Works by 齐宝坤

Results: 38

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

超声辅助pH值偏移处理对大豆亲脂蛋白结构和功能性质的影响及其相关性分析.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 169, doi. 10.7506/spkx1002-6630-20230721-234

By:

王帅;
钟明明;
王震霄;
王英;
康梦雪;
齐宝坤

Publication type:

Article

大豆油体-果胶复合油凝胶的制备、表征及氧化稳定性分析.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 10, doi. 10.7506/spkx1002-6630-20220926-283

By:

刘璐;
朱建宇;
李啸天;
张晴;
王子恒;
齐宝坤;
江连洲

Publication type:

Article

大豆蛋白-黄芩素的结合机制及蛋白构象和功能变化.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 91, doi. 10.7506/spkx1002-6630-20220519-255

By:

闫馨月;
贾亦佳;
孙诗艳;
张东蒙;
耿梦洁;
杨晋杰;
Stanislav SUKHIKH;
Olga BABICH;
齐宝坤;
李杨

Publication type:

Article

碱性pH值提取对大豆油脂体稳定性及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 57, doi. 10.7506/spkx1002-6630-20220403-036

By:

宋晗钰;
钟明明;
康梦雪;
满慧;
王震霄;
齐宝坤

Publication type:

Article

pH值偏移大豆油体-姜黄素复合乳液的物理特性及稳定性.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 4, p. 1, doi. 10.7506/spkx1002-6630-20220430-401

By:

康梦雪;
孙禹凡;
宋晗钰;
钟明明;
王帅;
齐宝坤

Publication type:

Article

紫苏油多层乳液的制备及乳液油脂体外消化特性.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 12, p. 58, doi. 10.7506/spkx1002-6630-20210621-244

By:

彭新辉;
王琪;
武利春;
闫世长;
刘冠男;
朱华平;
齐宝坤;
李杨

Publication type:

Article

巴氏灭菌对不同油脂体乳液氧化稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 23, doi. 10.7506/spkx1002-6630-20210315-178

By:

武利春;
孙禹凡;
陈亚双;
，闫世长;
谢凤英;
齐宝坤;
李杨

Publication type:

Article

琥珀酰化调控大豆分离蛋白电荷密度对其构象及乳化性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 4, p. 39, doi. 10.7506/spkx1002-6630-20201120-214

By:

刘冠男;
胡淼;
杜晓倩;
谢凤英;
齐宝坤;
李杨

Publication type:

Article

超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 134, doi. 10.7506/spkx1002-6630-20200319-288

By:

闫世长;
徐静雯;
武利春;
孙禹凡;
齐宝坤;
李杨

Publication type:

Article

pH值处理对黑豆分离蛋白结构、流变特性及乳化性能的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 15, doi. 10.7506/spkx1002-6630-20190906-080

By:

曾琪;
胡淼;
王欢;
钟明明;
齐宝坤;
江连洲

Publication type:

Article

Oleosin蛋白和磷脂酰胆碱相互作用对重组油体乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 42, doi. 10.7506/spkx1002-6630-20190527-324

By:

孙禹凡;
谢凤英;
钟明明;
齐宝坤;
李杨

Publication type:

Article

超声复合碱处理对Oleosin蛋白结构及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 7, p. 79, doi. 10.7506/spkx1002-6630-20190408-075

By:

孙禹凡;
齐宝坤;
钟明明;
刘曌;
杨树昌;
李杨

Publication type:

Article

超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 73, doi. 10.7506/spkx1002-6630-20190130-390

By:

钟明明;
廖一;
齐宝坤;
方琳;
孙禹凡;
谢凤英;
李杨

Publication type:

Article

干燥工艺对鱼油微胶囊结构和品质特性的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 86, doi. 10.7506/spkx1002-6630-20181228-344

By:

江连洲;
王朝云;
古力那孜·买买提努;
巨欢欢;
郭增旺;
綦玉曼;
李杨;
齐宝坤;
左锋;
范志军;
王中江

Publication type:

Article

超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 120, doi. 10.7506/spkx1002-6630-20181008-052

By:

赵城彬;
尹欢欢;
刘景圣;
许秀颖;
张浩;
吴玉柱;
曹勇;
齐宝坤;
吴非

Publication type:

Article

大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 41, doi. 10.7506/spkx1002-6630-20181018-195

By:

钟明明;
齐宝坤;
赵添;
孙禹凡;
王迪琼;
方琳;
谢凤英;
张爽;
杨树昌;
李杨, .

