Works by 江连洲

Results: 79

发芽糙米馒头的工艺优化研究.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 74, doi. 10.12161/j.issn.1005-6521.2021.21.012

By:

孙莹;
王立强;
江连洲;
石长波

Publication type:

Article

生物解离大豆蛋白及肽的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 185, doi. 10.12161/j.issn.1005-6521.2020.17.030

By:

吴隆坤;
江连洲;
范志军;
王东梅;
罗义

Publication type:

Article

顶空固相微萃取气质联用技术在谷物食品中的应用研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 219, doi. 10.12161/j.issn.1005-6521.2020.04.036

By:

苗榕芯;
孙莹;
石长波;
江连洲

Publication type:

Article

马铃薯猪肉丸子加工工艺研究.

Published in:

Food Research & Development, 2018, v. 39, n. 14, p. 109, doi. 10.3969/j.issn.1005-6521.2018.14.019

By:

孙莹;
苗榕芯;
江连洲

Publication type:

Article

大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 10, doi. 10.7506/spkx1002-6630-20220926-283

By:

刘璐;
朱建宇;
李啸天;
张晴;
王子恒;
齐宝坤;
江连洲

Publication type:

Article

发酵方式对玉米粉品质和风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 171, doi. 10.7506/spkx1002-6630-20220401-015

By:

韩翠萍;
段佳玉;
曹晨;
李戈;
杨雪;
江连洲;
于殿宇

Publication type:

Article

海藻酸钠添加对大豆浓缩蛋白植物肉特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 147, doi. 10.7506/spkx1002-6630-20210817-202

By:

窦薇;
张鑫;
赵煜;
隋晓楠;
江连洲

Publication type:

Article

大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20210422-313

By:

董亚博;
兰天;
付元涛;
孙书境;
李萌;
江连洲;
隋晓楠;
张妍

Publication type:

Article

绿原酸共价和非共价作用对黑豆蛋白纳米乳稳定性和抗氧化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 17, doi. 10.7506/spkx1002-6630-20210226-296

By:

金花;
江连洲;
冯海莹;
王菊兵;
张晓松;
许晶

Publication type:

Article

3 种天然酚类物质对大豆油脂体稳定性及体外消化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 10, doi. 10.7506/spkx1002-6630-20210302-020

By:

官梦姝;
冯雪;
刘月;
朱秀清;
姜瞻梅;
江连洲;
侯俊财

Publication type:

Article

超声预处理对大豆分离蛋白-儿茶素非共价/ 共价复合物结构及功能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 102, doi. 10.7506/spkx1002-6630-20210202-031

By:

代世成;
连子腾;
马林智;
佟晓红;
田甜;
亓伟杰;
彭潮勇;
范宇航;
王欢;
江连洲

Publication type:

Article

载体油对槲皮素纳米乳液理化稳定性和生物利用度的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 85, doi. 10.7506/spkx1002-6630-20200609-125

By:

李朝阳;
窦中友;
张丽萍;
刁静静;
江连洲;
马萍

Publication type:

Article

EGCG对大豆蛋白结构的调控机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20200523-273

By:

赵思明;
江连洲;
王冬梅;
隋晓楠;
周麟依;
范志军

Publication type:

Article

均质工艺对制备鱼油微胶囊结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 99, doi. 10.7506/spkx1002-6630-20200302-033

By:

周麟依;
任双鹤;
郭亚男;
樊乃境;
江连洲;
贾富国;
王中江;
刘军

Publication type:

Article

pH值偏移处理对油莎豆蛋白结构及乳化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 34, doi. 10.7506/spkx1002-6630-20191014-113

By:

王琳;
周国卫;
于志超;
孟洛冰;
王玉莹;
张安琪;
王喜波;
江连洲

Publication type:

Article

pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 15, doi. 10.7506/spkx1002-6630-20190906-080

By:

曾琪;
胡淼;
王欢;
钟明明;
齐宝坤;
江连洲

Publication type:

Article

射频处理提高米糠稳定性及其对品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 20, doi. 10.7506/spkx1002-6630-20200413-162

By:

于殿宇;
郝凯越;
程杰;
陈奎任;
江连洲;
王立琦;
张智

Publication type:

Article

空化射流促糖基化对大豆蛋白结构与功能性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 171, doi. 10.7506/spkx1002-6630-20190711-169

