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不同浓度卡拉胶对汉麻分离蛋白凝胶性质及 结构的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 28, doi. 10.13386/j.issn1002-0306.2023050357
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大豆蛋白乳液凝胶的性质及其应用研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 333, doi. 10.7506/spkx1002-6630-20230704-027
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- Article
不同乳酸菌发酵黄浆水对酸浆豆腐凝胶 特性及其品质的影响.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274
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- Article
凝固剂及加工条件对豆腐凝胶形成及品质 影响研究进展.
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- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178
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- Article
蛋白酶水解汉麻分离蛋白产物结构及功能特性比较.
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- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 111, doi. 10.13995/j.cnki.11-1802/ts.035058
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- Article
干热处理和 pH 偏移对汉麻分离蛋白/卡拉胶接枝物凝胶性质的影响.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 74
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- Article
挤压-酶解大豆蛋白结构与特性关系及其乳液乳化活性评价.
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- Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 22, p. 279, doi. 10.11975/j.issn.1002-6819.202308109
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- Article
改良剂对高水分挤压植物蛋白产物品质 调控的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001
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- Article
大豆蛋白组分制备及其功能性的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20220623-256.
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- Article
魔芋葡甘露聚糖基物理共混改性复合膜研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 379, doi. 10.7506/spkx1002-6630-20220430-398
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- Article
不同复水方式对大豆拉丝蛋白复水品质的影响及动力学模型构建.
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- Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 10, p. 264, doi. 10.11975/j.issn.1002-6819.202303177
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- Article
膳食纤维对蛋白凝胶影响的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 340, doi. 10.7506/spkx1002-6630-20220509-104
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- Article
益生菌发酵降解豆乳抗营养因子机制研究进展.
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- Soybean Science, 2023, v. 42, n. 3, p. 374, doi. 10.11861/j.issn.1000-9841.2023.03.0374
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- Article
不同预处理对发酵酸豆乳品质及 抗营养因子含量的影响.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 282
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- Article
谷朊粉基共混黏合体系的构建及在素肉饼中的应用.
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- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 19, p. 285, doi. 10.11975/j.issn.1002-6819.2022.19.031
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- Article
TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081
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- Article
5-羟甲基糠醛在食品中的变化及其 安全性研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 15, p. 4983
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- Article
挤压对大豆蛋白构象及其组织化结构的影响研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191
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- Article