Works by 陈琼玲

Results: 8

酶法改性技术及其在植物基肉制品中的应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 9, doi. 10.7506/spkx1002-6630-20220713-145

By:

李同庆;
张金闯;
陈琼玲;
刘浩栋;
王强

Publication type:

Article

水热参数组合对大豆蛋白-鱼糜共混高水分挤压过程及产品品质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 19, p. 71, doi. 10.7506/spkx1002-6630-20210720-226

By:

张玉洁;
张金闯;
陈琼玲;
刘浩栋;
何宁;
王强

Publication type:

Article

苦荞和燕麦同步熟化工艺及抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 10, doi. 10.3969/j.issn.1000-9973.2025.01.002

By:

梁月光;
郭恬静;
程雪玲;
陈琼玲;
顾丰颖;
陈振家;
李泽珍;
王愈

Publication type:

Article

植物基肉制品营养品质研究现状.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 428, doi. 10.16429/j.1009-7848.2023.08.042

By:

刘浩栋;
张金闯;
陈琼玲;
张玉洁;
李同庆;
王强

Publication type:

Article

鱼糜蛋白制品及其加工技术.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 1, p. 389, doi. 10.16429/j.l009-7848.2022.01.042

By:

张玉洁;
张金闯;
陈琼玲;
刘丽;
何宁;
王强

Publication type:

Article

高水分挤压过程中大分子相互作用研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 350, doi. 10.16429/j.1009-7848.2021.08.039

By:

陈琼玲;
张金闯;
刘丽;
王强

Publication type:

Article

不同蒸煮方式对燕麦方便粥品质的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 231, doi. 10.13995/j.cnki.11-1802/ts.037941

By:

郭恬静;
梁月光;
程雪玲;
陈琼玲;
陈振家;
顾丰颖;
王愈

Publication type:

Article

不同 pH 对马铃薯蛋白理化性质的影响.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 5, p. 246, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241112005

By:

李佳琪;
雷一铭;
毕晟赟;
陈琼玲;
陈振家

Publication type:

Article