Works by 高瑞昌

Results: 27

基于隧道式微波的鱿鱼片干燥动力学及理化感官品质.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 55, doi. 10.12161/j.issn.1005-6521.2025.01.007

By:

王林;
陈文岩;
王康;
王智超;
高瑞昌

Publication type:

Article

大豆分离蛋白颗粒稳定的鲢鱼油 Pickering 乳液的制备及其性能表征.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 1, doi. 10.12161/j.issn.1005-6521.2023.18.001

By:

刘香玲;
李真;
王金厢;
李学鹏;
徐永霞;
米红波;
仪淑敏;
励建荣;
高瑞昌;
张宇昊

Publication type:

Article

罗非鱼臭氧水杀菌技术的工艺优化及其对鱼肉品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 40, doi. 10.12161/j.issn.1005-6521.2022.09.006

By:

刘恒阁;
王海燕;
吴文锦;
高瑞昌;
弋景刚;
汪金林;
白帆;
赵元晖

Publication type:

Article

精氨酸对微波场下低盐鲟鱼肌原纤维蛋白预凝胶化的影响.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 51, doi. 10.7506/spkx1002-6630-20240812-091

By:

石彤;
解钰;
张昊;
王鑫;
李梦哲;
高瑞昌

Publication type:

Article

虾肉蛋白在乳酸菌发酵过程中的降解及其体外抗氧化活性的动态变化.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 65, doi. 10.7506/spkx1002-6630-20240418-178

By:

熊治渝;
孙兰静;
张倩倩;
高瑞昌;
袁丽

Publication type:

Article

冻融与冻藏对乌鳢肌原纤维蛋白与酸菜鱼汤中特征风味物质结合特性的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 121, doi. 10.7506/spkx1002-6630-20240302-002

By:

袁丽;
苏凯;
刘璐;
冷伟军;
张昊;
李梦哲;
石彤;
包玉龙;
高瑞昌

Publication type:

Article

高灵敏度指示膜对鱼肉新鲜度的监测及其机理分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 150, doi. 10.7506/spkx1002-6630-20220803-033

By:

石彤;
胡慧玲;
熊治渝;
王林;
袁丽;
高瑞昌

Publication type:

Article

白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 42, doi. 10.7506/spkx1002-6630-20220923-235

By:

王悦松;
刘香玲;
李学鹏;
励建荣;
高瑞昌;
杨青;
位正鹏;
周小敏;
王明丽

Publication type:

Article

生鲜肉持水性机理研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 241, doi. 10.7506/spkx1002-6630-20220413-157

By:

余青青;
刘娇;
洪惠;
高瑞昌;
包玉龙

Publication type:

Article

鲟鱼头汤对产后缺乳大鼠泌乳功能的促进作用.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 124, doi. 10.7506/spkx1002-6630-20211009-075

By:

蒋博;
汪金林;
王海燕;
高瑞昌;
徐新星;
白帆;
赵元晖;
刘康

Publication type:

Article

基于GC-MS代谢组学分析大鲵肉冷藏过程中肌肉代谢产物差异.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 24, p. 192, doi. 10.7506/spkx1002-6630-20220218-140

By:

金文刚;
赵萍;
刘俊霞;
兰阿峰;
陈德经;
裴金金;
高瑞昌

Publication type:

Article

α-生育酚处理与真空包装对复合鲟鱼糜冻藏期间品质的影响.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 195, doi. 10.7506/spkx1002-6630-20200527-326

By:

王康宇;
王瑞红;
李钰金;
白帆;
高瑞昌;
汪金林;
徐鹏;
赵元晖

Publication type:

Article

产低温蛋白酶动性球菌的筛选及其在低盐鱼露发酵中的应用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 122, doi. 10.7506/spkx1002-6630-20200314-220

By:

周晶;
袁丽;
高瑞昌

Publication type:

Article

大型杂交鲟不同部位肌肉的理化特性.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20200331-453

By:

黄攀;
高瑞昌;
白帆;
徐鹏;
宫臣;
王瑞红;
汪金林;
赵元晖

Publication type:

Article

多酚与肌原纤维蛋白相互作用机制及其对蛋白特性的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 11, p. 239, doi. 10.7506/spkx1002-6630-20190530-373

By:

彭林;
马良;
戴宏杰;
余永;
王洪霞;
朱瀚昆;
高瑞昌;
张宇昊

Publication type:

Article

混合菌株和外源赖氨酸对鱼酱发酵品质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 108, doi. 10.7506/spkx1002-6630-20180709-119

By:

郑志颖;
周晶;
袁丽;
高瑞昌

Publication type:

Article

鲟鱼鱼糜凝胶形成过程中的物理化学变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 82, doi. 10.7506/spkx1002-6630-20180320-253

By:

唐淑玮;
高瑞昌;
曾名湧;
冯秋凤;
陈依萍;
赵元晖

Publication type:

Article

W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 272, doi. 10.7506/spkx1002-6630-20180211-123

By:

袁丽;
孙楚楚;
党庆玲;
高瑞昌

Publication type:

Article

原子力显微镜研究L-半胱氨酸对鲢肌球蛋白溶液热聚集行为的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 1, doi. 10.7506/spkx1002-6630-201814001

By:

王艳敏;
于加美;
石彤;
袁丽;
高瑞昌

Publication type:

Article

L-赖氨酸对鲢肌球蛋白热聚集行为的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 1, doi. 10.7506/spkx1002-6630-201808001

By:

石彤;
袁丽;
王艳敏;
高瑞昌

Publication type:

Article

马铃薯淀粉-卵清蛋白-肌球蛋白互作对肌球蛋白凝胶的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 128, doi. 10.16429/j.1009-7848.2024.07.013

By:

刘珍;
王金厢;
李学鹏;
励建荣;
高瑞昌;
张宇昊;
杨青;
正鹏役;
季广仁

Publication type:

Article

鱼糜组分间相互作用对其凝胶特性影响的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 365, doi. 10.16429/j.l009-7848.2022.09.037

By:

王卉楠;
励建荣;
李学鹏;
高瑞昌;
周小敏;
王明丽

Publication type:

Article

4 个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价.

Published in:

South China Fisheries Science, 2023, v. 19, n. 3, p. 164, doi. 10.12131/20220198

By:

王鑫;
李梦哲;
张伟;
孔云菲;
熊治渝;
石彤;
包玉龙;
袁丽;
张世勇;
王明华;
陈校辉;
高瑞昌

Publication type:

Article

方便乌鳢鱼头汤喷雾干燥工艺优化及品质评价.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 158, doi. 10.12131/20210309

By:

高瑞昌;
张伟;
李欣;
苏丽;
袁丽

Publication type:

Article

流水槽养殖与传统池塘养殖的罗非鱼肌肉差异蛋白组学分析.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 63

By:

高瑞昌;
刘璐;
马之瑞;
袁丽;
罗永巨;
包玉龙;
严欣

Publication type:

Article

淡水鱼加工副产物功能成分的提取与应用研究进展.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 13, p. 203

By:

高瑞昌;
朱灵灵;
张伟;
王林;
袁丽

Publication type:

Article

转换点含水率对罗氏沼虾虾仁真空冷冻干燥-瞬时压差联合干燥品质的影响

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 7, p. 217, doi. 10.13386/j.issn1002-0306.2024040352

By:

成晓宁;
张焯;
赵亚;
石启龙;
高瑞昌;
居向东

Publication type:

Article