Works by 汪少芸

Results: 46

石花菜醇提物提取工艺及抗氧化、抗菌活性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 171, doi. 10.16429/j.1009-7848.2023.01.017

By:

王奇升;
但阿康;
罗海涛;
田永奇;
汪少芸;
邓尚贵

Publication type:

Article

多尺度结构变化与食品品质功能调控研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 1, doi. 10.16429/j.1009-7848.2022.01.001

By:

王强;
李琳;
鞠兴荣;
赵国华;
张洪斌;
饶平凡;
汪少芸;
许小娟;
石爱民;
刘红芝

Publication type:

Article

不同乳酸菌发酵豆浆挥发性气味物质的差异性分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 296, doi. 10.16429/j.1009-7848.2021.09.033

By:

韩金志;
潘雯丽;
沈昊;
汪少芸

Publication type:

Article

海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 50, doi. 10.13386/j.issn1002-0306.2024030072

By:

周凤超;
江文婷;
田韩;
罗维;
张晓兰;
王佳祯;
梁杰;
项雷文;
汪少芸;
蔡茜茜;
吴其明;
林鸿来

Publication type:

Article

基于电子鼻, 气质联用技术结合感官评价优化发酵刀板香复合菌种.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 39, doi. 10.12161/j.issn.1005‐6521.2024.23.006

By:

马滢;
潘道东;
张昊;
汪少芸;
周辉;
徐宝才

Publication type:

Article

植物乳杆菌发酵豆薯的营养及挥发性成分变化.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 61, doi. 10.12161/j.issn.1005-6521.2023.17.010

By:

俞曼玲;
黄晶晶;
韩金志;
汪少芸;
施晓丹

Publication type:

Article

豆薯多孔淀粉的制备、理化性质及吸附性能的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 120, doi. 10.12161/j.issn.1005-6521.2022.17.017

By:

黄晶晶;
施晓丹;
汪少芸

Publication type:

Article

响应面法优化坛紫菜抗氧化肽酶法制备工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 1, doi. 10.12161/j.issn.1005-6521.2020.05.001

By:

梁杰;
邓波;
刘涛;
汪秀妹;
赵晓旭;
汪少芸

Publication type:

Article

鲍鱼内脏酶解液抗氧化能力及脱腥工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 2, p. 112, doi. 10.3969/j.issn.1005-6521.2019.02.022

By:

梁杰;
赵晓旭;
杨志强;
汪少芸

Publication type:

Article

利用双孢蘑菇蛋白酶解液制备呈味基料的研究.

Published in:

Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.014

By:

赵立娜;
陈紫红;
于志颖;
陈旭;
汪少芸

Publication type:

Article

超微绿茶粉对面条品质特性的影响及绿茶面条配方优化.

Published in:

Food & Machinery, 2021, n. 9, p. 179, doi. 10.13652/j.issn.1003-5788.2021.09.029

By:

蔡茜茜;
陈旭;
陈选;
陈梦诗;
高学玲;
汪少芸

Publication type:

Article

鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响.

Published in:

Journal of Fuzhou University, 2024, v. 52, n. 5, p. 627, doi. 10.7631/issn.1000-2243.24049

By:

郭立;
陈旭;
田韩;
陈友康;
蔡茜茜;
汪少芸

Publication type:

Article

κ-卡拉胶对低钠盐鱼糜3D打印性能及凝胶性的影响.

Published in:

Journal of Fuzhou University, 2024, v. 52, n. 5, p. 619, doi. 10.7631/issn.1000-2243.23226

By:

张志超;
陈旭;
汪少芸;
蔡茜茜

Publication type:

Article

基于热处理的鲈鱼肌原纤维蛋白结构和功能关联性研究.

Published in:

Journal of Fuzhou University, 2022, v. 50, n. 1, p. 96

By:

郑云芳;
李晨;
张芳;
汪少芸

Publication type:

Article

植物乳杆菌 FZU122 产细菌素的分离鉴定及其抑菌活性.

