Works by 王筠钠

Results: 12

新鲜稀奶油与无水奶油配比比例对搅打稀奶油品质及风味的影响规律.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 8, p. 21, doi. 10.13995/j.cnki.11-1802/ts.039050

By:

冯文慧;
陈雅丽;
王筠钠;
谢宁;
钱文涛;
耿骁璐;
杨永龙;
李志伟;
吕加平;
剧柠;
张书文

Publication type:

Article

搅打稀奶油乳脂肪结晶影响因素概述.

Published in:

Food Research & Development, 2018, v. 39, n. 8, p. 193, doi. 10.3969/j.issn.1005-6521.2018.08.033

By:

王筠钠;
李妍;
李扬;
韩洁;
陈林天翔;
尹未华;
张列兵

Publication type:

Article

不同热处理对马乳中蛋白及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 191, doi. 10.7506/spkx1002-6630-20231218-145

By:

陈宝蓉;
曹洪宇;
张雨萌;
朱辉权;
王筠钠;
逄晓阳;
吕加平;
张书文

Publication type:

Article

单,双脂肪酸酯与吐温80复配亲水亲油平衡值对搅打稀奶油品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20231117-134

By:

陈雅丽;
冯文慧;
剧柠;
杨永龙;
李志伟;
耿骁璐;
吕加平;
王筠钠;
谢宁;
钱文涛;
张书文

Publication type:

Article

酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 106, doi. 10.7506/spkx1002-6630-20200302-027

By:

李扬;
李妍;
王筠钠;
袁栋栋;
张列兵

Publication type:

Article

酪蛋白和工艺对再制稀奶油稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20190805-055

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article

乳脂肪干法分提组分化学组成及热力学特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 196, doi. 10.7506/spkx1002-6630-20180423-286

By:

王筠钠;
李妍;
李扬;
尹未华;
张列兵

Publication type:

Article

不同酶水解对乳脂挥发性化合物的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20171120-244

By:

李扬;
李妍;
王筠钠;
张列兵

Publication type:

Article

婴幼儿配方乳粉核心配料的制备与应用研究进展.

Published in:

Journal of Food Science & Biotechnology, 2025, v. 44, n. 1, p. 1, doi. 10.12441/spyswjs.20230711001

By:

蒋士龙;
姜楚琦;
张书文;
王筠钠;
逄晓阳;
杨波;
翟齐啸;
陈海琴;
吕加平

Publication type:

Article

基于荧光法快速判定巴氏杀菌乳和超高温灭菌乳.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 12, p. 158, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240409006

By:

徐瑾钰;
张雨萌;
王筠钠;
谢宁;
李旭;
逄晓阳;
吕加平;
张书文

Publication type:

Article

不同原料制备的稀奶油风味及感官特性评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009

By:

冯文慧;
陈雅丽;
王筠钠;
杨永龙;
李志伟;
耿骁璐;
钱文涛;
吕加平;
谢宁;
剧柠;
张书文

Publication type:

Article

不同原料制备的稀奶油风味及感官特性评价.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 141, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231117009

By:

冯文慧;
陈雅丽;
王筠钠;
杨永龙;
李志伟;
耿骁璐;
钱文涛;
吕加平;
谢宁;
剧柠;
张书文

Publication type:

Article