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高压均质化改性竹笋膳食纤维对虾糜凝胶特性及 化学作用力的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 192, doi. 10.7506/spkx1002-6630-20230504-023
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- Article
鲟鱼重组鱼排 3D 打印特性的研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 3, p. 241, doi. 10.13995/j.cnki.11-1802/ts.034305
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不同复热方式对预制烤鱼品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 248, doi. 10.13995/j.cnki.11-1802/ts.034629
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- Article
冷冻贮藏过程中烤黑鱼的品质变化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002
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- Article
不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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- Article
CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对 虾糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219
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- Article
糯米粉对海绵蛋糕烘焙品质及老化特性的影响.
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- Food & Machinery, 2023, n. 12, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80398
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- Article
冻融循环对海湾扇贝内收肌肌原纤维蛋白 理化特性及凝胶特性的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 1, doi. 10.12161/j.issn.1005-6521.2023.20.001
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- Article
鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 136, doi. 10.16429/j.1009-7848.2023.10.015
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- Article
不同解冻方式对水产品品质影响研究进展.
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- Food Research & Development, 2023, v. 44, n. 12, p. 204, doi. 10.12161/j.issn.1005-6521.2023.12.028
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- Article
基于氧嗪酸钾诱导的高尿酸血症小鼠模型 评价玉米花丝中性多糖的降尿酸作用.
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- Journal of Dalian Polytechnic University, 2022, v. 41, n. 6, p. 396, doi. 10.19670/j.cnki.dlgydxxb.2022.0602
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- Article
即食真空油炸带鱼调理食品的工艺研究.
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- Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016
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- Article
冲泡方式对米糊冲泡品质 影响的研究进展.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 132, doi. 10.16210/j.cnki.1007-7561.2022.02.016
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- Article
不同因素对马铃薯千层饼质构的影响.
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- Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008
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- Article
马铃薯鲜薯酥脆饼干的配方优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 200, doi. 10.13982/j.mfst.1673-9078.2021.8.1227
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- Article
人工神经网络在食品工业中的应用.
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- Food Research & Development, 2021, v. 42, n. 13, p. 188, doi. 10.12161/j.issn.1005-6521.2021.13.028
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- Article
鲟鱼肌肉脱脂工艺研究.
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- Food Research & Development, 2021, v. 42, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2021.12.017
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- Article
基于人工神经网络的大西洋鲭鱼烘烤过程中 水分和色度值预测模型.
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- Food Research & Development, 2021, v. 42, n. 7, p. 13, doi. 10.12161/j.issn.1005-6521.2021.07.003
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- Article
佛跳墙冷冻调理食品在不同复热方式下的品质变化.
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- Modern Food Science & Technology, 2021, v. 37, n. 4, p. 163, doi. 10.13982/j.mfst.1673-9078.2021.4.0803
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- Article
基于全程高通量氮气介导下婴幼儿辅食营养粉的 品质调控研究.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298
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- Article
超声波喷雾-冷冻干燥与传统干燥技术制备 高汤粉体的比较.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 128, doi. 10.7506/spkx1002-6630-20190705-070
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- Article
马蹄粉对拉氏南美南极鱼鱼肠制品品质的改良.
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- Journal of Dalian Polytechnic University, 2019, v. 38, n. 5, p. 321, doi. 10.19670/j.cnki.dlgydxxb.2019.0502
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- Article
4种不同冻干鲟鱼龙筋的营养成分分析及评价.
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- Food Research & Development, 2019, v. 40, n. 12, p. 194, doi. 10.3969/j.issn.1005-6521.2019.12.034
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- Article
NaCl对大菱鲆肌原纤维蛋白特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 61, doi. 10.7506/spkx1002-6630-201816010
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- Article
蒸制过程中大菱鲆肌肉理化特性、组织结构及 蛋白特性变化.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 56, doi. 10.7506/spkx1002-6630-201807009
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- Article