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Search Results - 农产品加工与转化湖北省重点实验室,湖北武汉 430023
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超高压处理过程中卤鸭腿肌原纤维蛋白结构变化
by
李京九
,
宋明菲
,
牛越
,
朱玲娇
,
郭丹郡
,
胥伟
,
易阳
,
王宏勋
Published in
食品工业科技
(2025)
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草蔻提取液对鸭肉质构特性及金合欢醇对肌原纤维蛋白结构的影响
by
谢雨晴
,
吴瑞芳
,
陈诚
,
孙蒙
,
王雨薇
,
王宏勋
,
胥伟
,
郭丹郡
Published in
食品工业科技
(01.12.2024)
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红茶菌中优势微生物的分离鉴定及特性研究
by
梁欣怡
,
李倩
,
付思仪
,
董登峰
,
张莹
,
江毅
,
廖鄂
Published in
中国酿造
(2025)
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复配保鲜剂对冷藏加州鲈鱼片品质特性的影响
by
曾璐瑶
,
劳梦甜
,
王海滨
,
王琦
,
彭利娟
,
路洪艳
,
黄锦荣
Published in
食品工业科技
(01.08.2024)
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不同脱胶工艺对菜籽油品质及油脚中磷脂组成的影响
by
袁曼雨
,
吴亦珺
,
周文婷
,
从艳霞
,
齐玉堂
,
张维农
Published in
中国油料作物学报
(2024)
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泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化
by
吴静仪
,
冯红
,
吕庆云
,
王学东
,
陈曦
,
蒋修军
,
万芳
Published in
食品工业科技
(01.10.2023)
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低钠盐腊肉液熏及烘烤工艺优化
by
董雪
,
黄晴豁
,
王海滨
,
路洪艳
,
张莹
,
彭利娟
,
陈平权
,
龚厚朴
,
张红宇
,
潘秀云
Published in
食品工业科技
(01.10.2023)
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淀粉基纤维膜的研究进展:静电纺丝与食品包装视角
by
蔡杰
,
冯晓芳
,
张碟
,
马思远
,
谢芳
Published in
食品科学
(15.04.2024)
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淀粉基凝胶.多酚递送体系:从结构设计到食品应用
by
蔡杰
,
桂玥
,
张碟
Published in
食品科学
(15.02.2024)
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共封装硒肽和VE微胶囊制备及其理化特性
by
蔡杰
,
方媛
,
贾继来
,
张碟
,
丛欣
,
程水源
Published in
食品科学
(15.01.2024)
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淀粉-多酚复合膜的研究进展:从功能特性到食品包装应用
by
王芷静
,
陈倩茜
,
蔡杰
Published in
食品科学
(25.02.2024)
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Jizi439黑麦麸阿魏酰基阿拉伯木聚糖中结合态阿魏酸的表征和体外消化特性
by
李依云
,
刘政佳
,
王国珍
,
常宪辉
,
丁文平
,
陈曦
Published in
食品科学
(15.12.2024)
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高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响
by
王子凌
,
熊可心
,
蒋景淳
,
王海滨
,
路洪艳
,
彭利娟
,
廖鄂
,
邹圣碧
Published in
食品科学
(01.12.2023)
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不同卤制加工阶段中食盐添加量对小龙虾尾品质及挥发性风味的影响
by
王子凌
,
张子豪
,
曾璐瑶
,
劳梦甜
,
王海滨
,
王琦
,
彭利娟
,
路洪艳
,
邹圣碧
Published in
食品科学
(15.06.2024)
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膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响
by
冯佳奇
,
陈季旺
,
廖鄂
,
彭利娟
,
夏文水
Published in
食品科学
(25.08.2023)
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小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响
by
冯佳奇
,
陈季旺
,
袁子珺
,
廖鄂
,
彭利娟
,
夏文水
Published in
食品科学
(25.02.2023)
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烤制温度和时间对烧烤草鱼块品质的影响
by
徐言
,
陈季旺
,
莫加利
,
廖鄂
,
彭利娟
,
夏文水
Published in
食品科学
(15.08.2022)
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蒸制和水煮对小龙虾色泽、虾青素含量及抗氧化性的影响
by
雷佳佳
,
黄晓岚
,
黄万一
,
张雪莎
,
王琦
,
陈季旺
,
王海滨
Published in
食品科学
(15.07.2024)
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茶多酚和EGCG对风干金鲳鱼品质相关理化指标的改善效果比较
by
王睿
,
王琦
,
周敏
,
余斌
,
张雪莎
,
刘峥
Published in
食品科学
(25.01.2023)
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热处理中八角莽草酸对鸭腿色泽的影响
by
吴彬彬
,
傅采琪
,
胥伟
,
郭丹郡
,
贺文杰
,
易阳
,
王宏勋
Published in
食品科学
(25.06.2022)
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