Works matching AU 王金厢

Results: 12

添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 22, doi. 10.7506/spkx1002-6630-201823004

By:

李学鹏;
刘慈坤;
范大明;
王金厢;
仪淑敏;
励建荣;
李婷婷;
李钰金;
牟伟丽;
沈琳;
黄建联

Publication type:

Article

大豆分离蛋白颗粒稳定的鲢鱼油 Pickering 乳液的制备及其性能表征.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2023.18.001

By:

刘香玲;
李真;
王金厢;
李学鹏;
徐永霞;
米红波;
仪淑敏;
励建荣;
高瑞昌;
张宇昊

Publication type:

Article

微波膨化鱼糜制品料坯加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015

By:

王蕾;
王金厢;
李学鹏;
励建荣;
周小敏;
王明丽;
杨青;
位正鹏;
季广仁

Publication type:

Article

不同蛋白酶海参酶解液的制备及其体外免疫调节活性.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 43, doi. 10.12161/j.issn.1005-6521.2023.11.007

By:

杨军楠;
栾俊家;
崔方超;
王金厢;
励建荣;
李英美;
李学鹏

Publication type:

Article

不同浓度臭氧水漂洗对鱿鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2022.06.001

By:

宋洁;
李文协;
王金厢;
李学鹏;
励建荣;
郭晓华;
丁浩雇名;
杨青

Publication type:

Article

超声波辅助冷冻技术及其在食品中的应用.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 190, doi. 10.12161/j.issn.1005-6521.2020.01.030

By:

邱爽;
李学鹏;
王金厢;
仪淑敏;
励建荣;
李婷婷;
牟伟丽;
黄建联;
丁浩宸

Publication type:

Article

蒸煮方式对鳕鱼头汤呈味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 58, doi. 10.7506/spkx1002-6630-20200721-289

By:

王媛媛;
李学鹏;
王金厢;
励建荣;
李婷婷;
郭晓华

Publication type:

Article

烷过氧自由基氧化对草鱼肌原纤维蛋白热聚集行为的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 17, p. 9, doi. 10.7506/spkx1002-6630-20190824-254

By:

李学鹏;
刘慈坤;
王金厢;
周明言;
蔺博燕;
李文协;
朱文慧;
励建荣;
林洪

Publication type:

Article

马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 128, doi. 10.16429/j.1009-7848.2024.07.013

By:

刘珍;
王金厢;
李学鹏;
励建荣;
高瑞昌;
张宇昊;
杨青;
正鹏役;
季广仁

Publication type:

Article

杀菌方式对卤制风味四角蛤蜊产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8210

By:

刘新然;
李海露;
李学鹏;
王金厢;
徐永霞;
励建荣;
郭晓华;
季广仁

Publication type:

Article

包装方式对四角蛤蜊卤制风味产品贮藏品质的影响.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 22, p. 8219

By:

张维;
李海露;
王金厢;
李学鹏;
步营;
励建荣;
郭晓华;
季广仁

Publication type:

Article

四角蛤蜊卤制风味产品加工工艺的研究.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 5, p. 1452

By:

李海露;
李学鹏;
王金厢;
步营;
刘贺;
励建荣;
牟伟丽;
郭晓华

Publication type:

Article