Works matching IS 10026630 AND DT 2024 AND VI 45 AND IP 24

Results: 40

磁性纳米材料的制备、修饰及其在真菌毒素检测和脱除中的应用研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 357, doi. 10.7506/spkx1002-6630-20240407-049
By:
- 吕建欣;
- 郭梦月;
- 张会茹;
- 孔丹丹;
- 骆骄阳;
- 杨美华
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
酶解对豆粕肽结构和乳化性质的影响及其高稳定性乳液的制备与表征.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 53, doi. 10.7506/spkx1002-6630-20231116-127
By:
- 刘静波;
- 李子豪;
- 温鹤迪;
- 吕思雯;
- 于一丁;
- 张婷
Publication type:
Article
植物基肉制品的减钠策略研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 367, doi. 10.7506/spkx1002-6630-20240612-078
By:
- 王睿;
- 彭郁;
- 单子明;
- 李茉;
- 温馨;
- 倪元颖
Publication type:
Article
ω-3和ω-6脂肪酸均衡型南瓜籽-亚麻籽混合油精炼前后理化品质和氧化稳定性.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 45, doi. 10.7506/spkx1002-6630-20240402-014
By:
- 付旖旎;
- 刘笑笑;
- 王婧;
- 牛志雅;
- 刘战霞;
- 伏宇新;
- 邱立功;
- 魏长庆
Publication type:
Article
N-乙酰化程度对壳聚糖稳定Pickering乳液乳化性能的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 36, doi. 10.7506/spkx1002-6630-20240519-129
By:
- 吴军;
- 施兆娟;
- 袁传勋;
- 王兴婷;
- 金日生
Publication type:
Article
豌豆抗性淀粉对肌原纤维蛋白乳液凝胶特性及蛋白质体外消化率的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 26, doi. 10.7506/spkx1002-6630-20240713-118
By:
- 陈金玉;
- 胡方洋;
- 吉芷芮;
- 吴子健
Publication type:
Article
乳酸菌基因组规模代谢建模研究与在食品体系中的应用进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 348, doi. 10.7506/spkx1002-6630-20240614-093
By:
- 刘子豪;
- 倪皓洁;
- 李文璐;
- 王凤忠;
- 王彦波;
- 曾黉
Publication type:
Article
低共熔溶剂提取动物源加工副产物活性物质的研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 328, doi. 10.7506/spkx1002-6630-20240611-069
By:
- 白昊鑫;
- 徐为民;
- 马晶晶;
- 耿志明;
- 邹烨;
- 杨彪;
- 杨静;
- 程梅;
- 闫征;
- 王道营;
- 辜雪冬
Publication type:
Article
生淀粉降解酶的研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 316, doi. 10.7506/spkx1002-6630-20240608-048
By:
- 宁珂;
- 张皓然;
- 赵凯
Publication type:
Article
母乳及牛乳低聚糖组成、含量及功能的研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 302, doi. 10.7506/spkx1002-6630-20240510-076
By:
- 张卓星;
- 徐慧慧;
- 刘汝薇;
- 邹芸霞;
- 安芹;
- 张雅丽
Publication type:
Article
元素指纹在茶叶产地溯源中的应用及其影响因素研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 293, doi. 10.7506/spkx1002-6630-20240424-222
By:
- 李彦龙;
- 钱丽丽;
- 陈明明;
- 宋妍;
- 刘毅;
- 王永生;
- 刘宏艳
Publication type:
Article
6-姜酚与 6-姜烯酚改善肠道紧密连接损伤作用研究进展.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 282, doi. 10.7506/spkx1002-6630-20240507-026
By:
- 李宇;
- 欧阳芳欣;
- 张贺;
- 王文宇;
- 董婧潇;
- 李大鹏;
- 李锋
Publication type:
Article
QuEChERS 结合超高效液相色谱-串联质谱法同时测定畜禽肉中 9 种新烟碱类杀虫剂及 5 种代谢物残留量.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 273, doi. 10.7506/spkx1002-6630-20240519-146
