植物蛋白凝胶的构建及其在植物基肉制品中的应用与挑战.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 12, p. 370, doi. 10.13995/j.cnki.11-1802/ts.040648
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- Publication type:
- Article
Works matching AU 雷小娟
Results: 11
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双凝胶在食品领域: 从组成到应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 277, doi. 10.7506/spkx1002-6630-20230704-030
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- Article
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双凝胶在食品领域: 从组成到应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 277, doi. 10.7506/spkx1002-6630-20230704-030
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- Article
4
不同干燥方式联合熟化处理对板栗粉品质特性 及微观结构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 62, doi. 10.7506/spkx1002-6630-20210721-260
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- Article
5
超声处理对麦醇溶蛋白/芦丁相互作用 及结构特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 45, doi. 10.7506/spkx1002-6630-20210607-093
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- Article
6
植物多酚通过RAGE/MAPK/NF-κB通路 抑制AGEs诱导的炎症反应研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 306, doi. 10.7506/spkx1002-6630-20210428-400
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- Article
7
发酵十字花科蔬菜中硫代葡萄糖苷代谢研究进展.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 381, doi. 10.7506/spkx1002-6630-20210518-223
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- Article
8
热诱导对麦醇溶蛋白-芦丁相互作用及其乳化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 63, doi. 10.16429/j.1009-7848.2022.12.007
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- Article
9
丝素蛋白纳米颗粒的制备及其在食品领域的应用.
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- Food & Fermentation Industries, 2024, v. 50, n. 14, p. 334, doi. 10.13995/j.cnki.11-1802/ts.037003
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- Article
10
植物蛋白基复合纳米颗粒制备及在生物活性物质递送中的应用.
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- Food & Fermentation Industries, 2024, v. 50, n. 14, p. 349, doi. 10.13995/j.cnki.11-1802/ts.037063
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- Article
11
纳米喷雾干燥法制备食品生物活性成分微胶囊研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 318, doi. 10.13995/j.cnki.11-1802/ts.033920
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- Article