Works by 熊光权

Results: 57

ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 310, doi. 10.7506/spkx1002-6630-20241206-045

By:

高敬瑶;
姜金辉;
石柳;
周志;
熊光权;
汪兰;
吴文锦;
陈朗;
张鹏;
黄云

Publication type:

Article

鱼鳞鱼皮制备胶原蛋白肽研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 20, p. 180, doi. 10.12161/j.issn.1005-6521.2021.20.027

By:

鉏晓艳;
赵雅静;
李海蓝;
孔秀琴;
廖涛;
熊光权

Publication type:

Article

鲟鱼及鸡软骨粉咀嚼片制备工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 130, doi. 10.12161/j.issn.1005-6521.2020.03.022

By:

张扬星;
汪兰;
熊光权;
李飞;
黄镭;
王俊

Publication type:

Article

白鲢鱼体内腥味物质的脱除方法研究.

Published in:

Food Research & Development, 2018, v. 39, n. 21, p. 49, doi. 10.3969/j.issn.1005-6521.2018.21.009

By:

廖涛;
杨玉平;
白婵;
鉏晓艳;
李海蓝;
李小定;
吴文锦;
熊光权

Publication type:

Article

斩拌工艺对乳化香肠品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 94, doi. 10.3969/j.issn.1005-6521.2018.06.017

By:

李新;
熊光权;
吴文锦;
丁安子;
石柳;
汪兰

Publication type:

Article

3 种多酚对腐败希瓦氏菌的抑菌效果和机理.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20230901-008

By:

王晓芸;
张婷;
黄剑;
石柳;
陈胜;
郭晓嘉;
汪兰;
吴文锦;
孙卫青;
熊光权

Publication type:

Article

β-葡聚糖酶降解魔芋葡甘聚糖产物的制备及结构表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 9, doi. 10.7506/spkx1002-6630-20220801-004

By:

阙凤;
夏雨婷;
高天麒;
汪超;
汪兰;
熊光权;
石柳;
丁安子;
吴文锦

Publication type:

Article

超高压技术在蛋白质改性和活性肽制备中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 298, doi. 10.7506/spkx1002-6630-20220322-260

By:

陈梦婷;
郑昌亮;
汪兰;
孙智达;
谢笔钧;
石柳;
丁安子;
熊光权;
乔宇;
李新;
吴文锦

Publication type:

Article

相互作用下多酚对肌原纤维蛋白结构和性质的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 373, doi. 10.7506/spkx1002-6630-20210305-064

By:

黄剑;
李书艺;
祝振洲;
熊光权;
吴文锦;
石柳;
何静仁;
丁安子;
乔宇;
汪兰

Publication type:

Article

低氧胁迫对鱼肉品质影响机制的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 292, doi. 10.7506/spkx1002-6630-20201013-102

By:

赵曼曼;
熊光权;
石柳;
孙卫青;
乔宇;
吴文锦;
丁安子;
李新;
汪兰

Publication type:

Article

运输应激对鱼类生理特性和肌肉品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 311, doi. 10.7506/spkx1002-6630-20200302-036

By:

尤孝鹏;
汪兰;
熊光权;
乔宇;
吴文锦;
李新;
丁安子;
孙卫青

Publication type:

Article

丁香酚麻醉辅助加州鲈无水活运的效果.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 228, doi. 10.7506/spkx1002-6630-20191018-178

By:

王彩霞;
白婵;
熊光权;
王炬光;
李宁;
鉏晓艳;
李海蓝;
廖涛

Publication type:

Article

NaHCO3浸泡对反复冻融鮰鱼肌肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 35, doi. 10.7506/spkx1002-6630-20190716-221

By:

章蔚;
焦春海;
熊光权;
汪兰;
石柳;
李新;
丁安子;
吴文锦

Publication type:

Article

等电点沉淀提取蛋白和漂洗鱼糜蛋白的高温胶凝特性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 46, doi. 10.7506/spkx1002-6630-20190521-239

By:

石柳;
章蔚;
周俊鹏;
汪兰;
李新;
丁安子;
熊光权;
杨宏

Publication type:

Article

不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 55, doi. 10.7506/spkx1002-6630-20190128-362

By:

章蔚;
石柳;
熊光权;
吴文锦;
李新;
乔宇;
丁安子;
廖李;
汪兰

Publication type:

Article

不同热处理方式对鲈鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 127, doi. 10.7506/spkx1002-6630-20181018-200

By:

向雅芳;
熊光权;
乔宇;
廖李;
汪兰;
吴文锦;
丁安子;
李新;
石柳

Publication type:

Article

不同冷冻方式对淡水鱼品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 247, doi. 10.7506/spkx1002-6630-20180913-137

