Works by 郑学玲

Results: 37

微波/常压蒸汽联合木聚糖酶酶解预处理对小麦麸胚内源酶活性及抗氧化活性的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 144, doi. 10.13386/j.issn1002-0306.2024060397

By:

陈鹏;
韩静;
孙冰华;
郑学玲;
李力;
马森

Publication type:

Article

不同外源植物淀粉对小麦鲜湿面条品质的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 79, doi. 10.7506/spkx1002-6630-20240614-092

By:

轩毫毫;
王钰惠;
郑学玲;
尚加英;
李利民;
刘翀

Publication type:

Article

麦胚无细胞蛋白合成系统表达人成纤维细胞生长因子 21 蛋白的研究 .

Published in:

Journal of Food Safety & Quality, 2021, v. 12, n. 12, p. 4964

By:

李正哲;
李力;
李杏君;
宋鑫;
郑学玲

Publication type:

Article

黄曲霉毒素B<sub>1</sub>时间分辨荧光定量检测体系适用性评价.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 16, p. 4314

By:

王文珺;
刘磊;
叶金;
王松雪;
谢刚;
郑学玲;
薛威;
王覃;
桑华春

Publication type:

Article

脱氧雪腐镰刀菌烯醇时间分辨荧光免疫检测体系适用性评价.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 13, p. 3490

By:

桑华春;
王文珺;
刘磊;
郑学玲;
叶金;
薛威;
王松雪

Publication type:

Article

赭曲霉毒素 A 时间分辩荧光定量检测体系适用性评价.

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 6, p. 1344

By:

王文珺;
王汝琦;
刘磊;
叶金;
郑学玲;
李洁云;
桑华春

Publication type:

Article

和面过程中面絮水分迁移及麦谷蛋白聚集特性的研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 4, p. 1, doi. 10.16433/j.1673-2383.2023.04.001

By:

李杏君;
郑学玲;
李利民;
李力

Publication type:

Article

不同加工方式的淀粉质食品老化的影响因素和延缓老化方法的研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 2, p. 127, doi. 10.16433/j.1673-2383.2023.02.017

By:

洪静;
郭婉雪;
郑学玲;
李盘欣;
王红新;
黄亚男

Publication type:

Article

冷冻温度及龙柏叶抗冻蛋白对小麦淀粉结构和理化特性的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 3, p. 35, doi. 10.16433/j.1673-2383.2022.03.005

By:

马豪;
刘玫;
郑学玲;
李利民;
刘翀

Publication type:

Article

植物抗冻蛋白特性及其在冷冻面团中应用研究进展.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 115, doi. 10.16433/j.1673-2383.2021.04.017

By:

刘玫;
马豪;
郑学玲;
李利民;
刘翀

Publication type:

Article

酸面团发酵对小麦淀粉结构和理化性质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 2, p. 15, doi. 10.16433/j.1673-2383.2021.02.003

By:

卫娟;
洪静;
郑学玲

Publication type:

Article

小麦制粉过程前、中、后路粉品质及流变学特性差异分析.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 1, p. 8, doi. 10.16433/j.1673-2383.2021.01.002

By:

王爱华;
郑学玲

Publication type:

Article

小麦A/B 损伤淀粉-面筋蛋白混合体系流变学特性研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 4, p. 1, doi. 10.16433/j.1673-2383.2020.04.001

By:

李明菲;
安迪;
郑学玲;
卞科

Publication type:

Article

高粱单宁的结构、分布及分析方法综述.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 2, p. 132, doi. 10.16433/j.1673-2383.2020.02.021

By:

郑学玲;
王旭娟;
韩小贤

Publication type:

Article

热处理及山梨糖醇对生鲜面品质及货架期的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 1, p. 59, doi. 10.16433/j.1673-2383.2020.01.010

By:

张颜颜;
郑学玲;
李利民;
刘衝

Publication type:

Article

香草醛法测定高粱中单宁含量方法的改进.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 6, p. 33

By:

王旭娟;
韩小贤;
郑学玲;
杨琼

Publication type:

Article

香草醛法测定高粱中单宁含量方法的改进.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 5, p. 33

By:

王旭娟;
韩小贤;
郑学玲;
杨琼

Publication type:

Article

低温胁迫萌芽对青稞 γ‐氨基丁酸合成的调控作用研究.