Published in:

Journal of Fuzhou University, 2021, v. 49, n. 1, p. 128, doi. 10.7631/issn.1000-2243.20224

By:

韩金志;
姚思羽;
沈昊;
孟晓洁;
朱秋享;
汪少芸

Publication type:

Article

鲷鱼鳞多肽的酶法制备及抗氧化活性研究.

Published in:

Journal of Fuzhou University, 2019, v. 47, n. 6, p. 128, doi. 10.7631/issn.1000-2243.16392

By:

方菲;
颜阿娜;
汪少芸

Publication type:

Article

罗非鱼鱼鳞胶原多肽的优化制备及其生物活性研究.

Published in:

Journal of Fuzhou University, 2019, v. 47, n. 6, p. 120, doi. 10.7631/issn.1000-2243.16393

By:

李灵;
徐梁棕;
汪少芸

Publication type:

Article

鲍鱼水解肽的抗氧化活性评价、组成分析及稳定性研究.

Published in:

Journal of Fuzhou University, 2019, v. 47, n. 2, p. 279, doi. 10.7631/issn.1000-2243.18293

By:

梁杰;
赵晓旭;
汪秀妹;
杨志强;
汪少芸

Publication type:

Article

基于近红外特征变量筛选对火麻油掺杂的快速检测.

Published in:

Journal of Fuzhou University, 2018, v. 46, n. 4, p. 574, doi. 10.7631/issn.1000-2243.17166

By:

李颖;
陈元胜;
吕靓;
汪少芸;
王武;
付才力

Publication type:

Article

鲷鱼鳞多肽的酶法制备及抗氧化活性研究.

Published in:

Journal of Fuzhou University, 2018, v. 46, n. 1, p. 128, doi. 10.7631/issn.1000-2243.16392

By:

方菲;
颜阿娜;
汪少芸

Publication type:

Article

罗非鱼鱼鳞胶原多肽的优化制备及其生物活性研究.

Published in:

Journal of Fuzhou University, 2018, v. 46, n. 1, p. 120, doi. 10.7631/issn.1000-2243.16393

By:

李灵;
徐梁棕;
汪少芸

Publication type:

Article

国家一流课程《食品分析》教学模式的探索.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 407, doi. 10.13995/j.cnki.11-1802/ts.040257

By:

田永奇;
蔡茜茜;
汪少芸

Publication type:

Article

鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 91, doi. 10.7506/spkx1002-6630-20241111-080

By:

蔡冬娜;
都双;
江文婷;
卜帅;
杨澳;
汪少芸;
陈旭;
蔡茜茜

Publication type:

Article

Bigels调控鱼糜油墨3D打印性能.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20240424-220

By:

吴嘉婕;
田韩;
钟长秀;
蔡茜茜;
黄建联;
万硕;
陈旭;
汪少芸

Publication type:

Article

红曲糟抗热肽的制备及其对酿酒酵母热激氧化耐受性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 49, doi. 10.7506/spkx1002-6630-20231230-266

By:

林晓婕;
苏昊;
梁璋成;
陈秉彦;
林晓姿;
汪少芸;
何志刚;
李维新

Publication type:

Article

基于 Lasso 回归模型研究抗冻肽性质对冷冻鱼糜肌原纤维蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20230912-096

By:

袁承志;
王发祥;
黄轶群;
俞健;
刘永乐;
施依;
吴金鸿;
汪少芸;
李向红

Publication type:

Article

非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20221026-267

By:

陈旭;
冯雅梅;
蔡茜茜;
伍久林;
黄建联;
汪少芸

Publication type:

Article

油脂添加对冻融鱼糜凝胶结构和大变形行为的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20221002-007

By:

高华倩;
张瑜;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

笛鲷鱼鳞源功能多肽对Caco-2细胞氧化应激损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 10, doi. 10.7506/spkx1002-6630-20221112-144

By:

蔡茜茜;
李晨;
陈旭;
黄渊楠;
付才力;
汪少芸

Publication type:

Article

基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20220914-117

By:

