Works matching AU 陈凤莲

Results: 33

抗大肠杆菌卵黄抗体及其纳米粒-微球对大肠杆菌腹泻预防效果评价.

Published in:

Feed Research, 2023, v. 46, n. 13, p. 75, doi. 10.13557/j.cnki.issn1002-2813.2023.13.015

By:

谢江;
陈凤莲;
钟华;
刘金凤;
覃绍敏;
马玲;
白安斌;
吴健敏

Publication type:

Article

案例式微课程培训在住院老年病人陪护预防跌倒知识-态度-行为中的应用.

Published in:

Chinese General Practice Nursing, 2021, v. 19, n. 18, p. 2576, doi. 10.12104/j.issn.1674-4748.2021.18.036

By:

陈凤莲;
曾文;
刘群

Publication type:

Article

藜麦挤压面条加工工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 12, p. 76, doi. 10.12161/j.issn.1005‐6521.2024.12.011

By:

陈凤莲;
张红玉;
杨春华;
汤晓智

Publication type:

Article

酵母发酵米浆制作米发糕工艺.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 68, doi. 10.12161/j.issn.1005-6521.2023.22.010

By:

唐慧;
范洪臣;
茜琳;
陈凤莲;
张娜

Publication type:

Article

基于凝胶特性的蛋白改性方法研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 190, doi. 10.12161/j.issn.1005-6521.2023.02.028

By:

陈凤莲;
吉语宁;
贺殷媛;
窦新梾;
范婧;
张娜

Publication type:

Article

不同处理方式对壳聚糖-阿拉伯胶复合颗粒稳定的高内相乳液结构和性能的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 35, doi. 10.7506/spkx1002-6630-20221110-106

By:

徐天琳;
韩静;
陈凤莲;
窦新梾;
高成成;
汤晓智

Publication type:

Article

稻米-高筋小麦混合粉面团的静态和动态流变学特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 30, doi. 10.7506/spkx1002-6630-20210422-322

By:

贺殷媛;
陈凤莲;
李欣洋;
杨杨;
王冰;
张娜

Publication type:

Article

酸浆豆腐后熟过程中风味物质的形成途径分析.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 20, p. 152, doi. 10.7506/spkx1002-6630-20201020-193

By:

杨杨;
王冰;
石彦国;
关桦楠;
边鑫;
陈凤莲;
刘琳琳;
刘颖;
张娜

Publication type:

Article

谷氨酰胺转氨酶对全麦面团特性及微观结构的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 51, doi. 10.7506/spkx1002-6630-20191129-312

By:

王佳玉;
陈凤莲;
吴迪;
汤晓智

Publication type:

Article

蓿冰结构蛋白对冷冻湿面筋品质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 42, doi. 10.7506/spkx1002-6630-20200225-272

By:

曲敏;
吴征;
杜婷婷;
朱秀清;
陈凤莲;
李凌俐;
卢曼曼

Publication type:

Article

苜蓿冰结构蛋白对冷冻湿面筋品质及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 42, doi. 10.7506/spkx1002-6630-20200225-272

By:

曲敏;
吴征;
杜婷婷;
朱秀清;
陈凤莲;
李凌俐;
卢曼曼

Publication type:

Article

表面糊化处理确定乙酰化羟丙基小麦淀粉中取代基团分布.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 66, doi. 10.7506/spkx1002-6630-20190328-347

By:

赵凯;
刘宁;
李君;
雷鸣;
陈威;
杨春华;
陈凤莲

Publication type:

Article

苜蓿冰结构蛋白对速冻饺子皮质地的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 86, doi. 10.7506/spkx1002-6630-201820013

By:

曲敏;
耿浩源;
孙玥;
田野;
杨丽媛;
陈凤莲

Publication type:

Article

不同类型固体颗粒稳定的食品级Pickering乳液研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 475, doi. 10.16429/j.1009-7848.2024.01.044

By:

窦新楝;
郭银梅;
吉语宁;
杨春华;
贺殷媛;
刘琳琳;
张娜;
李欣洋;
安然;
陈凤莲

Publication type:

Article

稻米-高筋小麦混合粉面团大形变力学特征研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 105, doi. 10.16429/j.1009-7848.2023.08.012

By:

陈凤莲;
安然;
郭银梅;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
李欣洋;
张娜

Publication type:

Article

稻米粉-马铃薯全粉混合粉的颗粒结构和理化性质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 110, doi. 10.16429/j.1009-7848.2023.07.012

By:

徐忠;
闫宇航;
陈凤莲;
张娜

Publication type:

Article

米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025

By:

陈凤莲;
郭银梅;
李欣洋;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
安然;
张娜

Publication type:

Article

无隸质面包品质提升技术及研究现状.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 408, doi. 10.16429/j.1009-7848.2022.03.044

By:

胡良术;
何林阳;
杨杨;
朱鹏宇;
王冰;
边鑫;
陈凤莲;
关桦楠;
张秀敏;
张娜

Publication type:

Article

罗望子种仁球蛋白结构和功能特性的构效关系.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 272, doi. 10.16429/j.1009-7848.2021.09.030

By:

任丽琨;
安琪;
边鑫;
陈凤莲;
杨杨;
王冰;
艾连中;
宋子波;
向艳玲;
石彦国;
张娜

Publication type:

Article

神经母细胞瘤免疫治疗研究进展.

