Works by 黄琪琳

Results: 9

鱼肌浆蛋白替代鸡肉蛋白制作具有天然诱食性且易于消化的猫粮.

Published in:

Journal of Fisheries of China, 2025, v. 49, n. 5, p. 1, doi. 10.11964/jfc.20231014201

By:

康宁哲;
龙斯宇;
何逸鸢;
黄琪琳

Publication type:

Article

中国传统糟制技术及糟制品研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 379, doi. 10.16429/j.1009-7848.2023.10.037

By:

聂景贵;
张宵;
李栩栩;
黄琪琳

Publication type:

Article

基于VAR模型的蛋鸡产蛋性能及其影响因素分析.

Published in:

Acta Agriculturae Zhejiangensis, 2022, v. 34, n. 4, p. 824, doi. 10.3969/j.issn.1004-1524.2022.04.19

By:

吉训生;
黄琪琳;
夏圣奎

Publication type:

Article

基于固相微萃取 (SPME) 和同时蒸馏萃取 (SDE) 分析大麦苗粉对白鲢鱼糜制品的去腥作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 244, doi. 10.13982/j.mfst.1673-9078.2022.3.0690

By:

吴丹;
曾文浩;
熊善柏;
黄琪琳;
祝方清

Publication type:

Article

鲢鱼糜漂洗液中不同回收方式肌浆蛋白的结构和功能特性.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 7, p. 225, doi. 10.7506/spkx1002-6630-20230728-304

By:

任中阳;
龙斯宇;
康宁哲;
石林凡;
翁武银;
黄琪琳

Publication type:

Article

酵母葡聚糖的前处理及其对白鲢鱼肉的去腥效果.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 54, doi. 10.7506/spkx1002-6630-20190918-223

By:

黄晶晶;
张慧敏;
赵丽媛;
熊善柏;
黄琪琳

Publication type:

Article

酵母抽提物滋味成分分析及其复合调味料对鲢鱼风味的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 16, p. 210, doi. 10.7506/spkx1002-6630-20190628-392

By:

任佳怿;
翟营营;
黄晶晶;
张慧敏;
熊善柏;
黄琪琳;
朱建忠;
李沛;
李库;
沈硕

Publication type:

Article

淀粉-脂质/脂肪酸复合物研究进展.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 338, doi. 10.7506/spkx1002-6630-20190729-398

By:

赵小云;
黄琪琳;
张宾佳;
曾令军;
张甲奇;
文兴

Publication type:

Article

超声作用下虎乳灵芝多糖-硒纳米粒子的非酶糖基化抑制作用.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 15, p. 134, doi. 10.7506/spkx1002-6630-20190725-337

By:

肖益东;
蔡文斐;
郑赵敏;
马会雨;
黄琪琳

Publication type:

Article