By:
- 林彬彬;
- 杨志金;
- 黄旭良;
- 林小莲
Publication type:
Article
固相萃取结合超高效液相色谱-串联质谱法快速测定乳粉及液体乳中26 种吡咯里西啶生物碱的含量.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 266, doi. 10.7506/spkx1002-6630-20240804-026
By:
- 陈言凯
Publication type:
Article
辣根过氧化物酶/胆碱氧化酶玻碳电极生物传感器检测人工大豆毛油中磷脂酰胆碱含量.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 259, doi. 10.7506/spkx1002-6630-20240508-049
By:
- 王东华;
- 王旭;
- 王宇婷;
- 高珊;
- 王伟宁;
- 杨福明;
- 于殿宇
Publication type:
Article
基于CeO<sub>2</sub>/CoOOH纳米酶的比色分析法快速检测水果中抗坏血酸.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 250, doi. 10.7506/spkx1002-6630-20240510-074
By:
- 岳晓月;
- 吴朝云;
- 闫曙亮;
- 符龙;
- 赵电波
Publication type:
Article
麦秸秆基塑料餐盒中2 种合成酚类抗氧化剂及其降解产物的迁移.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 242, doi. 10.7506/spkx1002-6630-20240421-193
By:
- 王金鑫;
- 梁颖茵;
- 钟怀宁;
- 胡长鹰
Publication type:
Article
荧光碳量子点模拟酶比色-荧光双传感体系检测葡萄糖.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 232, doi. 10.7506/spkx1002-6630-20240428-262
By:
- 关桦楠;
- 张明一;
- 王丹丹;
- 张朱泽惠
Publication type:
Article
模拟流通温度变化对香菇贮藏期间风味物质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 222, doi. 10.7506/spkx1002-6630-20240421-191
By:
- 刘娅妮;
- 王飞宇;
- 李然;
- 高虹;
- 范秀芝;
- 殷朝敏;
- 程世伦;
- 于巍;
- 史德芳
Publication type:
Article
3 种速冻技术在竹笋冻结应用中的适宜性分析.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 212, doi. 10.7506/spkx1002-6630-20240529-256
By:
- 范振梅;
- 申挥;
- 胡腾根;
- 程丽娜;
- 于丽娟;
- 徐玉娟;
- 吴继军;
- 余元善
Publication type:
Article
生姜精油乳液涂膜处理对仔姜保鲜的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 202, doi. 10.7506/spkx1002-6630-20240527-215
By:
- 吕浛嘉;
- 李云成;
- 李青洲;
- 陈川;
- 刘达玉;
- 张菲;
- 孟凡冰
Publication type:
Article
不同热处理对脱脂驼乳乳蛋白结构和理化性质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 195, doi. 10.7506/spkx1002-6630-20240405-042
By:
- 王涛;
- 王丹琳;
- 何静;
- 吉日木图
Publication type:
Article
臭氧处理对蛋清粉脱腥效果及改善机制.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 178, doi. 10.7506/spkx1002-6630-20240619-135
By:
- 辛小娟;
- 刘颖;
- 马璐璐;
- 霍嘉颖;
- 高英;
- 董世建;
- 刘丽娅;
- 王凤忠;
- 李述刚
Publication type:
Article
不同温度-时间组合对炖煮牛腱子蛋白质吸收特性的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 187, doi. 10.7506/spkx1002-6630-20240602-005
By:
- 李天翊;
- 孙健
Publication type:
Article
基于主成分分析对不同品种红枣发酵果醋品质的综合评价.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 170, doi. 10.7506/spkx1002-6630-20240423-211
By:
- 齐亭亭;
- 张智锋;
- 杨新宇;
- 张若石;
- 张书颖;
- 任婧楠;
- 范刚
Publication type:
Article
不同品种鲜叶原料对恩施玉露茶品质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 161, doi. 10.7506/spkx1002-6630-20240412-107
By:
- 王欢欢;
- 秦慕雪;
- 胡兴明;
- 袁丽萍;