Published in:

Food Research & Development, 2024, v. 45, n. 11, p. 72, doi. 10.12161/j.issn.1005‐6521.2024.11.010

By:

路静;
白术群;
郑学玲;
杨佳;
杨凯

Publication type:

Article

预处理不同粒度荞麦麸皮对面团及荞麦挂面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 30, doi. 10.12161/j.issn.1005-6521.2023.07.005

By:

王君荣;
曹佳兴;
刘翀;
郑学玲

Publication type:

Article

冷冻熟制高含量鹰嘴豆杂粮面条制备工艺的优化.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 119, doi. 10.12161/j.issn.1005-6521.2023.05.018

By:

李洁;
刘玫;
李波轮;
孙乐;
党文谦;
马豪;
郑学玲;
李利民;
刘翀;
梁赢

Publication type:

Article

油的种类和添加量对冻藏后速冻非发酵饼品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 38, doi. 10.12161/j.issn.1005-6521.2023.03.006

By:

孙乐;
刘玫;
马豪;
党文谦;
李洁;
郑学玲;
李利民;
刘翀

Publication type:

Article

氯化钠对马铃薯淀粉糊化特性的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 1, doi. 10.12161/j.issn.1005-6521.2020.14.001

By:

熊小青;
车瑞彬;
李利民;
郑学玲

Publication type:

Article

白腐菌发酵麦麸纤维的产物对面条品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 1, doi. 10.12161/j.issn.1005-6521.2020.02.001

By:

蒋诗雨;
李力;
郑学玲

Publication type:

Article

不同制备工艺对糯米粉特性及面条品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 88, doi. 10.3969/j.issn.1005-6521.2018.18.016

By:

任真真;
李力;
郑学玲

Publication type:

Article

小麦A淀粉对面条品质的影响.

Published in:

Food Research & Development, 2018, v. 39, n. 18, p. 6, doi. 10.3969/j.issn.1005-6521.2018.18.002

By:

安迪;
郑学玲

Publication type:

Article

市售酵母对冷冻面团发酵特性及馒头品质的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 20, p. 298, doi. 10.11975/j.issn.1002-6819.2016.20.039

By:

范会平;
李瑞;
郑学玲;
王娜;
陈月华;
艾志录

Publication type:

Article

乳化剂、亲水胶体及谷朊粉对方便湿面品质的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 190, doi. 10.13982/j.mfst.1673-9078.2023.5.0673

By:

郭婉雪;
郑学玲;
洪静;
王亚新;
李盘欣;
王红新

Publication type:

Article

中高温干燥对发酵挂面品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 227, doi. 10.13982/j.mfst.1673-9078.2022.10.1364

By:

何瑾璇;
刘翀;
郑学玲

Publication type:

Article

黑小麦粉的抗氧化成分及活性.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 292, doi. 10.13982/j.mfst.1673-9078.2022.9.1276

By:

牛新奎;
韩小贤;
郑学玲

Publication type:

Article

乳酸菌协同外源酶对全麦粉营养品质及抗氧化活性的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 96, doi. 10.13982/j.mfst.1673-9078.2022.6.0978

By:

张书庆;
郑学玲;
洪静

Publication type:

Article

不同多糖对发酵空心挂面品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 5, p. 226, doi. 10.13982/j.mfst.1673-9078.2022.5.0870

By:

胡志远;
刘翀;
郑学玲

Publication type:

Article

自然发酵对小麦淀粉凉皮品质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 21, p. 154, doi. 10.13995/j.cnki.11-1802/ts.037701

By:

赵贵婷;
郑学玲

Publication type:

Article

超声处理对小麦淀粉与面筋蛋白分离效果及产品性质的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 265, doi. 10.13995/j.cnki.11-1802/ts.036946

By:

车瑞彬;
郑学玲;
李利民

Publication type:

Article

活性大豆粉对小麦后路粉面筋蛋白结构及流变特性的影响.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 248, doi. 10.13995/j.cnki.11-1802/ts.036713

By:

蒋家睿;
赵贵婷;
宫兆海;
郑学玲

Publication type:

Article

小麦加工前中后路粉面筋蛋白特性差异性分析.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 4, p. 240, doi. 10.13995/j.cnki.11-1802/ts.034114

By:

蒋家睿;
樊祥埼;
郑学玲

Publication type:

Article

基于变异系数法对4种青稞麦芽酿造特性的研究.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 191, doi. 10.11882/j.issn.0254-5071.2025.02.028

By:

王敏;
白术群;
梅玉;
郑学玲

Publication type:

Article

前、中、后路小麦淀粉精制前后组成及特性差异性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 84, doi. 10.7506/spkx1002-6630-20230524-233

By:

王轶;
郑学玲

Publication type:

Article