Works matching AU 焦文娟

Results: 13

肉品生物胺敏感型鲜度指示标签的制备及应用研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 5, p. 345, doi. 10.13982/j.mfst.1673-9078.2025.5.0374

By:

杨启月;
刘琳;
郑佳楠;
张友胜;
张业辉;
肖性龙;
焦文娟

Publication type:

Article

电子鼻结合生物胺分析淡水鱼贮藏过程中的品质变化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 137, doi. 10.13982/j.mfst.1673-9078.2024.1.0180

By:

刘琳;
焦文娟;
赵甜甜;
张友胜;
周芳;
南海军;
张业辉;
黄文

Publication type:

Article

基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 11, p. 127, doi. 10.13982/j.mfst.1673-9078.2023.11.1458

By:

焦文娟;
黄华丹;
叶铠雯;
刘琳;
费永涛;
张业辉;
赵甜甜;
刘伟峰;
陈帅;
周芳;
张友胜

Publication type:

Article

3种方法制备的龟甲胶的理化与结构特性比较.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 8, p. 77, doi. 10.13982/j.mfst.1673-9078.2023.8.1103

By:

于梦洁;
南海军;
张业辉;
赵甜甜;
焦文娟;
杨春丽;
陈晓瑛

Publication type:

Article

酸性电解水在鱼类预制菜原料清洗环节时的效果评估.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 55, doi. 10.13982/j.mfst.1673-9078.2023.2.1154

By:

许浩;
焦文娟;
赵甜甜;
张业辉;
肖性龙;
张晓元;
张友胜

Publication type:

Article

pH 对乳糖-乳铁蛋白复合物结构及理化特性的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 64, doi. 10.13982/j.mfst.1673-9078.2022.5.0929

By:

黄利华;
陈帅;
张业辉;
张友胜;
江如蓝;
钟伟锐;
焦文娟;
赵甜甜

Publication type:

Article

贮藏模式对脂肪结晶O/W 乳液的结晶行为与宏观性能影响.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 7, p. 155, doi. 10.13982/j.mfst.1673-9078.2021.7.0791

By:

焦文娟;
李冰;
李琳;
昝胜杰;
苏爽;
陈智毅;
张霞

Publication type:

Article

超声法制备的固体脂肪结晶颗粒的性质及其乳液稳定性分析.

Published in:

Journal of South China University of Technology (Natural Science Edition), 2021, v. 49, n. 11, p. 27, doi. 10.12141/j.issn.1000-565X.200767

By:

张霞;
昝胜杰;
李冰;
刘苑;
焦文娟;
罗鑫;
李琳

Publication type:

Article

非淀粉营养素调控淀粉消化性能的研究进展.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 166, doi. 10.19804/j.issn1006-2513.2025.5.022

By:

杨启月;
陈聪颖;
李昊燃;
张业辉;
张友胜;
焦文娟

Publication type:

Article

基于体外模拟消化模型探究不同 ω-3/ω-6 含量油脂乳液的消化特性.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 380, doi. 10.13386/j.issn1002-0306.2024080224

By:

杨启月;
樊易卓;
莫依桐;
张立彦;
张业辉;
张友胜;
焦文娟

Publication type:

Article

不同烹饪方式对金鲳鱼片品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 81, doi. 10.13386/j.issn1002-0306.2024070006

By:

袁可怡;
赵甜甜;
焦文娟;
刘俊;
周芳;
刘伟峰;
张业辉;
彭岚清;
南海军;
陈晓瑛

Publication type:

Article

代谢组学在关节炎领域的研究现状及文献计量学分析.

Published in:

Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu, 2018, v. 22, n. 4, p. 612, doi. 10.3969/j.issn.2095-4344.0099

By:

张永怡;
孙志岭;
彭琳秀;
薛莲;
焦文娟;
何静

Publication type:

Article

基于非靶向代谢组学的药膳鱼汤代谢产物差异分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 148, doi. 10.3969/j.issn.1000-9973.2024.05.025

By:

王益娟;
周芳;
焦文娟;
赵甜甜;
林以琳;
张业辉;
南海军;
黄文

Publication type:

Article