Works by 高彦祥

Results: 28

基于乙基纤维素颗粒的亚麻籽油微胶囊载体的构建与表征.

Published in:

Food Research & Development, 2022, v. 43, n. 20, p. 29, doi. 10.12161/j.issn.1005-6521.2022.20.004

By:

张若宁;
刘楠;
张彦慧;
杨静怡;
高彦祥;
毛立科

Publication type:

Article

茶汤滋味物质及其调控研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 189, doi. 10.12161/j.issn.1005-6521.2022.11.025

By:

韦雅杰;
高彦祥

Publication type:

Article

黑果腺肋花楸功能性研究进展及其应用.

Published in:

Food Research & Development, 2021, v. 42, n. 13, p. 206, doi. 10.12161/j.issn.1005-6521.2021.13.030

By:

杨舒乔;
王迪;
高彦祥

Publication type:

Article

姜黄素的乳化和包埋及其应用研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 202, doi. 10.12161/j.issn.1005-6521.2020.14.032

By:

张梦飞;
曾庆晗;
张亮;
高彦祥

Publication type:

Article

包埋花色苷的海藻酸钙-乳清分离蛋白复配凝胶的制备与表征.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 14, p. 1, doi. 10.7506/spkx1002-6630-20221103-040

By:

宋江流;
杨静怡;
高彦祥;
毛立科

Publication type:

Article

槲皮素及其递送体系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 202, doi. 10.7506/spkx1002-6630-20201225-290

By:

舒心;
郭擎;
高彦祥

Publication type:

Article

复配海藻酸盐凝胶作为传递体系的研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 227, doi. 10.7506/spkx1002-6630-20210125-273

By:

杨静怡;
郑红霞;
高彦祥;
毛立科

Publication type:

Article

胶体结构设计在减盐食品中的应用.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 213, doi. 10.7506/spkx1002-6630-20200816-208

By:

张彦慧;
郑红霞;
刘楠;
高彦祥;
毛立科

Publication type:

Article

非变性II型胶原蛋白研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 343, doi. 10.7506/spkx1002-6630-20200826-356

By:

杨舒乔;
王迪;
高彦祥

Publication type:

Article

超高压诱导β-乳球蛋白-壳聚糖共价复合物及其稳定乳状液的制备与表征.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 116, doi. 10.7506/spkx1002-6630-20200706-073

By:

任爽;
何晓叶;
刘锦芳;
毛立科;
高彦祥;
袁芳

Publication type:

Article

食品运载体系包埋姜黄素的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 264, doi. 10.7506/spkx1002-6630-20200327-402

By:

任爽;
董文霞;
刘锦芳;
毛立科;
高彦祥;
袁芳

Publication type:

Article

乳状液胶体颗粒界面结构设计研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 246, doi. 10.7506/spkx1002-6630-20190313-162

By:

郑红霞;
陈鸿强;
高彦祥;
毛立科

Publication type:

Article

食品运载体系提高酚类物质生物利用度的研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 323, doi. 10.7506/spkx1002-663010.7506/spkx1002-6630-20190228-225-20190228-225

By:

陈雨露;
孙婉秋;
高彦祥;
毛立科;
袁芳

Publication type:

Article

高压均质对脂质体囊泡特性和稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 169, doi. 10.7506/spkx1002-6630-20180916-158

By:

邰克东;
赵苏茂;
杨紫恒;
毛立科;
高彦祥;
袁芳

Publication type:

Article

热处理对乳液凝胶微结构的调控作用以及不同维生素贮藏稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 1, doi. 10.7506/spkx1002-6630-20180818-182

By:

鹿瑶;
仇丹;
崔梦楠;
高彦祥;
毛立科

Publication type:

Article

食品乳液凝胶的制备及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 323, doi. 10.7506/spkx1002-6630-20171222-282

By:

崔梦楠;
鹿瑶;
高彦祥;
毛立科

Publication type:

Article

食品功能因子传递系统--双层乳液研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 285, doi. 10.7506/spkx1002-6630-201821043

By:

吕沛峰;
王迪;
高彦祥;
袁芳

Publication type:

Article

果胶和热处理对蛋白质乳液凝胶结构特性和复合维生素稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 29, doi. 10.7506/spkx1002-6630-201818005

By:

穆硕;
鹿瑶;
高彦祥;
毛立科

Publication type:

Article

蛋白质酶法改性研究进展.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 233, doi. 10.7506/spkx1002-6630-201815034

By:

王迪;
代蕾;
高彦祥

Publication type:

Article

海藻酸盐水凝胶和单甘酯油凝胶双凝胶体系的制备与理化性质表征.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 97, doi. 10.16429/j.1009-7848.2022.10.011

By:

杨静怡;
郑红霞;
高彦祥;
毛立科

Publication type:

Article

以蛋白质为基础物质的姜黄素传递体系研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 383, doi. 10.16429/j.1009-7848.2022.05.040

By:

舒心;
郭擎;
高彦祥

Publication type:

Article

高内相乳液的制备及在食品中的应用.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 4, p. 418, doi. 10.16429/j.1009-7848.2022.04.041

By:

卫姣;
陈雨露;
高彦祥;
毛立科;
袁芳

Publication type:

Article

脉冲强光对饮料瓶盖杀菌效果.

Published in:

Food & Machinery, 2021, n. 7, p. 183, doi. 10.13652/j.issn.1003-5788.2021.07.030

By:

陈金定;
王媛;
毛立科;
刘锦芳;
高彦祥

Publication type:

Article

液体饮料 PET 无菌灌装工艺与装备研发进展.

Published in:

Food & Machinery, 2021, n. 5, p. 215, doi. 10.13652/j.issn.1003-5788.2021.05.038

By:

陈金定;
杨舒乔;
高彥祥

Publication type:

Article

运动性疲劳机制及抗疲劳天然产物研究进展.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 148, doi. 10.19804/j.issn1006-2513.2025.5.020

By:

刘明润;
毛立科;
袁芳;
高彦祥

Publication type:

Article

响应面法优化超临界CO2 提取姜黄素工艺及抗氧化、抑菌活性研究.

Published in:

China Food Additives, 2025, v. 36, n. 2, p. 26, doi. 10.19804/j.issn1006-2513.2025.2.004

By:

姚惠芳;
樊蕊;
刘艳双;
高彦祥

Publication type:

Article

食品活性包装研究现状.

Published in:

China Food Additives, 2023, v. 34, n. 9, p. 304, doi. 10.19804/j.issn1006-2513.2023.09.040

By:

谢京颖;
王雅荭;
高彦祥

Publication type:

Article

油凝胶作为氢化油脂替代物的研究进展.

Published in:

China Food Additives, 2022, v. 33, n. 8, p. 222, doi. 10.19804/j.issn1006-2513.2022.08.032

By:

张若宁;
张彦慧;
刘楠;
高彦祥;
毛立科

Publication type:

Article