Works matching AU 贾健辉

Results: 8

GC-IMS结合PCA法分析不同焙炒程度留胚米挥发性化合物指纹差异.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 212, doi. 10.7506/spkx1002-6630-20220424-308

By:

王子妍;
窦博鑫;
贾健辉;
张煜;
刘颖;
张娜

Publication type:

Article

3种物理方法制备抗性粳米淀粉的结构与物化特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 193, doi. 10.16429/j.1009-7848.2025.01.019

By:

张楚佳;
贾健辉;
高嫚;
王泽冉;
刘颖;
窦博鑫;
张娜

Publication type:

Article

大米淀粉-甘油单棕榈酸酯复合物的制备及其老化性质研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7660

By:

孙梦;
窦博鑫;
贾健辉;
刘颖;
王子妍;
张煜;
张娜

Publication type:

Article

糊化度留胚米粉理化性质和体外消化性研究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6147

By:

王子妍;
贾健辉;
张煜;
窦博鑫;
刘颖;
张娜

Publication type:

Article

不同焙炒程度对复配糙米粉的品质影响.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 7, p. 2144

By:

刘颖;
徐晨冉;
高嫚;
张楚佳;
贾健辉;
张娜;
窦博鑫

Publication type:

Article

粳米分层淀粉的理化性质.

Published in:

Food & Machinery, 2023, n. 3, p. 17, doi. 10.13652/j.spjx.l003.578&2022.80589

By:

张楚佳;
贾健辉;
高孃;
刘颖;
窦博鑫;
张娜

Publication type:

Article

染料木素对α-葡萄糖苷酶的抑制及分子机制.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 63, doi. 10.13386/j.issn1002-0306.2024030182

By:

贾健辉;
窦博鑫;
高嫚;
张楚佳;
刘颖;
张娜

Publication type:

Article

脂肪酸链长对大米淀粉-脂肪酸复合物性质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 137, doi. 10.13386/j.issn1002-0306.2023120210

By:

贾健辉;
窦博鑫;
张楚佳;
高嫚;
张智;
刘颖;
张娜

Publication type:

Article