Works matching AU 毕金峰

Results: 54

多维度解析渗透脱水传质：复配糖液和猕猴桃果块特性改变.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20240423-208

By:

李淑娟;
王凤昭;
毕金峰;
吕健

Publication type:

Article

不同烫漂方式及冷冻速率对预制西兰花质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 121, doi. 10.7506/spkx1002-6630-20231202-007

By:

赵伊诺;
金鑫;
毕金峰;
谢意通;
杜婷

Publication type:

Article

二元/三元渗透溶液渗透脱水处理对黄桃果块特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 130, doi. 10.7506/spkx1002-6630-20240315-107

By:

王静萱;
吕健;
王凤昭;
毕金峰

Publication type:

Article

低酯果胶-海藻酸钠复合凝胶体系凝胶特性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 107, doi. 10.7506/spkx1002-6630-20240315-116

By:

赵玮;
毕金峰;
马有川;
易建勇

Publication type:

Article

水果及其制品滋味特征及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 14, p. 299, doi. 10.7506/spkx1002-6630-20230926-242

By:

张雅欣;
李旋;
胡佳星;
毕金峰;
刘霞

Publication type:

Article

桃酶促褐变机理与调控技术研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 290, doi. 10.7506/spkx1002-6630-20230728-311

By:

陈维宁;
李旋;
王文月;
毕金峰

Publication type:

Article

多频脉冲超声对以赤藓糖醇为共溶质的桃浆卡拉胶共混凝胶体系性质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 58, doi. 10.7506/spkx1002-6630-20221020-194

By:

吕明月;
吕健;
谢晋;
王凤昭;
毕金峰

Publication type:

Article

基于 GC-MS 及电子鼻技术结合化学计量法表征 8 种白桃关键香气的差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 18, p. 277, doi. 10.7506/spkx1002-6630-20221117-202

By:

刘格格;
毕金峰;
苟敏;
吕健;
吴昕烨;
陈芹芹

Publication type:

Article

预干燥过程水分分布对热风-真空冷冻干燥桃脆片微观结构与质构的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 69, doi. 10.7506/spkx1002-6630-20220920-187

By:

于宛加;
金鑫;
胡丽娜;
鲜美林;
刘萍;
毕金峰

Publication type:

Article

干燥对果蔬加工色泽影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 368, doi. 10.7506/spkx1002-6630-20220802-022

By:

吕莹;
陈芹芹;
李旋;
胡佳星;
毕金峰

Publication type:

Article

蓝莓-蓝靛果复合冻干粉贮藏期品质及加工特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 240, doi. 10.7506/spkx1002-6630-20210621-254

By:

张星;
毕金峰;
陈芹芹;
吴昕烨;
李旋;
吕莹

Publication type:

Article

超声辅助糖液渗透处理对真空冷冻干燥桃脆片干制品品质及吸湿性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 117, doi. 10.7506/spkx1002-6630-20210507-053

By:

陈腊梅;
金鑫;
毕金峰;
胡丽娜;
邱阳;
吕健

Publication type:

Article

不同小分子糖渗透草莓的传质动力学及对真空冷冻干燥草莓品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 95, doi. 10.7506/spkx1002-6630-20210708-082

By:

李卓豪;
毕金峰;
易建勇;
郭玉霞;
李军;
朱凤妹

Publication type:

Article

渗透液特性对渗透脱水黄桃质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 40, doi. 10.7506/spkx1002-6630-20210113-148

By:

王凤昭;
吕健;
毕金峰;
谢晋

Publication type:

Article

果胶对真空冷冻干燥重组苹果块质构和吸湿特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 54, doi. 10.7506/spkx1002-6630-20201128-293

By:

杜茜茜;
易建勇;
毕金峰;
马有川;
赵圆圆

Publication type:

Article

汤汁特性对罐藏黄桃贮藏期质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 208, doi. 10.7506/spkx1002-6630-20200715-202

By:

吕健;
于笑颜;
毕金峰;
王凤昭;
谢晋;
张嗣伟;
郭崇婷

Publication type:

Article

微波与超声处理对花青素-多酚固态与液态体系色泽的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 139, doi. 10.7506/spkx1002-6630-20191211-115

By:

徐烨;
李旋;
毕金峰;
郭崇婷 2,3，;
朱凤妹;
吴昕烨

Publication type:

