Works by 李汴生

Results: 25

超高压处理后预包装白切鸡安全性及食用品质的变化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 11, p. 229, doi. 10.13982/j.mfst.1673-9078.2024.11.0166

By:

张咏彬;
于卓然;
李汴生;
阮征;
李瑞清;
石金明

Publication type:

Article

不同粒度充气硬糖的品质特性分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 4, p. 196, doi. 10.13982/j.mfst.1673-9078.2024.4.0371

By:

曾少雯;
李汴生;
阮征;
李丹丹;
洪泳鸿;
吴洁

Publication type:

Article

不同打发状态蛋清泡沫及其凝胶特性的比较.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 219, doi. 10.13982/j.mfst.1673-9078.2024.3.0320

By:

李正雯;
阮征;
李汴生;
李丹丹;
黎来凤;
吴文静

Publication type:

Article

长期贮藏干枣在不同温度下的吸水和加工特性.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 205, doi. 10.13982/j.mfst.1673-9078.2024.1.0117

By:

尹小琳;
胡鑫;
李汴生;
丁真真;
阮征;
李丹丹;
金庭飞

Publication type:

Article

怀集黄菜发酵微生物群落与理化品质相关性分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 1, p. 75, doi. 10.13982/j.mfst.1673-9078.2023.1.0230

By:

杨晓;
李汴生;
阮征;
张德润;
李丹丹;
雷略焕

Publication type:

Article

青棵粉粒径及其高添加量对戚风蛋糕面糊特性和品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 7, p. 205, doi. 10.13982/j.mfst.1673-9078.2022.7.1102

By:

阮征;
李赛;
李旭涵;
周雅轩;
李丹丹;
李汴生

Publication type:

Article

超高压预处理降低杂色蛤发酵酱中的生物胺及其品质提升.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 2, p. 172, doi. 10.13982/j.mfst.1673-9078.2022.2.0240

By:

黄雅婷;
阮征;
李丹丹;
李汴生;
钱江

Publication type:

Article

超高压前处理提升植物乳杆菌发酵梨汁的风味品质.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 12, p. 230, doi. 10.13982/j.mfst.1673-9078.2021.12.0290

By:

张平;
阮征;
李汴生

Publication type:

Article

发酵火麻仁乳的工艺优化及抗氧化活性变化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 7, p. 194, doi. 10.13982/j.mfst.1673-9078.2021.7.0974

By:

赖惠敏;
王世连;
阮征;
李汴生

Publication type:

Article

不同产地火麻仁的品质特性比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 3, p. 163, doi. 10.13982/j.mfst.1673-9078.2021.3.0233

By:

王世连;
阮征;
李汴生

Publication type:

Article

胡萝卜丁预干燥改善复合肉脯感官品质及干燥特性.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 125, doi. 10.13982/j.mfst.1673-9078.2021.01.0122

By:

阮征;
杨兴菊;
李汴生;
李丹丹

Publication type:

Article

不同品种鲜禽蛋常温贮藏过程中的品质变化比较研究.

Published in:

Storage & Process, 2024, n. 2, p. 8, doi. 10.3969/j.issn.1009-6221.2022.02.002

By:

王为浩;
阮征;
李汴生

Publication type:

Article

不同品种鲜禽蛋常温贮藏过程中的品质变化比较研究.

Published in:

Storage & Process, 2022, n. 2, p. 8, doi. 10.3969/j.issn.1009-6221.2022.02.002

By:

王为浩;
阮征;
李汴生

Publication type:

Article

微波预膨发工艺对青稞戚风蛋糕品质的影响.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2020, v. 48, n. 11, p. 131, doi. 10.12141/j.issn.1000-565X.190369

By:

阮征;
张驰;
李丹丹;
张延杰;
夏雨;
李汴生

Publication type:

Article

常压及高压蒸制过程中排骨的品质变化.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 111, doi. 10.13386/j.issn1002-0306.2023030209

By:

王新柳;
李汴生;
阮征;
李丹丹;
陈家文;
周海燕

Publication type:

Article

基于感官品质的油梨常温后熟进程预测模型.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 14, p. 285, doi. 10.11975/j.issn.1002-6819.2019.13.034

By:

李汴生;
彭红梅;
张德润;
阮征

Publication type:

Article

植物乳杆菌发酵不同果蔬汁风味品质研究.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 19, p. 293, doi. 10.11975/j.issn.1002-6819.2018.19.037

By:

李汴生;
卢嘉懿;
阮征

Publication type:

Article

化橘红罗汉果的浸提工艺及其优化.

Published in:

China Condiment, 2025, v. 50, n. 6, p. 151, doi. 10.3969/j.issn.1000-9973.2025.06.020

By:

杨双艳;
李汴生;
黎来凤;
吴文静

Publication type:

Article

即食鸡汤高压炖煮-杀菌结合的热处理强度控制.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 152, doi. 10.3969/j.issn.1000-9973.2025.05.021

By:

彭子涵;
李汴生;
阮征;
李丹丹;
李瑞清;
石金明

Publication type:

Article

超高压结合植物提取物对冷鲜清远麻鸡鸡胸肉品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 69, doi. 10.3969/j.issn.1000-9973.2025.05.010

By:

陈鑫涛;
李汴生;
阮征;
李丹丹;
李瑞清;
石金明

Publication type:

Article

不同热杀菌条件对蒸排骨预制菜品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 1, doi. 10.3969/j.issn.1000-9973.2024.02.001

By:

王新柳;
李汴生;
阮征;
陈家文;
周海燕

Publication type:

Article

罗定豆豉原料及烹饪的品质特性.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2024.01.013

By:

胡术月;
李汴生;
林玲莉;
杨双艳;
张鉴国;
廖荣标

Publication type:

Article

基于主成分分析法综合评价即食米饭品质特性.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2024.01.001

By:

张晓绘;
李汴生;
阮征李;
丹丹

Publication type:

Article

预浸泡对黄豆焖鸭菜肴中黄豆品质的影响.

Published in:

China Condiment, 2023, v. 48, n. 11, p. 48, doi. 10.3969/j.issn.1000-9973.2023.11.009

By:

阮征;
李旭涵;
李丹丹;
刘旋斌;
李汴生

Publication type:

Article

HPTLC联用像素与光密度法快速定量茶饮料中的EGCG.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 306, doi. 10.16429/j.1009-7848.2023.09.032

By:

张延杰;
胡志高;
席兴军;
卫晓;
刘霭莎;
李汴生;
陈益胜

Publication type:

Article