Works matching AU 林松毅

Results: 25

电子束辐照对葵花籽蛋白微观结构和水解特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 100, doi. 10.7506/spkx1002-6630-20181220-230

By:

姜程耀;
林松毅;
李冬梅;
杨睿雯;
孙娜

Publication type:

Article

平板型连续式处理室的多物理场仿真及试验.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2021, v. 49, n. 3, p. 80, doi. 10.12141/j.issn.1000-565X.200145

By:

曾新安;
闫鹏;
蔡锦林;
张志文;
林松毅

Publication type:

Article

6 种天然提取物对油炒香菇颜色、氧化稳定性和风味特征的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20240806-056

By:

陈冬;
王瑞雪;
王红莉;
孔庆隆;
徐晓晗;
林松毅

Publication type:

Article

南极磷虾蛋白体外消化产物特性及其成骨活性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 188, doi. 10.7506/spkx1002-6630-20240310-067

By:

徐豪伟;
林松毅;
刘瑶;
刘柯欣;
胡胜杰;
孙娜

Publication type:

Article

不同干燥方式对香菇粉物化特性、抗氧化活性和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 192, doi. 10.7506/spkx1002-6630-20240205-038

By:

盛梦龙;
林松毅;
马婷婷;
张彤;
李雨璐;
陈冬

Publication type:

Article

南极磷虾原肌球蛋白纯化鉴定、理化特性及模拟表位肽预测.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20220223-184

By:

王珊;
刘瑶;
刘柯欣;
张书琪;
林松毅;
孙娜

Publication type:

Article

南极磷虾蛋白营养与功能特性及食用安全性研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 263, doi. 10.7506/spkx1002-6630-20210301-007.

By:

刘柯欣;
林松毅;
胡胜杰;
张秀敏;
孙娜

Publication type:

Article

核黄素结合肽的生物活性及结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 137, doi. 10.7506/spkx1002-6630-2020212-123

By:

阴宏婕;
鞠化鹏;
钟利敏;
孙娜;
林松毅

Publication type:

Article

鳕鱼皮明胶肽硒复合物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 87, doi. 10.7506/spkx1002-6630-20191212-138

By:

吴佳南;
孙娜;
林松毅;
吴汶飞

Publication type:

Article

气相色谱-离子迁移谱法解析营养包风味品质的劣变与调控.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 12, p. 286, doi. 10.11975/j.issn.1002-6819.202401124

By:

袁子晗;
朱春燕;
陈湖南;
陈冬;
林松毅

Publication type:

Article

低温水提松茸免疫活性因子的试验研究.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 2, p. 323, doi. 10.11975/j.issn.1002-6819.2022.02.036

By:

杜汉廷;
葛麒;
林松毅;
陈冬

Publication type:

Article

咸蛋黄快速腌制过程中理化性质变化规律.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 23, p. 280, doi. 10.11975/j.issn.1002-6819.2021.23.033

By:

崔楠;
鲍志杰;
林松毅;
高洁;
孙梁子

Publication type:

Article

脉冲电场辅助碱性蛋白酶处理对卵白蛋白致敏性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 142, doi. 10.16429/j.l009-7848.2024.12.013

By:

李银丽;
丁婕;
董柳;
孙娜;
林松毅

Publication type:

Article

基于BCL-XL/Bax/Caspase-3/p53/CREB/BDNF信号通路解析南极磷虾蛋白肽辅助增强记忆的靶向作用机理

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 206, doi. 10.16429/j.1009-7848.2024.08.020

By:

郑景如;
孙娜;
杨晶琦;
林松毅

Publication type:

Article

基于BALB/c小鼠模型的松茸低温水提物的免疫调节作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 67, doi. 10.16429/j.1009-7848.2023.09.008

By:

杜汉廷;
林松毅;
李冬梅;
葛麒;
陈冬

Publication type:

Article

解冻方式对南极磷虾肉理化特性和滋味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 228, doi. 10.16429/j.1009-7848.2023.04.022

By:

刁华玉;
林松毅;
陈冬;
梁瑞;
孙娜

Publication type:

Article

山药提取物对烤马友鱼中杂环胺的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 194, doi. 10.16429/j.1009-7848.2023.01.019

By:

李梦;
林松毅;
王睿纯;
王新艳;
张思敏

Publication type:

Article

南美白对虾烤制过程中水分迁移及品质变化规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 204, doi. 10.16429/j.l009-7848.2022.11.022

By:

梁瑞;
林松毅;
刁华玉;
陈冬;
何雪晴;
孙娜

Publication type:

Article

南极磷虾肉冻融循环过程水分的迁移及微观结构变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 242, doi. 10.16429/j.1009-7848.2022.06.025

By:

刁华玉;
林松毅;
梁瑞;
刘瑶;
何雪晴;
孙娜心

Publication type:

Article

基于氧嗪酸钾诱导的高尿酸血症小鼠模型评价玉米花丝中性多糖的降尿酸作用.

Published in:

Journal of Dalian Polytechnic University, 2022, v. 41, n. 6, p. 396, doi. 10.19670/j.cnki.dlgydxxb.2022.0602

By:

苑丽艳;
姜鹏飞;
祁立波;
傅宝尚;
林松毅

Publication type:

Article

鱼肉热加工中有害物的生成及抑制研究.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 8, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241206005

By:

袁怡;
赵瑞雪;
王珺瑜;
张天浩;
林松毅;
张思敏

Publication type:

Article

松茸蛋白抗氧化肽制备及构效关系研究 .

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 9

By:

葛麒;
朱春燕;
陈湖南;
张思琼;
芦玲;
林松毅

Publication type:

Article

松茸多肽对东莨菪碱致记忆损伤小鼠的改善作用 .

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 9, p. 18

By:

葛麒;
朱春燕;
陈湖南;
钟利敏;
林松毅

Publication type:

Article

基于全程高通量氮气介导下婴幼儿辅食营养粉的品质调控研究.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298

By:

鞠化鹏;
姜鹏飞;
祁立波;
尚珊;
傅宝尚;
钟利敏;
朱春燕;
林松毅

Publication type:

Article

优选南极磷虾蛋白肽抗氧化活性组分.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 1, p. 189

By:

郑景如;
孙馨娉;
蔡紫仪;
李聪;
邹学儒;
林松毅;
孙娜

Publication type:

Article