By:

孟凡迪;
白银;
王中江;
江连洲;
李杨;
李良

Publication type:

Article

深度油炸过程中油脂劣变对薯条中油脂和水分含量的影响及水分替代规律.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20190521-247

By:

李良;
于婧雯;
廖一;
李杨;
江连洲;
张爽

Publication type:

Article

射流空化对大豆分离蛋白的理化性质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 110, doi. 10.7506/spkx1002-6630-20190304-028

By:

白银;
高悦;
王中江;
江中洋;
孟凡迪;
江连洲

Publication type:

Article

小米糠黄酮对H2O2致HepG2氧化应激损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 159, doi. 10.7506/spkx1002-6630-20190101-013.

By:

郭增旺;
樊乃境;
田海芝;
滕飞;
李萌;
李杨;
王中江;
江连洲

Publication type:

Article

改性大豆磷脂对豆粉结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 52, doi. 10.7506/spkx1002-6630-20181228-333

By:

王喜波;
梁亚茹;
杨朔;
郭增旺;
江连洲;
范志军;
王中江;
滕飞;
李杨

Publication type:

Article

工业改性对大豆蛋白结构及大豆蛋白-肌原纤维蛋白复合凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 67, doi. 10.7506/spkx1002-6630-20190306-076

By:

贾子璇;
冉安琪;
刘季善;
李杨;
王中江;
江连洲

Publication type:

Article

干燥工艺对鱼油微胶囊结构和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 86, doi. 10.7506/spkx1002-6630-20181228-344

By:

江连洲;
王朝云;
古力那孜·买买提努;
巨欢欢;
郭增旺;
綦玉曼;
李杨;
齐宝坤;
左锋;
范志军;
王中江

Publication type:

Article

大豆球蛋白-花青素Pickering乳液性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20190109-101

By:

鞠梦楠;
祝钢;
陈红宇;
兰天;
董亚博;
温家煜;
江连洲;
隋晓楠

Publication type:

Article

空化微射流对生物酶法豆渣蛋白结构影响的拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 105, doi. 10.7506/spkx1002-6630-20181125-283

By:

李杨;
和铭钰;
吴长玲;
高悦;
王中江;
李萌;
江连洲;
滕飞

Publication type:

Article

高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 80, doi. 10.7506/spkx1002-6630-20181119-221

By:

刘竞男;
徐晔晔;
王一贺;
孙洪蕊;
王喜波;
江连洲

Publication type:

Article

空化微射流对豆渣膳食纤维结构及功能特性影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 94, doi. 10.7506/spkx1002-6630-20181119-215

By:

吴海波;
于静雯;
吴长玲;
李杨;
江连洲;
滕飞;
王中江

Publication type:

Article

VD3 与大豆分离蛋白相互作用的多重光谱分析与计算.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20181112-122

By:

陈爽;
王小丹;
李瑞;
孙洪蕊;
王喜波;
江连洲

Publication type:

Article

超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 111, doi. 10.7506/spkx1002-6630-20181101-005

By:

崔强;
王琳;
周国卫;
董洋洋;
王喜波;
江连洲

Publication type:

Article

选择性修饰MCM-41固定化脂肪酶及其催化合成甾醇酯的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 192, doi. 10.7506/spkx1002-6630-20190104-052

By:

张欣;
陈书曼;
吴楠;
王彤;
裴兴武;
江连洲;
韩翠萍;
于殿宇

Publication type:

Article

大豆分离蛋白-花青素共价复合物制备纳米颗粒及其 Pickering乳液特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20180823-250

By:

鞠梦楠;
祝钢;
刘英杰;
董亚博;
兰天;
江连洲;
隋晓楠

Publication type:

Article

微流化对豆乳粉蛋白结构及溶解性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 178, doi. 10.7506/spkx1002-6630-20180918-199

By:

李良;
周艳;
王冬梅;
樊金源;
吴长玲;
朱颖;
李杨;
江连洲;
王中江;
范志军

Publication type:

Article

生物解离大豆蛋白酶解物体外模拟消化抗氧化活性变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 50, doi. 10.7506/spkx1002-6630-20180824-272

By:

佟晓红;
王欢;
刘宝华;
张巧智;
李红;
田然;
赵晋菡;
齐宝坤;
李杨;
江连洲

Publication type:

