Works by 陈洪生

Results: 13

4 种香辛料提取物对猪肉肌原纤维蛋白抗氧化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 95, doi. 10.7506/spkx1002-6630-20171204-046

By:

陈洪生;
牛百慧;
刘欢;
李艳青;
张瑞红;
孔保华

Publication type:

Article

植物化学提取物对大肠癌作用及其机制的研究进展.

Published in:

Progress in Modern Biomedicine, 2015, v. 15, n. 31, p. 6182, doi. 10.13241/j.cnki.pmb.2015.31.050

By:

包和义;
刘艳;
陈洪生;
李国东;
谷传文;
王瑶;
张津宁;
刘明

Publication type:

Article

休闲即食低温酱卤猪手的开发及加工工艺的优化.

Published in:

Food Research & Development, 2018, v. 39, n. 23, p. 122, doi. 10.3969/j.issn.1005-6521.2018.23.022

By:

牛百慧;
陈洪生;
孙迪;
刘欢;
杨静;
于长青

Publication type:

Article

不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 144, doi. 10.13386/j.issn1002-0306.2024010299

By:

李嘉琦;
潘德胤;
马金明;
刁静静;
陈洪生

Publication type:

Article

超声处理修饰羊肌肉蛋白结改善嫩度的研究.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 45, doi. 10.13386/j.issnl002-0306.2022120087

By:

杨裕如;
潘德胤;
马金明;
姜晓娟;
陈洪生;
刁静静

Publication type:

Article

两种电泳法分析丁香提取物对猪肌原纤维蛋白氧化位点的控制.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 51, doi. 10.7506/spkx1002-6630-20210818-228

By:

陈洪生;
马金明;
潘德胤;
杨裕如;
韩齐;
刁静静

Publication type:

Article

异常隐窝灶治疗的研究进展.

Published in:

Practical Oncology Journal, 2019, v. 33, n. 4, p. 376, doi. 10.11904/j.issn.1002-3070.2019.04.017

By:

方瑄;
陈洪生;
李国东;
综述;
刘明;
审校

Publication type:

Article

肿瘤相关成纤维细胞在大肠癌发生发展中的研究进展.

Published in:

Practical Oncology Journal, 2018, v. 32, n. 3, p. 275, doi. 10.11904/j.issn.1002-3070.2018.03.018

By:

吕强;
陈洪生;
李国东;
魏九峰;
刘明

Publication type:

Article

短时贮藏后油炸专用改性淀粉的初级结构变化.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 76, doi. 10.3969/j.issn.1000-9973.2025.04.010

By:

郭希娟;
郭鹏;
李艳青;
韩齐;
陈洪生

Publication type:

Article

油炸专用改性淀粉的制备及理化特性分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 74, doi. 10.3969/j.issn.1000-9973.2024.01.012

By:

郭希娟;
刘莹;
李艳青;
陈洪生;
韩齐

Publication type:

Article

超声辅助冻融处理对绿豆淀粉吸油率和结构特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 252, doi. 10.16429/j.1009-7848.2025.01.024

By:

刘欣;
苗雪;
陈洪生;
刁静静;
李美麒

Publication type:

Article

超声辅助酶解对绿豆肽结构和抗氧化性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 239, doi. 10.16429/j.1009-7848.2025.01.023

By:

胡锦瑞;
曹荣安;
陈洪生;
刁静静

Publication type:

Article

加热温度对牡荆素-绿豆蛋白互作物结构和功能性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 198, doi. 10.16429/j.1009-7848.2023.08.021

By:

刁静静;
陶阳;
国慧;
陈洪生;
笃王长远;
张东杰;
朱永胜

Publication type:

Article