大豆杏仁植物基再制干酪理化性质及风味.
- Published in:
- Food Research & Development, 2024, v. 45, n. 13, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.13.001
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- Publication type:
- Article
Works by 胡海玥
Results: 6
1
2
燕麦蛋白-虫胶纳米颗粒稳定 Pickering 乳液机理及其性质.
- Published in:
- Food Research & Development, 2023, v. 44, n. 16, p. 18, doi. 10.12161/j.issn.1005-6521.2023.16.003
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- Publication type:
- Article
3
亚麻籽胶-大豆分离蛋白复合膜的制备及表征.
- Published in:
- Food Research & Development, 2022, v. 43, n. 13, p. 52, doi. 10.12161/j.issn.1005-6521.2022.13.008
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- Publication type:
- Article
4
不同亚麻籽胶添加量对大豆分离蛋白成膜 性能的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 8, p. 1, doi. 10.12161/j.issn.1005-6521.2022.08.001
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- Publication type:
- Article
5
不同提取方法对杏仁蛋白结构和功能 特性的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 72, doi. 10.13386/j.issn1002-0306.2024030197
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- Article
6
盐离子-GDL协同作用对酶解豆粕凝胶特性的影响.
- Published in:
- China Condiment, 2025, v. 50, n. 4, p. 67, doi. 10.3969/j.issn.1000-9973.2025.04.009
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- Publication type:
- Article