Works by 蔡茜茜

Results: 22

抗冻肽的研究进展及其在食品工业的应用前景.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 331, doi. 10.7506/spkx1002-6630-20190303-025

By:

陈旭;
蔡茜茜;
汪少芸;
杨傅佳;
吴金鸿

Publication type:

Article

黄鱼鱼源性成分鉴别方法的建立.

Published in:

Food Research & Development, 2024, v. 45, n. 14, p. 142, doi. 10.12161/j.issn.1005‐6521.2024.14.021

By:

邵彪;
陈旭;
蔡茜茜;
高利亭;
徐陈红;
张霞;
陈刚

Publication type:

Article

食管癌患者放射治疗中照射体积和时间与外周血淋巴细胞绝对值的相关性研究.

Published in:

Progress in Modern Biomedicine, 2023, v. 23, n. 15, p. 2990, doi. 10.13241/j.cnki.pmb.2023.15.037

By:

蔡茜茜;
李红伟;
赵梅;
胡俊杰;
江浩

Publication type:

Article

基于GIS的梭梭年轮测量方法.

Published in:

Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2021, v. 32, n. 10, p. 3680, doi. 10.13287/j.1001-9332.202110.030

By:

孙甜甜;
蔡茜茜;
孙洋;
程勇翔;
黄敬峰

Publication type:

Article

海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 4, p. 50, doi. 10.13386/j.issn1002-0306.2024030072

By:

周凤超;
江文婷;
田韩;
罗维;
张晓兰;
王佳祯;
梁杰;
项雷文;
汪少芸;
蔡茜茜;
吴其明;
林鸿来

Publication type:

Article

鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 91, doi. 10.7506/spkx1002-6630-20241111-080

By:

蔡冬娜;
都双;
江文婷;
卜帅;
杨澳;
汪少芸;
陈旭;
蔡茜茜

Publication type:

Article

Bigels调控鱼糜油墨3D打印性能.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20240424-220

By:

吴嘉婕;
田韩;
钟长秀;
蔡茜茜;
黄建联;
万硕;
陈旭;
汪少芸

Publication type:

Article

非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20221026-267

By:

陈旭;
冯雅梅;
蔡茜茜;
伍久林;
黄建联;
汪少芸

Publication type:

Article

笛鲷鱼鳞源功能多肽对Caco-2细胞氧化应激损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 10, doi. 10.7506/spkx1002-6630-20221112-144

By:

蔡茜茜;
李晨;
陈旭;
黄渊楠;
付才力;
汪少芸

Publication type:

Article

基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20220914-117

By:

陈旭;
陈惠敏;
伍久林;
江文婷;
冯雅梅;
蔡茜茜;
黄建联;
汪少芸

Publication type:

Article

咸味感知与咸味肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20221103-030

By:

汪少芸;
黄心澄;
高婷婷;
陈旭;
黄建联;
蔡茜茜

Publication type:

Article

低温冷链贮藏对鱼糜凝胶化学作用力和肌原纤维蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156

By:

陈旭;
余璐涵;
蔡茜茜;
吴金鸿;
刘永乐;
黄建联;
汪少芸

Publication type:

Article

典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 204, doi. 10.7506/spkx1002-6630-20210906-058

By:

陈梅珍;
陈旭;
蔡茜茜;
余璐涵;
吴金鸿;
张芳;
黄丹;
黄建联;
汪少芸

Publication type:

Article

海洋源生物活性肽的构效关系与作用机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 271, doi. 10.7506/spkx1002-6630-20200702-035

By:

黄沐晨;
杨傅佳;
陈旭;
蔡茜茜;
陈选;
吴金鸿;
张恒;
张军;
汪少芸

Publication type:

Article

蛋白质-多糖多尺度复合物结构的形成机制及其应用前景.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20210612-150

By:

汪少芸;
冯雅梅;
伍久林;
陈旭;
冯佳雯;
施晓丹;
蔡茜茜;
张芳

Publication type:

Article

抗冻蛋白与冰-水界面层相互作用的理论机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 244, doi. 10.7506/spkx1002-6630-20200420-262

By:

吴金鸿;
杨丹璐;
周密;
陈旭;
蔡茜茜;
施依;
杨傅佳;
汪少芸;
许璟珅;
张恒

Publication type:

Article

鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响.

Published in:

Journal of Fuzhou University, 2024, v. 52, n. 5, p. 627, doi. 10.7631/issn.1000-2243.24049

By:

郭立;
陈旭;
田韩;
陈友康;
蔡茜茜;
汪少芸

Publication type:

Article

κ-卡拉胶对低钠盐鱼糜3D打印性能及凝胶性的影响.

Published in:

Journal of Fuzhou University, 2024, v. 52, n. 5, p. 619, doi. 10.7631/issn.1000-2243.23226

By:

张志超;
陈旭;
汪少芸;
蔡茜茜

Publication type:

Article

国家一流课程《食品分析》教学模式的探索.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 23, p. 407, doi. 10.13995/j.cnki.11-1802/ts.040257

By:

田永奇;
蔡茜茜;
汪少芸

Publication type:

Article

氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响.

Published in:

Food & Machinery, 2024, n. 4, p. 1, doi. 10.13652/j.spjx.1003.5788.2024.80223

By:

张志超;
陈旭;
汪少芸;
蔡茜茜

Publication type:

Article

皮蛋加工工艺创新及腌制过程中理化性质变化规律研究进展.

Published in:

Food & Machinery, 2023, n. 9, p. 209, doi. 10.13652/j.spjx.1003.5788.2023.60121

By:

程静;
李丽婵;
汪少芸;
余立扬;
余訪;
蔡茜茜

Publication type:

Article

超微绿茶粉对面条品质特性的影响及绿茶面条配方优化.

Published in:

Food & Machinery, 2021, n. 9, p. 179, doi. 10.13652/j.issn.1003-5788.2021.09.029

By:

蔡茜茜;
陈旭;
陈选;
陈梦诗;
高学玲;
汪少芸

Publication type:

Article