Works matching AU 洪鹏志

Results: 14

猕猴桃风味石斑鱼骨高钙饼干的制备及品质分析.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 152, doi. 10.12161/j.issn.1005‐6521.2025.03.019

By:

袁华标;
黎铸毅;
刘美娇;
马小雅;
洪鹏志;
钟赛意;
刘寿春

Publication type:

Article

pH值对罗非鱼蛋白-大豆蛋白混合热凝胶特性及体外消化性的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 38, doi. 10.12161/j.issn.1005-6521.2021.05.007

By:

陈艾霖;
刘曼曼;
周春霞;
洪鹏志

Publication type:

Article

沙蟹汁发酵过程中微生物与理化成分动态变化分析.

Published in:

China Brewing, 2019, v. 38, n. 8, p. 41, doi. 10.11882/j.issn.0254-5071.2019.08.009

By:

陈蕾蕾;
刘唤明;
邓楚津;
周春霞;
洪鹏志;
杨萍

Publication type:

Article

不同种类淀粉对罗非鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 82, doi. 10.7506/spkx1002-6630-20220522-279

By:

刘璐;
洪鹏志;
周春霞;
宋春勇;
张若兰;
钟坦君

Publication type:

Article

负载白藜芦醇的红花籽油乳液对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 102, doi. 10.7506/spkx1002-6630-20211017-178

By:

宋春勇;
洪鹏志;
周春霞;
钟坦君;
刘璐

Publication type:

Article

没食子酸对金线鱼鱼糜凝胶特性及其体外消化产物活性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 76, doi. 10.7506/spkx1002-6630-20211022-239

By:

钟坦君;
洪鹏志;
周春霞;
宋春勇;
肖丁浩;
张若兰;
刘璐

Publication type:

Article

大豆油和预乳化大豆油对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 90, doi. 10.7506/spkx1002-6630-20200820-275

By:

宋春勇;
洪鹏志;
周春霞;
陈艾霖;
冯瑞

Publication type:

Article

不同海洋生物源肝素的理化性质及抗凝血活性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 134, doi. 10.7506/spkx1002-6630-20180903-027

By:

杜振兴;
周斯仪;
钟赛意;
陈观兰;
陈建平;
谌素华;
洪鹏志

Publication type:

Article

鱼鳔类肝素的分离纯化与结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 84, doi. 10.7506/spkx1002-6630-20180728-351

By:

周斯仪;
钟赛意;
苏伟明;
杜振兴;
陈建平;
洪鹏志;
章超桦

Publication type:

Article

赖氨酸诱导低离子强度下罗非鱼肌球蛋白增溶及机制.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 97, doi. 10.7506/spkx1002-6630-201803015

By:

朱潘红;
周春霞;
付苇娅;
齐慧红;
李婷;
洪鹏志

Publication type:

Article

响应面法优化石斑鱼骨酶解工艺及酶解产物的抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 75, doi. 10.3969/j.issn.1000-9973.2025.05.011

By:

刘美娇;
黎铸毅;
陈秋翰;
杨学博;
刘寿春;
钟赛意;
洪鹏志;
朱春华;
陈康健

Publication type:

Article

鲣酶解产物酶法制备工艺优化及其挥发性成分.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 11, doi. 10.3969/j.issn.1000-9973.2025.04.002

By:

冯勇强;
洪鹏志;
罗东辉;
贾瑞博;
周春霞;
陈昊文

Publication type:

Article

酶解-美拉德反应制备金鲳鱼调味基料的工艺研究及风味分析.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 83, doi. 10.3969/j.issn.1000-9973.2024.06.012

By:

刘美娇;
黎铸毅;
陈秋翰;
杨学博;
徐颖怡;
刘寿春;
钟赛意;
洪鹏志;
朱春华

Publication type:

Article

罗非鱼分离蛋白-卡拉胶复合乳液的稳定性研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 148, doi. 10.13995/j.cnki.11-1802/ts.037672

By:

马焕塔;
刘思彤;
招亮羽;
黄晓冰;
洪鹏志;
周春霞;
刘庆冠

Publication type:

Article