Works by 黄雨洋

Results: 25

高温高湿贮藏对大豆及其加工产品品质影响研究进展.

Published in:

Soybean Science / Dadou Kexue, 2024, v. 43, n. 5, p. 648, doi. 10.11861/j.issn.1000-9841.2024.05.0648

By:

夏晓雨;
朱颖;
黄雨洋;
何洋;
高扬;
朱秀清

Publication type:

Article

益生菌发酵降解豆乳抗营养因子机制研究进展.

Published in:

Soybean Science / Dadou Kexue, 2023, v. 42, n. 3, p. 374, doi. 10.11861/j.issn.1000-9841.2023.03.0374

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

热处理对大豆蛋白结构的影响及其乳液的研究进展.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 12, p. 404, doi. 10.13386/j.issn1002-0306.202407198

By:

朱秀清;
高颖;
宣希寰;
韩田露;
朱颖;
黄雨洋;
付雨欣

Publication type:

Article

不同浓度卡拉胶对汉麻分离蛋白凝胶性质及结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 28, doi. 10.13386/j.issn1002-0306.2023050357

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

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.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 388, doi. 10.13386/j.issnl002-0306.2023030178

By:

孙冰玉;
郑欣茹;
刘琳琳;
吕铭守;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国

Publication type:

Article

绿豆蛋白的凝胶特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 318, doi. 10.7506/spkx1002-6630-20240801-008

By:

孙冰玉;
付雨欣;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
郭汝杞;
朱秀清

Publication type:

Article

大豆蛋白淀粉样纤维制备、功能特性及应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 296, doi. 10.7506/spkx1002-6630-20240527-220

By:

朱秀清;
韩田露;
刘纪元;
郭汝杞;
朱颖;
黄雨洋;
刘琳琳

Publication type:

Article

豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 280, doi. 10.7506/spkx1002-6630-20240618-127

By:

高宇;
齐宝坤;
廖一;
闫世长;
李杨;
黄雨洋

Publication type:

Article

冷冻处理对大豆蛋白凝胶性和乳化性的影响及抗冻改善研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 339, doi. 10.7506/spkx1002-6630-20240713-132

By:

朱秀清;
宋溢涵;
郭汝杞;
朱颖;
黄雨洋;
刘琳琳

Publication type:

Article

多糖对高水分挤压植物蛋白肉结构及品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 341, doi. 10.7506/spkx1002-6630-20231127-223

By:

张田;
黄雨洋;
刘琳琳;
吕铭守;
朱颖;
孙冰玉;
朱秀清

Publication type:

Article

大豆蛋白乳液凝胶的性质及其应用研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 333, doi. 10.7506/spkx1002-6630-20230704-027

By:

朱秀清;
安月欣;
何洋;
黄雨洋;
朱颖

Publication type:

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.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 350, doi. 10.7506/spkx1002-6630-20220801-001

By:

王逢秋节;
栾滨羽;
高扬;
谷雪莲;
朱颖;
黄雨洋;
朱秀清

Publication type:

Article

大豆蛋白组分制备及其功能性的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 360, doi. 10.7506/spkx1002-6630-20220623-256.

By:

栾滨羽;
张波;
孟昂;
黄雨洋;
夏晓雨;
朱秀清

Publication type:

Article

魔芋葡甘露聚糖基物理共混改性复合膜研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 379, doi. 10.7506/spkx1002-6630-20220430-398

By:

何洋;
黄雨洋;
朱秀清

Publication type:

Article

膳食纤维对蛋白凝胶影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 340, doi. 10.7506/spkx1002-6630-20220509-104

By:

廉文涛;
黄雨洋;
李玉玲;
王喜泉;
曲敏;
朱秀清

Publication type:

Article

TG 酶-MgCl<sub>2</sub> 协同诱导对冷榨豆粉凝胶的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20210806-081

By:

王逢秋节;
杨鑫鑫;
谷雪莲;
栾滨羽;
黄雨洋;
朱颖;
朱秀清

Publication type:

Article

挤压对大豆蛋白构象及其组织化结构的影响研究进展.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20210716-191

By:

朱秀清;
栾滨羽;
黄雨洋;
王逢秋节;
李杨

Publication type:

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.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 22, p. 279, doi. 10.11975/j.issn.1002-6819.202308109

By:

朱秀清;
扈钦淋;
刘燕清;
朱颖;
刘琳琳;
黄雨洋

Publication type:

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.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 10, p. 264, doi. 10.11975/j.issn.1002-6819.202303177

By:

曲敏;
贾圆芳;
刘琳琳;
朱秀清;
朱颖;
黄雨洋;
孙冰玉;
吕铭守

Publication type:

Article

谷朊粉基共混黏合体系的构建及在素肉饼中的应用.

Published in:

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

By:

曲敏;
王宇;
朱秀清;
朱颖;
刘琳琳;
黄雨洋;
吕铭守;
孙冰玉

Publication type:

Article

蛋白酶水解汉麻分离蛋白产物结构及功能特性比较.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 111, doi. 10.13995/j.cnki.11-1802/ts.035058

By:

朱秀清;
王源;
朱颖;
安月欣;
黄雨洋;
孙冰玉;
夏晓雨

Publication type:

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.

Published in:

Journal of Food Safety & Quality, 2024, v. 15, n. 4, p. 274

By:

郑欣茹;
刘琳琳;
吕铭守;
杨春华;
黄雨洋;
朱颖;
曲敏;
朱秀清;
石彦国;
孙冰玉

Publication type:

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.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 22, p. 74

By:

吕铭守;
王子涵;
刘琳琳;
孙冰玉;
朱颖;
黄雨洋;
曲敏;
朱秀清

Publication type:

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.

Published in:

Journal of Food Safety & Quality, 2023, v. 14, n. 4, p. 282

By:

吕铭守;
关钧元;
刘琳琳;
孙冰玉;
黄雨洋;
朱颖;
提宇航;
朱秀清

Publication type:

Article

5-羟甲基糠醛在食品中的变化及其安全性研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 15, p. 4983

By:

朱秀清;
雷文华;
黄雨洋;
刘琳琳;
朱颖

Publication type:

Article