Works by 沈汪洋

Results: 26

香菇蛋白的提取工艺优化、功能特性及氨基酸评价.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 186, doi. 10.13982/j.mfst.1673-9078.2023.6.0627

By:

王梓杭;
范秀芝;
姚芬;
殷朝敏;
史德芳;
高虹;
沈汪洋

Publication type:

Article

不同粒度双孢蘑菇粉制备食用菌溶豆的食用品质比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 2, p. 197, doi. 10.13982/j.mfst.1673-9078.2022.2.0537

By:

陈璁;
程世伦;
叶爽;
史德芳;
范秀芝;
殷朝敏;
姚芬;
沈汪洋;
高虹

Publication type:

Article

超声辅助低共熔溶剂提取芹菜叶中的芹菜素及其抗氧化性分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 3, p. 202, doi. 10.13982/j.mfst.1673-9078.2021.3.0821

By:

刘琴;
周游;
陈轩;
沈汪洋;
庄坤;
吕庆云

Publication type:

Article

物理改性对荞麦蛋白结构和理化特性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 98, doi. 10.12161/j.issn.1005-6521.2025.01.013

By:

肖曼青;
李芳;
王展;
沈汪洋

Publication type:

Article

蛋黄粉对小麦粉挂面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 37, doi. 10.12161/j.issn.1005-6521.2023.15.006

By:

何韵然;
李金玲;
王展;
金伟平;
黄文晶;
沈汪洋

Publication type:

Article

半固态酶解法改性麦麸的工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 107, doi. 10.12161/j.issn.1005-6521.2022.12.015

By:

张书静;
潘芹敏;
贾喜午;
沈汪洋;
王展

Publication type:

Article

荞麦蛋白质的综合研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 185, doi. 10.12161/j.issn.1005-6521.2022.08.025

By:

方齐国;
沈汪洋;
赵梅荣;
李芳

Publication type:

Article

麸皮添加量对烩面面坯品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 5, p. 45, doi. 10.12161/j.issn.1005-6521.2022.05.007

By:

李一勃;
纪执立;
沈汪洋;
王展1，;
李芳;
金伟平;
黄文晶;
潘芹敏;
贾喜午

Publication type:

Article

挤压膨化技术在杂粮加工业的应用研究.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 189, doi. 10.12161/j.issn.1005-6521.2021.07.030

By:

孟如君;
刘静;
沈汪洋;
李芳

Publication type:

Article

油莎豆非油制品加工研究进展.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 88, doi. 10.16210/j.cnki.1007-7561.2022.06.011

By:

刘佳杰;
邓淑君;
万楚筠;
沈汪洋;
郝琴

Publication type:

Article

不同萌芽程度苦荞全谷物粉营养品质分析与评价.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 116, doi. 10.13386/j.issn1002-0306.2023090139

By:

徐芊;
叶文俊;
沈汪洋;
汪丽萍;
高琨;
李晓宁;
谭斌

Publication type:

Article

不同添加量的双孢蘑菇粉对酸奶流变学和质构特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 9, p. 54, doi. 10.13386/j.issn1002-0306.2023050009

By:

孙鹏伟;
刘娅妮;
李然;
高虹;
范秀芝;
殷朝敏;
沈汪洋;
王展;
陈俊豪;
史德芳

Publication type:

Article

木糖醇对糯米粉理化性质及汤圆品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 7, p. 51, doi. 10.13386/j.issn1002-0306.2023040253

By:

张宁;
徐丽娜;
王展;
沈汪洋;
杨国燕

Publication type:

Article

γ射线辐照对大米食用品质及淀粉理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 210, doi. 10.7506/spkx1002-6630-20230630-245

By:

孙鹏伟;
刘娅妮;
高虹;
范秀芝;
殷朝敏;
沈汪洋;
王展;
程世伦;
史德芳

Publication type:

Article

饭团低温贮藏过程中不同部位品质变化规律.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 253, doi. 10.7506/spkx1002-6630-20231004-009

By:

陈芷涵;
金伟平;
王展;
沈汪洋;
贾喜午

Publication type:

Article

米糠多糖-乳清分离蛋白美拉德反应及其产物表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 131, doi. 10.7506/spkx1002-6630-20211221-245

By:

吴爽;
王涵;
王展;
沈汪洋;
胡中泽;
周坚;
黄文晶

Publication type:

Article

不同干燥方式和粉碎程度对双孢蘑菇理化、营养和功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 88, doi. 10.7506/spkx1002-6630-20211215-172

By:

陈璁;
叶爽;
王桂华;
沈汪洋;
高虹;
范秀芝;
殷朝敏;
姚芬;
程世伦;
史德芳

Publication type:

Article

辛烯基琥珀酸小米淀粉酯稳定Pickering乳液.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 42, doi. 10.7506/spkx1002-6630-20190925-312

By:

陆兰芳;
杨鹏;
王展;
沈汪洋;
于博

Publication type:

Article

油莎豆的制油工艺研究.

Published in:

China Oils & Fats, 2025, v. 50, n. 4, p. 15, doi. 10.19902/j.enki.zgyz.1003-7969-230564

By:

刘佳杰;
万楚筠;
郑畅;
沈汪洋;
杨国燕

Publication type:

Article

红曲色素的抗氧化活性及对 HepG2 氧化损伤的保护作用研究.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 8, p. 58, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240224004

By:

陈琴;
王顺;
周坚;
贾喜午;
沈汪洋;
陈轩

Publication type:

Article

不同纹理香菇内在品质分析及评价.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 130

By:

王梓杭;
范秀芝;
姚芬;
殷朝敏;
史德芳;
高虹;
沈汪洋

Publication type:

Article

不同全麦粉替代率对冷冻馒头品质的影响研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 3, p. 782

By:

吴远宁;
,叶文俊;
,沈汪洋;
周坚;
汪丽萍;
李晓宁;
谭斌;
刘艳香;
田晓红

Publication type:

Article

过热蒸汽处理对麸皮酚类物质及抗氧化活性的影响.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 9, p. 3598

By:

叶国栋;
汪丽萍;
沈汪洋;
谭斌;
李晓宁;
张维清;
田晓红;
张笃芹

Publication type:

Article

干燥方式对挤压麸皮理化性质和抗氧化活性的影响.

Published in:

Food & Machinery, 2022, n. 6, p. 67, doi. 10.13652/j.spjx.1003.5788.2022.90074

By:

吴凡;
王展;
周坚;
沈汪洋;
贾喜午

Publication type:

Article

HPD 600 型大孔树脂纯化麦麸多酚及其抗氧化活性和定性分析.

Published in:

Food & Machinery, 2022, n. 5, p. 173, doi. 10.13652/j.spjx.1003.5788.2022.90028

By:

田富林;
黄文晶;
张驰;
沈汪洋;
吴凡

Publication type:

Article

营养挂面配方优化及品质研究 .

Published in:

Food & Machinery, 2022, n. 3, p. 234, doi. 10.13652/j.spjx.1003.5788.2022.90124

By:

何韵然;
沈汪洋;
王展;
金伟平;
贾喜午

Publication type:

Article