Works by 王喜波

Results: 18

pH值偏移处理对油莎豆蛋白结构及乳化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 34, doi. 10.7506/spkx1002-6630-20191014-113

By:

王琳;
周国卫;
于志超;
孟洛冰;
王玉莹;
张安琪;
王喜波;
江连洲

Publication type:

Article

超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 76, doi. 10.7506/spkx1002-6630-20190710-145

By:

刘竞男;
张智慧;
王琳;
王玉莹;
张安琪;
王喜波;
徐宁

Publication type:

Article

大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 28, doi. 10.7506/spkx1002-6630-20190310-112

By:

王玉莹;
张安琪;
周国卫;
王琳;
王喜波

Publication type:

Article

辐照辅助接枝反应提高大豆蛋白乳液冻融性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 135, doi. 10.7506/spkx1002-6630-20190527-325

By:

王玉莹;
张安琪;
王琳;
周国卫;
徐宁;
王喜波

Publication type:

Article

大豆蛋白与千叶豆腐品质特性的关系.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 30, doi. 10.7506/spkx1002-6630-20190319-248

By:

王喜波;
聂鑫;
廖一;
罗佳倩;
吕秀莉;
刘季善;
刘军;
王中江;
滕飞;
李良;
李杨

Publication type:

Article

改性大豆磷脂对豆粉结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 52, doi. 10.7506/spkx1002-6630-20181228-333

By:

王喜波;
梁亚茹;
杨朔;
郭增旺;
江连洲;
范志军;
王中江;
滕飞;
李杨

Publication type:

Article

超巴氏杀菌对牛乳酪蛋白微观结构及凝聚性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 106, doi. 10.7506/spkx1002-6630-20190103-029

By:

张安琪;
王玉莹;
李瑞;
周国卫;
王琳;
王喜波

Publication type:

Article

高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 1, p. 80, doi. 10.7506/spkx1002-6630-20181119-221

By:

刘竞男;
徐晔晔;
王一贺;
孙洪蕊;
王喜波;
江连洲

Publication type:

Article

VD<sub>3</sub> 与大豆分离蛋白相互作用的多重光谱分析与计算.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20181112-122

By:

陈爽;
王小丹;
李瑞;
孙洪蕊;
王喜波;
江连洲

Publication type:

Article

超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 111, doi. 10.7506/spkx1002-6630-20181101-005

By:

崔强;
王琳;
周国卫;
董洋洋;
王喜波;
江连洲

Publication type:

Article

pH 偏移结合热处理对大豆蛋白柔性与乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 22, doi. 10.7506/spkx1002-6630-201814004

By:

王健;
徐晔晔;
于洁;
高婷婷;
王喜波;
江连洲

Publication type:

Article

不同热处理大豆蛋白柔性与结构的关系.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 85, doi. 10.7506/spkx1002-6630-201807013

By:

王健;
徐晔晔;
于洁;
张旭;
王喜波;
江连洲

Publication type:

Article

大豆分离蛋白-维生素D<sub>3</sub>复合物的结构及性质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 49, doi. 10.16429/j.1009-7848.2022.07.005

By:

石佳卉;
张安琪;
陈爽;
邵志远;
王喜波;
江连洲

Publication type:

Article

常规剂量乌司他丁对脓毒性休克患者的疗效观察.

Published in:

Progress in Modern Biomedicine, 2016, v. 16, n. 22, p. 4251, doi. 10.13241/j.cnki.pmb.2016.22.012

By:

王喜波;
田阔;
张建楠;
李媛媛;
赵鸣雁

Publication type:

Article

壳寡糖酶法糖基化大豆蛋白提高乳液冻融稳定性及机制研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 2, p. 130

By:

张智慧;
马楠;
谷眉宇;
王旭;
刘媛媛;
王喜波;
张晓南

Publication type:

Article

巴氏杀菌和超巴氏杀菌对牛乳清蛋白结构及热稳定性的影响r.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 6, p. 307, doi. 10.11975/j.issn.1002-6819.2019.06.037

By:

王喜波;
张安琪;
王玉莹;
崔强;
周国卫;
王琳

Publication type:

Article

全籽粒大豆制备油豆腐工艺参数优化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 6, p. 292, doi. 10.11975/j.issn.1002-6819.2018.06.037

By:

王喜波;
刘竞男;
崔强;
李瑞;
张旭;
江连洲

Publication type:

Article

超声辅助制备抗冻融大豆分离蛋白工艺优化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 14, p. 272, doi. 10.11975/j.issn.1002-6819.2016.14.036

By:

王喜波;
张泽宇;
葛洪如;
徐晔晔;
夏如鑫;
江连洲

Publication type:

Article