Works by 白艳红

Results: 50

拉曼光谱技术在肉品加工与品质控制中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 298, doi. 10.7506/spkx1002-6630-20181130-358

By:

李可;
闫路辉;
赵颖颖;
赵电波;
白艳红

Publication type:

Article

竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 56, doi. 10.7506/spkx1002-6630-20171028-336

By:

李可;
刘俊雅;
扶磊;
赵颖颖;
张艳艳;
张华;
赵电波;
白艳红

Publication type:

Article

静磁场辅助微冻对猪肉品质的影响.

Published in:

Modern Food Science & Technology, 2025, v. 41, n. 3, p. 262, doi. 10.13982/j.mfst.1673-9078.2025.3.0078

By:

杜曼婷;
胡斌;
陈博;
栗俊广;
李可;
白艳红;
孟少华;
李胜杰

Publication type:

Article

不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893

By:

徐聪;
栗俊广;
张旭玥;
赵电波;
陈历水;
孙芳菲;
白艳红

Publication type:

Article

超声波处理对类PSE鸡肉肌浆蛋白与肌原纤维蛋白复合凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 189, doi. 10.7506/spkx1002-6630-20240412-114

By:

李可;
孙立雪;
周彦芳;
张怡雪;
何向丽;
杜曼婷;
马武超;
白艳红

Publication type:

Article

不同溶解再生方式对壳聚糖膜结构及性能的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 214, doi. 10.7506/spkx1002-6630-20231218-142

By:

望运滔;
刘荣钦;
张文舒;
冯静莹;
王旭冉;
白艳红

Publication type:

Article

超声波处理对低盐条件下鸡肉肌原纤维蛋白结构和氧化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280

By:

李可;
张怡雪;
王艳秋;
赵电波;
赵颖颖;
陈博;
王昱;
杜曼婷;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 190, doi. 10.7506/spkx1002-6630-20231127-224

By:

杜曼婷;
游紫燕;
黄俐;
李可;
栗俊广;
白艳红

Publication type:

Article

超声波处理对类PSE鸡肉肌浆蛋白的结构性质和乳化性能影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 220, doi. 10.7506/spkx1002-6630-20231003-008

By:

李可;
孙立雪;
王琳梦;
石盼盼;
王昱;
何向丽;
白艳红

Publication type:

Article

不同功率超声辅助浸渍冷冻对牛肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 235, doi. 10.7506/spkx1002-6630-20231023-180

By:

栗俊广;
岳晓楠;
孙晨皓;
赵建生;
陈博;
刘思豪;
白艳红

Publication type:

Article

射频处理对冷冻鸡胸肉解冻效果的影.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 201, doi. 10.7506/spkx1002-6630-20230916-147

By:

程腾;
薛冬;
赵嘉乐;
相启森;
白艳红

Publication type:

Article

香芹酚胁迫下酿酒酵母的生理特性和转录组分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 75, doi. 10.7506/spkx1002-6630-20230621-170

By:

牛力源;
孙晓诚;
刘静飞;
吴梓浩;
白艳红;
张志坚

Publication type:

Article

基于硅烷化三聚氰胺海绵的改良 QuEChERS结合UPLC-MS/MS快速测定猪肉中49 种抗生素多残留.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 290, doi. 10.7506/spkx1002-6630-20230331-317

By:

季宝成;
侯铸琛;
任承雨;
许旭;
杨贻轲;
王洪云;
吕佳;
白艳红

Publication type:

Article

蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162

By:

杜曼婷;
高梦丽;
游紫燕;
李可;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉嫩度的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 71, doi. 10.7506/spkx1002-6630-20221130-351

By:

杜曼婷;
高梦丽;
黄俐;
李可;
胡建行;
白艳红

Publication type:

Article

L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20230115-115

By:

王昱;
王家乐;
袁晶晶;
李可;
栗俊广;
赵慧娟;
白艳红

Publication type:

Article

壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031

By:

望运滔;
王莎莎;
秦春艳;
李可;
栗俊广;
刘骁;
王昱;
杜曼婷;
白艳红

Publication type:

Article

不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269

By:

李可;
张俊霞;
王欣瑶;
王昱;
杜曼婷;
吴楠;
赵颖颖;
白艳红

Publication type:

