Works by 赵电波

Results: 15

拉曼光谱技术在肉品加工与品质控制中的研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 298, doi. 10.7506/spkx1002-6630-20181130-358

By:

李可;
闫路辉;
赵颖颖;
赵电波;
白艳红

Publication type:

Article

竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 56, doi. 10.7506/spkx1002-6630-20171028-336

By:

李可;
刘俊雅;
扶磊;
赵颖颖;
张艳艳;
张华;
赵电波;
白艳红

Publication type:

Article

不同木薯淀粉对冻融魔芋葡甘聚糖凝胶特性的比较分析.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893

By:

徐聪;
栗俊广;
张旭玥;
赵电波;
陈历水;
孙芳菲;
白艳红

Publication type:

Article

活性功能水在肉和肉制品保鲜中的应用研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 203, doi. 10.12161/j.issn.1005-6521.2023.17.028

By:

赵电波;
马燕青;
张殿鹤

Publication type:

Article

基于 Cu-N-C 纳米酶的比色分析法快速检测泡椒猪皮中的过氧化氢.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 275, doi. 10.13386/j.issn1002-0306.2024060453

By:

岳晓月;
郝辰旭;
闫曙亮;
符龙;
赵电波

Publication type:

Article

基于PCN-225荧光分析法快速检测猪肉和牛奶中盐酸多西环素、甲硝唑和磺胺二甲嘧啶含量.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 4, p. 260, doi. 10.7506/spkx1002-6630-20240909-068

By:

介明沙;
朱阿美;
朱冰;
蓝晟恺;
和家新;
岳晓月;
赵电波

Publication type:

Article

基于二氧化铈/羟基氧化铁纳米酶的比色分析法快速检测泡椒凤爪中过氧化氢.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 166, doi. 10.7506/spkx1002-6630-20240227-142.

By:

岳晓月;
闫曙亮;
符龙;
赵电波

Publication type:

Article

基于CeO<sub>2</sub>/CoOOH纳米酶的比色分析法快速检测水果中抗坏血酸.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 250, doi. 10.7506/spkx1002-6630-20240510-074

By:

岳晓月;
吴朝云;
闫曙亮;
符龙;
赵电波

Publication type:

Article

超声波处理对低盐条件下鸡肉肌原纤维蛋白结构和氧化性质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280

By:

李可;
张怡雪;
王艳秋;
赵电波;
赵颖颖;
陈博;
王昱;
杜曼婷;
白艳红

Publication type:

Article

膳食纤维对低盐鸡胸肉糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 16, doi. 10.7506/spkx1002-6630-20220811-128

By:

王昱;
袁晶晶;
赵电波;
白高伟;
李可;
栗俊广;
白艳红

Publication type:

Article

低频高强度超声波对鸡胸肉肌原纤维蛋白性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 122, doi. 10.7506/spkx1002-6630-20191205-067

By:

李可;
李三影;
扶磊;
赵颖颖;
张艳艳;
赵电波;
白艳红

Publication type:

Article

常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 124, doi. 10.7506/spkx1002-6630-20190916-202

By:

李可;
李燕;
康超娣;
相启森;
赵电波;
白艳红

Publication type:

Article

海藻酸钠可食性膜对酱卤鸡腿的保鲜效果.

Published in:

Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2015, v. 30, n. 1, p. 1, doi. 10.3969/j.issn.2095-476X.2015.01.001

By:

白艳红;
吴晓丽;
张相生;
赵电波;
牛苑文;
蒋爱民

Publication type:

Article

大盘鸡炒炖加工过程中蛋白质降解和微观结构变化.

Published in:

Food & Machinery, 2021, n. 12, p. 40, doi. 10.13652/j.issn.103-5788.2021.12.006

By:

赵电波;
栗俊广;
柳红莉彳;
白艳红

Publication type:

Article

不同冰温贮藏对鸡胸肉品质变化的影响.

Published in:

Journal of Light Industry, 2016, v. 31, n. 1, p. 17, doi. 10.3969/j.issn.2096-1553.2016.1.004

By:

白艳红;
牛苑文;
吴月;
赵电波;
栗俊广;
张华;
张相生;
寇文武

Publication type:

Article