Works matching AU 罗登林

Results: 28

燕麦菊粉风味发酵乳的研制及品质分析.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 131, doi. 10.12161/j.issn.1005-6521.2023.08.019

By:

徐云凤;
张盼盼;
郭卫平;
赵胜娟;
罗登林;
向进乐

Publication type:

Article

食源性致病菌近红外光谱分类鉴别的影响因素.

Published in:

Food Research & Development, 2019, v. 40, n. 6, p. 156, doi. 10.3969/j.issn.1005-6521.2019.06.028

By:

马凯旋;
刘建学;
韩四海;
李璇;
李佩艳;
徐宝成;
罗登林

Publication type:

Article

超声辅助面团发酵对馒头品质的影响及工艺优化.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 95, doi. 10.3969/j.issn.1005-6521.2018.18.017

By:

吴若言;
罗登林;
张康逸;
徐宝成;
袁云霞;
李佩艳

Publication type:

Article

基于近红外光谱技术检测白酒基酒中乙醇含量的研究.

Published in:

China Brewing, 2018, v. 37, n. 9, p. 158, doi. 10.11882/j.issn.0254-5071.2018.09.031

By:

韩四海;
郭玉姗;
李璇;
刘建学;
李佩艳;
徐宝成;
罗登林

Publication type:

Article

甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 72, doi. 10.7506/spkx1002-6630-20230911-081

By:

闫铭欢;
贺家亮;
王立博;
陈静;
任艳娟;
张恒云;
张彬;
刘文超;
王昊然;
吴伟菁;
罗登林

Publication type:

Article

热处理对荞麦麸皮蛋白结构与理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 239, doi. 10.7506/spkx1002-6630-20230904-021

By:

陈静;
王立博;
任艳娟;
闫铭欢;
张杰;
张彬;
刘文超;
王昊然;
吴伟菁;
罗登林

Publication type:

Article

超声协助面团加工对鲜湿面品质的改善作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 66, doi. 10.7506/spkx1002-6630-20220524-302

By:

刘鹏飞;
罗登林;
岳崇慧;
王立博;
武延辉;
李佩艳

Publication type:

Article

葡萄蒸馏酒对高尿酸血症模型小鼠肠道菌群的调节作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 161, doi. 10.7506/spkx1002-6630-20220329-360

By:

付喜华;
韩四海;
刘建学;
李佩艳;
郭金英;
罗登林;
岳崇慧

Publication type:

Article

食品中脂类物质的¹O<sub>2</sub>氧化及控制方法.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 307, doi. 10.7506/spkx1002-6630-20200805-070

By:

连琦;
徐宝成;
罗登林;
周路;
余慧;
王欣

Publication type:

Article

皂荚糖胶对玉米淀粉老化性质的影响及体系的水分分布.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 31, doi. 10.7506/spkx1002-6630-20191118-197

By:

张晓宇;
张丹丹;
李荣芳;
罗磊;
罗登林;
朱文学

Publication type:

Article

超声辅助面团醒发对面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 102, doi. 10.7506/spkx1002-6630-20171019-193

By:

罗登林;
杨园园;
吴若言;
徐宝成;
聂英;
李佩艳;
刘建学

Publication type:

Article

天然菊粉对面团发酵流变学和面包品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 26, doi. 10.7506/spkx1002-6630-201806005

By:

罗登林;
赵影;
徐宝成;
许威;
李佩艳;
任广跃;
袁云霞;
刘建学

Publication type:

Article

阿魏酸协同韧化处理对马铃薯淀粉的改性作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 51, doi. 10.16429/j.1009-7848.2024.09.005

By:

宋靖郑;
韩四海;
刘建学;
李佩艳;
岳崇慧;
罗登林

Publication type:

Article

超高效液相色谱-串联质谱法在食品安全检测中的应用.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 21, p. 7966

By:

张卫卫;
韩四海;
李璇;
刘建学;
李佩艳;
徐宝成;
罗登林

Publication type:

Article

便携式近红外甲醇检测仪与实验室仪器预测能力比较.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 19, p. 6432

By:

刘建学;
尹晓慧;
韩四海;
李璇;
徐宝成;
李佩艳;
罗登林

Publication type:

Article

荞麦麸皮蛋白的制备及功能特性研究.

