Works matching AU 祁立波

Results: 37

不同比例乳清蛋白粉和蛋清粉对高蛋白蛋糕冻藏稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 1, doi. 10.12161/j.issn.1005‐6521.2025.02.001

By:

刘恺雯;
于书蕾;
尚珊;
姜鹏飞;
温成荣;
祁立波

Publication type:

Article

不同抗氧化剂对甘薯叶酱菜的氧化稳定性影响.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.24.001

By:

刘佳莹;
王佳欣;
尚珊;
常欣悦;
祁立波

Publication type:

Article

即食杂粮粥加工工艺的优化.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 70, doi. 10.12161/j.issn.1005‐6521.2024.23.010

By:

王朝阳;
温成荣;
傅宝尚;
尚珊;
王丹;
祁立波

Publication type:

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.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003

By:

于书蕾;
尚珊;
臧梁;
傅宝尚;
姜鹏飞;
温成荣;
王丹;
宋爽;
祁立波

Publication type:

Article

冷冻贮藏过程中烤黑鱼的品质变化.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002

By:

王源渊;
尚珊;
黄旭辉;
姜鹏飞;
傅宝尚;
祁立波

Publication type:

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.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 1, doi. 10.12161/j.issn.1005-6521.2023.20.001

By:

洪思琦;
任超;
杜明;
吴超;
祁立波

Publication type:

Article

不同解冻方式对水产品品质影响研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 204, doi. 10.12161/j.issn.1005-6521.2023.12.028

By:

田金钞;
刘莹;
臧梁;
王月月;
尚珊;
祁立波

Publication type:

Article

即食真空油炸带鱼调理食品的工艺研究.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016

By:

傅宝尚;
林子宸;
姜鹏飞;
祁立波;
尚珊

Publication type:

Article

不同因素对马铃薯千层饼质构的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008

By:

高婧妍;
祁立波;
傅宝尚;
姜鹏飞;
白雨石;
温成荣

Publication type:

Article

人工神经网络在食品工业中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 188, doi. 10.12161/j.issn.1005-6521.2021.13.028

By:

姜鹏飞;
于文静;
孙娜;
王绅;
温成荣;
祁立波;
董秀萍

Publication type:

Article

鲟鱼肌肉脱脂工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2021.12.017

By:

赵文宇;
徐璐;
祁立波;
姜鹏飞;
秦磊;
白帆;
董秀萍

Publication type:

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.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 13, doi. 10.12161/j.issn.1005-6521.2021.07.003

By:

姜鹏飞;
吴吉玲;
黄一珍;
于文静;
温成荣;
祁立波;
董秀萍

Publication type:

Article

4种不同冻干鲟鱼龙筋的营养成分分析及评价.

Published in:

Food Research & Development, 2019, v. 40, n. 12, p. 194, doi. 10.3969/j.issn.1005-6521.2019.12.034

By:

郭敏强;
姜鹏飞;
傅宝尚;
白帆;
祁立波;
沈鹏博

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 192, doi. 10.7506/spkx1002-6630-20230504-023

By:

刘欣;
姜鹏飞;
傅宝尚;
祁立波;
杨晶琦;
尚珊

Publication type:

Article

CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对虾糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219

By:

王月月;
刘莹;
姜鹏飞;
傅宝尚;
祁立波;
王利民;
葛静慧;
尚珊

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 128, doi. 10.7506/spkx1002-6630-20190705-070

By:

刘雨曦;
薛佳;
傅宝尚;
张玉莹;
祁立波;
秦磊

Publication type:

Article

NaCl对大菱鲆肌原纤维蛋白特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 61, doi. 10.7506/spkx1002-6630-201816010

By:

李德阳;
侯雅文;
黄颖;
黄美琪;
姜鹏飞;
张晓芳;
董秀萍;
祁立波

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 56, doi. 10.7506/spkx1002-6630-201807009

By:

傅新鑫;
王垚;
李德阳;
姜鹏飞;
刘文涛;
梁峻;
祁立波;
董秀萍

Publication type:

Article

鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 136, doi. 10.16429/j.1009-7848.2023.10.015

By:

于希良;
蔺小雨;
谢伊莎;
祁立波;
丁浩宸;
尚珊;
董秀萍

Publication type:

Article

冲泡方式对米糊冲泡品质影响的研究进展.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 132, doi. 10.16210/j.cnki.1007-7561.2022.02.016

By:

傅宝尚;
胡雪微;
祁立波;
姜鹏飞;
尚珊

Publication type:

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.

