Works matching AU 陶宁萍

Results: 16

日本鳗鱼皮胶原蛋白提取工艺优化及理化性质分析.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 6, p. 1144, doi. 10.12024/jsou.20221104035

By:

李晓敏;
杨晨宇;
邓云;
陶宁萍;
李立;
邱伟强;
金银哲

Publication type:

Article

美拉德反应对刺参性腺酶解物风味的影响.

Published in:

Journal of Shanghai Ocean University, 2023, v. 32, n. 6, p. 1123, doi. 10.12024/jsou.20230204087

By:

张美;
宋荣珍;
林柳;
陶宁萍;
王锡昌

Publication type:

Article

冰鲜大黄鱼不同副产物中滋味成分差异分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 193, doi. 10.7506/spkx1002-6630-20181008-034

By:

周纷;
张艳霞;
张龙;
张彩霞;
姜纪伟;
陶宁萍;
王锡昌

Publication type:

Article

鱼类加工副产物的食用化及其在鱼肉重组制品中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 295, doi. 10.7506/spkx1002-6630-20180508-117

By:

周纷;
张艳霞;
张龙;
侯春宇;
张彩霞;
陶宁萍;
王锡昌

Publication type:

Article

灵芝三萜的研究与应用进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 5, p. 309, doi. 10.7506/spkx1002-6630-20180201-021

By:

刘维;
虎虓真;
朱莉;
甘建红;
卢瑛;
陶宁萍;
王锡昌;
许长华

Publication type:

Article

基于食药价值的辣木籽研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 302, doi. 10.7506/spkx1002-6630-201815044

By:

虎虓真;
陶宁萍;
许长华

Publication type:

Article

肉品中的蛋白质氧化机制及其影响因素.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 329, doi. 10.7506/spkx1002-6630-201805048

By:

袁凯;
张龙;
谷东陈;
吴娜;
陶宁萍;
王锡昌;
李钰金;
刘远平

Publication type:

Article

南极磷虾油氧化稳定性及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 310, doi. 10.7506/spkx1002-6630-20220706-055

By:

林柳;
曹振海;
陶宁萍;
苗军舰;
王锡昌

Publication type:

Article

鳙鱼头汤中微/纳胶粒的体外消化特性及加工条件的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 43, doi. 10.7506/spkx1002-6630-20220101-002

By:

林柳;
李晓朋;
曹振海;
陶宁萍;
王锡昌;
邓尚贵

Publication type:

Article

盐质量分数对鱼头汤熬煮过程中微纳米颗粒形成的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 3, p. 21, doi. 10.7506/spkx1002-6630-20200103-028

By:

翟争妍;
樊馨怡;
陶宁萍

Publication type:

Article

丁香酚对蓝莓链格孢霉的抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 68, doi. 10.7506/spkx1002-6630-20190909-112

By:

葛达娥;
魏照辉;
图尔荪阿依·图尔贡;
潘玥;
王帆;
陶宁萍;
周剑忠;
刘小莉

Publication type:

Article

物理法和化学法精制对酶解法沙丁鱼油品质的影响.

Published in:

China Oils & Fats, 2025, v. 50, n. 1, p. 9, doi. 10.19902/j.enki.zgyz.1003-7969.230326

By:

魏文聪;
张雪冰;
陶宁萍

Publication type:

Article

绵羊脂与山羊脂品质特性差异分析.

Published in:

China Oils & Fats, 2023, v. 48, n. 2, p. 17, doi. 10.19902/j.cnki.zgyz.1003-7969.210807

By:

翟争妍;
朱新鹏;
涂翰卿;
贺子珊;
陶宁萍

Publication type:

Article

高压脉冲电场处理对中国对虾抗氧化活性和蛋白质特性的影响.

Published in:

Food & Fermentation Industries, 2025, v. 51, n. 1, p. 199, doi. 10.13995/j.cnki.11-1802/ts.038599

By:

杨晨宇;
王肖园;
邓云;
陶宁萍;
李立;
邱伟强;
李峰;
金银哲

Publication type:

Article

沙丁鱼鱼头蛋白肽脱色工艺优化及其对风味的影响.

Published in:

Food & Machinery, 2025, n. 5, p. 161, doi. 10.13652/j.spjx.1003.5788.2024.80896

By:

王正明;
陶宁萍;
魏文聪;
王逢秋节

Publication type:

Article

含硅镁型混合脱色剂在醍鱼油脱色及助滤中的作用.

Published in:

Food & Machinery, 2023, n. 8, p. 166, doi. 10.13652/j.spjx.1003.5788.2023.80137

By:

黎稳;
俞骏;
谢宸伟;
陶宁萍

Publication type:

Article