响应面法优化无麸质谷物馒头制备工艺条件 及其质构特性研究.
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- Food Research & Development, 2020, v. 41, n. 24, p. 96, doi. 10.12161/j.issn.1005-6521.2020.24.016
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Works matching AU 杨晋杰
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大豆蛋白-黄芩素的结合机制及蛋白 构象和功能变化.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 91, doi. 10.7506/spkx1002-6630-20220519-255
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超声-微波协同提取大豆种皮多糖性质及微观结构.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 37, doi. 10.7506/spkx1002-6630-20190416-203
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- Article
4
植物蛋白加工科技研究进展与展望.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 6, doi. 10.16429/j.1009-7848.2022.06.002
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