Works by 马成业

Results: 8

挤压豌豆纤维粉制备的不可溶膳食纤维油脂吸附能力研究.

Published in:

Food Research & Development, 2020, v. 41, n. 9, p. 50, doi. 10.12161/j.issn.1005-6521.2020.09.009

By:

刘秉书;
吴淑华;
孙谕莹;
李学梅;
皇圆圆;
王雪源;
马成业

Publication type:

Article

挤压和酶解挤压对豌豆粉淀粉体外消化率, 蛋白质结构和流变特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 76, doi. 10.7506/spkx1002-6630-20201120-216

By:

戚明明;
彭慧慧;
宋佳琳;
张静;
王思花;
马成业

Publication type:

Article

酶水解豌豆纤维粉制备低聚糖工艺优化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 287, doi. 10.7506/spkx1002-6630-20181015-140

By:

吴淑华;
张喆浩;
范玉艳;
马成业

Publication type:

Article

现行食品抽检工作中重复抽检的原因分析及建议.

Published in:

Journal of Food Safety & Quality, 2020, v. 11, n. 10, p. 3359

By:

罗璇;
马成业;
牟丹;
孙冬;
梅真

Publication type:

Article

液体核磁共振技术用于木质素结构表征的研究进展.

Published in:

Transactions of China Pulp & Paper, 2024, v. 39, n. 2, p. 23, doi. 10.11981/j.issn.1000-6842.2024.02.23

By:

徐荧;
马成业;
张琛;
徐玲花;
文甲龙

Publication type:

Article

挤压物料水分对白酒糟醇溶蛋白性质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 15, p. 85, doi. 10.13386/j.issn1002-0306.2023080197

By:

刘瑶;
袁若云;
李宏军;
陈善峰;
马成业;
汪陈洁

Publication type:

Article

甜瓜酸奶发酵工艺优化及其品质分析.

Published in:

China Brewing, 2024, v. 43, n. 4, p. 203, doi. 10.11882/j.issn.0254-5071.2024.04.031

By:

曾燕飞;
郝鑫;
李宏军;
马成业;
周陆红

Publication type:

Article

豌豆组织化蛋白品质因子分析及工艺优化.

Published in:

Modern Food Science & Technology, 2021, v. 37, n. 12, p. 153, doi. 10.13982/j.mfst.1673-9078.2021.12.0109

By:

张光耀;
彭慧慧;
张静;
王思花;
戚明明;
任志尚;
贺壮壮;
马成业

Publication type:

Article