Works matching AU 许秀颖

Results: 24

红豆淀粉-脂质复合物结构及体外消化性质.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 21, doi. 10.7506/spkx1002-6630-20181112-125

By:

郭宏伟;
赵城彬;
吴玉柱;
张浩;
张隋鑫;
李妍;
许秀颖;
刘景圣

Publication type:

Article

营养冲调粥流化床干燥特性及动力学模型的建立.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 100, doi. 10.7506/spkx1002-6630-20181022-240

By:

李雨朋;
赵一霖;
赵城彬;
吴玉柱;
许秀颖;
曹勇;
张浩;
刘景圣

Publication type:

Article

超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 120, doi. 10.7506/spkx1002-6630-20181008-052

By:

赵城彬;
尹欢欢;
刘景圣;
许秀颖;
张浩;
吴玉柱;
曹勇;
齐宝坤;
吴非

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 1, p. 123, doi. 10.7506/spkx1002-6630-20171210-119

By:

赵城彬;
许秀颖;
刘景圣;
张浩;
吴玉柱;
曹勇;
吴非

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 113, doi. 10.7506/spkx1002-6630-201823018

By:

赵城彬;
齐宝坤;
张浩;
刘景圣;
许秀颖;
曹勇;
吴玉柱;
吴非

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 68, doi. 10.7506/spkx1002-6630-201816011

By:

赵城彬;
张浩;
许秀颖;
郑明珠;
曹勇;
修琳;
蔡丹;
刘景圣

Publication type:

Article

新采收玉米籽粒中水分状态对淀粉热特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 79, doi. 10.7506/spkx1002-6630-201812013

By:

曹勇;
许秀颖;
赵城彬;
张浩;
闫美茹;
刘景圣

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 77, doi. 10.7506/spkx1002-6630-20231106-046

By:

衣宁;
宋斌;
王-然;
侯景瑶;
许秀颖;
吴玉柱刘景圣

Publication type:

Article

玉米籽粒后熟品质性状主成分分析与综合评价.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 1, doi. 10.7506/spkx1002-6630-20230724-264

By:

曹勇;
许秀颖;
蔡丹;
刘回民;
张浩;
赵城彬;
郑明珠;
刘景圣

Publication type:

Article

挤压处理对玉米粉微观结构及理化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 217, doi. 10.7506/spkx1002-6630-20230912-098

By:

侯景瑶;
邢佳悦;
尹绂聿;
魏超月;
刘景圣;
吴玉柱;
许秀颖

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 51, doi. 10.7506/spkx1002-6630-20220921-206

By:

郑启航;
苗振弛;
宋斌;
王天池;
王新智;
衣宁;
许秀颖;
郑明珠;
赵城彬;
刘景圣

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 9, doi. 10.7506/spkx1002-6630-20220430-399

By:

韩蕊;
许秀颖;
侯景瑶;
齐佳伟;
吴天昊;
许志凌云;
吴玉柱;
刘景圣

Publication type:

Article

玉木耳多糖对杂粮粥糊化、流变及老化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 46, doi. 10.7506/spkx1002-6630-20191024-253

By:

孙聪;
郑明珠;
许秀颖;
蔡丹;
刘美宏;
曹勇;
刘景圣

Publication type:

Article

玉米淀粉-玉木耳多糖复配体系理化及结构性质.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 58, doi. 10.7506/spkx1002-6630-20190918-219

By:

李妍;
崔维建;
赵城彬;
吴玉柱;
王思琪;
曹勇;
许秀颖;
刘景圣

Publication type:

Article

玉米薄饼贮藏品质分析及货架期预测模型建立.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 235, doi. 10.7506/spkx1002-6630-20191202-026

By:

曹勇;
张隋鑫;
许秀颖;
赵城彬;
吴玉柱;
张浩;
刘景圣

Publication type:

Article

超声改性对燕麦膳食纤维理化性质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 130, doi. 10.7506/spkx1002-6630-20191118-201

By:

牛希;
史乾坤;
赵城彬;
尹欢欢;
许秀颖;
吴玉柱;
曹勇;
张浩;
刘景圣

Publication type:

Article

绿豆蛋白对荞麦淀粉糊化和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 57, doi. 10.7506/spkx1002-6630-20190630-417

By:

修琳;
张淼;
许秀颖;
郑明珠;
刘景圣

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 104, doi. 10.7506/spkx1002-6630-20190612-133

By:

杜琛;
尹欢欢;
赵城彬;
许秀颖;
曹勇;
吴玉柱;
张浩;
刘景圣

Publication type:

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.

Published in:

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

By:

赵城彬;
张浩;
鄢健楠;
许秀颖;
刘美宏;
曹勇;
吴玉柱;
刘景圣

Publication type:

Article

超声辅助酶改性典型晶型淀粉的结构及消化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 78, doi. 10.16429/j.1009-7848.2023.01.008

By:

代香临;
郑启航;
胡楠楠;
李琦;
许秀颖;
吴玉柱;
刘景圣

Publication type:

Article

大豆异黄酮对玉米淀粉老化的影响及体系水分迁移研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 232, doi. 10.16429/j.1009-7848.2022.06.024

By:

王思琪;
许秀颖;
崔维建;
吴天昊;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

黑豆蛋白对不同直/支比玉米淀粉凝胶及其结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 55

By:

许秀颖;
吴天昊;
崔维建;
许志凌云;
曹勇;
吴玉柱;
赵城彬;
刘景圣

Publication type:

Article

玉木耳多糖对玉米淀粉回生及消化特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 78, doi. 10.16429/j.1009-7848.2021.08.007

By:

李妍;
吴天昊;
吴玉柱;
赵城彬;
许秀颖;
刘景圣

Publication type:

Article

玉米花丝多糖提取方法及生物活性研究进展.

Published in:

Food & Machinery, 2025, n. 5, p. 207, doi. 10.13652/j.spjx.1003.5788.2024.80773

By:

许秀颖;
文连奎;
贺阳;
于雷

Publication type:

Article