Works by 米红波

Results: 8

菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296

By:

仪淑敏;
叶贝贝;
张诗雯;
余永名;
赵文浩;
李学鹏;
范大明;
郁晓君;
丁浩宸;
黄建联;
徐永霞;
米红波;
励建荣

Publication type:

Article

纤维素改性及其在肉制品中应用研究进展.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 2, p. 298, doi. 10.13982/j.mfst.1673-9078.2021.2.0632

By:

米红波;
李毅;
邓婷月;
仪淑敏;
李学鹏;
陈敬鑫;
励建荣

Publication type:

Article

羧基化纤维素纳米纤维对金线鱼鱼糜冻融稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.06.008

By:

米红波;
郑传海;
赵育茗;
陈敬鑫;
李学鹏;
励建荣

Publication type:

Article

羧基化纤维素纳米纤维对金线鱼鱼糜冻融稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.06.008

By:

米红波;
郑传海;
赵育茗;
陈敬鑫;
李学鹏;
励建荣

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

短时减压处理对冷藏及货架期蓝莓品质的影响.

Published in:

Packaging & Food Machinery, 2023, v. 41, n. 6, p. 9, doi. 10.3969/j.issn.1005-1295.2023.06.002

By:

张琳;
徐帆;
吕静祎;
葛永红;
米红波;
陈敬鑫

Publication type:

Article

低氧贮藏对采后果实风味的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 13, p. 273, doi. 10.7506/spkx1002-6630-20200621-285

By:

陈敬鑫;
张德梅;
李永新;
吕静祎;
朱丹实;
励建荣;
米红波;
葛永红

Publication type:

Article

漂洗对蓝圆鲹鱼糜凝胶特性的影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3803

By:

劳敏军;
付莹莹;
冉刚;
仪淑敏;
李学鹏;
励建荣;
米红波

Publication type:

Article