

Article

淀粉水凝胶体系水分分布规律分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 227, doi. 10.7506/spkx1002-6630-20221205-044

By:

林顺顺;
史家琪;
孙夫才;
姜丽丽;
马兵团;
李梦琴

Publication type:

Article

淀粉-乳清蛋白复合条件对体系润滑特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 22, doi. 10.7506/spkx1002-6630-20211019-204

By:

赵杰;
宋晓燕;
马兵团;
金钰;
马常云;
陈慧;
孙晓薇;
林顺顺;
李梦琴

Publication type:

Article

抗冻蛋白对预发酵冷冻面团中蛋白质特性及水分状态的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 53, doi. 10.7506/spkx1002-6630-201812009

By:

姬成宇1;
石媛媛1;
李梦琴;
张剑;
安艳霞;
艾羽函

Publication type:

Article

不同物理形态淀粉凝胶体系的建立.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 114, doi. 10.16429/j.1009-7848.2022.11.013

By:

林顺顺;
赵杰;
宋晓燕;
马兵团;
金饪;
马常云;
孙晓薇;
陈慧;
王佩茹;
李梦琴

Publication type:

Article

微波消解法提取玉米中铅镉含量的条件优化.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 5, p. 1384

By:

李珂;
林顺顺;
张剑;
李梦琴

Publication type:

Article

深度共熔溶剂预处理对木质纤维素生物质作用机制的研究进展.

Published in:

Advances in New & Renewable Energy, 2020, v. 8, n. 6, p. 533, doi. 10.3969/j.issn.2095-560X.2020.06.011

By:

洪元芳;
董艳梅;
安艳霞;
张剑;
李梦琴

Publication type:

Article

脂肪替代品在现代食品研究中的应用.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 6, p. 247, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241129005

By:

林顺顺;
王泽林;
吴安;
张剑;
李梦琴

Publication type:

Article

彩麦全麦粉特性及其对饼干品质的影响.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 18, p. 114, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240705001

By:

高恩红;
常逍柯;
田潇凌;
林顺顺;
胡悦;
李梦琴

Publication type:

Article

不同淀粉对饼干口感润滑质地的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6205

By:

林顺顺;
赵杰;
马兵团;
高红柳;
孙夫才;
买倩芳;
李梦琴

Publication type:

Article

马铃薯抗性淀粉对韧性饼干品质及消化性能的控制.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3746

By:

程冰;
李梦琴;
赵龙珂;
林顺顺;
王筝;
付梦超

Publication type:

Article

全麦粉酥性饼干研制及品质分析表征.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 10, p. 3352

By:

王筝;
李梦琴;
林顺顺;
程冰;
赵龙珂

Publication type:

Article

马铃薯抗性淀粉结构特征及体外消化特性的研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 17, p. 6975

By:

程冰;
张乐乐;
安艳霞;
李梦琴

Publication type:

Article

挂面在常温储藏过程中品质及麦谷蛋白化学特性的变化.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 5, p. 45, doi. 10.16433/j.1673-2383.2022.05.007

By:

张剑;
李雪杰;
屈念念;
李梦琴;
赵阳;
温娅晴;
任秀娟;
张伟峰

Publication type:

Article

不同制粉方式对黑小麦全麦粉及饼干品质影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 21, p. 266, doi. 10.13995/j.cnki.11-1802/ts.037969

By:

常逍柯;
田潇凌;
林顺顺;
李梦琴;
田争争;
高恩红

Publication type:

Article

小麦配粉对生鲜面品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 2, p. 206, doi. 10.13995/j.cnki.11-1802/ts.034121

By:

温娅晴;
张剑;
张琨;
王罡;
赵阳;
安艳霞;
李梦琴;
张伟峰;
任秀娟;
贾花婷

Publication type:

Article