Works by 赵洪雷

Results: 14

肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 225, doi. 10.7506/spkx1002-6630-20180816-170

By:

徐永霞;
尹一鸣;
赵洪雷;
李学鹏;
朱文慧;
李秋莹;
谢晶;
励建荣

Publication type:

Article

超声波辅助除酸液处理对秘鲁鱿鱼品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 91, doi. 10.3969/j.issn.1005-6521.2019.08.016

By:

赵洪雷;
徐永霞;
李学鹏;
朱文慧;
仪淑敏;
励建荣;
李钰金

Publication type:

Article

乳液凝胶对金线鱼肌原纤维蛋白凝胶化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20241202-003

By:

赵洪雷;
郭汪松;
吕亚楠;
武艺琼;
徐永霞;
李学鹏;
仪淑敏;
励建荣

Publication type:

Article

基于GC-IMS和化学计量学分析海鲈鱼肉蒸制过程中风味物质的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 270, doi. 10.7506/spkx1002-6630-20201219-221

By:

徐永霞;
白旭婷;
冯媛;
赵洪雷;
李学鹏;
励建荣;
仪淑敏;
谢晶;
郭晓华

Publication type:

Article

海鲈鱼肉蒸制过程中品质及风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 145, doi. 10.7506/spkx1002-6630-20200809-116

By:

赵洪雷;
冯媛;
徐永霞;
仪淑敏;
李学鹏;
步营;
谢晶;
郭晓华;
励建荣

Publication type:

Article

不同蛋白酶对蓝蛤酶解液风味特性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 190, doi. 10.7506/spkx1002-6630-20190823-248

By:

徐永霞;
曲诗瑶;
李涛;
赵洪雷;
冯媛;
李学鹏;
季广仁;
励建荣

Publication type:

Article

海鲶鱼汤烹制过程中风味特性的变化.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20190523-283

By:

冯媛;
赵洪雷;
曲诗瑶;
徐永霞;
李昊宇;
周晓;
李学鹏;
励建荣

Publication type:

Article

响应面法优化三文鱼骨排酶解工艺的研究.

Published in:

China Condiment, 2024, v. 49, n. 8, p. 90, doi. 10.3969/j.issn.1000-9973.2024.08.016

By:

林登峰;
李珊慧;
赵洪雷;
李学鹏;
步营;
励建荣;
徐永霞

Publication type:

Article

双响应值联合优化超声波辅助熬制雪菜大黄鱼汤工艺及其滋味评价.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 43, doi. 10.3969/j.issn.1000-9973.2024.06.007

By:

李珊慧;
林登峰;
赵洪雷;
李学鹏;
励建荣;
徐永霞

Publication type:

Article

微波熬制鳕鱼汤的加工工艺优化.

Published in:

China Condiment, 2023, v. 48, n. 12, p. 98, doi. 10.3969/j.issn.1000-9973.2023.12.015

By:

赵洪雷;
李鑫晰;
徐永霞;
李学鹏;
励建荣;
季广仁

Publication type:

Article

酵母葡聚糖与肌球蛋白互作及对蛋白质风味吸附特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 108, doi. 10.16429/j.1009-7848.2022.10.012

By:

徐永霞;
赫雪丽;
尹一鸣;
赵洪雷;
李学鹏;
王明丽;
周小敏為;
励建荣片

Publication type:

Article

菌菇狭鱈鱼汤加工工艺优化及核昔酸含量的变化.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 200, doi. 10.16429/j.1009-7848.2021.08.020

By:

徐永霞;
曲诗瑶;
白旭婷;
赵洪雷;
李学鹏叭;
邓尚贵;
王明丽為;
励建荣

Publication type:

Article

鱼肌球蛋白与腥味物质的结合作用研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 9, doi. 10.16429/j.l009-7848.2021.07.002

By:

徐永霞;
王瑞;
尹一鸣;
赵洪雷;
李学鹏;
仪淑敏;
王明丽;
周小敏;
励建荣

Publication type:

Article

蛋清蛋白凝胶改性及其在肉制品加工中的应用.

Published in:

Food & Machinery, 2023, n. 4, p. 198, doi. 10.13652/j.spjx.1003.5788.2022.60102

By:

张根生;
李琪;
黄昕钰;
韩冰;
赵洪雷;
费英敏

Publication type:

Article