Article

乳清分离蛋白-南极磷虾油乳液理化稳定性和流变特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20220922-223

By:

段子强;
秦晓鹏;
禹晓;
望运滔;
吴楠;
白艳红;
邓乾春;
李可

Publication type:

Article

低钠条件下超声处理对鸡肉肌原纤维蛋白乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106

By:

李可;
王艳秋;
张怡雪;
张俊霞;
赵颖颖;
杜曼婷;
王昱;
白艳红

Publication type:

Article

膳食纤维对低盐鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 16, doi. 10.7506/spkx1002-6630-20220811-128

By:

王昱;
袁晶晶;
赵电波;
白高伟;
李可;
栗俊广;
白艳红

Publication type:

Article

基于磁性金属有机框架分离的纳米金比色法检测单核细胞增生李斯特菌.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 360, doi. 10.7506/spkx1002-6630-20220316-179

By:

杜娟;
陈鑫;
刘楷;
刘佳蕾;
骆鹏杰;
梁栋;
白艳红

Publication type:

Article

脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 26, doi. 10.7506/spkx1002-6630-20220509-109

By:

栗俊广;
张旭玥;
王昱;
禹晓;
庞杰;
陈历水;
白艳红

Publication type:

Article

不同冷冻处理对魔芋葡甘聚糖凝胶特性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20211103-035

By:

栗俊广;
徐聪;
张旭玥;
庞杰;
陈历水;
陈宇豪;
白艳红

Publication type:

Article

介质阻挡放电低温等离子体处理对宰后羊肉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316

By:

杜曼婷;
黄俐;
高梦丽;
李可;
相启森;
白艳红

Publication type:

Article

紫外发光二极管对食品接触材料的杀菌动力学及影响因素.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20210719-209

By:

相启森;
董闪闪;
范刘敏;
马云芳;
白艳红

Publication type:

Article

不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 19, doi. 10.7506/spkx1002-6630-20210709-095

By:

栗俊广;
马旭阳;
周月莹;
王昱;
刘骁;
白艳红

Publication type:

Article

酸性蛋白酶对酸肉发酵过程中菌群结构和风味品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20210403-038

By:

李文杰;
白艳红;
陈曦;
米瑞芳;
熊苏玥;
王守伟

Publication type:

Article

超声处理对类PSE鸡肉分离蛋白结构和乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20201218-217

By:

李可;
李三影;
杜曼婷;
王艳秋;
张俊霞;
白艳红

Publication type:

Article

低频高强度超声波对鸡胸肉肌原纤维蛋白性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 122, doi. 10.7506/spkx1002-6630-20191205-067

By:

李可;
李三影;
扶磊;
赵颖颖;
张艳艳;
赵电波;
白艳红

Publication type:

Article

常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 124, doi. 10.7506/spkx1002-6630-20190916-202

By:

李可;
李燕;
康超娣;
相启森;
赵电波;
白艳红

Publication type:

Article

等离子体对鹰嘴豆分离蛋白溶解性和乳化特性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 4, p. 31, doi. 10.11975/j.issn.1002-6819.2021.4.005

By:

李可;
田金凤;
郑思雨;
贺雅玥;
相启森;
白艳红

Publication type:

Article

海藻酸钠可食性膜对酱卤鸡腿的保鲜效果.

Published in:

Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2015, v. 30, n. 1, p. 1, doi. 10.3969/j.issn.2095-476X.2015.01.001

By:

白艳红;
吴晓丽;
张相生;
赵电波;
牛苑文;
蒋爱民

Publication type:

Article

硫酸亚铁铵教学实验的改进.

Published in:

Research & Exploration in Laboratory, 2019, v. 38, n. 4, p. 197

By:

杜姣姣;
杨囯鑫;
郑阿群;
白艳红

Publication type:

Article

微视频化学实验教学模式的探索与实践.

Published in:

Research & Exploration in Laboratory, 2017, v. 36, n. 1, p. 189

By:

李健军;
许昭;
白艳红;
杨云

Publication type:

Article

省级化学实验教学示范中心建设研究与探索.