Published in:

Progress in Modern Biomedicine, 2015, v. 15, n. 10, p. 1973, doi. 10.13241/j.cnki.pmb.2015.10.046

By:

田永帅;
陈凤莲;
刘婕;
邹军辉;
万晓春;
赵琦

Publication type:

Article

优质 PDCA 循环管理模式在静脉药物配置中心感染管理中的应用效果.

Published in:

Journal of Clinical Nursing in Practice, 2023, v. 9, n. 2, p. 157, doi. 10.11997/nitcwm.202302047

By:

王丽芳;
张晶晶;
陈凤莲

Publication type:

Article

变性蛋白在复性过程中的结构变化研究进展.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 7, p. 2037

By:

邹灵;
任丽琨;
李笑梅;
陈凤莲;
高健;
李祥鹏;
石彦国;
张娜

Publication type:

Article

熔球态蛋白质的结构表征及功能的研究进展.

Published in:

Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4974

By:

李祥鹏;
高健;
刘晓飞;
关桦楠;
陈凤莲;
王冰;
刘琳琳;
杨杨;
朱秀清;
石彦国;
张娜

Publication type:

Article

3株猪博卡病毒的全基因遗传进化及重组分析.

Published in:

Journal of Southern Agriculture, 2020, v. 51, n. 6, p. 1247, doi. 10.3969/j.issn.2095-1191.2020.06.001

By:

覃绍敏;
王浩;
刘金凤;
莫模双;
秦树英;
陈凤莲;
马玲;
白安斌;
吴健敏

Publication type:

Article

酶制剂对大米面包品质的改良作用研究.

Published in:

China Condiment, 2024, v. 49, n. 10, p. 199, doi. 10.3969/j.issn.1000-9973.2024.10.030

By:

刘颖;
王旭;
陈凤莲;
杨萍;
石彦国;
刘季君;
张智

Publication type:

Article

超声改性对淀粉理化性质的影响及其在食品中的应用研究进展.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 2, p. 1

By:

石彦国;
谢文健;
郑欣茹;
陈凤莲;
王艳;
孙冰玉;
张娜;
刘琳琳

Publication type:

Article

3 种乳酸菌发酵米浆对发糕品质的影响比较研究.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 18, p. 260

By:

范洪臣;
茜琳;
丁警驰;
韩双;
唐慧;
陈凤莲

Publication type:

Article

响应面法优化发芽糙米生物活性物质提取工艺.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 1, p. 199

By:

何林阳;
杨杨;
陈凤莲;
边鑫;
范婧;
王冰;
刘琳琳;
王媛媛;
王梦桔;
张娜

Publication type:

Article

不同粒色藜麦挤压面条品质特性分析.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2024, v. 40, n. 13, p. 284, doi. 10.11975/j.issn.1002-6819.202403111

By:

汤晓智;
张红玉;
余梦兰;
陈凤莲

Publication type:

Article

挤压藜麦鲜面和半干面的保鲜研究.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 1, p. 44, doi. 10.16433/j.1673-2383.2023.01.006

By:

张红玉;
陈凤莲;
汤晓智

Publication type:

Article

3株芽孢杆菌的鉴定及其安全性和益生特性分析.

Published in:

China Brewing, 2025, v. 44, n. 2, p. 177, doi. 10.11882/j.issn.0254-5071.2025.02.026

By:

韦珏;
许力士;
吴健敏;
秦树英;
杨丽华;
覃绍敏;
朱鹏;
陈凤莲;
韦珊珊;
林俊;
杨磊;
刘金凤

Publication type:

Article

寒地冬小麦冰结构蛋白对冷冻豆腐品质及蛋白性质的抗冻保护作用.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 4, p. 126, doi. 10.13982/j.mfst.1673-9078.2023.4.0482

By:

曲敏;
王宇;
陈红丽;
刘琳琳;
张光;
陈凤莲;
鲍欢;
朱颖;
朱秀清

Publication type:

Article

影响冷冻面团因素及其品质改良研究进展.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 320, doi. 10.13982/j.mfst.1673-9078.2022.10.1383

By:

张娜;
武娜;
杨杨;
范婧;
任丽琨;
贺殷媛;
边鑫;
陈凤莲;
刘晓飞;
俞德慧;
刘琳琳;
郭晓雪

Publication type:

Article