Works by 王稳航

Results: 17

植物蛋白发酵肉在发酵和贮藏过程中的营养品质变化.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 86, doi. 10.12161/j.issn.1005‐6521.2024.17.012

By:

周鑫;
马宁;
王鑫;
王恰;
汪洋;
刘业学;
田晓静;
王稳航

Publication type:

Article

大豆组织蛋白发酵产品的体外消化特性.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 59, doi. 10.12161/j.issn.1005‐6521.2024.17.009

By:

周鑫;
马宁;
王鑫;
王恰;
刘业学;
田晓静;
王稳航

Publication type:

Article

3 种酶源助消化功能食品的开发与表征.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 113, doi. 10.12161/j.issn.1005-6521.2023.05.017

By:

杜月红;
田晓静;
郭晨;
汪洋;
张欢;
邢金锋;
刘新柱;
王稳航

Publication type:

Article

不同预熟化处理对绿豆营养成分及蒸煮特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 16, p. 27, doi. 10.12161/j.issn.1005-6521.2022.16.004

By:

郭晨;
田晓静;
杜月红;
汪洋;
张欢;
刘新柱;
邢金锋;
王稳航

Publication type:

Article

Fe<sup>3+</sup> -单宁酸络合物涂层对胶原纤维膜性能的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 16, doi. 10.12161/j.issn.1005-6521.2021.04.003

By:

王鸿雁;
马云昊;
王稳航

Publication type:

Article

发酵型兔肉干特性研究.

Published in:

Food Research & Development, 2018, v. 39, n. 9, p. 92, doi. 10.3969/j.issn.1005-6521.2018.09.018

By:

张颖璐;
张小微;
徐倩倩;
王稳航

Publication type:

Article

超高压对发酵兔肉干腌渍发色的研究.

Published in:

Food Research & Development, 2018, v. 39, n. 7, p. 120, doi. 10.3969/j.issn.1005-6521.2018.07.021

By:

张颖璐;
周敬阳;
徐倩倩;
王稳航

Publication type:

Article

纤维素微纤丝改性方式对胶原纤维复合膜性能的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 139, doi. 10.7506/spkx1002-6630-20210802-021

By:

焦婷;
张文晖;
张雪;
张海艳;
王稳航;
张红杰

Publication type:

Article

金属-多酚网络的组装, 功能特性及其在食品领域中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 232, doi. 10.7506/spkx1002-6630-20200814-182

By:

焦婷;
王稳航;
程芸;
张海艳;
张文晖;
张红杰

Publication type:

Article

肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 332, doi. 10.7506/spkx1002-6630-20200427-354

By:

汪洋;
王稳航

Publication type:

Article

血浆胺氧化酶交联明胶及其产物结构表征与性能分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 22, doi. 10.7506/spkx1002-6630-20200318-278

By:

刘新柱;
程珊;
李玉;
王稳航

Publication type:

Article

羧甲基纤维素强化胶原纤维膜的制备及其性能分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 194, doi. 10.7506/spkx1002-6630-20171030-345

By:

程珊;
王稳航;
滕安国;
张凯;
周敬阳;
吴子男

Publication type:

Article

基于静电相互作用的聚丙烯酸钠强化胶原纤维膜.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 71, doi. 10.7506/spkx1002-6630-201807011

By:

王亚斌;
王稳航

Publication type:

Article

共挤香肠制备技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 420, doi. 10.16429/j.1009-7848.2023.09.044

By:

曲薇;
田晓静;
汪洋;
赵凯旋;
王稳航

Publication type:

Article

肌内结缔组织的组成、分布及生长调控研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 349, doi. 10.16429/j.1009-7848.2021.07.042

By:

汪洋;
王稳航

Publication type:

Article

有色胶原蛋白膜的制备及性能研究.

Published in:

China Condiment, 2025, v. 50, n. 5, p. 48

By:

刘影;
张轩;
邢金锋;
田晓静;
王稳航

Publication type:

Article

人造肉技术的研究现状及展望.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 17, p. 416, doi. 10.13386/j.issn1002-0306.2023090185

By:

张智霞;
马鑫淼;
许慧;
车丽娜;
李玉;
王稳航;
王楠

Publication type:

Article