By:

周俊鹏;
朱萌;
章蔚;
汪兰;
石柳;
张毅;
黄煌;
熊光权;
吴文锦;
李新;
乔宇;
丁安子;
廖李

Publication type:

Article

自由基氧化对猪肌球蛋白-醛类化合物吸附特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 75, doi. 10.7506/spkx1002-6630-20170918-250

By:

丁安子;
朱萌;
乔宇;
汪兰;
熊光权;
吴文锦;
廖李;
李新;
石柳

Publication type:

Article

微冻贮藏过程中能量代谢酶活性和蛋白质氧化降解对鲈鱼质构特性的影响

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 227, doi. 10.7506/spkx1002-6630-201823034

By:

胡佳慧;
熊光权;
乔宇;
廖李;
王俊;
汪兰

Publication type:

Article

不同规格小龙虾原料加工特性研究.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 8, p. 2156

By:

陈东清;
汪兰;
熊光权;
石柳;
吴文锦;
丁安子;
李新

Publication type:

Article

高效液相色谱法检测鮰鱼体内丁香酚的残留.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 8, p. 2195

By:

王彩霞;
熊光权;
白婵;
王炬光;
李宁;
王俊;
鉏晓艳;
廖涛

Publication type:

Article

加州鲈腌制品仪器分析与感官评价相关性研究.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1817

By:

鉏晓艳;
李海蓝;
谷峰;
廖涛;
白婵;
汪兰;
熊光权

Publication type:

Article

0 °C贮藏大口黑鲈的挥发性成分分析.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 8, p. 1881

By:

刘璐;
乔宇;
胡佳慧;
熊光权;
汪兰;
丁安子;
吴文锦;
李新;
石柳

Publication type:

Article

渔用麻醉剂检测方法及残留安全性评价研究进展.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 1, p. 51

By:

王彩霞;
熊光权;
白婵;
李宁;
姚道斌;
鉏晓艳;
张金木;
廖涛

Publication type:

Article

运前密度和温度驯化对斑点叉尾鮰幼鱼模拟运输的影响.

Published in:

South China Fisheries Science, 2024, v. 20, n. 2, p. 160, doi. 10.12131/20230154

By:

李豪华;
廖涛;
白婵;
邱亮;
鉏晓艳;
李海蓝;
陈丽萍;
熊光权;
王炬光

Publication type:

Article

基于可见光谱的淡水鱼肉持水性的预测研究.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 55, doi. 10.3969/j.issn.1000-9973.2023.10.009

By:

李旭海;
杨丽凤;
汪兰;
周志;
熊光权;
石柳

Publication type:

Article

多级模糊数学评判法评价虾壳类调味料.

Published in:

China Condiment, 2023, v. 48, n. 10, p. 39, doi. 10.3969/j.issn.1000-9973.2023.10.007

By:

卢文超;
白婵;
熊光权;
周际松;
王炬光;
邱亮;
廖涛

Publication type:

Article

预制黄鳝加工技术研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 14, p. 184

By:

杨丽凤;
李旭海;
汪兰;
周志;
吴文锦;
李平;
熊光权;
石柳

Publication type:

Article

过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 70

By:

罗小莹;
李述刚;
褚上;
吴文锦;
熊光权;
乔宇;
汪兰;
杨玉平;
康骏;
章登华

Publication type:

Article

不同规格及性别的克氏原螯虾各部位营养分析及评价.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 33

By:

黄国威;
佘敏;
周际松;
熊光权;
白婵;
邱亮;
杨俊松;
廖涛

Publication type:

Article

不同加热方式结合迷迭香对大口黑鲈脂质氧化及其风味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 43

By:

邱文兴;
杜柳;
易弛;
刘栋银;
丁玲;
熊光权;
乔宇;
汪兰;
汪超

Publication type:

Article

超声辅助复合酶法提取小龙虾虾壳蛋白及其性质研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 52

By:

汪文青;
廖涛;
熊光权;
王炬光;
邱亮;
白婵;
王雅

Publication type:

Article

不同解冻方式对干制武昌鱼品质及挥发性风味的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 87

By:

杜柳;
邱文兴;
王世哲;
刘栋银;
邓祎;
熊光权;
乔宇;
吴文锦;
汪兰;
汪超

Publication type:

Article

不同规格及性别的克氏原螯虾各部位营养分析及评价.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 11, p. 33

By:

黄国威;
佘敏;
周际松;
熊光权;
白婵;
邱亮;
杨俊松;
廖涛

Publication type:

Article

襄阳牛肉面质地感官与仪器分析的相关性研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 8, p. 73

By:

黄丽琪;
谭宏渊;
凌玉钊;
徐甜甜;
乔宇;
魏凌云;
熊光权

Publication type:

Article

60Co-γ 射线联合甜橙精油微胶囊对小龙虾的保鲜作用.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 179

By:

马慧;
廖涛;
陶梦玲;
熊光权;
黄国威;
邱亮;
金士威

Publication type:

Article

60Co-γ 射线辐照技术优化小龙虾虾壳酶解工艺 .

