Works matching AU 隋晓楠

Results: 26

黑米黑豆面条挤压工艺参数的优化.

Published in:

Food Research & Development, 2018, v. 39, n. 13, p. 64, doi. 10.3969/j.issn.1005-6521.2018.13.012

By:

刘俊梅;
王丹洋;
吴世玉;
顾瑾;
郑常领;
夏小勇;
于寒松;
隋晓楠

Publication type:

Article

大豆蛋白强化羧甲基纤维素钠复合油凝胶的性能.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 60, doi. 10.7506/spkx1002-6630-20230521-199

By:

崔梦琦;
单冠程;
孙若涵;
田波;
隋晓楠

Publication type:

Article

矢车菊素-3-葡萄糖苷与大豆蛋白相互作用的多重光谱分析及分子对接.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20220113-131

By:

黄国;
陈骐;
池云峰;
罗小雪;
衣艳娇;
王迪;
隋晓楠

Publication type:

Article

海藻酸钠添加对大豆浓缩蛋白植物肉特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 147, doi. 10.7506/spkx1002-6630-20210817-202

By:

窦薇;
张鑫;
赵煜;
隋晓楠;
江连洲

Publication type:

Article

EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20210508-081

By:

黄国;
田泽鹏;
薛丽莹;
陈骐;
王迪;
衣艳娇;
李萌;
孙书境;
隋晓楠

Publication type:

Article

大豆蛋白肽聚集体与EGCG复合纳米颗粒及其乳液特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20210422-313

By:

董亚博;
兰天;
付元涛;
孙书境;
李萌;
江连洲;
隋晓楠;
张妍

Publication type:

Article

EGCG对大豆蛋白结构的调控机理.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 12, p. 67, doi. 10.7506/spkx1002-6630-20200523-273

By:

赵思明;
江连洲;
王冬梅;
隋晓楠;
周麟依;
范志军

Publication type:

Article

大豆球蛋白-花青素Pickering乳液性质.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20190109-101

By:

鞠梦楠;
祝钢;
陈红宇;
兰天;
董亚博;
温家煜;
江连洲;
隋晓楠

Publication type:

Article

大豆分离蛋白-花青素共价复合物制备纳米颗粒及其 Pickering乳液特性分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 8, doi. 10.7506/spkx1002-6630-20180823-250

By:

鞠梦楠;
祝钢;
刘英杰;
董亚博;
兰天;
江连洲;
隋晓楠

Publication type:

Article

花青素共价交联大豆蛋白对其结构及营养吸收特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 1, doi. 10.7506/spkx1002-6630-20180420-268

By:

刘英杰;
蒋悦;
黄国;
王宁;
刘春峰;
王天雪;
李婧;
刘贵辰;
隋晓楠;
江连洲

Publication type:

Article

花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20180305-046

By:

刘英杰;
隋晓楠;
黄国;
赵思明;
徐悦;
刘贵辰;
孙红波;
齐宝坤;
江连洲

Publication type:

Article

螺杆转速对持香型仿肉制品结构及挥发性成分保留率的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 150, doi. 10.7506/spkx1002-6630-20180120-278

By:

寻崇荣;
薛洪飞;
江连洲;
滕飞;
李杨;
隋晓楠;
谢凤英;
王中江

Publication type:

Article

高湿挤压技术制备持香型仿肉制品工艺.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 292, doi. 10.7506/spkx1002-6630-20180119-273

By:

寻崇荣;
薛洪飞;
刘宝华;
江连洲;
谢凤英;
李杨;
隋晓楠;
王中江

Publication type:

Article

花青素对大豆分离蛋白结构影响及其复合物抗炎能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 7, doi. 10.7506/spkx1002-6630-201820002

By:

李杨;
邹晓霜;
李佳妮;
李红;
齐宝坤;
王中江;
江连洲;
隋晓楠

Publication type:

Article

花青素对大豆蛋白体外胃消化结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 34, doi. 10.7506/spkx1002-6630-201820006

By:

江连洲;
李佳妮;
邹晓霜;
胡淼;
贾子璇;
王中江;
齐宝坤;
李杨;
隋晓楠

Publication type:

Article

真空低温油炸工艺对豆腐泡品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 242, doi. 10.7506/spkx1002-6630-201818037

By:

江连洲;
朱颖;
陈惠惠;
祁新华;
周艳;
李杨;
隋晓楠;
齐宝坤;
王中江

Publication type:

Article

生物解离大豆乳状液中蛋白质结构特征分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 9, doi. 10.7506/spkx1002-6630-201814002

By:

王立敏;
陈思;
丁俭;
齐宝坤;
王中江;
江连洲;
隋晓楠;
BABICH, Olga Olegovna;
李杨

Publication type:

Article

超声处理大豆分离蛋白与壳聚糖复合物对 O/W型乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 74, doi. 10.7506/spkx1002-6630-201813012

By:

丁俭;
隋晓楠;
王婧;
董济萱;
马文君;
李杨;
齐宝坤;
江连洲

Publication type:

Article

生物解离大豆过程中形成的乳状液结构.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 67, doi. 10.7506/spkx1002-6630-201812011

By:

王立敏;
马文君;
孙红波;
寻崇荣;
张丽;
江连洲;
隋晓楠;
李杨

Publication type:

Article

大豆分离蛋白与花青素非共价及共价作用对蛋白构象变化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 33, doi. 10.7506/spkx1002-6630-201812006

By:

孙红波;
李杨;
王立敏;
董济萱;
隋晓楠;
齐宝坤;
王中江;
江连洲

Publication type:

Article

大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 20, doi. 10.7506/spkx1002-6630-201810004

By:

江连洲;
陈思;
李杨;
吴长玲;
王中江;
张巧智;
齐宝坤;
隋晓楠;
陈复生;
许振国

Publication type:

Article

超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 88, doi. 10.7506/spkx1002-6630-201809014

By:

丁俭;
李杨;
史博瑞;
孙红波;
齐宝坤;
江连洲;
隋晓楠

Publication type:

Article

花青素与大豆分离蛋白非共价/共价作用对其界面功能性质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 32, doi. 10.7506/spkx1002-6630-201806006

By:

李杨;
孙红波;
董济萱;
刘英杰;
毕爽;
张巧智;
江连洲;
隋晓楠

Publication type:

Article

大豆生物解离过程中形成的乳状液结构特征.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 14, doi. 10.7506/spkx1002-6630-201805003

By:

江连洲;
王立敏;
隋晓楠;
毕爽;
丁俭;
张亮;
高宇;
扈莹莹;
李杨

Publication type:

Article

EGCG与大豆7S/11S蛋白互作对乳液稳定性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 82, doi. 10.16429/j.1009-7848.2022.12.009

By:

黄国;
张江江;
田泽鹏;
罗小雪;
孙书境;
隋晓楠

Publication type:

Article

煎炸次数对大豆油及薯条脂质中极性组分的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 3, p. 309, doi. 10.11975/j.issn.1002-6819.2016.03.044

By:

冯红霞;
李杨;
隋晓楠;
齐宝坤;
王中江;
江连洲;
曹文明

Publication type:

Article