陈旭;
陈惠敏;
伍久林;
江文婷;
冯雅梅;
蔡茜茜;
黄建联;
汪少芸

Publication type:

Article

冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 45, doi. 10.7506/spkx1002-6630-20220120-208

By:

李婷;
廖梓康;
李珍;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

咸味感知与咸味肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20221103-030

By:

汪少芸;
黄心澄;
高婷婷;
陈旭;
黄建联;
蔡茜茜

Publication type:

Article

低温冷链贮藏对鱼糜凝胶化学作用力和肌原纤维蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156

By:

陈旭;
余璐涵;
蔡茜茜;
吴金鸿;
刘永乐;
黄建联;
汪少芸

Publication type:

Article

典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 204, doi. 10.7506/spkx1002-6630-20210906-058

By:

陈梅珍;
陈旭;
蔡茜茜;
余璐涵;
吴金鸿;
张芳;
黄丹;
黄建联;
汪少芸

Publication type:

Article

海洋源生物活性肽的构效关系与作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 271, doi. 10.7506/spkx1002-6630-20200702-035

By:

黄沐晨;
杨傅佳;
陈旭;
蔡茜茜;
陈选;
吴金鸿;
张恒;
张军;
汪少芸

Publication type:

Article

蛋白质-多糖多尺度复合物结构的形成机制及其应用前景.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20210612-150

By:

汪少芸;
冯雅梅;
伍久林;
陈旭;
冯佳雯;
施晓丹;
蔡茜茜;
张芳

Publication type:

Article

抗冻蛋白与冰-水界面层相互作用的理论机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 244, doi. 10.7506/spkx1002-6630-20200420-262

By:

吴金鸿;
杨丹璐;
周密;
陈旭;
蔡茜茜;
施依;
杨傅佳;
汪少芸;
许璟珅;
张恒

Publication type:

Article

海洋鱼源抗菌肽的研究进展及其在食品安全中的应用前景.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 328, doi. 10.7506/spkx1002-6630-20200507-077

By:

陈选;
陈旭;
韩金志;
汪少芸

Publication type:

Article

低谷蛋白大米对Beagle犬血糖生成指数的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 126, doi. 10.7506/spkx1002-6630-20190719-258

By:

陈旭;
陈选;
杨炯;
周少文;
汪少芸

Publication type:

Article

抗冻肽的研究进展及其在食品工业的应用前景.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 331, doi. 10.7506/spkx1002-6630-20190303-025

By:

陈旭;
蔡茜茜;
汪少芸;
杨傅佳;
吴金鸿

Publication type:

Article

一种新型抗氧化五肽的纯化、鉴定与表征.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 43, doi. 10.7506/spkx1002-6630-20180620-385

By:

颜阿娜;
陈声漾;
陈旭;
田永奇;
付才力;
汪少芸

Publication type:

Article

藤茶总黄酮提取物对糖尿病前期小鼠的干预作用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 137, doi. 10.7506/spkx1002-6630-20181224-262

By:

陈选;
陈旭;
汪少芸

Publication type:

Article

冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 7, doi. 10.7506/spkx1002-6630-201810002

By:

李灵;
陈旭;
汪少芸

Publication type:

Article

鲷鱼鳞多肽-木糖美拉德反应产物的制备、结构与功能.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 182, doi. 10.7506/spkx1002-6630-201808029

By:

方菲;
陈惠敏;
汪少芸

Publication type:

Article

氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响.

Published in:

Food & Machinery, 2024, n. 4, p. 1, doi. 10.13652/j.spjx.1003.5788.2024.80223

By:

张志超;
陈旭;
汪少芸;
蔡茜茜

Publication type:

Article

皮蛋加工工艺创新及腌制过程中理化性质变化规律研究进展.

Published in:

Food & Machinery, 2023, n. 9, p. 209, doi. 10.13652/j.spjx.1003.5788.2023.60121

By:

程静;
李丽婵;
汪少芸;
余立扬;
余訪;
蔡茜茜

Publication type:

Article