Published in:

Research & Exploration in Laboratory, 2015, v. 34, n. 10, p. 135

By:

郑阿群;
张军杰;
高培红;
李建军;
向丹;
郗英欣;
白艳红;
慕慧

Publication type:

Article

畜产与海洋食品绿色高质加工及减损增效理论.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 30, doi. 10.16429/j.1009-7848.2024.05.003

By:

李娇;
毛相朝;
姜毓君;
白艳红;
周大勇;
张德权;
朱蓿薇

Publication type:

Article

基于聚氨酯海绵的顶空液膜微萃取方法结合气相色谱-质谱联用技术分析环境水中挥发性多环芳烃.

Published in:

Journal of Chinese Mass Spectrometry Society, 2024, v. 45, n. 5, p. 673, doi. 10.7538/zpxb.2024.0026

By:

许旭;
赵世平;
侯铸琛;
王延鑫;
刘雨萌;
吕佳;
季宝成;
白艳红

Publication type:

Article

改良 QuEChERS- 超高效液相色谱-串联质谱法测定乌鸡肉中 35 种兽药残留.

Published in:

Journal of Chinese Mass Spectrometry Society, 2023, v. 44, n. 6, p. 807, doi. 10.7538/zpxb.2023.0080

By:

季宝成;
杨澜瑞;
程迎新;
侯铸琛;
吕佳;
许旭;
白艳红

Publication type:

Article

改良QuEChERs-超高效液相色谱-串联质谱法测定羊肉中28种药物残留.

Published in:

Journal of Chinese Mass Spectrometry Society, 2023, v. 44, n. 3, p. 442, doi. 10.7538/zpxb.2022.0099

By:

季宝成;
韩雨;
杨澜瑞;
许旭;
白艳红;
李文钦;
陈江鸿;
刘云柯

Publication type:

Article

顶空固相微萃取结合全二维气相色谱飞行时间质谱解析不同类型竹叶青酒中的挥发性组分

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 6, p. 280, doi. 10.13995/j.cnki.11-1802/ts.039414

By:

王丽花;
张鑫;
高晓娟;
李文硕;
白艳红;
徐岩;
吴群;
韩英;
唐柯

Publication type:

Article

基于紫薯花青素 / 茜素的猪肉新鲜度智能指示膜研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 160, doi. 10.13995/j.cnki.11-1802/ts.037557

By:

李波;
李文;
杨新;
唐天池;
白艳红

Publication type:

Article

免疫磁分离技术在食源性致病菌前处理中的应用进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 97

By:

郭姜里;
杜娟;
李宗双;
白艳红

Publication type:

Article

肉与肉制品中食源性致病微生物快速检测技术研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 32

By:

孙新城;
李侠颖;
许素月;
李爽;
周杰;
白艳红

Publication type:

Article

静电纺丝技术在食品抗菌保鲜中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6554

By:

冯坤;
皇甫露露;
相启森;
程腾;
牛力源;
李波;
白艳红

Publication type:

Article

鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2527

By:

王昱;
李新燕;
白艳红;
栗俊广;
杜曼婷;
李可

Publication type:

Article

噬菌体裂解酶在食品安全领域的研究进展.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 24, p. 9415

By:

孙新城;
胡旭阳;
许素月;
李侠颖;
李爽;
周杰;
赵成鑫;
胡金强;
高辉;
耿尧;
杨德良;
白艳红;
张晓根

Publication type:

Article

发泡餐盒中苯乙烯单体和低聚物的测定及迁移风险评估.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 20, p. 8279

By:

李波;
白艳红;
栗俊广;
许泽宇;
朱沛源

Publication type:

Article

大盘鸡炒炖加工过程中蛋白质降解和微观结构变化.

Published in:

Food & Machinery, 2021, n. 12, p. 40, doi. 10.13652/j.issn.103-5788.2021.12.006

By:

赵电波;
栗俊广;
柳红莉彳;
白艳红

Publication type:

Article

不同冰温贮藏对鸡胸肉品质变化的影响.

Published in:

Journal of Light Industry, 2016, v. 31, n. 1, p. 17, doi. 10.3969/j.issn.2096-1553.2016.1.004

By:

白艳红;
牛苑文;
吴月;
赵电波;
栗俊广;
张华;
张相生;
寇文武

Publication type:

Article