Published in:

Journal of Dalian Polytechnic University, 2022, v. 41, n. 6, p. 396, doi. 10.19670/j.cnki.dlgydxxb.2022.0602

By:

苑丽艳;
姜鹏飞;
祁立波;
傅宝尚;
林松毅

Publication type:

Article

马蹄粉对拉氏南美南极鱼鱼肠制品品质的改良.

Published in:

Journal of Dalian Polytechnic University, 2019, v. 38, n. 5, p. 321, doi. 10.19670/j.cnki.dlgydxxb.2019.0502

By:

黄颖;
王逐鹿;
杨宁;
于达;
谢伊莎;
祁立波;
董秀萍

Publication type:

Article

风味甘薯叶酱菜工艺的优化.

Published in:

China Condiment, 2024, v. 49, n. 9, p. 126, doi. 10.3969/j.issn.1000-9973.2024.09.019

By:

王佳欣;
尚珊;
傅宝尚;
王丹;
李冬梅;
祁立波

Publication type:

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.

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298

By:

鞠化鹏;
姜鹏飞;
祁立波;
尚珊;
傅宝尚;
钟利敏;
朱春燕;
林松毅

Publication type:

Article

糯米粉对海绵蛋糕烘焙品质及老化特性的影响.

Published in:

Food & Machinery, 2023, n. 12, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80398

By:

于书蕾;
姜鹏飞;
王丹;
祁立波;
尚珊

Publication type:

Article

不同变性淀粉对蛋白棒贮藏品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 131, doi. 10.13386/j.issn1002-0306.2024060346

By:

王一茜;
胡雪微;
温成荣;
祁立波;
尚珊;
傅宝尚

Publication type:

Article

基于GC-IMS结合多元统计分析方法分析迷迭香提取物对鲐鱼脱腥效果的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 187, doi. 10.13386/j.issn1002-0306.2024040351

By:

王源渊;
张正雨;
祁立波;
黄旭辉;
傅宝尚

Publication type:

Article

离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 64, doi. 10.13386/j.issn1002-0306.2024030388

By:

刘晓芳;
姜鹏飞;
杜晓平;
傅宝尚;
尚珊;
祁立波

Publication type:

Article

解冻方式对南极磷虾滑品质的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 309, doi. 10.13386/j.issn1002-0306.2024040024

By:

焦云爽;
王月月;
姜鹏飞;
杜晓平;
祁立波;
尚珊

Publication type:

Article

马铃薯鲜薯酥脆饼干的配方优化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 8, p. 200, doi. 10.13982/j.mfst.1673-9078.2021.8.1227

By:

高婧妍;
傅宝尚;
刘欣欣;
祁立波;
温成荣

Publication type:

Article

佛跳墙冷冻调理食品在不同复热方式下的品质变化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 4, p. 163, doi. 10.13982/j.mfst.1673-9078.2021.4.0803

By:

胡琴;
黄旭辉;
祁立波;
傅宝尚;
董秀萍;
秦磊

Publication type:

Article

不同变性淀粉对蛋白棒品质改良的研究.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 7, p. 243, doi. 10.13995/j.cnki.11-1802/ts.039621

By:

王一茜;
胡雪微;
温成荣;
祁立波;
尚珊;
傅宝尚

Publication type:

Article

不同添加剂对杂粮粥贮藏期间老化特性的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 3, p. 199, doi. 10.13995/j.cnki.11-1802/ts.038923

By:

王朝阳;
温成荣;
傅宝尚;
尚珊;
王丹;
祁立波

Publication type:

Article

复配酶制剂与海藻酸丙二醇酯对藜麦面包品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 95, doi. 10.13995/j.cnki.11-1802/ts.038277

By:

刘英囡;
尚珊;
姜鹏飞;
傅宝尚;
温成荣;
高彤;
冯丁丁;
祁立波

Publication type:

Article

亲水胶体对蛋白棒贮藏品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 21, p. 163, doi. 10.13995/j.cnki.11-1802/ts.037777

By:

薛宇赟;
胡雪微;
温成荣;
冯丁丁;
傅宝尚;
祁立波

Publication type:

Article

鲟鱼重组鱼排 3D 打印特性的研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 3, p. 241, doi. 10.13995/j.cnki.11-1802/ts.034305

By:

金铮;
于婉莹;
赵文宇;
刘宇轩;
祁立波;
白帆;
董秀萍

Publication type:

Article

不同复热方式对预制烤鱼品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 1, p. 248, doi. 10.13995/j.cnki.11-1802/ts.034629

By:

王源渊;
尚珊;
丁若松;
姜鹏飞;
傅宝尚;
祁立波

Publication type:

Article