Works by 郑明静

Results: 16

不同发酵方式对海带中重金属脱除效果的影响影响.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 7, doi. 10.12161/j.issn.1005⁃6521.2024.19.002

By:

陈钰红;
邓文辉;
许晶;
木尼热·卡地尔;
姜泽东;
郑明静;
蔡真珍;
倪辉;
林庆祥

Publication type:

Article

红毛藻膳食纤维制备工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 107, doi. 10.12161/j.issn.1005‐6521.2024.15.015

By:

董玉婷;
马家乐;
郑明静;
王永兴;
朱艳冰;
杨远帆;
姜泽东;
倪辉;
李清彪

Publication type:

Article

直投式酵母菌发酵对江蓠腥味及膳食纤维性质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 6, p. 23, doi. 10.12161/j.issn.1005‐6521.2024.06.004

By:

木尼热. 卡地尔;
姚沅俊;
蔡真珍;
蔡宁;
姜泽东;
郑明静;
杜希萍;
倪辉

Publication type:

Article

海带全粉对鱼丸品质的影响.

Published in:

Food Research & Development, 2023, v. 45, n. 24, p. 38, doi. 10.12161/j.issn.1005-6521.2023.24.006

By:

马梦涵;
张智杰;
杨远帆;
陈艳红;
姜泽东;
倪辉;
郑明静

Publication type:

Article

不同 pH 值酸处理对江蓠琼脂提取的影响研究.

Published in:

China Food Additives, 2025, v. 36, n. 6-8, p. 1, doi. 10.19804/j.issn1006-2513.2025.6.001

By:

张馨月;
姚沅俊;
木尼热·卡地尔;
郑明静;
姜泽东;
杜希萍;
倪辉

Publication type:

Article

红毛藻多糖抑制大肠杆菌黏附Caco-2细胞的机制.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 9, doi. 10.7506/spkx1002-6630-20230719-204

By:

段舒舒;
郑明静;
洪涛;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

基于体外HUVECs细胞模型的条斑紫菜多糖促血管生成活性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 1, doi. 10.7506/spkx1002-6630-20220922-226.

By:

冯丰珍;
郑明静;
洪涛;
李志朋;
杜希萍;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

海带生长初期与成体期食品原料学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 34, doi. 10.7506/spkx1002-6630-20211122-268

By:

倪辉;
王晓林;
姜泽东;
朱艳冰;
郑明静;
刘涛

Publication type:

Article

乳杆菌发酵提高坛紫菜的抗氧化和抑制糖脂代谢关键酶活性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 162, doi. 10.7506/spkx1002-6630-20210405-047

By:

董玉婷;
蔡宏浩;
李志朋;
郑明静;
姜泽东;
倪辉;
邓尚贵;
李清彪

Publication type:

Article

红毛藻多糖对H<sub>2</sub>O<sub>2</sub>诱导的Caco-2细胞氧化损伤的保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 113, doi. 10.7506/spkx1002-6630-20200901-004

By:

何萍萍;
郑雅君;
郑明静;
姜泽东;
杜希萍;
朱艳冰;
倪辉;
李清彪

Publication type:

Article

卡拉胶/速溶琼胶包埋体系负载茶多酚的特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 9, p. 40, doi. 10.16429/j.1009-7848.2024.09.004

By:

卢奕如;
倪辉;
朱艳冰;
姜泽东;
李清彪;
郑明静

Publication type:

Article

4 种红藻的体外模拟消化酵解特性及其抗炎作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 118, doi. 10.16429/j.1009-7848.2024.04.012

By:

周怡倩;
郑明静;
洪涛;
朱艳冰;
倪辉;
姜泽东

Publication type:

Article

凡纳滨对虾抗菌肽的筛选及与DNA的结合机制.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 140, doi. 10.16429/j.l009-7848.2023.07.015

By:

王铭遥;
郑明静;
任中阳;
石林凡;
邓尚贵;
杨

Publication type:

Article

不同粒径的柚子皮全粉对鱼丸品质特性和蛋白二级结构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 123, doi. 10.16429/j.1009-7848.2022.07.013

By:

洪金玲;
何慧琪;
翁武银;
姜泽东;
倪辉;
郑明静

Publication type:

Article

琼胶寡糖对脂多糖诱导的巨噬细胞RAW264.7炎症反应的抑制作用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 72, doi. 10.16429/j.1009-7848.2022.06.008

By:

郑雅君;
李美秀;
姜泽东;
朱艳冰;
倪辉;
郑明静

Publication type:

Article

不同脱盐方式对酱油品质的影响.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 297

By:

李桂娟;
郑明静;
李志朋;
伍菱;
姜泽东

Publication type:

Article