马铃薯淀粉糊化度对乳液凝胶 稳定性的影响及机理.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 107, doi. 10.7506/spkx1002-6630-20240618-120
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- Publication type:
- Article
Works by 胡宏海
Results: 10
1
2
马铃薯蛋白与蛋清蛋白混合凝胶特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 34, doi. 10.7506/spkx1002-6630-20201201-009
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- Publication type:
- Article
3
不同种类山东煎饼特征风味成分差异分析.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 173, doi. 10.7506/spkx1002-6630-20190513-132
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- Publication type:
- Article
4
辅料添加对挤压复配米外观结构、蒸煮食用 品质及体外血糖生成指数的影响
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 60, doi. 10.7506/spkx1002-6630-201811010
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- Publication type:
- Article
5
番薯叶多酚提取工艺优化及其生物活性研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 189, doi. 10.16429/j.1009-7848.2022.05.021
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- Publication type:
- Article
6
马铃薯基乳液对鱼糜凝胶品质的影响.
- Published in:
- Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20240314418
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- Publication type:
- Article
7
神经网络优化膳食营养补充剂胶囊支架 3D 打印工艺.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 4, p. 18, doi. 10.11975/j.issn.1002-6819.2021.4.003
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- Article
8
食品 3D 打印技术的发展现状.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 16, p. 265, doi. 10.11975/j.issn.1002-6819.2018.16.034
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- Publication type:
- Article
9
小麦糊粉层在食品加工中的应用与研究进展.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 16, doi. 10.16433/j.1673-2383.2022.01.003
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- Article
10
组分互作对马铃薯淀粉理化与消化特性的影响.
- Published in:
- Chinese Potato Journal, 2024, v. 38, n. 1, p. 84, doi. 10.19918/j.cnki.1672-3635.2024.01.012
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- Publication type:
- Article