Published in:

China Condiment, 2023, v. 48, n. 12, p. 16, doi. 10.3969/j.issn.1000-9973.2023.12.003

By:

王立博;
陈静;
任艳娟;
闫铭欢;
张亚坤;
王昊然;
吴伟菁;
罗登林

Publication type:

Article

小麦抗性糊精的酸热法制备、表征及消化特性分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 8, p. 222

By:

王昂;
韩四海;
岳崇慧;
刘建学;
罗登林;
李佩艳;
王萍;
郭金英

Publication type:

Article

改性膳食纤维在面制品中的应用研究进展.

Published in:

Food & Machinery, 2024, n. 2, p. 221, doi. 10.13652/j.spjx.1003.5788.2023.80619

By:

裴丽娜;
罗登林;
李佩艳;
岳崇慧;
白周亚

Publication type:

Article

植物源天然抗氧化物质基本特征及其在食用油中的应用研究进展.

Published in:

Journal of Northwest A & F University - Natural Science Edition, 2022, v. 50, n. 4, p. 135, doi. 10.13207/j.cnki.jnwafu.2022.04.017

By:

王欣;
徐宝成;
罗登林;
余慧;
刘茜茜;
陈晓冬;
刘丽莉

Publication type:

Article

多糖/蛋白颗粒基 Pickering 乳液性能调控及应用研究进展.

Published in:

Journal of Xinyang Normal University Natural Science Edition, 2024, v. 37, n. 1, p. 135, doi. 10.3969/ji.ssn.1003-0972.2024.01.020

By:

许威;
吴冠辰;
李志帆;
江灵;
李芃琳;
李翠平;
罗登林

Publication type:

Article

绿茶籽水溶性提取物的物化性质研究.

Published in:

Journal of Xinyang Normal University Natural Science Edition, 2023, v. 36, n. 1, p. 33, doi. 10.3969/j.issn.1003-0972.2023.01.006

By:

许威;
孙浩敏;
牛姿义;
贺雅雯;
王颖;
罗登林;
李佩忆

Publication type:

Article

杜仲叶微粉对酥性饼干理化性质和消化特性的改善.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 7, p. 250, doi. 10.13995/j.cnki.11-1802/ts.039937

By:

梅浩斌;
邵磊;
吴玥沄;
韩四海;
陈书明;
李佩艳;
岳崇慧;
白周亚;
罗登林

Publication type:

Article

草酸处理对采后银条褐变及能量代谢的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 3, p. 257, doi. 10.13995/j.cnki.11-1802/ts.038404

By:

李佩艳;
苏娇;
肖鑫鑫;
罗登林;
韩四海

Publication type:

Article

不同亲水胶体对百合浊汁饮料稳定性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 19, p. 236, doi. 10.13995/j.cnki.11-1802/ts.037749

By:

朱俊坤;
韩四海;
刘建学;
李佩艳;
白周亚;
岳崇慧;
王萍;
罗登林;
李璇

Publication type:

Article

不同条件下高速剪切均质和高压均质对红景天复合饮料的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 18, p. 75, doi. 10.13995/j.cnki.11-1802/ts.037655

By:

张倩;
刘建学;
韩四海;
李佩艳;
郭金英;
罗登林

Publication type:

Article

长链菊粉面包配方的优化及品质分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 16, p. 118, doi. 10.13995/j.cnki.11-1802/ts.036530

By:

车家新;
罗登林;
李佩艳;
武延辉;
岳崇慧;
白周亚;
王立博

Publication type:

Article

阿拉伯木聚糖对面团及面制品品质影响的研究进展.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 9, p. 364, doi. 10.13995/j.cnki.11-1802/ts.036042

By:

耿梦园;
罗登林;
白周亚;
黄继红;
冯军伟;
李佩艳;
岳崇慧;
王立博

Publication type:

Article

褪黑素处理对金针菇贮藏品质和褐变的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 7, p. 242, doi. 10.13995/j.cnki.11-1802/ts.034664

By:

肖鑫鑫;
李佩艳;
苏娇;
马金金;
罗登林

Publication type:

Article