Works matching AU 王发祥

Results: 20

壳聚糖复合保鲜对草鱼肌肉蛋白质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 207, doi. 10.7506/spkx1002-6630-20190127-348

By:

陈赛;
刘永乐;
俞健;
李向红;
黄轶群;
王建辉;
王发祥

Publication type:

Article

基于 Lasso 回归模型研究抗冻肽性质对冷冻鱼糜肌原纤维蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20230912-096

By:

袁承志;
王发祥;
黄轶群;
俞健;
刘永乐;
施依;
吴金鸿;
汪少芸;
李向红

Publication type:

Article

我国发酵鱼制品菌群组成与风味代谢相关性研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 281, doi. 10.7506/spkx1002-6630-20230810-069

By:

周冰倩;
刘永乐;
黄轶群;
李向红;
王发祥;
马夏吟

Publication type:

Article

油脂添加对冻融鱼糜凝胶结构和大变形行为的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 22, doi. 10.7506/spkx1002-6630-20221002-007

By:

高华倩;
张瑜;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

壳聚糖复合保鲜对冷藏草鱼肌肉蛋白质组的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 147, doi. 10.7506/spkx1002-6630-20220331-394

By:

李嘉蕾;
陈赛;
田明礼;
俞健;
刘永乐;
王发祥

Publication type:

Article

冻融及加热过程鲢鱼鱼糜制品中晚期糖化终末产物的形成机制.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 45, doi. 10.7506/spkx1002-6630-20220120-208

By:

李婷;
廖梓康;
李珍;
吴金鸿;
汪少芸;
黄轶群;
王发祥;
刘永乐;
李向红

Publication type:

Article

鲢鱼酶解产物对冷冻面团品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 8, p. 9, doi. 10.7506/spkx1002-6630-20210128-325

By:

刘伟;
符禹婷;
俞健;
王发祥;
李向红;
刘永乐

Publication type:

Article

壳聚糖复合保鲜对草鱼肌肉品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 220, doi. 10.7506/spkx1002-6630-20200403-035

By:

李佳艺;
陈赛;
刘永乐;
俞健;
李向红;
黄轶群;
王发祥

Publication type:

Article

鲜切莲藕腐败的荧光检测方法.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 270, doi. 10.7506/spkx1002-6630-20191017-166

By:

刘永乐;
唐倩;
俞健;
刘小芳;
陈善辉;
李彦;
王发祥

Publication type:

Article

油脂对鱼糜凝胶品质的影响研究进展.

Published in:

China Oils & Fats, 2023, v. 48, n. 9, p. 37, doi. 10.19902/j.cnki.zgyz.1003-7969.220303

By:

沈志文;
王璇;
李赤翎;
吴金鸿;
王发祥;
刘永乐;
李向红

Publication type:

Article

未漂洗鱼糜冻藏过程中晚期糖化终末产物形成及机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 233, doi. 10.16429/j.1009-7848.2023.09.024

By:

李佳艺;
苏婕;
王发祥;
李向红;
俞健;
刘永乐

Publication type:

Article

米谷蛋白淀粉样纤维聚集体自组装过程中蛋白质结构演变、功能性质及体外消化性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 30, doi. 10.16429/j.1009-7848.2023.03.004

By:

彭圆;
翟月滢;
刘采怡;
刘永乐;
王发祥;
李向红

Publication type:

Article

湿热处理改性小麦粉的热流变特性及其在杂粮饼干中的应用.

Published in:

Food & Machinery, 2025, n. 5, p. 135, doi. 10.13652/j.spjx.1003.5788.2025.80353

By:

Le Thi Huyen Trang;
李向红;
苗金旭;
王发祥;
刘永乐;
李双

Publication type:

Article

冻藏和冻融条件对鲢鱼不漂洗鱼糜中 α-二羰基化合物形成的影响.

Published in:

Food & Machinery, 2024, n. 11, p. 121, doi. 10.13652/j.spjx.1003.5788.2024.80676

By:

苏婕;
李佳艺;
刘永乐;
周劲松;
黄轶群;
李向红;
王发祥

Publication type:

Article

两条鲢鱼小清蛋白源抗冻肽的活性及作用机制比较.

Published in:

Food & Machinery, 2024, n. 4, p. 7, doi. 10.13652/j.spjx.1003.5788.2024.80185

By:

李军;
符禹婷;
俞健;
李向红;
刘永乐;
王发祥

Publication type:

Article

红曲鲜鱼中原生乳酸菌菌株筛选及发酵工艺优化.

Published in:

Food & Machinery, 2023, n. 8, p. 175, doi. 10.13652/j.spjx.1003.5788.2023.60040

By:

徐冬美;
刘永乐;
李向红;
王发祥;
黄轶群;
马夏吟

Publication type:

Article

不漂洗鲢鱼鱼糜浸渍冻藏及其品质变化.

Published in:

Food & Machinery, 2023, n. 2, p. 120, doi. 10.13652/j.spjx.1003.5788.2022.81001

By:

何羽茜;
柏妮;
王余德;
俞健;
刘永乐;
王发祥

Publication type:

Article

杂粮面包预拌粉的烘焙品质改良.

Published in:

Food & Machinery, 2023, n. 1, p. 195, doi. 10.13652/j.spjx.1003.5788.2022.80759

By:

陈昊;
胡蒙蒙;
李赤翎;
刘永乐;
王发祥;
吴金鸿;
俞健;
李向红

Publication type:

Article

干制工艺对鲍鱼品质及晩期糖化终末产物含量的影响.

Published in:

Food & Machinery, 2022, n. 7, p. 13, doi. 10.13652/j.spjx.l003.578.2022.80180

By:

栾傲男;
王传洋;
KEVIN Li;
俞健;
王发祥;
刘永乐;
李向红;
李彦

Publication type:

Article

贮藏过程中米谷蛋白纤维聚集体理化性质变化规律.

Published in:

Food & Machinery, 2022, n. 6, p. 137, doi. 10.13652/j.spjx.1003.5788.2022.60037

By:

黄慧;
王传洋;
李世超;
俞健;
王发祥;
刘永乐;
李向红

Publication type:

Article