Works by 杨怀谷

Results: 12

桑椹多酚对广式腊肠贮藏过程中脂质降解和氧化特性的调控作用 .

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 162, doi. 10.13982/j.mfst.1673-9078.2023.6.0579

By:

候雨雪;
林伟玲;
刘学铭;
唐道邦;
林耀盛;
王旭苹;
杨怀谷;
阮栋;
程镜蓉

Publication type:

Article

不同pH 条件下乳清蛋白-桑椹多酚复合营养粉的制备及其理化性质.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 164, doi. 10.13982/j.mfst.1673-9078.2023.5.0585

By:

袁麒;
王旭苹;
杨怀谷;
程镜蓉;
林耀盛;
邹金浩;
唐道邦;
刘学铭

Publication type:

Article

植物资源在改善肉类预制菜肴品质中的应用前景.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 88, doi. 10.13982/j.mfst.1673-9078.2023.2.0631

By:

陈佩钰;
刘学铭;
唐道邦;
王旭苹;
杨怀谷;
林耀盛;
程镜蓉;
朱明军;
阮栋

Publication type:

Article

木瓜蛋白酶嫩化鹅胸肉的工艺优化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 29, doi. 10.13982/j.mfst.1673-9078.2023.2.1045

By:

张惠朋;
林奕云;
杨怀谷;
唐道邦;
阮奇珺;
刘学铭;
邹金浩;
程静蓉;
王旭苹;
王治同;
林耀盛

Publication type:

Article

不同蛋白酶水解牛肉蛋白产物的ACE抑制活力比较.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 10, p. 197

By:

李希宇;
林伟玲;
杨怀谷;
叶宇游;
刘忠义

Publication type:

Article

超声波/超高压结合低温真空烹饪对卤牛肉品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 73, doi. 10.13386/j.issn1002-0306.2024040358

By:

时振华;
唐道邦;
杨怀谷;
刘学铭;
王旭苹;
林耀盛;
邹金浩;
程镜蓉;
朱明军

Publication type:

Article

青梅多酚提取物对肌肉蛋白氧化及亚硝化调控作用.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 87, doi. 10.13386/j.issn1002-0306.2024040192

By:

陈佩钰;
刘学铭;
唐道邦;
杨怀谷;
王旭苹;
林耀盛;
程镜蓉;
朱明军;
阮栋

Publication type:

Article

鸡肉和黄豆混合发酵过程中蛋白质、氨基酸与风味变化规律.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 292, doi. 10.13386/j.issn1002-0306.2024010348

By:

龙正玉;
邹金浩;
杨怀谷;
任国谱;
曹清明;
唐道邦

Publication type:

Article

肉制品发酵技术对肉品品质的调控及应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 354, doi. 10.13386/j.issnl002-0306.2023030075

By:

龙正玉;
邹金浩;
杨怀谷;
任国谱;
曹清阿;
唐道邦

Publication type:

Article

不同原料配比对发酵型鸡肉黄豆酱营养及风味的影响.

Published in:

China Brewing, 2024, v. 43, n. 10, p. 161, doi. 10.11882/j.issn.0254-5071.2024.10.023

By:

龙正玉;
邹金浩;
杨怀谷;
任国谱;
曹清明;
唐道邦

Publication type:

Article

乳酸菌接种发酵对牛肉黄豆复合酱品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 93, doi. 10.7506/spkx1002-6630-20240519-128

By:

邹金浩;
沈虹妘;
龙正玉;
杨怀谷;
唐道邦

Publication type:

Article

5 种珍禽腿肉营养品质及风味评价.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1834

By:

邹金浩;
唐道邦;
林耀盛;
邓咏鹏;
杨怀谷;
程镜蓉;
王旭苹;
刘学铭

Publication type:

Article