Works by 郭波莉

Results: 13

小麦粉面团吸水率及其理化特性的逐步回归与通径分析.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 60, doi. 10.12161/j.issn.1005-6521.2023.18.008

By:

王蕾;
黄璐瑶;
郭波莉;
彭晓丽;
范方辉;
张影全

Publication type:

Article

碱提酸沉参数影响大豆分离蛋白变性、聚集和流变特性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 342, doi. 10.7506/spkx1002-6630-20230515-127.

By:

昂, 孟;
栾滨羽;
郭波莉;
波, 张;
于文华;
凯, 崔

Publication type:

Article

酶法改性对麦隸膳食纤维及面团品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 460, doi. 10.16429/j.1009-7848.2024.10.042

By:

许锐;
李闻;
秦韶爽;
李明;
郭波莉;
张影全

Publication type:

Article

浸泡与发芽对蒸谷米镉含量的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 261, doi. 10.16429/j.1009-7848.2024.07.026

By:

刘淼淼;
孙倩倩;
张波;
周国燕;
郭波莉

Publication type:

Article

不同预煮时间的面条冻藏过程中水分的迁移规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 240, doi. 10.16429/j.1009-7848.2023.03.025

By:

陈乐寒;
张影全;
巨明月;
李明;
张波;
郭波莉

Publication type:

Article

基于相对湿度的小麦淀粉/谷航粉混合粉失水速率的调控.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 88, doi. 10.16429/j.1009-7848.2022.11.010

By:

巩艳菲;
张影全;
张波;
郭波莉;
魏益民

Publication type:

Article

小麦籽粒不同部位蛋白质形貌与流变特性.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 314, doi. 10.16429/j.l009-7848.2022.01.034

By:

代美瑶;
张影全;
潘伟春;
张波叭;
郭波莉

Publication type:

Article

干燥对挂面蛋白质结构及产品特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 360, doi. 10.16429/j.1009-7848.2021.06.042

By:

张影全;
王远;
郭波莉;
张波;
魏益民;
张国权

Publication type:

Article

豫西南小麦品种馒头制作适宜性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 66, doi. 10.16210/j.cnki.1007-7561.2023.01.009

By:

魏益民;
张磊;
赵博;
严军辉;
汪江华;
张影全;
张波;
郭波莉

Publication type:

Article

小麦粉兰州拉面制作适宜性研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 52, doi. 10.16210/j.cnki.1007-7561.2022.06.007

By:

魏益民;
赵博;
严军辉;
张磊;
汪江华;
张影全;
张波;
郭波莉

Publication type:

Article

小麦粉面团形成过程水分状态及其比例变化.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 15, p. 299, doi. 10.11975/j.issn.1002-6819.2020.15.036

By:

张影全;
师振强;
赵博;
李明;
张波;
郭波莉;
魏益民

Publication type:

Article

不同品种小麦搭配所制面粉的理化特性研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 1, p. 17, doi. 10.16433/j.1673-2383.2023.01.003

By:

黄璐瑶;
张影全;
郭波莉;
关二旗;
赵海燕;
张波;
魏益民

Publication type:

Article

不同干燥条件下挂面烹饪特性比较分析.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 1, p. 164, doi. 10.13982/j.mfst.1673-9078.2021.01.0687

By:

张影全;
惠滢;
张波;
郭波莉;
张国权;
魏益民

Publication type:

Article