Works by 杜曼婷

Results: 12

静磁场辅助微冻对猪肉品质的影响.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 262, doi. 10.13982/j.mfst.1673-9078.2025.3.0078

By:

杜曼婷;
胡斌;
陈博;
栗俊广;
李可;
白艳红;
孟少华;
李胜杰

Publication type:

Article

超声波处理对类PSE鸡肉肌浆蛋白与肌原纤维蛋白复合凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 189, doi. 10.7506/spkx1002-6630-20240412-114

By:

李可;
孙立雪;
周彦芳;
张怡雪;
何向丽;
杜曼婷;
马武超;
白艳红

Publication type:

Article

超声波处理对低盐条件下鸡肉肌原纤维蛋白结构和氧化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280

By:

李可;
张怡雪;
王艳秋;
赵电波;
赵颖颖;
陈博;
王昱;
杜曼婷;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 190, doi. 10.7506/spkx1002-6630-20231127-224

By:

杜曼婷;
游紫燕;
黄俐;
李可;
栗俊广;
白艳红

Publication type:

Article

蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162

By:

杜曼婷;
高梦丽;
游紫燕;
李可;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 71, doi. 10.7506/spkx1002-6630-20221130-351

By:

杜曼婷;
高梦丽;
黄俐;
李可;
胡建行;
白艳红

Publication type:

Article

壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031

By:

望运滔;
王莎莎;
秦春艳;
李可;
栗俊广;
刘骁;
王昱;
杜曼婷;
白艳红

Publication type:

Article

不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269

By:

李可;
张俊霞;
王欣瑶;
王昱;
杜曼婷;
吴楠;
赵颖颖;
白艳红

Publication type:

Article

低钠条件下超声处理对鸡肉肌原纤维蛋白乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106

By:

李可;
王艳秋;
张怡雪;
张俊霞;
赵颖颖;
杜曼婷;
王昱;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316

By:

杜曼婷;
黄俐;
高梦丽;
李可;
相启森;
白艳红

Publication type:

Article

超声处理对类PSE鸡肉分离蛋白结构和乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20201218-217

By:

李可;
李三影;
杜曼婷;
王艳秋;
张俊霞;
白艳红

Publication type:

Article

鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2527

By:

王昱;
李新燕;
白艳红;
栗俊广;
杜曼婷;
李可

Publication type:

Article