Works matching AU 郭顺堂

Results: 11

高浓度煮浆对豆腐品质提升的作用及其机制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 61, doi. 10.7506/spkx1002-6630-20201231-365.

By:

吴元浩;
李玥;
金雪花;
徐婧婷;
郭顺堂

Publication type:

Article

基于模糊感官评价的大豆品种对豆浆加工品质影响分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 59, doi. 10.7506/spkx1002-6630-20180805-042

By:

金雪花;
郭顺堂;
陈辰;
栾晓燕;
张惠

Publication type:

Article

高温热处理对大豆蛋白消化利用效果的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 92, doi. 10.7506/spkx1002-6630-20180911-108

By:

王雅卉;
邢霁云;
徐婧婷;
郭顺堂

Publication type:

Article

低植酸豆基配方粉的制备及消化特性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 275, doi. 10.7506/spkx1002-6630-20180724-287

By:

徐婧婷;
赵忠良;
朱宏;
王世杰;
郭顺堂

Publication type:

Article

我国东北大豆品种与豆腐加工特性分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 32, doi. 10.7506/spkx1002-6630-201817006

By:

徐婧婷;
谢来超;
陈辰;
王睿粲;
郭顺堂

Publication type:

Article

植物基仿肉类食品纤维结构设计与评价研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5935

By:

刘欣然;
吴元浩;
邓文亚;
郭顺堂

Publication type:

Article

分析技术在大豆食品产业转型升级中的促进作用.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5933

By:

郭顺堂

Publication type:

Article

不同菌种发酵所得酸豆乳风味物质的主成分分析.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5971

By:

朱涔铭;
郝正祺;
郭顺堂

Publication type:

Article

植物基仿肉原料的应用与加工现状.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 17, p. 5955

By:

吴元浩;
徐婧婷;
刘欣然;
邓文亚;
郭顺堂

Publication type:

Article

植物基食品的科学共识与未来发展思考.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 4, p. 45, doi. 10.16210/j.cnki.1007-7561.2024.04.005

By:

徐婧婷;
孙艺娇;
郭顺堂

Publication type:

Article

不同热处理大豆分离蛋白凝胶冻藏特性.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 11, p. 283, doi. 10.11975/j.issn.1002-6819.2016.11.040

By:

陈振家;
施小迪;
杜昱蒙;
姚美伊;
郭顺堂

Publication type:

Article