Works by 温纪平

Results: 24

淀粉基凝胶在食品 3D 打印中的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 203, doi. 10.12161/j.issn.1005‐6521.2024.21.026

By:

黄齐林;
温纪平;
王静;
张浩鹏;
刘非凡;
李柯新

Publication type:

Article

麦胚粉添加量及粒径大小对混合粉特性及面包品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001

By:

展小彬;
温纪平;
高青阳;
刘非凡;
张浩鹏

Publication type:

Article

食品低温发酵及其应用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 218, doi. 10.12161/j.issn.1005‐6521.2024.15.029

By:

张浩鹏;
温纪平;
石松业;
耿浩;
黄齐林

Publication type:

Article

冷等离子体处理在食品中的应用研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 12, p. 181, doi. 10.12161/j.issn.1005‐6521.2024.12.024

By:

刘非凡;
温纪平;
展小彬;
石松业;
李柯新;
唐浩洁

Publication type:

Article

植物乳杆菌发酵对小麦糊粉层粉营养组分的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 35, doi. 10.12161/j.issn.1005‐6521.2024.02.006

By:

耿浩;
张智;
温纪平;
石松业;
展小彬

Publication type:

Article

山药粉添加量对芝麻馕面团品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 7, doi. 10.12161/j.issn.1005-6521.2023.06.002

By:

石松业;
温纪平;
刘帅;
耿浩;
展小彬

Publication type:

Article

小麦调质过程水分分布和工艺研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 18, p. 207, doi. 10.12161/j.issn.1005-6521.2022.18.027

By:

刘帅;
张弘;
温纪平

Publication type:

Article

粒度与小麦粉品质关系的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 49, doi. 10.12161/j.issn.1005-6521.2022.11.007

By:

刘梦;
温纪平;
周文卓

Publication type:

Article

气流分级对发芽小麦粉面筋蛋白特性的影响研究.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 14, doi. 10.12161/j.issn.1005-6521.2022.03.003

By:

齐笑笑;
郭嘉;
温纪平

Publication type:

Article

粒度对小麦粉品质影响的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 183, doi. 10.12161/j.issn.1005-6521.2020.22.030

By:

周文卓;
温纪平

Publication type:

Article

小麦粉粒度对鲜湿面品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 5, doi. 10.12161/j.issn.1005-6521.2019.21.002

By:

马瑞杰;
温纪平

Publication type:

Article

阿拉伯木聚糖（AX）添加量对面团特性的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 93, doi. 10.3969/j.issn.1005-6521.2018.08.017

By:

马瑞杰;
温纪平;
徐启恩

Publication type:

Article

小麦淀粉的 3D 打印特性.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 1, p. 31, doi. 10.16433/j.1673-2383.2024.01.005

By:

石松业;
张浩鹏;
温纪平;
刘远晓

Publication type:

Article

不同小麦糊粉层粉添加量对馒头品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 2, p. 70, doi. 10.16433/j.1673-2383.2022.02.010

By:

朱慧雪;
温纪平;
靳灿灿

Publication type:

Article

挤压处理的小麦糊粉层粉添加量对小麦粉品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 6, p. 39, doi. 10.16433/j.1673-2383.2021.06.006

By:

朱慧雪;
靳灿灿;
温纪平

Publication type:

Article

研磨强度对不同系统小麦粉粒度及品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 2, p. 23, doi. 10.16433/j.1673-2383.2021.02.009

By:

周文卓;
温纪平

Publication type:

Article

小麦糊粉层粉的挤压稳定化处理条件优化.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 1, p. 15, doi. 10.16433/j.1673-2383.2021.01.003

By:

靳灿灿;
温纪平;
朱慧雪

Publication type:

Article

中硬度小麦粉粒度配比对鲜湿面条品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 3, p. 34, doi. 10.16433/j.1673-2383.2020.03.006

By:

周文卓;
马瑞杰;
温纪平

Publication type:

Article

弱碱性电解水润麦对小麦表面微生物及水分分布的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 128, doi. 10.13386/j.issn1002-0306.2024040274

By:

刘非凡;
徐森;
展小彬;
张朝阳;
唐浩洁;
温纪平

Publication type:

Article

淀粉基油炸制品吸油率调控方法的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 252, doi. 10.7506/spkx1002-6630-20220517-219

By:

王静;
刘远晓;
温纪平

Publication type:

Article

小麦中真菌毒素污染现状及色谱同时检测技术研究进展.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 347, doi. 10.13995/j.cnki.11-1802/ts.039602

By:

郭浩;
李萌萌;
王瑞虎;
刘远晓;
关二旗;
卞科;
温纪平;
孙慧莹

Publication type:

Article

不同种类淀粉对 3D 打印特性的影响研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 142, doi. 10.13995/j.cnki.11-1802/ts.036698

By:

李柯新;
石松业;
温纪平;
耿浩;
刘非凡

Publication type:

Article

柑橘纤维对面团特性及面包品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 2, p. 48, doi. 10.13995/j.cnki.11-1802/ts.033248

By:

黄梦凡;
温纪平;
展小彬

Publication type:

Article

小麦粉品质特性对油条加工适应性的研究.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 62, doi. 10.13995/j.cnki.11-1802/ts.032737

By:

王静;
赵相振;
温纪平;
展小彬;
石松业;
耿浩

Publication type:

Article