碱提酸沉参数影响大豆分离蛋白变性、 聚集和流变特性的研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 342, doi. 10.7506/spkx1002-6630-20230515-127.
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Works matching AU 栾滨羽
Results: 7
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改良剂对高水分挤压植物蛋白产物品质 调控的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001
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大豆蛋白组分制备及其功能性的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20220623-256.
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- Article
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TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081
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挤压对大豆蛋白构象及其组织化结构的影响研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191
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Δ12/Δ15脂肪酸脱饱和酶在发酵食品中 应用的研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20200105-047
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霉菌奶酪中脂肪酸代谢及其对产品品质 影响研究进展.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 211, doi. 10.7506/spkx1002-6630-20190430-394
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