Works by 范志军

Results: 8

生物解离大豆蛋白及肽的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 185, doi. 10.12161/j.issn.1005-6521.2020.17.030

By:

吴隆坤;
江连洲;
范志军;
王东梅;
罗义

Publication type:

Article

复合酶酶解作用对豆粉溶解性的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 98, doi. 10.12161/j.issn.1005-6521.2020.01.015

By:

陈龙;
林艳春;
范志军;
王冬梅;
于爱华

Publication type:

Article

EGCG对大豆蛋白结构的调控机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20200523-273

By:

赵思明;
江连洲;
王冬梅;
隋晓楠;
周麟依;
范志军

Publication type:

Article

改性大豆磷脂对豆粉结构和理化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 52, doi. 10.7506/spkx1002-6630-20181228-333

By:

王喜波;
梁亚茹;
杨朔;
郭增旺;
江连洲;
范志军;
王中江;
滕飞;
李杨

Publication type:

Article

干燥工艺对鱼油微胶囊结构和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 86, doi. 10.7506/spkx1002-6630-20181228-344

By:

江连洲;
王朝云;
古力那孜·买买提努;
巨欢欢;
郭增旺;
綦玉曼;
李杨;
齐宝坤;
左锋;
范志军;
王中江

Publication type:

Article

微流化对豆乳粉蛋白结构及溶解性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 178, doi. 10.7506/spkx1002-6630-20180918-199

By:

李良;
周艳;
王冬梅;
樊金源;
吴长玲;
朱颖;
李杨;
江连洲;
王中江;
范志军

Publication type:

Article

超高压-限制性酶解法降低豆乳粉致敏性工艺优化.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 268, doi. 10.7506/spkx1002-6630-201824040

By:

江连洲;
寻崇荣;
綦玉曼;
吴长玲;
普拉谢克夫•亚历山大•尤里耶维奇;
范志军;
许振国;
李杨;
王中江;
谢凤英

Publication type:

Article

萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 220, doi. 10.7506/spkx1002-6630-201822034

By:

江连洲;
寻崇荣;
吴长玲;
普拉谢克夫•亚历山大•尤里耶维奇;
范志军;
李杨;
许振国;
王中江

Publication type:

Article