Works by 杨晓泉

Results: 14

豌豆蛋白乳液的模拟口腔摩擦学特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 45, doi. 10.7506/spkx1002-6630-20230705-042

By:

陈佳伶;
高亚轩;
王殿楠;
李青;
万芝力;
杨晓泉

Publication type:

Article

蛋黄蛋白肽纳米颗粒对姜黄素的包埋与递送特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 1, doi. 10.7506/spkx1002-6630-20230428-277

By:

梅钰琪;
高亚轩;
杨韵仪;
杜振亚;
万芝力;
杨晓泉

Publication type:

Article

油相结构化对大豆蛋白藻油纳米乳液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20220428-363

By:

杨韵仪;
曹沐曦;
陈文荣;
万芝力;
方素琼;
杨晓泉

Publication type:

Article

以不同体外模拟系统评价大豆蛋白的胃消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 18, p. 69, doi. 10.7506/spkx1002-6630-20210908-104

By:

吴凯云;
徐子惠;
郭健;
杨晓泉;
孟赫诚

Publication type:

Article

常见大豆制品中蛋白质的体外消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 39, doi. 10.7506/spkx1002-6630-20210511-116

By:

阳倩;
冯广鑫;
冯炜婷;
李彦磊;
杨晓泉

Publication type:

Article

甘草酸纤维茶树精油乳液凝胶的制备及其结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 15, doi. 10.7506/spkx1002-6630-20190930-369

By:

许梦月;
李青;
吴华;
万芝力;
杨晓泉

Publication type:

Article

大豆分离蛋白-甜菊糖苷复合稳定剂制备纳米乳液.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 9, doi. 10.7506/spkx1002-6630-20180625-464

By:

李青;
陶祎晨;
万芝力;
齐军茹;
杨晓泉

Publication type:

Article

钙强化豆浆粉的制备及理化性质表征.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 9, p. 270, doi. 10.11975/j.issn.1002-6819.202302164

By:

唐兆怡;
陈沛;
侯俊杰;
王金梅;
杨晓泉

Publication type:

Article

喷射蒸煮技术在制备易消化玉米浓缩蛋白中的应用.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 3, p. 301, doi. 10.11975/j.issn.1002-6819.2016.03.043

By:

王超跃;
王永辉;
杨晓泉;
王金梅;
郭健

Publication type:

Article

基千天然皂皮皂苦界面自组装包埋制备粉末鱼油及其特性研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 5, p. 1, doi. 10.16433/j.l673-2383.2020.05.001

By:

陈小责;
尹文俊;
李金玉;
杨晓泉;
马传荨

Publication type:

Article

不同蛋白来源全营养特医食品乳剂的制备及其体外胃肠消化特性比较.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 8, p. 1, doi. 10.13982/j.mfst.1673-9078.2024.8.0201

By:

郑键欣;
杨韵仪;
陈文荣;
万芝力;
方素琼;
杨晓泉

Publication type:

Article

大豆分离蛋白制备过程中热处理及干燥方式对其热聚集行为和凝胶性能的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 2, p. 139, doi. 10.13982/j.mfst.1673-9078.2024.2.0196

By:

谭文浩;
郭健;
杨晓泉

Publication type:

Article

中空盐微球的制备及其理化性质表征.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 4, p. 76, doi. 10.13982/j.mfst.1673-9078.2022.4.0735

By:

张阳;
李彦磊;
罗卫;
赵如霞;
王金梅;
杨晓泉

Publication type:

Article

藏药 “蒂达” 基原植物中主要有效成分的 HPLC 定量分析及其化学品质综合指数

Published in:

China Journal of Chinese Materia Medica, 2016, v. 41, n. 9, p. 1685, doi. 10.4268/cjcmm20160919

By:

杨晓泉;
郭永强;
夏从龙

Publication type:

Article