Article

蒸汽热烫预处理对光核桃粉粉体特性、功能因子溶出量及滋味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20190916-190

By:

吕健;
左力旭;
毕金峰;
钟政昌;
郭崇婷;
李旋

Publication type:

Article

果蔬酚类物质生物利用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 21, p. 351, doi. 10.7506/spkx1002-6630-20191030-328

By:

易建勇;
马有川;
毕金峰;
李旋;
吴昕烨;
周沫;
冯舒涵

Publication type:

Article

基于果胶特性改变的罐藏黄桃质构软化机制.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 45, doi. 10.7506/spkx1002-6630-20190904-052

By:

于笑颜;
吕健;
毕金峰;
王凤昭;
李旋;
吴昕烨

Publication type:

Article

超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 177, doi. 10.7506/spkx1002-6630-20190730-403

By:

宋悦;
金鑫;
毕金峰;
吕健;
李旋;
李潇

Publication type:

Article

疏果活性成分、功能特性及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 303, doi. 10.7506/spkx1002-6630-20190702-024

By:

郭崇婷;
李旋;
毕金峰;
吕健;
吴昕烨;
吕莹;
徐烨

Publication type:

Article

细胞壁多糖与酚类物质相互作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 269, doi. 10.7506/spkx1002-6630-20190303-021

By:

易建勇;
赵圆圆;
毕金峰;
吕健;
周沫

Publication type:

Article

果胶结构域精细结构研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 292, doi. 10.7506/spkx1002-6630-20190328-356

By:

易建勇;
毕金峰;
刘璇;
吕健;
周沫;
吴昕烨;
赵圆圆;
杜茜茜

Publication type:

Article

滁菊的功能成分及其体外抗氧化活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 66, doi. 10.7506/spkx1002-6630-20181004-010

By:

贾雨朦;
陈芹芹;
毕金峰;
吕莹;
乔叶宁;
张佰清

Publication type:

Article

CO<sub>2</sub>脱涩对柿果理化特性、酚类成分及抗氧化能力的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 28, doi. 10.7506/spkx1002-6630-20181023-265

By:

陈佳歆;
周沫;
毕金峰;
李旋;
郭崇婷;
陈芹芹;
辛广

Publication type:

Article

干燥方式对复水香菇感官、质构及营养品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 101, doi. 10.7506/spkx1002-6630-20171108-091

By:

赵圆圆;
易建勇;
毕金峰;
吴昕烨;
彭健;
候春辉

Publication type:

Article

再造型胡萝卜复合脆片中类胡萝卜素生物利用度.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 16, doi. 10.7506/spkx1002-6630-20171220-234

By:

候春辉;
易建勇;
毕金峰;
金新文;
彭健;
刘嘉宁;
赵圆圆;
刘常金

Publication type:

Article

干燥方式及碱液处理对鲜枸杞干燥特性和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 197, doi. 10.7506/spkx1002-6630-201815029

By:

宋慧慧;
陈芹芹;
毕金峰;
周林燕;
易建勇

Publication type:

Article

基于品质指标的苹果浊汁品种与产地差异性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 115, doi. 10.7506/spkx1002-6630-201808019

By:

郭爽;
刘璇;
毕金峰;
李斌;
张彪;
郭崇婷;
曹风

Publication type:

Article

糖分子聚合度和种类对低酯酰胺果胶凝胶性能的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 61, doi. 10.16429/j.1009-7848.2025.01.006

By:

赵玮;
毕金峰;
马有川;
易建勇

Publication type:

Article

赤薛糖醇含量对重组桃脯品质特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 366, doi. 10.16429/j.1009-7848.2024.09.034

By:

吕明月;
毕金峰;
吕健;
王凤昭;
白岚莎

Publication type:

Article

脉冲超声对灰枣片理化及超声液特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 297, doi. 10.16429/j.1009-7848.2024.07.030

By:

王凤昭;
吕明月;
吕健;
陈芹芹;
毕金峰

Publication type:

Article

多维度表征渗透脱水组合干燥桃脆片的质构特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 266, doi. 10.16429/j.1009-7848.2023.09.028

By:

张嗣伟;
吕健;
白岚莎;
钟耀广;
毕金峰

Publication type:

