Works by 黄建联

Results: 18

白鲢鱼胶与鮸鱼鱼胶泡发后品质差异性比较.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 34, doi. 10.12161/j.issn.1005-6521.2024.21.005

By:

高飞;
周文果;
陈江平;
田晶晶;
张晔;
杨燕萍;
黄建联

Publication type:

Article

基于减损采肉的纤维化重组鱼糜及其凝胶品质.

Published in:

Food Research & Development, 2023, v. 45, n. 23, p. 1, doi. 10.12161/j.issn.1005-6521.2023.023.001

By:

叶伟建;
焦熙栋;
张文海;
张娜娜;
闫博文;
黄建联;
赵建新;
张灏;
陈卫;
范大明

Publication type:

Article

超声波辅助冷冻技术及其在食品中的应用.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 190, doi. 10.12161/j.issn.1005-6521.2020.01.030

By:

邱爽;
李学鹏;
王金厢;
仪淑敏;
励建荣;
李婷婷;
牟伟丽;
黄建联;
丁浩宸

Publication type:

Article

聚赖氨酸抑制冷藏鱼糜制品优势菌及品质影响.

Published in:

Food Research & Development, 2018, v. 39, n. 17, p. 9, doi. 10.3969/j.issn.1005-6521.2018.17.002

By:

李唐飞;
范大明;
黄建联;
赵建新;
闫博文;
周文果;
张文海;
张灏

Publication type:

Article

射频对冷冻鱼浆的解冻效果研究.

Published in:

Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.019

By:

陈潜;
范大明;
曹洪伟;
黄建联;
赵建新;
闫博文;
周文果;
张文海;
张灏

Publication type:

Article

Bigels调控鱼糜油墨3D打印性能.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20240424-220

By:

吴嘉婕;
田韩;
钟长秀;
蔡茜茜;
黄建联;
万硕;
陈旭;
汪少芸

Publication type:

Article

非钠盐替代对薏米淀粉-肌原纤维蛋白复合凝胶特性的影响及风味分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20221026-267

By:

陈旭;
冯雅梅;
蔡茜茜;
伍久林;
黄建联;
汪少芸

Publication type:

Article

基于人体必需金属盐替代的低钠盐肌原纤维蛋白凝胶特性和作用机理.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20220914-117

By:

陈旭;
陈惠敏;
伍久林;
江文婷;
冯雅梅;
蔡茜茜;
黄建联;
汪少芸

Publication type:

Article

咸味感知与咸味肽的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20221103-030

By:

汪少芸;
黄心澄;
高婷婷;
陈旭;
黄建联;
蔡茜茜

Publication type:

Article

低温冷链贮藏对鱼糜凝胶化学作用力和肌原纤维蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156

By:

陈旭;
余璐涵;
蔡茜茜;
吴金鸿;
刘永乐;
黄建联;
汪少芸

Publication type:

Article

典型加工条件下鱼糜肌原纤维蛋白品质变化规律及调控方法研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 204, doi. 10.7506/spkx1002-6630-20210906-058

By:

陈梅珍;
陈旭;
蔡茜茜;
余璐涵;
吴金鸿;
张芳;
黄丹;
黄建联;
汪少芸

Publication type:

Article

植物乳杆菌JY-22细菌素粗提物在鲢鱼鱼丸保鲜中的应用.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20181019-207

By:

崔天琦;
杜宏;
吕欣然;
郭超;
白凤翎;
仪淑敏;
丁浩宸;
黄建联;
励建荣

Publication type:

Article

菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296

By:

仪淑敏;
叶贝贝;
张诗雯;
余永名;
赵文浩;
李学鹏;
范大明;
郁晓君;
丁浩宸;
黄建联;
徐永霞;
米红波;
励建荣

Publication type:

Article

蜂房哈夫尼亚菌对粘质沙雷氏菌群体感应信号分子产生与生物被膜形成的调控

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 128, doi. 10.7506/spkx1002-6630-20180117-232

By:

李婷婷;
高娜娜;
于海凤;
国竞文;
王当丰;
励建荣;
黄建联

Publication type:

Article

添加微细鲽鱼鱼骨泥对金线鱼鱼糜凝胶品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 22, doi. 10.7506/spkx1002-6630-201823004

By:

李学鹏;
刘慈坤;
范大明;
王金厢;
仪淑敏;
励建荣;
李婷婷;
李钰金;
牟伟丽;
沈琳;
黄建联

Publication type:

Article

基于卷积神经网络的熟化鱼肉纤维程度评价方法研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 9, p. 252, doi. 10.16429/j.1009-7848.2023.09.026

By:

俞军华;
朱金林;
闫博文;
焦熙栋;
黄建联;
范大明

Publication type:

Article

籬鱼背肌组织蛋白酶L的初步分离及蛋白层析纯化方法.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 111, doi. 10.16429/j.1009-7848.2022.03.014

By:

王谦;
焦熙栋;
闫博文;
孟令璐;
曹洪伟;
黄建联;
赵建新;
张濒;
陈卫;
范大明

Publication type:

Article

鳓鱼鱼糜与常见鱼糜凝胶品质对比.

Published in:

Food & Machinery, 2022, n. 5, p. 19, doi. 10.13652/j.spjx.1003.5788.2022.90037

By:

陈慧;
黄建联;
周文果;
陈江平

Publication type:

Article