Works matching IS 10097848 AND DT 2024 AND VI 24 AND IP 10

Results: 45
    1

    花生蛋白组成与结构对其功能特性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 449, doi. 10.16429/j.1009-7848.2024.10.041
    By:
    • 崔颖凡;
    • 郭芹;
    • 李振源;
    • 顾丰颖;
    • 李甜;
    • 赵屣九;
    • 张雨;
    • 王强
    Publication type:
    Article
    2
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    静电纺丝制备抗氧化纳米材料在食品中的应用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 425, doi. 10.16429/j.1009-7848.2024.10.039
    By:
    • 赵汝霞;
    • 王文娟;
    • 杨维巧;
    • 段晓亮;
    • 张智航;
    • 李喜宏
    Publication type:
    Article
    4

    酶法改性对麦隸膳食纤维及面团品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 460, doi. 10.16429/j.1009-7848.2024.10.042
    By:
    • 许锐;
    • 李闻;
    • 秦韶爽;
    • 李明;
    • 郭波莉;
    • 张影全
    Publication type:
    Article
    5

    中国乳业科技创新热点.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 495, doi. 10.16429/j.1009-7848.2024.10.045
    Publication type:
    Article
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    食品基本味觉研究的文献计量分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 470, doi. 10.16429/j.1009-7848.2024.10.043
    By:
    • 范淑雯;
    • 李雨彤;
    • 陈子航;
    • 章鑫怡;
    • 陈可先
    Publication type:
    Article
    8

    毗喃衍生物传感明胶双通道指示鱼肉新鲜度.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 418, doi. 10.16429/j.1009-7848.2024.10.038
    By:
    • 钟克利;
    • 刘爽;
    • 姚远;
    • 汤立军;
    • 李学鹏;
    • 孟玉琼;
    • 马睿;
    • 励建荣
    Publication type:
    Article
    9

    富含蛋白质浓稠蛹虫草乳的流变学和体外消化特性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 105, doi. 10.16429/j.1009-7848.2024.10.010
    By:
    • 魏世杰;
    • 苏翠馨;
    • 常明昌;
    • 孟俊龙;
    • 冯翠萍;
    • 曹谨玲;
    • 云少君;
    • 徐丽媾;
    • 耿雪冉;
    • 程菲儿;
    • 程艳芬
    Publication type:
    Article
    10

    宁夏不同产地枸杞叶生物碱组成与活性差异.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 394, doi. 10.16429/j.1009-7848.2024.10.036
    By:
    • 武或兴;
    • 马瑞雪;
    • 卢顺;
    • 张惠玲;
    • 范艳丽
    Publication type:
    Article
    11

    多糖的生物活性及其对胃肠道功能的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 438, doi. 10.16429/j.1009-7848.2024.10.040
    By:
    • 张帅;
    • 高媛;
    • 杨杨;
    • 马春敏;
    • 许馨予;
    • 边鑫;
    • 张娜
    Publication type:
    Article
    12

    白酒中风味物质味觉阈值的测定.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 371, doi. 10.16429/j.1009-7848.2024.10.034
    By:
    • 何 菲;
    • 孙宝国;
    • 李贺贺;
    • 孙金沅;
    • 黄明泉;
    • 高 原
    Publication type:
    Article
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    17

    乳清蛋白多孔态结构表征及其加工特性的改善.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 124, doi. 10.16429/j.1009-7848.2024.10.012
    By:
    • 佟 岳;
    • 张甜甜;
    • 李晶晶;
    • 高增丽;
    • 母智深;
    • 刘培玲
    Publication type:
    Article
    18

    湖南省16种柑橘陈皮加工适宜性分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 355, doi. 10.16429/j.1009-7848.2024.10.033
    By:
    • 王 雪;
    • 潘兆平;
    • 陈嘉序;
    • 李涛;
    • 何双;
    • 付复华
    Publication type:
    Article
    19

    电场对储藏大豆原油氧化稳定性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 346, doi. 10.16429/j.1009-7848.2024.10.032
    By:
    • 邹真;
    • 王成龙;
    • 尹丽卿;
    • 庞林江;
    • 路兴花
    Publication type:
    Article
    20

    干燥温度对黑珍珠糯玉米粉分散性的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 320, doi. 10.16429/j.1009-7848.2024.10.029
    By:
    • 王冬;
    • 宋春丽;
    • 任健;
    • 王志鹏;
    • 姜宁宁
    Publication type:
    Article
    21
    22

    前处理方式对空气炸制鱼饼中AGEs生成的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028
    By:
    • 武润琳;
    • 秦瑞珂;
    • 荣建华;
    • 贾才华;
    • 熊善柏;
    • 刘 茹
    Publication type:
    Article
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    鶴鱼皮GPC的制备及其对PC12细胞的保护作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 271, doi. 10.16429/j.1009-7848.2024.10.025
    By:
    • 耿铭阳;
    • 马思沅;
    • 迟艺璇;
    • 姚思羽;
    • 刘秦豪;
    • 王震宇;
    • 孙黎明
    Publication type:
    Article
    26
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    28

    蹴鱼皮胶原蛋白肽微胶囊制备及其特性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 246, doi. 10.16429/j.1009-7848.2024.10.023
    By:
    • 毛韶昕;
    • 王佳圆;
    • 马佳雯;
    • 曹少谦;
    • 杨 华;
    • 颜金鑫;
    • 戚向阳
    Publication type:
    Article
    29

    含益生菌的微胶囊制备及稳定性研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 238, doi. 10.16429/j.1009-7848.2024.10.022
    By:
    • 李思媛;
    • 孙晓琛;
    • 端木传宇;
    • 王 英;
    • 刘小莉;
    • 范琳琳
    Publication type:
    Article
    30
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    5种益生菌发酵寒富苹果汁特性的研究.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 204, doi. 10.16429/j.1009-7848.2024.10.019
    By:
    • 朱丹实;
    • 王芳平;
    • 赵国苍;
    • 曹雪慧;
    • 励建荣
    Publication type:
    Article
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    无花果发酵提取物对免疫抑制小鼠的免疫调节.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 145, doi. 10.16429/j.1009-7848.2024.10.014
    By:
    • 王巧鑫;
    • 谢宇宣;
    • 斯朝金;
    • 陶瑞霄;
    • 赵甲元;
    • 廖 颖
    Publication type:
    Article
    38
    39

    抑菌功能微生物的筛选及其抑菌物质.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 71, doi. 10.16429/j.1009-7848.2024.10.007
    By:
    • 李铃铃;
    • 余冰艳;
    • 周 垒;
    • 兰簣松;
    • 陈子敬;
    • 唐建立;
    • 刘 君;
    • 蒋雪薇
    Publication type:
    Article
    40

    玉米肽钙螯合物的结构表征和螯合机制.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 115, doi. 10.16429/j.1009-7848.2024.10.011
    By:
    • 吴盼硕;
    • 任 杰;
    • 付少委;
    • 张新雪;
    • 冯志远;
    • 李书国;
    • 刘文颖
    Publication type:
    Article
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    人工智能辅助食品安全主动防控研究进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 14, doi. 10.16429/j.1009-7848.2024.10.002
    By:
    • 盛利娜;
    • 纪剑;
    • 宋晓宁;
    • 吴小俊;
    • 孙秀兰
    Publication type:
    Article
    44

    人工智能在食品安全中的最新应用及进展.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 1, doi. 10.16429/j.1009-7848.2024.10.001
    By:
    • 左 敏;
    • 纪慧卓;
    • 苏礼君;
    • 张玉玉;
    • 颜文媾;
    • 张青川;
    • 孔建磊
    Publication type:
    Article
    45