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Search Results - 哈尔滨商业大学食品工程学院,黑龙江哈尔滨 150028
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粳米重组米的制备工艺优化及性能研究
by
高嫚
,
贾健辉
,
张楚佳
,
张智
,
刘颖
,
窦博鑫
,
张娜
Published in
食品工业科技
(01.03.2024)
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大米淀粉-单甘酯复合物的性质和结构研究
by
孙梦
,
贾健辉
,
张煜
,
刘颖
,
王子妍
,
窦博鑫
,
张娜
Published in
食品工业科技
(01.07.2023)
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挤压技术在淀粉及淀粉基食品中的应用
by
高嫚
,
贾健辉
,
张楚佳
,
张智
,
刘颖
,
窦博鑫
,
张娜
Published in
食品工业科技
(01.07.2023)
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预处理-低温挤压对留胚米粉理化性质的影响
by
刘颖
,
王子妍
,
贾健辉
,
窦博鑫
,
张煜
,
张娜
Published in
食品工业科技
(01.06.2023)
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粳米分层淀粉的理化性质
by
张楚佳
,
贾健辉
,
高嫚
,
刘颖
,
窦博鑫
,
张娜
Published in
食品与机械
(01.03.2023)
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基于AOAC法对Englyst法测定粳米淀粉消化特性的优化
by
高嫚
,
贾健辉
,
周迅
,
张楚佳
,
窦博鑫
,
刘颖
,
张娜
Published in
食品工业科技
(2023)
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预糊化-复合酶解法制备婴幼儿留胚米粉及其理化性质研究
by
王子妍
,
刘颖
,
贾健辉
,
窦博鑫
,
张娜
Published in
食品工业科技
(2022)
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蛋清蛋白凝胶改性及其在肉制品加工中的应用
by
张根生
,
李琪
,
黄昕钰
,
韩冰
,
赵洪雷
,
费英敏
Published in
食品与机械
(2023)
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金纳米粒子修饰电极循环伏安法测定食品中的碘
by
陈林林
,
范天娇
,
李伟
,
郑凤鸣
,
杨茜瑶
,
张佳欣
,
辛嘉英
Published in
食品工业科技
(2022)
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莲子淀粉重组米制备工艺优化
by
郭雅卿
,
贾健辉
,
王绪昆
,
高帅
,
窦博鑫
,
张智
,
张娜
,
刘颖
Published in
食品工业科技
(2022)
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物理法制备RS3型抗性淀粉的研究进展
by
张楚佳
,
窦博鑫
,
高嫚
,
张智
,
刘颖
,
贾健辉
,
张娜
Published in
食品工业科技
(01.07.2023)
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蓝靛果打浆过程中酶促褐变机制及其抑制剂研究
by
马永强
,
李丹
,
薛清卓
,
修伟业
,
李广志
,
遇世友
Published in
食品工业科技
(2024)
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杀菌方式对大豆蛋白基小酥肉贮藏品质影响与其货架期预测
by
孙莹
,
周斌
,
王龙
,
刘申
,
卢冰琳
,
江连洲
,
赵钜阳
,
朱秀清
Published in
食品工业科技
(01.02.2025)
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大豆蛋白基素肉预制菜贮藏品质分析及其货架期预测
by
孙莹
,
王龙
,
周斌
,
朱秀清
Published in
食品工业科技
(01.07.2024)
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马铃薯蛋白组成、性质及其改性应用研究进展
by
孙莹
,
周斌
,
王龙
,
刘申
,
朱秀清
Published in
食品工业科技
(01.05.2024)
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电致化学发光传感技术的种类及在食品分析中的研究进展
by
刘树萍
,
邢珂
,
韩博林
,
关桦楠
Published in
食品工业科技
(2024)
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玉米蛋白水解物的酶法制备及其对结肠炎的缓解作用
by
景言
,
刘晓兰
,
王今雨
,
赵玉昊
,
马永强
,
郑喜群
Published in
食品工业科技
(01.08.2023)
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不同改良剂对发芽糙米-小麦面团性质及馒头品质的影响
by
李越
,
王龙
,
苗榕芯
,
孙莹
,
朱秀清
Published in
食品工业科技
(2023)
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蛋白/植物精油基复合膜的形成机制及在食品保鲜上的应用研究进展
by
刘树萍
,
彭秀文
,
张佳美
,
关桦楠
,
石长波
Published in
食品工业科技
(2023)
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植物基蛋白肉的研究现状与挑战
by
孙莹
,
王龙
,
朱秀清
,
江连洲
Published in
食品工业科技
(2023)
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