- 覃信雪;
- 余志;
- 郑时兵;
- 张强;
- 倪德江;
- 陈玉琼
Publication type:
Article
不同茯苓菌株胞外代谢产物及抗氧化活性比较.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 150, doi. 10.7506/spkx1002-6630-20240415-120
By:
- 谭云;
- 申爱荣;
- 沈宝明;
- 喻锦秀;
- 刘丽娜;
- 李赛男;
- 谭著明
Publication type:
Article
基于美拉德反应分析加工过程中酱牛肉风味物质变化.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 139, doi. 10.7506/spkx1002-6630-20240430-292
By:
- 冯美琴;
- 曾晓庆;
- 孙健
Publication type:
Article
叉分蓼多糖结构表征及其对脂多糖诱导 RAW264.7 细胞炎症的抑制作用.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 128, doi. 10.7506/spkx1002-6630-20240417-166
By:
- 崔艳艳;
- 袁永旭;
- 郭明坤;
- 何文兵;
- 李明;
- 裴世春;
- 李大军
Publication type:
Article
1 株多重耐药副溶血弧菌噬菌体vB_VpP_3的生物学特性及全基因组分析.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 108, doi. 10.7506/spkx1002-6630-20240621-147
By:
- 刘青青;
- 张明;
- 杨雯静;
- 刘可;
- 李凡;
- 李学鹏;
- 励建荣;
- 张德福
Publication type:
Article
3 种食用菌蛋白质-多糖复合物的体内外降血脂作用.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 117, doi. 10.7506/spkx1002-6630-20240524-202
By:
- 高琛;
- 李文;
- 陈万超;
- 吴迪;
- 张忠;
- 刘朋;
- 夏永军;
- 杨焱
Publication type:
Article
基于虚拟筛选、分子对接和细胞模型筛选乌鳢源抗炎肽.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 100, doi. 10.7506/spkx1002-6630-20240509-054
By:
- 相欢;
- 路美明;
- 陈胜军;
- 黄卉;
- 胡晓;
- 赵永强;
- 魏涯
Publication type:
Article
基于理性设计提高酿酒酵母烟酰胺核糖激酶1热稳定性.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 92, doi. 10.7506/spkx1002-6630-20240504-003
By:
- 王瑶;
- 沈太松;
- 李思晨;
- 史红玲;
- 姚伦广;
- 唐存多
Publication type:
Article
戊糖片球菌发酵大黄鱼风味代谢途径分析.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 81, doi. 10.7506/spkx1002-6630-20240512-091
By:
- 秦菲;
- 张舒雨;
- 魏好程;
- 倪辉
Publication type:
Article
淀粉样蛋白纤维对冷冻猪肉糜品质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 61, doi. 10.7506/spkx1002-6630-20240520-161
By:
- 武肖;
- 刘张涵瑜;
- 刘硕;
- 王梦婷;
- 孙晓帅;
- 李腾
Publication type:
Article
臭氧预处理与月桂酸复合改性对香蕉淀粉结构和性质的影响.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 69, doi. 10.7506/spkx1002-6630-20240528-239
By:
- 从小飞;
- 郑丽丽;
- 郑晓燕;
- 校导;
- 艾斌凌;
- 杨旸;
- 盛占武;
- 杨劲松
Publication type:
Article
糖用松香基脱色树脂吸附焦糖色素相互作用微观机制.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 17, doi. 10.7506/spkx1002-6630-20240206-046
By:
- 韦艳红;
- 王佳欣;
- 焦丽;
- 廖春玉;
- 雷福厚;
- 李文
Publication type:
Article
小麦粉中水分子成簇及其在水分扩散中的作用——基于等温吸附的观察.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20240216-076
By:
- 赵学伟;
- 魏笑笑;
- 郭豫;
- 王宏伟;
- 张华
Publication type:
Article
基于分子模拟的鸡肉增鲜肽增鲜机制.
Published in:
Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 1, doi. 10.7506/spkx1002-6630-20231222-193
By:
- 张敬铖;
- 何玮;
- 梁莉;
- 张玉玉
Publication type:
Article