Article

花青素共价交联大豆蛋白对其结构及营养吸收特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20180420-268

By:

刘英杰;
蒋悦;
黄国;
王宁;
刘春峰;
王天雪;
李婧;
刘贵辰;
隋晓楠;
江连洲

Publication type:

Article

薄荷油纳米乳液的制备及其性质分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20180325-327

By:

綦玉曼;
寻崇荣;
车佳玲;
江连洲;
马文君;
张潇元;
李杨;
王中江

Publication type:

Article

花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20180305-046

By:

刘英杰;
隋晓楠;
黄国;
赵思明;
徐悦;
刘贵辰;
孙红波;
齐宝坤;
江连洲

Publication type:

Article

螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 150, doi. 10.7506/spkx1002-6630-20180120-278

By:

寻崇荣;
薛洪飞;
江连洲;
滕飞;
李杨;
隋晓楠;
谢凤英;
王中江

Publication type:

Article

低温超微粉碎对生物酶法制油豆渣蛋白结构影响的拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 33, doi. 10.7506/spkx1002-6630-20180109-104

By:

吴长玲;
寻崇荣;
刘宝华;
王中江;
滕飞;
江连洲;
李杨

Publication type:

Article

超声制浆工艺对冷冻干燥豆腐制备及品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 114, doi. 10.7506/spkx1002-6630-20171129-361

By:

刘宝华;
佟晓红;
吴长玲;
綦玉曼;
刘宗政;
张菀坤;
李杨;
江连洲;
陈复生;
马传国;
王中江

Publication type:

Article

高湿挤压技术制备持香型仿肉制品工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 292, doi. 10.7506/spkx1002-6630-20180119-273

By:

寻崇荣;
薛洪飞;
刘宝华;
江连洲;
谢凤英;
李杨;
隋晓楠;
王中江

Publication type:

Article

电子鼻结合气相色谱-质谱联用技术分析贮存条件对马铃薯面包挥发性成分的影响

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 222, doi. 10.7506/spkx1002-6630-20180429-388

By:

孙莹;
苗榕芯;
江连洲

Publication type:

Article

超高压-限制性酶解法降低豆乳粉致敏性工艺优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 268, doi. 10.7506/spkx1002-6630-201824040

By:

江连洲;
寻崇荣;
綦玉曼;
吴长玲;
普拉谢克夫•亚历山大•尤里耶维奇;
范志军;
许振国;
李杨;
王中江;
谢凤英

Publication type:

Article

不同热处理温度下大豆11S球蛋白Zeta电位、粒径和红外光谱分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 54, doi. 10.7506/spkx1002-6630-201824009

By:

齐宝坤;
赵城彬;
江连洲;
徐靓;
李红;
李杨

Publication type:

Article

不同模式超声预处理对莲子蛋白酶解物及其结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 100, doi. 10.7506/spkx1002-6630-201823016

By:

吴隆坤;
江连洲;
王丽娟;
肖志刚

Publication type:

Article

萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 220, doi. 10.7506/spkx1002-6630-201822034

By:

江连洲;
寻崇荣;
吴长玲;
普拉谢克夫•亚历山大•尤里耶维奇;
范志军;
李杨;
许振国;
王中江

Publication type:

Article

热处理对大豆 11S 球蛋白溶解性和二级结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 39, doi. 10.7506/spkx1002-6630-201822007

By:

齐宝坤;
赵城彬;
李杨;
徐靓;
丁俭;
王欢;
江连洲

Publication type:

Article

提取方式对大豆膳食纤维理化及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 18, doi. 10.7506/spkx1002-6630-201821003

By:

李杨;
胡淼;
孙禹凡;
钟明明;
张巧智;
江连洲;
齐宝坤

Publication type:

Article

花青素对大豆分离蛋白结构影响及其复合物抗炎能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 7, doi. 10.7506/spkx1002-6630-201820002

By:

李杨;
邹晓霜;
李佳妮;
李红;
齐宝坤;
王中江;
江连洲;
隋晓楠

Publication type:

Article

花青素对大豆蛋白体外胃消化结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 34, doi. 10.7506/spkx1002-6630-201820006

By:

江连洲;
李佳妮;
邹晓霜;
胡淼;
贾子璇;
王中江;
齐宝坤;
李杨;
隋晓楠

Publication type:

Article