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 17, p. 5546

By:

卢文超;
白婵;
熊光权;
周际松;
王炬光;
邱亮;
廖涛

Publication type:

Article

真空包装对鲈鱼冰鲜贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 17, p. 5570

By:

邱文兴;
谌玲薇;
杜柳;
熊光权;
乔宇;
,汪超

Publication type:

Article

60Co-γ 射线辐照对鳝鱼品质及挥发性物质的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2457

By:

郑读;
白婵;
熊光权;
王炬光;
金士威;
廖涛

Publication type:

Article

宰杀方式对鳍鱼肌肉品质的影响.

Published in:

Food & Machinery, 2023, n. 1, p. 132, doi. 10.13652/j.spjx.1003.5788.2022.80227

By:

杨丽凤;
毛书灿;
汪兰;
李平;
周志;
熊光权;
石柳

Publication type:

Article

冻融循环过程中鮰鱼片K值的近红外预测模型研究.

Published in:

Food & Machinery, 2021, n. 1, p. 137, doi. 10.13652/j.issn.1003-5788.2021.01.022

By:

钱晓庆;
朱萌;
石钢鹏;
熊光权;
石柳;
吴文锦;
汪兰;
汪训枝;
丁安子

Publication type:

Article

冷熏对高白鲑理化性质及肌球蛋白特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 8, p. 254, doi. 10.11975/j.issn.1002-6819.2020.08.031

By:

李新;
汪兰;
石柳;
吴文锦;
丁安子;
熊光权

Publication type:

Article

食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 12, p. 280, doi. 10.11975/j.issn.1002-6819.2016.12.040

By:

邵颖;
王小红;
吴文锦;
李新;
熊光权;
乔宇;
王俊;
廖李;
汪兰

Publication type:

Article

非热物理技术及天然抗菌剂在冷鲜畜禽肉制品保鲜中的应用研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 405, doi. 10.13386/j.issn1002-0306.2024040140

By:

高敬瑶;
吕辛梦;
周志;
熊光权;
汪兰;
吴文锦;
石柳;
刘斌;
黄云;
钟雪芬;
钱磊明

Publication type:

Article

多层生物基薄膜在食品包装领域的应用研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 426, doi. 10.13982/j.mfst.1673-9078.2025.3.0009

By:

张婷;
王晓芸;
汪兰;
石柳;
吴文锦;
陈胜;
陈朗;
熊光权;
郭晓嘉;
孙卫青

Publication type:

Article

魔芋葡甘聚糖对鱼糜抗冻机理和品质特性的研究进展.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 1, p. 331, doi. 10.13982/j.mfst.1673-9078.2025.1.0790

By:

郭兵兵;
胡澳;
陈梦婷;
吴文锦;
李玟君;
关叶霞;
熊光权;
石柳;
陈胜;
郭晓嘉;
汪超;
汪兰;
李玮

Publication type:

Article

冻藏期间鳝鱼肉色泽及食用品质的变化规律.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 1, p. 145, doi. 10.13982/j.mfst.1673-9078.2025.1.1427

By:

阮珊艳;
杨丽凤;
周志;
吴文锦;
汪兰;
杨倩;
柯亮;
乔宇;
熊光权;
石柳

Publication type:

Article

黄鳝片冷藏期间肌肉品质和菌群结构变化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 143, doi. 10.13982/j.mfst.1673-9078.2024.12.1277

By:

杨丽凤;
李旭海;
汪兰;
周志;
吴文锦;
李平;
熊光权;
石柳

Publication type:

Article

添加不同分子量酶解魔芋葡甘聚糖的冻藏肌原纤维蛋白氧化和结构特性变化.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 6, p. 158, doi. 10.13982/j.mfst.1673-9078.2024.6.0659

By:

郭兵兵;
胡澳;
阙凤;
吴文锦;
熊光权;
石柳;
陈胜;
郭晓嘉;
汪超;
汪兰;
李玮

Publication type:

Article

预制乌鳢鱼片的微波熟化工艺.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 3, p. 182, doi. 10.13982/j.mfst.1673-9078.2024.3.0362

By:

胡澳;
郭兵兵;
章蔚;
汪兰;
陈胜;
石柳;
熊光权;
李玮

Publication type:

Article