Works matching AU 郑宝东

Results: 27

茉莉精油提取工艺及功能活性研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 421, doi. 10.13386/j.issn1002-0306.2024080080

By:

吴梓洋;
翁慧玲;
李伟明;
徐莉苹;
郑宝东;
骆贤亮

Publication type:

Article

大孔吸附树脂纯化艾草总黄酮及其抗氧化活性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 55, doi. 10.12161/j.issn.1005-6521.2020.22.010

By:

杨宇华;
黄艳;
郑宝东

Publication type:

Article

抗性淀粉用于微胶囊制备的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 7, p. 218, doi. 10.3969/j.issn.1005-6521.2019.07.037

By:

黄雅萍;
叶景芬;
邓凯波;
郑宝东

Publication type:

Article

鱼糜制品品质控制技术研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 6, p. 200, doi. 10.3969/j.issn.1005-6521.2019.06.035

By:

陈竟豪;
苏晗;
马冰迪;
曾绍校;
邓凯波;
郑宝东;
卢旭

Publication type:

Article

银耳酥性饼干的工艺优化及消化特性评价.

Published in:

Food Research & Development, 2018, v. 39, n. 19, p. 79, doi. 10.3969/j.issn.1005-6521.2018.19.015

By:

邓凯波;
黄雅萍;
屠颖晶;
王为为;
郑宝东

Publication type:

Article

响应面法优化超声波辅助提取艾草总黄酮工艺.

Published in:

Food Research & Development, 2018, v. 39, n. 3, p. 59, doi. 10.3969/j.issn.1005-6521.2018.03.011

By:

杨宇华;
郑宝东;
黄艳;
潘婷婷

Publication type:

Article

薏米淀粉纳米颗粒的制备及理化特性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 139, doi. 10.7506/spkx1002-6630-20220408-097

By:

曾木花;
黄敏丽;
陈雯净;
贾茹;
廖珺;
姚诗涵;
李进;
郑宝东;
郭泽镔

Publication type:

Article

莲子抗性淀粉与乳酸钠协同作用对大鼠小肠菌群及代谢产物的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 12, doi. 10.7506/spkx1002-6630-20220419-239

By:

尚玮璇;
刘璐;
雷素珍;
郑宝东;
张怡;
曾红亮

Publication type:

Article

生姜抗性淀粉对高脂血症大鼠降血脂作用和胆汁酸代谢的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 147, doi. 10.7506/spkx1002-6630-20210603-036

By:

青, 常;
郑宝东;
怡, 张;
曾红亮

Publication type:

Article

淀粉-蛋白混合体系的制备, 理化特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 345, doi. 10.7506/spkx1002-6630-20201106-064

By:

刘思迪;
王百龙;
黄敏丽;
曾木花;
郑宝东;
郭泽镔

Publication type:

Article

微波法制备莲子淀粉-绿原酸复合物及其流变特性分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 129, doi. 10.7506/spkx1002-6630-20201210-114

By:

王健一;
汤俊杰;
江祥富;
郭泽镔;
郑宝东;
张怡

Publication type:

Article

海藻酸钠-纳米纤维素胶粒对乳酸菌胃肠液耐受性的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 179, doi. 10.7506/spkx1002-6630-20200214-141

By:

陈秉彦;
林晓姿;
李维新;
林晓婕;
郑宝东;
何志刚

Publication type:

Article

抗性淀粉结构特性和肠道菌群调节功能的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 222, doi. 10.7506/spkx1002-6630-20190611-113

By:

林炎;
王培鑫;
吕芳澜;
张怡;
郑宝东;
曾红亮

Publication type:

Article

酸化速率对大豆蛋白凝胶结构的调控.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 31, doi. 10.7506/spkx1002-6630-20190420-271

By:

李倩如;
熊瑶;
林嘉诺;
叶倩;
缪松;
张龙涛;
郑宝东

Publication type:

Article

玉米添加物对椰奶贮藏稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 214, doi. 10.7506/spkx1002-6630-20190117-206

By:

陈竟豪;
涂金金;
苏晗;
陈映彤;
曾绍校;
郑宝东;
卢旭

Publication type:

Article

白羽肉鸡胸腿肉的氧化对食用品质和钙蛋白酶活性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 87, doi. 10.7506/spkx1002-6630-201823014

By:

邓凯波;
黄雅萍;
许正金;
傅灵韵;
郑宝东

Publication type:

Article

酚类化合物在脂肪生成和肥胖发生中的作用研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 313, doi. 10.7506/spkx1002-6630-201819047

By:

王振宇;
葛胜晗;
孔子浩;
黄志伟;
曾绍校;
郑宝东;
林少玲

Publication type:

Article

超高压对低盐海藻鸡肉糜品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 19, p. 96, doi. 10.7506/spkx1002-6630-201819016

By:

黄群;
王希希;
艾明艳;
郑宝东;
安凤平;
许正金;
傅凌韵

Publication type:

Article

淀粉-多酚复合物理化及功能特性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 297, doi. 10.7506/spkx1002-6630-201813044

By:

赵蓓蓓;
贾祥泽;
孙思薇;
郑宝东;
郭泽镔

Publication type:

Article

鲜莲结合酚的提取及其抗氧化活性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 304, doi. 10.7506/spkx1002-6630-201810046

By:

王振宇;
葛胜晗;
周阿容;
孔子浩;
曾绍校;
郑宝东;
林少玲;
胡嘉淼

Publication type:

Article

改性大豆磷脂乳液对煮制面条黏连的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 199, doi. 10.16429/j.1009-7848.2022.10.022

By:

常战战「;
王纪鹏;
刘云祎;
张龙涛心;
缪松;
郑宝东

Publication type:

Article

莲子抗性淀粉体外消化的结构变化对短双歧杆菌增殖的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 69, doi. 10.16429/j.1009-7848.2022.08.008

By:

黄雅萍;
刘霞;
杨书捷;
卢旭;
缪松;
邓凯波;
郑宝东

Publication type:

Article

坛紫菜多糖对 3 种晶型淀粉流变特性的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 33

By:

王智云;
钟志宏;
郑宝东;
张怡;
曾红亮

Publication type:

Article

莲子酶解动力学分析与酶解产物多糖的表征.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 7, p. 325, doi. 10.11975/j.issn.1002-6819.202311015

By:

雷乙;
郑舒怡;
王丽丽;
郑宝东;
于玲;
卢旭

Publication type:

Article

金线鱼鱼皮抗冻蛋白酶法制备工艺优化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 5, p. 301, doi. 10.11975/j.issn.1002-6819.2017.05.043

By:

张怡;
吴珊;
傅维擎;
黄灿灿;
曾红亮;
郑宝东

Publication type:

Article

体外模拟消化环境中消化酶对κ-卡拉胶/酪蛋白复合体系流变学特性及微观结构的影响

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 33, doi. 10.13386/j.issn1002-0306.2023030008

By:

尚旭珂;
朱斯亮;
郑宝东;
郭娟娟

Publication type:

Article

真空滚揉工艺优化对复合低钠替代盐调理牛肉的品质改善.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 2, p. 63, doi. 10.13982/j.mfst.1673-9078.2023.2.1144

By:

杨书捷;
陈津津;
张龙涛;
徐智勇;
郑宝东;
缪松;
邓凯波

Publication type:

Article