Works by 潘道东

Results: 34

不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 97, doi. 10.7506/spkx1002-6630-20181005-021

By:

詹光;
乐怡;
王颖;
孙杨赢;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

不同蛋白酶制备鹅肉呈味肽的对比分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 141, doi. 10.7506/spkx1002-6630-20181023-272

By:

唐霄;
孙杨赢;
江雪婷;
潘道东;
郑兰亭;
曹锦轩

Publication type:

Article

不同含氧气调包装方式对调理鸭肉制品的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 216, doi. 10.7506/spkx1002-6630-20180730-362

By:

党亚丽;
徐思雨;
曹锦轩;
孙杨赢;
潘道东

Publication type:

Article

H核磁共振结合多元统计方法分析糟鸭加工过程中滋味化合物的变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 233, doi. 10.7506/spkx1002-6630-20180416-208

By:

周楠楠;
楼宵玮;
王颖;
潘道东;
孙杨赢;
党亚丽;
曹锦轩

Publication type:

Article

日龄对麻鸭脂肪沉积及相关基因表达的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 36, doi. 10.7506/spkx1002-6630-20171023-253

By:

徐思雨;
郑和洋;
刘涛;
孙杨赢;
曹锦轩;
潘道东

Publication type:

Article

鹅皮胶原蛋白/壳聚糖复合膜理化性质和保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 263, doi. 10.7506/spkx1002-6630-20171028-333

By:

阮一凡;
朱静静;
潘道东;
孙杨赢;
沈建良

Publication type:

Article

盐水鹅与酱鹅营养成分及主体风味物质比较分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 225, doi. 10.7506/spkx1002-6630-201824034.

By:

唐霄;
郑兰亭;
孙杨赢;
潘道东;
曹锦轩;
熊金波;
沈铭聪

Publication type:

Article

阿拉伯胶、瓜尔豆胶复配对鸭血凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 26, doi. 10.7506/spkx1002-6630-201805005

By:

杨雪松;
孙杨赢;
潘道东;
曹锦轩;
陆茵;
张志强;
蔡晓军

Publication type:

Article

嗜酸乳杆菌ATCC4356分选酶A基因克隆、表达及功能分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 76, doi. 10.7506/spkx1002-6630-201804012

By:

吴京;
王文文;
熊蓉露;
吴振;
潘道东;
曾小群;
郭宇星

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

山楂水提物制备泡腾片工艺优化及抗氧化活性研究.

Published in:

Packaging & Food Machinery, 2025, v. 43, n. 1, p. 106, doi. 10.3969/j.issn.1005-1295.2025.01.014

By:

李晓;
孔欣欣;
王成;
郭楠楠;
潘道东

Publication type:

Article

竹叶黄酮对大肠杆菌抑菌能力及抑菌机理的研究.

Published in:

China Food Additives, 2023, v. 34, n. 12, p. 197, doi. 10.19804/j.issn1006-2513.2023.12.026

By:

李晓;
潘道东;
王璇;
张永芳

Publication type:

Article

鸭肝蛋白酶解产物中抗炎肽的分离鉴定及活性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 150, doi. 10.7506/spkx1002-6630-20211216-196

By:

张来弟;
孙杨赢;
周昌瑜;
潘道东;
何俊

Publication type:

Article

磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 46, doi. 10.7506/spkx1002-6630-20201201-018

By:

马晓庆;
刘洋;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 70, doi. 10.7506/spkx1002-6630-20201218-219

By:

洪淑静;
何俊;
夏强;
孙杨赢;
党亚丽;
曹锦轩;
田宏伟;
虞挥;
潘道东

Publication type:

Article

腌制及烤制时间对蜜汁烤鸭腿风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 191, doi. 10.7506/spkx1002-6630-20200902-020

By:

罗佳峰;
孙震;
何俊;
孙杨赢;
曹锦轩;
党亚丽;
卢连水;
潘道东

Publication type:

Article

魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 16, p. 46, doi. 10.7506/spkx1002-6630-20210304-046

By:

余依敏;
夏强;
杨林林;
林泊宇;
陆银银;
曹锦轩;
蔡振东;
潘道东

Publication type:

Article

基于SPME-GC-MS和电子舌制备羊肉复合调味料.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 10, p. 225, doi. 10.7506/spkx1002-6630-20200822-296

