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酵母菌与乳酸菌协同发酵对玉米面糊 理化性质及其发糕品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 77, doi. 10.7506/spkx1002-6630-20231106-046
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玉米籽粒后熟品质性状主成分分析与综合评价.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20230724-264
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挤压处理对玉米粉微观结构及理化特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 217, doi. 10.7506/spkx1002-6630-20230912-098
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高静水压处理对玉米淀粉/阿魏酸复合体系 理化及结构特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206
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超声辅助酶改性典型晶型淀粉的结构及消化特性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 1, p. 78, doi. 10.16429/j.1009-7848.2023.01.008
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大豆异黄酮对玉米淀粉老化的影响及体系水分迁移研究.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 6, p. 232, doi. 10.16429/j.1009-7848.2022.06.024
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黑豆蛋白对不同直/支比玉米淀粉凝胶及其结构的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 12, p. 55
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玉木耳多糖对玉米淀粉回生及消化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2021, v. 21, n. 8, p. 78, doi. 10.16429/j.1009-7848.2021.08.007
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- Article
葡聚糖分子量对玉米醇溶蛋白接枝物结构和乳化性影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 14, p. 288, doi. 10.11975/j.issn.1002-6819.2018.14.037
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冻融循环次数对超声改性玉米淀粉凝胶特性和结构的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20220430-399
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玉木耳多糖对杂粮粥糊化、流变及 老化特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20191024-253
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- Article
玉米淀粉-玉木耳多糖复配体系理化及结构性质.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 58, doi. 10.7506/spkx1002-6630-20190918-219
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玉米薄饼贮藏品质分析及货架期预测模型建立.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 235, doi. 10.7506/spkx1002-6630-20191202-026
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- Article
超声改性对燕麦膳食纤维理化性质及结构的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20191118-201
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绿豆蛋白对荞麦淀粉糊化和流变特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 57, doi. 10.7506/spkx1002-6630-20190630-417
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- Article
超声处理对红豆蛋白-叶黄素复合物结构和 功能性质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 104, doi. 10.7506/spkx1002-6630-20190612-133
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红豆淀粉-脂质复合物结构及体外消化性质.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 21, doi. 10.7506/spkx1002-6630-20181112-125
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营养冲调粥流化床干燥特性及动力学模型的建立.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 100, doi. 10.7506/spkx1002-6630-20181022-240
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- Article
超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 120, doi. 10.7506/spkx1002-6630-20181008-052
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- Article
超声预处理对大豆分离蛋白糖基化复合物 酸诱导凝胶性质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 123, doi. 10.7506/spkx1002-6630-20171210-119
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超声预处理制备大豆分离蛋白/糖复合物及其 结构与溶解性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 113, doi. 10.7506/spkx1002-6630-201823018
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不同分子质量葡聚糖对玉米醇溶蛋白糖基化 产物结构和功能性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 68, doi. 10.7506/spkx1002-6630-201816011
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- Article
新采收玉米籽粒中水分状态对淀粉热特性的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 79, doi. 10.7506/spkx1002-6630-201812013
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