Article

复配条件对矢车菊素-3-0-葡萄糖背与β-胡萝卜素复合模拟体系物化稳定性的影响

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 159

By:

谢惠敏;
毕金峰;
刘璇;
姜溪雨;
刘嘉宁

Publication type:

Article

不同省份山楂中果胶结构差异对流变特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 39, doi. 10.16429/j.1009-7848.2023.05.005

By:

王瑞雪;
周沫;
李军;
毕金峰;
陈佳歆;
张学军;
张静

Publication type:

Article

无定形态小分子糖对枣粉水分吸附及玻璃化转变的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 65, doi. 10.16429/j.1009-7848.2022.11.008

By:

杨忻瑞;
毕金峰;
陈芹芹;
金新文;
吴昕禅;
苟敏

Publication type:

Article

复合再造型真空冷冻干燥桃溶果色泽调控研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 160, doi. 10.16429/j.1009-7848.2022.07.017

By:

徐禅;
李旋;
毕金峰;
吕健;
郭崇婷;
胡佳星;
朱凤妹;
李军

Publication type:

Article

添加果皮对真空冷冻干燥重组芒果和火龙果脆片品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 178, doi. 10.16429/j.1009-7848.2022.03.021

By:

郭玉霞;
毕金峰;
易建勇;
李旋;
冯舒涵

Publication type:

Article

细胞壁多糖对真空冷冻干燥再造型苹果脆片质构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 144, doi. 10.16429/j.1009-7848.2022.01.016

By:

杜茜茜;
易建勇;
毕金峰;
马有川;
赵圆圆

Publication type:

Article

苹果酚类物质与膳食纤维的结合作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 335

By:

冯舒涵;
易建勇;
毕金峰;
李璇;
马有川;
杜茜茜

Publication type:

Article

果胶精细结构与其肠道微生物酵解特性的构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 337, doi. 10.16429/j.1009-7848.2021.11.037

By:

易建勇;
赵圆圆;
毕金峰;
吕健;
周沫;
刘大志;
冯舒涵

Publication type:

Article

浸胀与干燥过程对桃胶色泽及总酚含量的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 105, doi. 10.16429/j.1009-7848.2021.11.013

By:

刘梦;
毕金峰;
刘璇;
刘嘉宁;
吕健;
陈佳歆;
周沫

Publication type:

Article

去皮方式对黄桃渗透脱水组合干燥特性及理化品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 121, doi. 10.16429/j.1009-7848.2021.09.013

By:

王凤昭;
吕健;
毕金峰;
辛广;
章印;
于笑颜

Publication type:

Article

预干燥方式和水分转换点对真空冷冻联合干燥苹果脆片品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 110, doi. 10.16429/j.1009-7848.2021.09.012

By:

马有川;
毕金峰;
易建勇;
杜茜茜;
金新文;
李所彬

Publication type:

Article

基于主成分分析法综合评价不同干燥工艺对香菇干燥特性和品质的影响.

Published in:

Journal of Shenyang Agricultural University, 2021, v. 52, n. 5, p. 537, doi. 10.3969/j.issn.1000-1700.2021.05.004

By:

高雪;
金鑫;
毕金峰;
胡丽娜;
樊一鸣;
辛广

Publication type:

Article

果胶甲酯基和酰胺基对冰晶重结晶的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 23, p. 342, doi. 10.11975/j.issn.1002-6819.202408064

By:

马有川;
毕金峰;
易建勇;
吴中华

Publication type:

Article

基于非靶向代谢组学的特色寒地浆果滋味品质分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 13, p. 293, doi. 10.11975/j.issn.1002-6819.202312216

By:

张雅欣;
李旋;
胡佳星;
刘霞;
毕金峰

Publication type:

Article

退火对冷冻干燥固态果蔬食品模拟体系冰晶结构和质构的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 4, p. 229, doi. 10.11975/j.issn.1002-6819.202210191

By:

马有川;
毕金峰;
易建勇;
冯舒涵;
吴中华

Publication type:

Article

中国四个地区代表性沙棘果实综合品质评价.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 21, p. 249, doi. 10.11975/j.issn.1002-6819.2022.21.029

By:

方贵平;
毕金峰;
刘春海;
岳丽华;
李旋;
刘佳;
王雅

Publication type:

Article