Works by 邵俊花

Results: 11

不饱和脂肪酸对猪肉蛋白质乳化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 34, doi. 10.7506/spkx1002-6630-201824006

By:

周纷;
孙迪;
许帅强;
刘登勇;
邵俊花

Publication type:

Article

迷迭香提取物与NaCl协同改善肌原纤维蛋白凝胶特性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 28, doi. 10.7506/spkx1002-6630-201803005

By:

贾娜;
谢振峰;
李儒仁;
邵俊花;
刘登勇;
刘裕慧

Publication type:

Article

超声波及直流磁场对淘汰蛋鸡鸡胸肉糜理化性质和凝胶特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 178, doi. 10.13982/j.mfst.1673-9078.2024.12.1445

By:

何欣芫;
胡力;
李春强;
张燕维;
孙卫青;
邵俊花

Publication type:

Article

超声辅助酶法优化鸡肉蛋白水解工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 124, doi. 10.12161/j.issn.1005-6521.2023.02.018

By:

肖雪;
王金浩;
邵俊花;
范江平;
葛长荣;
肖智超

Publication type:

Article

梅花鹿角盘胶原蛋白的鉴定及其理化性质.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 284, doi. 10.13386/j.issn1002-0306.2023030334

By:

黄诗萌;
王景琦;
皮钰珍;
邵俊花

Publication type:

Article

蛋白质适度加工：热聚集与凝胶品质阐述以及过度聚集的调控对策.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 177, doi. 10.7506/spkx1002-6630-20220416-201

By:

韩宗元;
邵俊花;
潘燕墨;
程开兴;
孙钦秀;
魏帅;
夏秋瑜;
王泽富;
刘书成

Publication type:

Article

乳化肉制品保油保水性关键作用机制研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 262, doi. 10.7506/spkx1002-6630-20210927-326

By:

韩宗元;
赵玲玲;
张钰媛;
邵俊花

Publication type:

Article

焦磷酸钠对腺嘌呤核苷三磷酸解离氧化肌动球蛋白的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 10, doi. 10.7506/spkx1002-6630-20200319-287

By:

吕博文;
耿晓茜;
张月姝;
于泽;
李春强;
邵俊花

Publication type:

Article

豌豆纤维添加量对 3D 打印预乳化猪肉糜制品冻融稳定性的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 5, p. 288, doi. 10.11975/j.issn.1002-6819.202407132

By:

符馨予;
王丽敬;
刘思园;
张思琪;
谢欣悦;
陈思雨;
邵俊花;
李冬男;
赵海波;
李春强

Publication type:

Article

加热-超声-pH偏移联合改性大豆球蛋白纳米颗粒的制备及稳定性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 178, doi. 10.16429/j.l009-7848.2023.10.019

By:

李春强;
刘俊;
赵飪霏;
谢文茹;
邵俊花;
张铭芸

Publication type:

Article

油脂对鱼糜及畜禽肉糜制品的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 359, doi. 10.16429/j.1009-7848.2021.11.039

By:

仪淑敏;
李强;
张畅;
李学鹏;
励建荣;
邵俊花;
谢晶

Publication type:

Article