Works by 汤晓智

Results: 12

藜麦挤压面条加工工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 12, p. 76, doi. 10.12161/j.issn.1005‐6521.2024.12.011

By:

陈凤莲;
张红玉;
杨春华;
汤晓智

Publication type:

Article

基于藜麦蛋白 Pickering 乳液模拟牛油.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 28, doi. 10.7506/spkx1002-6630-20230809-064

By:

冯潇;
陈龙薇;
狄雨;
王哄丹;
封洋烨;
汤晓智

Publication type:

Article

不同处理方式对壳聚糖-阿拉伯胶复合颗粒稳定的高内相乳液结构和性能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 35, doi. 10.7506/spkx1002-6630-20221110-106

By:

徐天琳;
韩静;
陈凤莲;
窦新梾;
高成成;
汤晓智

Publication type:

Article

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 116, doi. 10.7506/spkx1002-6630-20220505-044

By:

张淑仪;
许祥;
张林华;
孟令晗;
汤晓智

Publication type:

Article

全麦速冻油条复热加工中风味与抗氧化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 167, doi. 10.7506/spkx1002-6630-20210219-202

By:

孟令晗;
雷思佳;
吴迪;
汤晓智

Publication type:

Article

多糖基颗粒稳定的Pickering乳液凝胶研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 341, doi. 10.7506/spkx1002-6630-20201030-316

By:

汤洋;
高成成;
张岩;
汤晓智

Publication type:

Article

纳米多孔金电化学传感器构建及其对饮品中抗坏血酸的检测.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 274, doi. 10.7506/spkx1002-6630-20200606-093

By:

张巧云;
程玮玮;
张岩;
杨文建;
杨玉玲;
汤晓智

Publication type:

Article

超微粉碎对苦荞面条品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 99, doi. 10.7506/spkx1002-6630-20200924-293

By:

程佳钰;
高利;
汤晓智

Publication type:

Article

谷氨酰胺转氨酶对全麦面团特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 51, doi. 10.7506/spkx1002-6630-20191129-312

By:

王佳玉;
陈凤莲;
吴迪;
汤晓智

Publication type:

Article

不同粒色藜麦挤压面条品质特性分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 13, p. 284, doi. 10.11975/j.issn.1002-6819.202403111

By:

汤晓智;
张红玉;
余梦兰;
陈凤莲

Publication type:

Article

挤压藜麦鲜面和半干面的保鲜研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 1, p. 44, doi. 10.16433/j.1673-2383.2023.01.006

By:

张红玉;
陈凤莲;
汤晓智

Publication type:

Article

藜麦蛋白的提取、功能特性及改性方式研究进展.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 23, p. 346, doi. 10.13386/j.issn1002-0306.2023010086

By:

付丽霄;
冯潇;
汤晓智

Publication type:

Article