By:

张婷;
祁路路;
潘道东;
杨正苍;
党亚丽

Publication type:

Article

高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 229, doi. 10.7506/spkx1002-6630-20200405-052

By:

郝敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 8, doi. 10.7506/spkx1002-6630-20200201-004

By:

周名洋;
何雨欣;
孙杨赢;
潘道东;
曹锦轩

Publication type:

Article

嗜酸乳杆菌在初始弱酸碱条件下对 HT-29 细胞免疫因子的调节作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 191, doi. 10.7506/spkx1002-6630-20191110-108

By:

张秋月;
王刚;
陈坤朋;
潘道东;
曾小群;
吴振;
郭宇星

Publication type:

Article

食用菌添加对鸭肉乳化肠品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 251, doi. 10.7506/spkx1002-6630-20191028-305

By:

陈坤朋;
余依敏;
夏强;
何俊;
孙杨赢;
党亚丽;
曹锦轩;
潘道东

Publication type:

Article

不同解冻方法对鹅腿肉理化特性和品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 256, doi. 10.7506/spkx1002-6630-20191018-196

By:

刘磊;
夏强;
曹锦轩;
何俊;
潘道东;
汤晓艳;
王颖

Publication type:

Article

黑胡椒精油复合涂层对金华火腿理化特性及食用品质安全的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 193, doi. 10.7506/spkx1002-6630-20190626-353

By:

常红;
毕耀;
王颖;
潘道东;
党亚丽;
何俊;
曹锦轩

Publication type:

Article

加热温度对麻鸭肌原纤维蛋白结构与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 61, doi. 10.7506/spkx1002-6630-20191128-280

By:

王正雯;
田宏伟;
周富裕;
张志芳;
何俊;
孙杨赢;
曹锦轩;
潘道东

Publication type:

Article

混菌发酵鸭腿工艺优化及其贮藏品质特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 101, doi. 10.7506/spkx1002-6630-20190408-068

By:

阮一凡;
潘道东;
孙杨赢;
田宏伟;
汤晓艳

Publication type:

Article

广谱抑菌乳酸菌的筛选及其细菌素相关基因分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 101, doi. 10.7506/spkx1002-6630-20190209-035

By:

刘树昕;
吴爱娟;
甄妮;
孙洁;
黄苓;
曾志丹;
曾小群;
潘道东

Publication type:

Article

热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 8, p. 285, doi. 10.11975/j.issn.1002-6819.2016.08.040

By:

吕彤;
林俊杰;
周昌瑜;
王颖;
曹锦轩;
潘道东

Publication type:

Article

嗜酸乳杆菌CICC 6074全基因组信息和高温、高盐胁迫下的转录组学分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 285, doi. 10.16429/j.1009-7848.2023.09.030

By:

黎谢飞;
时淄航;
曹莹;
吴振;
蔡振东;
曾小群;
涂茂林;
潘道东

Publication type:

Article

乳酸菌合成细菌素的细胞通讯机制研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 360, doi. 10.16429/j.1009-7848.2022.12.035

By:

孔令誉;
夏超然;
沈淇元;
曾小群;
郭宇星;
吴振;
潘道东

Publication type:

Article

产超氧化物歧化酶乳酸菌的筛选及发酵条件优化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 143, doi. 10.16429/j.1009-7848.2021.10.016

By:

张秋月;
黎谢飞;
曾小群;
吴振;
蔡振东;
郭宇星;
潘道东

Publication type:

Article

植物基蛋白原料品质特性及其在乳品行业中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 7, p. 233, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241030004

By:

祁新如;
杨柳;
孙晨;
刘鸿阳;
孙雪;
罗渝萍;
张涛;
潘道东;
吴振

Publication type:

Article

食源性降血脂肽的研究进展: 来源、作用机制及其构效关系.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 6, p. 124, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231222013

By:

王静静;
范硕;
潘道东;
曾小群;
吴振;
杜启伟;
涂茂林

Publication type:

Article

弯曲菌噬菌体在家禽生产中的防控进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 3, p. 703

By:

倪娟;
潘道东;
孙杨赢;
叶宏伟;
杨华;
唐标

Publication type:

Article