Works by 罗舜菁

Results: 14

淀粉基气凝胶的制备、改性与应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 455, doi. 10.16429/j.1009-7848.2024.01.042

By:

卢慧馨;
钟成鹏;
罗舜菁;
叶江平;
刘成梅

Publication type:

Article

江西米粉工艺设备创新及其标准化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 427, doi. 10.16429/j.1009-7848.2022.08.044

By:

刘成梅;
钟成鹏;
叶江平;
胡秀婷;
朱春燕;
罗舜菁

Publication type:

Article

加工精度对方便米饭理化性质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 166, doi. 10.16429/j.1009-7848.2021.06.021

By:

杨榕;
吴建永;
张水军;
熊勇;
刘成梅;
罗舜菁

Publication type:

Article

干燥方式对葛粉-脂肪酸复合物冲调性的影响.

Published in:

Food & Machinery, 2022, n. 6, p. 52, doi. 10.13652/j.spjx.1003.5788.2022.80188

By:

张志林;
张璇;
徐苑瑞;
罗舜菁;
刘成梅

Publication type:

Article

3 种鱼糜蛋白质特性及油炸特性比较.

Published in:

Food & Machinery, 2022, n. 6, p. 40, doi. 10.13652/j.spjx.1003.5788.2022.80162

By:

何立;
李细毛;
胡冰悦;
谢东飞;
胡秀婷;
罗舜菁

Publication type:

Article

高压射流磨处理对燕麦浆稳定性的影响.

Published in:

Food & Machinery, 2021, n. 7, p. 1, doi. 10.13652/j.issn.1003-5788.2021.07.001

By:

黄素君;
王月茹;
邓莉萍;
罗舜菁;
刘成梅

Publication type:

Article

微波对膳食纤维结构和功能特性的影响.

Published in:

Food & Machinery, 2021, n. 6, p. 30, doi. 10.13652/j.issn.1003-5788.2021.06.006

By:

罗舜菁;
谢靓;
熊绍百;
杨榕;
陈婷婷;
邓莉萍;
刘成梅

Publication type:

Article

不同粉碎方法对全麦粉品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 196, doi. 10.7506/spkx1002-6630-20240807-061

By:

邓翀;
胡秀婷;
罗舜菁;
刘成梅

Publication type:

Article

阿魏酰阿拉伯低聚木糖的制备、结构鉴定及构效关系研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20221103-027

By:

邓奉红;
胡秀婷;
罗舜菁;
刘成梅

Publication type:

Article

聚乙二醇修饰β-乳球蛋白羧基对其抗原性和结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 16, doi. 10.7506/spkx1002-6630-20200803-039

By:

罗舜菁;
吉莉;
熊绍百;
钟俊桢;
朱晓明;
江辛琳;
刘成梅

Publication type:

Article

抗原性变化 β-乳球蛋白聚乙二醇定点修饰物的制备及其.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20200116-198

By:

刘成梅;
江辛琳;
李冬梅;
周磊;
钟俊桢;
吉莉;
罗舜菁

Publication type:

Article

咼脂、咼脂咼果糖饮食对大鼠咼尿酸血症的影响.

Published in:

Food & Machinery, 2024, n. 7, p. 126, doi. 10.13652/j.spjx.1003.5788.2024.80361

By:

车荧娟;
陈妍;
陈婷婷;
罗舜菁;
刘成梅

Publication type:

Article

蛋清粉对鱼糜油炸特性的影响及其机制.

Published in:

Food & Machinery, 2022, n. 10, p. 1, doi. 10.13652/j.spjx.1003.5788.2022.80073

By:

谢东飞］;
邓奉红;
彭佩琪勺;
黄;
胡秀婷;
罗舜菁

Publication type:

Article

燕麦 β-葡聚糖添加量对谷物饮料稳定性的影响.

Published in:

Journal of Nanchang University (Natural Science), 2024, v. 48, n. 6, p. 574

By:

朱春燕;
陈湖南;
黄澳;
罗舜菁;
刘成梅;
叶江平

Publication type:

Article