解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉 干酪中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 85, doi. 10.7506/spkx1002-6630-20180128-383
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- Article
Works matching AU 郑远荣
Results: 14
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人工神经网络在新鲜奶酪中的应用现状及 发展前景.
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- Food Research & Development, 2023, v. 45, n. 23, p. 217, doi. 10.12161/j.issn.1005-6521.2023.23.030
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- Article
3
基于代谢组学研究红曲霉奶酪的 RW 产物特征.
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- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 18, doi. 10.13386/j.issnl002-0306.2023030126
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- Article
4
红曲霉奶酪的生物活性研究及ACE抑制肽的筛选.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 40, doi. 10.7506/spkx1002-6630-20230830-228
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- Article
5
复配乳化剂HLB值对稀奶油脂肪聚结及 结晶的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 107, doi. 10.7506/spkx1002-6630-20210906-057
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- Article
6
红曲霉对白霉干酪理化及流变特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20200930-373
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- Article
7
超高压处理对奶油干酪功能特性及其应用的影响.
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- China Condiment, 2024, v. 49, n. 2, p. 79, doi. 10.3969/j.issn.1000-9973.2024.02.011
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- Article
8
酪蛋白-汉麻籽蛋白复合物制备工艺优化及其消化性和致敏性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 267, doi. 10.16429/j.1009-7848.2023.07.028
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9
高密度二氧化碳对酪蛋白结构及物理特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 120, doi. 10.16429/j.1009-7848.2022.03.015
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10
红曲霉奶酪的成熟条件工艺优化及品质变化分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 7, p. 74, doi. 10.13995/j.cnki.11-1802/ts.035950
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- Article
11
基于反向传播神经网络和遗传算法的新鲜Halloumi 奶酪生产工艺优化.
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- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 133, doi. 10.13995/j.cnki.11-1802/ts.034871
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- Article
12
碱性蛋白酶水解乳清分离蛋白工艺优化.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 8, p. 3188
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- Article
13
牛乳主要过敏原及其检测技术研究进展.
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- Journal of Food Safety & Quality, 2020, v. 11, n. 3, p. 765
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- Article
14
超高压处理对奶油奶酪质构、风味 及货架期的影响.
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- Food & Machinery, 2023, n. 8, p. 110, doi. 10.13652/j.spjx.1003.5788.2023.80180
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- Article