豆浆中风味物质形成、与蛋白的互作机制及 生物法改善豆浆风味的研究进展.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 280, doi. 10.7506/spkx1002-6630-20240618-127
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- Article
Works matching AU 闫世长
Results: 7
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紫苏油多层乳液的制备及乳液油脂体外消化特性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 58, doi. 10.7506/spkx1002-6630-20210621-244
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- Article
3
巴氏灭菌对不同油脂体乳液氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 23, doi. 10.7506/spkx1002-6630-20210315-178
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- Article
4
超声复合碱处理对大豆分离蛋白乳化性影响 及其对表没食子儿茶素没食子酸酯保护作用.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 134, doi. 10.7506/spkx1002-6630-20200319-288
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- Article
5
酶解时间对大豆分离蛋白结构及功能性质的影响.
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- Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 135, doi. 10.12441/spyswjs.20230610001
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- Article
6
改性方法对豆渣不溶性膳食纤维结构、 理化性质及功能特性的影响.
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- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 154, doi. 10.13386/j.issn1002-0306.2024070405
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- Article
7
茶皂素对大豆水解肽的修饰及复合物的 乳化性表征.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 72, doi. 10.13386/j.issn1002-0306.2023020129
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- Publication type:
- Article