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固态复合调味料的鲜味物质及其强度分析 固态复合调味料的鲜味物质及其强度分析
中国食品学报 Pub Date : 2024-04-10 DOI: 10.16429/j.1009-7848.2024.04.037
俞铮 | 王芳 | 王锡昌
{"title":"固态复合调味料的鲜味物质及其强度分析","authors":"俞铮 | 王芳 | 王锡昌","doi":"10.16429/j.1009-7848.2024.04.037","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.037","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
冷冻球磨处理时间对糯米淀粉-β-葡聚糖复合物理化性质和消化性的影响 冷冻球磨处理时间对糯米淀粉-β-葡聚糖复合物理化性质和消化性的影响
中国食品学报 Pub Date : 2024-04-09 DOI: 10.16429/j.1009-7848.2024.04.014
余振宇 | 郝宗围 | 张强 | 胡尧 | 韩嵊峻 | 肖亚庆 | 刘英男 | 刘抗 | 郑明明 | 周裔彬
{"title":"冷冻球磨处理时间对糯米淀粉-β-葡聚糖复合物理化性质和消化性的影响","authors":"余振宇 | 郝宗围 | 张强 | 胡尧 | 韩嵊峻 | 肖亚庆 | 刘英男 | 刘抗 | 郑明明 | 周裔彬","doi":"10.16429/j.1009-7848.2024.04.014","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.014","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
植物甾醇对O/W型纳米乳液物化稳定性及消化特性的影响 植物甾醇对O/W型纳米乳液物化稳定性及消化特性的影响
中国食品学报 Pub Date : 2024-04-03 DOI: 10.16429/j.1009-7848.2024.04.013
胡梦伟 | 宋萧萧 | 代志凯 | 孙海辉 | 殷军艺 | 聂少平
{"title":"植物甾醇对O/W型纳米乳液物化稳定性及消化特性的影响","authors":"胡梦伟 | 宋萧萧 | 代志凯 | 孙海辉 | 殷军艺 | 聂少平","doi":"10.16429/j.1009-7848.2024.04.013","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.013","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
外源褪黑素对杏果实采后黑斑病的调控作用 外源褪黑素对杏果实采后黑斑病的调控作用
中国食品学报 Pub Date : 2024-03-31 DOI: 10.16429/j.1009-7848.2024.03.020
张亚琳 | 王慧慧 | 芦玉佳 | 任新雅 | 张昱 | 马海娟 | 张文娜 | 朱璇
{"title":"外源褪黑素对杏果实采后黑斑病的调控作用","authors":"张亚琳 | 王慧慧 | 芦玉佳 | 任新雅 | 张昱 | 马海娟 | 张文娜 | 朱璇","doi":"10.16429/j.1009-7848.2024.03.020","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.020","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
羟基-α-山椒素与肌原纤维蛋白互作及其麻味感知机制 羟基-α-山椒素与肌原纤维蛋白互作及其麻味感知机制
中国食品学报 Pub Date : 2024-03-28 DOI: 10.16429/j.1009-7848.2024.04.008
王帅谦 | 姜典典 | 唐洁 | 蒋珍菊 | 赵婕
{"title":"羟基-α-山椒素与肌原纤维蛋白互作及其麻味感知机制","authors":"王帅谦 | 姜典典 | 唐洁 | 蒋珍菊 | 赵婕","doi":"10.16429/j.1009-7848.2024.04.008","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.008","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
热处理对莲藕全粉加工品质的影响 热处理对莲藕全粉加工品质的影响
中国食品学报 Pub Date : 2024-03-21 DOI: 10.16429/j.1009-7848.2024.03.017
吴瑾瑾 | 吴昊怡 | 易阳 | 张燕鹏 | 王宏勋 | 孙莹
{"title":"热处理对莲藕全粉加工品质的影响","authors":"吴瑾瑾 | 吴昊怡 | 易阳 | 张燕鹏 | 王宏勋 | 孙莹","doi":"10.16429/j.1009-7848.2024.03.017","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.017","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
基于G-四链体/硫黄素T无标记荧光适配体传感器快速检测氟苯尼考 基于G-四链体/硫黄素T无标记荧光适配体传感器快速检测氟苯尼考
中国食品学报 Pub Date : 2024-03-20 DOI: 10.16429/j.1009-7848.2024.03.025
史明慧 | 刘若冰 | 崔琦琦 | 于文龙 | 王向红
{"title":"基于G-四链体/硫黄素T无标记荧光适配体传感器快速检测氟苯尼考","authors":"史明慧 | 刘若冰 | 崔琦琦 | 于文龙 | 王向红","doi":"10.16429/j.1009-7848.2024.03.025","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.025","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
马铃薯淀粉添加量对混合粉面团特性及发酵面条消化性的影响 马铃薯淀粉添加量对混合粉面团特性及发酵面条消化性的影响
中国食品学报 Pub Date : 2024-03-20 DOI: 10.16429/j.1009-7848.2024.03.016
李丽 | 王慧莹 | 闫含 | 巩发永 | 马涛 | 李静 | 颜朗 | 杨立娜
{"title":"马铃薯淀粉添加量对混合粉面团特性及发酵面条消化性的影响","authors":"李丽 | 王慧莹 | 闫含 | 巩发永 | 马涛 | 李静 | 颜朗 | 杨立娜","doi":"10.16429/j.1009-7848.2024.03.016","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.016","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
跨越式滚环扩增（SRCA）结合金纳米粒子可视化检测食品中的沙门氏菌 跨越式滚环扩增（SRCA）结合金纳米粒子可视化检测食品中的沙门氏菌
中国食品学报 Pub Date : 2024-03-20 DOI: 10.16429/j.1009-7848.2024.03.024
董贺楠 | 张蕴哲 | 徐慧 | 檀建新 | 张伟 | 袁耀武
{"title":"跨越式滚环扩增（SRCA）结合金纳米粒子可视化检测食品中的沙门氏菌","authors":"董贺楠 | 张蕴哲 | 徐慧 | 檀建新 | 张伟 | 袁耀武","doi":"10.16429/j.1009-7848.2024.03.024","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.024","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同部位鱼腥草多糖的结构表征与生物活性 不同部位鱼腥草多糖的结构表征与生物活性
中国食品学报 Pub Date : 2024-03-20 DOI: 10.16429/j.1009-7848.2024.03.028
和梦瑶 | 董泽宇 | 张兰兰 | 吴婷 | 潘思轶 | 徐晓云
{"title":"不同部位鱼腥草多糖的结构表征与生物活性","authors":"和梦瑶 | 董泽宇 | 张兰兰 | 吴婷 | 潘思轶 | 徐晓云","doi":"10.16429/j.1009-7848.2024.03.028","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.028","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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