Works by 林亲录

Results: 18

淀粉中间级分的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 277, doi. 10.7506/spkx1002-6630-20181105-060

By:

韩文芳;
林亲录;
赵思明;
梅冬旭;
杨琪琪;
李江涛

Publication type:

Article

米糠酸败对米糠蛋白体外胃蛋白酶消化产物结构特征的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 14, doi. 10.7506/spkx1002-6630-20180925-262

By:

吴伟;
何莉媛;
黄慧敏;
吴晓娟;
林亲录

Publication type:

Article

表没食子儿茶素没食子酸酯对米饭中污染物镉的肠吸收转运的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 129, doi. 10.7506/spkx1002-6630-201821019

By:

何嫱;
吕倩;
吴跃;
林亲录;
贾红玲;
宁亚丽

Publication type:

Article

红曲米: 抗癌作用及其分子机制的新进展.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 344, doi. 10.13982/j.mfst.1673-9078.2023.7.0888

By:

唐艳琴;
胡作民;
刘芳;
李梦圆;
罗非君;
林亲录

Publication type:

Article

稻米油对金黄地鼠胆固醇代谢的改善作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 47, doi. 10.13982/j.mfst.1673-9078.2022.10.1161

By:

陈继红;
严思思;
罗非君;
林亲录;
李勃

Publication type:

Article

枯草芽孢杆菌 PW2挥发性产物对黄曲霉的抑制作用.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 5, p. 122, doi. 10.12441/spyswjs.20220929004

By:

张凯歌;
魏琛;
余璐;
杜明艳;
李晓冉;
林亲录;
王青云

Publication type:

Article

抗菌肽结构优化与改造策略研究进展.

Published in:

China Brewing, 2021, v. 40, n. 10, p. 12, doi. 10.11882/j.issn.025-4-50712021.10.003

By:

肖怀秋;
李玉珍;
林亲录;
赵谋明;
刘军;
周全

Publication type:

Article

枯草芽孢杆菌Prob1822复合抗热保护剂的研究.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 49, doi. 10.11882/j.issn.0254-5071.2019.10.011

By:

肖怀秋;
李玉珍;
林亲录;
赵谋明;
刘军;
周全;
姜明姣

Publication type:

Article

枯草芽孢杆菌PW2产挥发性物质对赭曲霉的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 125, doi. 10.7506/spkx1002-6630-20220802-023

By:

余璐;
魏琛;
张凯歌;
林亲录;
王青云

Publication type:

Article

直链淀粉和支链淀粉分子结构研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 267, doi. 10.7506/spkx1002-6630-20190626-330

By:

韩文芳;
林亲录;
赵思明;
李江涛;
牛桂红

Publication type:

Article

利用蛋白质组学技术研究不同储藏条件稻谷陈化机制.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 18, p. 277, doi. 10.11975/j.issn.1002-6819.2017.18.036

By:

孙术国;
王若晖;
林亲录;
蒋春燕;
丁玉琴;
曹建中

Publication type:

Article

大豆蛋白对不同晶型淀粉理化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 254, doi. 10.6429/j.1009-7848.2024.05.021

By:

魏宇君;
肖华西;
林亲录;
李乐;
杨文杰

Publication type:

Article

谷氨酰胺酶催化交联大米蛋白对大米淀粉理化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 94, doi. 10.16429/j.1009-7848.2023.08.011

By:

唐倩;
肖华西;
魏宇君;
林亲录;
张智忠;
夏旭

Publication type:

Article

米珍营养米食味品质、风味物质及主要活性成分分析.

Published in:

Food & Machinery, 2025, n. 2, p. 145, doi. 10.13652/j.spjx.1003.5788.2024.80689

By:

邓仲利;
范光君;
袁瑞博;
曾广胜;
徐友志;
林亲录

Publication type:

Article

大米蛋白酶解物一黄原胶纳米载体的制备及性质研究.

Published in:

Food & Machinery, 2024, n. 5, p. 37, doi. 10.13652/j.spjx.1003.5788.2024.80356

By:

阳饪祺;
颜培洲;
程云辉;
林亲录;
王静;
焦叶

Publication type:

Article

脂肪酸链长对高直链玉米淀粉-脂质复合物结构及理化性质的影响.

Published in:

Food & Machinery, 2022, n. 3, p. 25, doi. 10.13652/j.spjx.1003.5788.2022.90033

By:

江佳妮;
向贵元;
邓佳宜;
韩文芳;
周梦舟;
蒋志荣;
肖华西;
林亲录;
李勃;
李江涛

Publication type:

Article

基于GC-IMS分析碾减率对粘米米饭挥发性物质的影响.

Published in:

Food & Machinery, 2021, n. 12, p. 26, doi. 10.13652/j.issn.103-5788.2021.12.004

By:

吴永康;
林亲录;
蒋志荣;
陈辰;
何益荣;
李江涛;
程云辉;
丁玉琴

Publication type:

Article

冷链米饭多尺度结构的变化及慢消化淀粉形成机制.

Published in:

Food & Machinery, 2021, n. 6, p. 18, doi. 10.13652/j.issn.1003-5788.2021.06.004

By:

王丽丽;
赵思明;
林亲录;
程云辉;
周梦舟;
张宾佳

Publication type:

Article