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Search Results - 食品生产与安全河南省协同创新中心,河南郑州 450001%郑州轻工业大学食品与生物工程学院,河南郑州 450001
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杜仲籽粕水解肽的制备及其抗氧化活性分析
by
葛珍珍
,
许明月
,
赵玉翔
,
赵光远
,
纵伟
Published in
食品工业科技
(01.11.2022)
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基于改进G-四链体DNA酶的电化学适配体传感器构建及卡那霉素高灵敏检测
by
伍永梅
,
朱肖倩
,
方娇
,
白艳红
Published in
轻工学报
(2023)
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酿酒酵母与植物乳杆菌复合发酵对面条储藏特性的影响
by
葛珍珍
,
高珊珊
,
王维静
,
许明月
,
张培旗
,
纵伟
Published in
食品工业科技
(2022)
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不同时长超声波处理对鹰嘴豆分离蛋白乳化液稳定性的影响
by
贾尚羲
,
张怡雪
,
石盼盼
,
王昱
,
李可
Published in
轻工学报
(2024)
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超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性
by
李可
,
王琳梦
,
高慧健
,
梁滢钰
,
杜曼婷
,
吴楠
,
王昱
,
白艳红
Published in
轻工学报
(2023)
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介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响
by
杜曼婷
,
游紫燕
,
黄俐
,
李可
,
栗俊广
,
白艳红
Published in
食品科学
(15.07.2024)
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蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响
by
杜曼婷
,
高梦丽
,
游紫燕
,
李可
,
白艳红
Published in
食品科学
(25.01.2024)
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基于硅烷化三聚氰胺海绵的改良QuEChERS结合UPLC-MS/MS快速测定猪肉中49种抗生素多残留
by
季宝成
,
侯铸琛
,
任承雨
,
许旭
,
杨贻轲
,
王洪云
,
吕佳
,
白艳红
Published in
食品科学
(25.01.2024)
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介质阻挡放电低温等离子体处理对宰后羊肉嫩度的影响
by
杜曼婷
,
高梦丽
,
黄俐
,
李可
,
胡建行
,
白艳红
Published in
食品科学
(01.12.2023)
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L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐鸡肉糜凝胶保水及质构品质的影响
by
王昱
,
王家乐
,
袁晶晶
,
李可
,
栗俊广
,
赵慧娟
,
白艳红
Published in
食品科学
(2023)
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膳食纤维对低盐鸡胸肉糜凝胶特性的影响
by
王昱
,
袁晶晶
,
赵电波
,
白高伟
,
李可
,
栗俊广
,
白艳红
Published in
食品科学
(2023)
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不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响
by
栗俊广
,
马旭阳
,
周月莹
,
王昱
,
刘骁
,
白艳红
Published in
食品科学
(15.02.2022)
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介质阻挡放电低温等离子体处理对宰后羊肉品质的影响
by
杜曼婷
,
黄俐
,
高梦丽
,
李可
,
相启森
,
白艳红
Published in
食品科学
(2022)
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杀菌处理对发酵红枣汁品质的影响
by
张丽华
,
冯路瑶
,
唐培鑫
,
李顺峰
,
纵伟
Published in
食品与机械
(01.06.2023)
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山药皮残渣多糖结构表征及抗氧化活性测定
by
杭书扬
,
杨留枝
,
史苗苗
,
闫溢哲
,
刘延奇
Published in
食品与机械
(01.02.2023)
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山药皮残渣中可溶性膳食纤维的提取工艺优化及结构表征
by
杭书扬
,
杨林霄
,
郭建行
,
钱格格
,
刘延奇
Published in
食品工业科技
(2023)
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植物多糖降解方法及降解产物特性研究进展
by
冀晓龙
,
郭建行
,
田静源
,
马科
,
刘延奇
Published in
轻工学报
(2023)
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魔芋胶与卡拉胶复配对热诱导大豆分离蛋白乳液凝胶特性的影响
by
望运滔
,
陈曦
,
梁晴
,
陈静
,
栗俊广
Published in
轻工学报
(2023)
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磁场处理对面团发酵特性的影响及作用机制
by
张艳艳
,
张斯琦
,
孙萌辉
,
刘兴丽
,
张华
Published in
食品科学
(15.02.2024)
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基于内源性磷脂-乳清分离蛋白交互作用的磷虾油乳液稳定性研究
by
赵电波
,
秦晓鹏
,
詹海杰
,
段子强
,
禹晓
,
邓乾春
,
相启森
,
朱莹莹
Published in
食品工业科技
(01.12.2021)
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