Publication type:

Article

生物解离大豆蛋白酶解物体外模拟消化抗氧化活性变化.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 15, p. 50, doi. 10.7506/spkx1002-6630-20180824-272

By:

佟晓红;
王欢;
刘宝华;
张巧智;
李红;
田然;
赵晋菡;
齐宝坤;
李杨;
江连洲

Publication type:

Article

花青素与大豆分离蛋白的不同共价交联法对蛋白结构的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20180305-046

By:

刘英杰;
隋晓楠;
黄国;
赵思明;
徐悦;
刘贵辰;
孙红波;
齐宝坤;
江连洲

Publication type:

Article

不同热处理温度对生物解离提油后大豆乳状液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 48, doi. 10.7506/spkx1002-6630-20180117-219

By:

李红;
齐宝坤;
钟明明;
朱建宇;
孙禹凡;
胡淼;
王欢;
李杨

Publication type:

Article

生物解离大豆膳食纤维对饼干质构及消化特性的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20180116-214

By:

钟明明;
齐宝坤;
孙禹凡;
曾琪;
李红;
朱建宇;
胡淼;
王欢;
李杨

Publication type:

Article

不同热处理温度下大豆11S球蛋白Zeta电位、粒径和红外光谱分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 54, doi. 10.7506/spkx1002-6630-201824009

By:

齐宝坤;
赵城彬;
江连洲;
徐靓;
李红;
李杨

Publication type:

Article

超声预处理制备大豆分离蛋白/糖复合物及其结构与溶解性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 113, doi. 10.7506/spkx1002-6630-201823018

By:

赵城彬;
齐宝坤;
张浩;
刘景圣;
许秀颖;
曹勇;
吴玉柱;
吴非

Publication type:

Article

热处理对大豆 11S 球蛋白溶解性和二级结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 39, doi. 10.7506/spkx1002-6630-201822007

By:

齐宝坤;
赵城彬;
李杨;
徐靓;
丁俭;
王欢;
江连洲

Publication type:

Article

提取方式对大豆膳食纤维理化及功能特性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 18, doi. 10.7506/spkx1002-6630-201821003

By:

李杨;
胡淼;
孙禹凡;
钟明明;
张巧智;
江连洲;
齐宝坤

Publication type:

Article

花青素对大豆分离蛋白结构影响及其复合物抗炎能力.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 7, doi. 10.7506/spkx1002-6630-201820002

By:

李杨;
邹晓霜;
李佳妮;
李红;
齐宝坤;
王中江;
江连洲;
隋晓楠

Publication type:

Article

花青素对大豆蛋白体外胃消化结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 20, p. 34, doi. 10.7506/spkx1002-6630-201820006

By:

江连洲;
李佳妮;
邹晓霜;
胡淼;
贾子璇;
王中江;
齐宝坤;
李杨;
隋晓楠

Publication type:

Article

真空低温油炸工艺对豆腐泡品质的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 242, doi. 10.7506/spkx1002-6630-201818037

By:

江连洲;
朱颖;
陈惠惠;
祁新华;
周艳;
李杨;
隋晓楠;
齐宝坤;
王中江

Publication type:

Article

热处理对大豆11S球蛋白表面疏水性的影响及拉曼光谱分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 18, p. 15, doi. 10.7506/spkx1002-6630-201818003

By:

齐宝坤;
赵城彬;
江连洲;
徐靓;
李红;
李杨

Publication type:

Article

生物解离大豆乳状液中蛋白质结构特征分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 9, doi. 10.7506/spkx1002-6630-201814002

By:

王立敏;
陈思;
丁俭;
齐宝坤;
王中江;
江连洲;
隋晓楠;
BABICH, Olga Olegovna;
李杨

Publication type:

Article

超声处理大豆分离蛋白与壳聚糖复合物对 O/W型乳液稳定性的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 74, doi. 10.7506/spkx1002-6630-201813012

By:

丁俭;
隋晓楠;
王婧;
董济萱;
马文君;
李杨;
齐宝坤;
江连洲

Publication type:

Article

大豆分离蛋白与花青素非共价及共价作用对蛋白构象变化的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 33, doi. 10.7506/spkx1002-6630-201812006

By:

孙红波;
李杨;
王立敏;
董济萱;
隋晓楠;
齐宝坤;
王中江;
江连洲

Publication type:

Article

大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 20, doi. 10.7506/spkx1002-6630-201810004

By:

江连洲;
陈思;
李杨;
吴长玲;
王中江;
张巧智;
齐宝坤;
隋晓楠;
陈复生;
许振国

Publication type:

Article

超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 88, doi. 10.7506/spkx1002-6630-201809014

By:

丁俭;
李杨;
史博瑞;
孙红波;
齐宝坤;
江连洲;
隋晓楠

Publication type:

Article

离子强度对大豆1 1S 球蛋白表面疏水性及结构的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 8, p. 39, doi. 10.7506/spkx1002-6630-201808007

By:

齐宝坤;
江连洲;
王欢;
李杨

Publication type:

Article

苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 76, doi. 10.16429/j.1009-7848.2023.04.008

By:

武利春;
孙禹凡;
康梦雪;
齐宝坤;
李杨

Publication type:

Article

煎炸次数对大豆油及薯条脂质中极性组分的影响.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 3, p. 309, doi. 10.11975/j.issn.1002-6819.2016.03.044

By:

冯红霞;
李杨;
隋晓楠;
齐宝坤;
王中江;
江连洲;
曹文明

Publication type:

Article

改性方法对豆渣不溶性膳食纤维结构、理化性质及功能特性的影响.

Published in:

Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 154, doi. 10.13386/j.issn1002-0306.2024070405

By:

张建勋;
谢萱;
田婷婷;
闫世长;
齐宝坤

Publication type:

Article