Works by 郭卫芸

Results: 17

乳清蛋白单宁酸复合物的泡沫特性.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 82, doi. 10.12161/j.issn.1005‐6521.2025.06.011

By:

王永辉;
魏晨阳;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

乳清蛋白单宁酸复合物的泡沫特性.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 82, doi. 10.12161/j.issn.1005‐6521.2025.06.011

By:

王永辉;
魏晨阳;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

麦胚蛋白基姜黄素乳液的制备及其稳定性.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 80, doi. 10.12161/j.issn.1005‐6521.2024.15.011

By:

王永辉;
何雨薇;
郭卫芸;
高雪丽;
李光辉;
何胜华;
黄继红

Publication type:

Article

反溶剂诱导法和pH驱动法对姜黄素的增溶及稳态化.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 47, doi. 10.12161/j.issn.1005-6521.2023.03.007

By:

王永辉;
汪新月;
郭卫芸;
高雪丽;
李光辉;
孙思胜;
黄继红

Publication type:

Article

蛋白基姜黄素纳米颗粒递送体系研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 15, p. 198, doi. 10.12161/j.issn.1005-6521.2021.15.030

By:

王永辉;
鲁珍;
郭卫芸;
何胜华;
李光辉

Publication type:

Article

香椿中特征性香气成分定量分析及其在热风干燥过程中的变化规律.

Published in:

Food Research & Development, 2021, v. 42, n. 3, p. 14, doi. 10.12161/j.issn.1005-6521.2021.03.003

By:

郭卫芸;
李光辉;
张珍珍;
吕芳;
余小娜

Publication type:

Article

香椿豆腐罐头的研制.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 100, doi. 10.3969/j.issn.1005-6521.2019.11.018

By:

李素萍;
郭卫芸;
郭书贤;
丁玉峰;
马艳莉

Publication type:

Article

紫外线与磁性纳米材料协同催化蜂蜜及禹白芷中农残的降解.

Published in:

Food Research & Development, 2018, v. 39, n. 17, p. 15, doi. 10.3969/j.issn.1005-6521.2018.17.003

By:

郭卫芸;
高珊珊;
王永辉;
高雪丽;
李光辉

Publication type:

Article

2003年~2015年金黄色葡萄球菌食物中毒事件特征分析.

Published in:

Food Research & Development, 2018, v. 39, n. 6, p. 200, doi. 10.3969/j.issn.1005-6521.2018.06.037

By:

李光辉;
郭卫芸;
高雪丽;
王永辉;
孙思胜;
徐亚刚;
吴明明

Publication type:

Article

蜂蜜中农药残留研究进展.

Published in:

Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.039

By:

郭卫芸;
李光辉;
杨旗;
王永辉;
高雪丽;
王辉

Publication type:

Article

大豆油体替代牛乳脂肪对牛乳稳定性及其酸乳品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 101, doi. 10.7506/spkx1002-6630-20231007-032

By:

何胜华;
周三九;
王永辉;
李光辉;
高雪丽;
黄继红;
郭卫芸

Publication type:

Article

微波条件下大豆蛋白-绿原酸复合物的理化及结构特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 119, doi. 10.16429/j.1009-7848.2024.07.012

By:

高雪丽;
马梦龙;
李光辉;
王永辉;
何胜华;
郭卫芸

Publication type:

Article

天然产物对食源性致病菌的抑菌机制研究进展 .

Published in:

Journal of Food Safety & Quality, 2018, v. 9, n. 4, p. 694

By:

李光辉;
孙思胜;
高雪丽;
郭卫芸;
王永辉;
夏效东

Publication type:

Article

添加抗性淀粉对红薯粉条理化性能及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 114, doi. 10.13386/j.issn1002-0306.2023110129

By:

高雪丽;
赵丹;
李光辉;
王永辉;
何胜华;
黄继红;
张贺晴;
郭卫芸

Publication type:

Article

两种不同多糖对油菜籽油体乳液稳定性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 1, p. 37, doi. 10.13386/j.issn1002-0306.2022090199

By:

何胜华;
周三九;
王永辉;
李光辉;
高雪丽;
郭卫芸

Publication type:

Article

超声环境下绿原酸与红薯淀粉的相互作用.

Published in:

China Food Additives, 2023, v. 34, n. 12, p. 77, doi. 10.19804/j.issn1006-2513.2023.12.010

By:

高雪丽;
姜珊珊;
李光辉;
王永辉;
何胜华;
郭卫芸

Publication type:

Article

花青素对红薯粉条品质的影响.

Published in:

China Food Additives, 2023, v. 34, n. 9, p. 12, doi. 10.19804/j.issn1006-2513.2023.09.002

By:

郭卫芸;
李佳霖;
高雪丽;
李光辉;
王永辉;
何胜华;
黄继红

Publication type:

Article