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荞麦源降血糖糖肽结构表征及酶抑制动力学 荞麦源降血糖糖肽结构表征及酶抑制动力学
中国食品学报 Pub Date : 2024-03-20 DOI: 10.16429/j.1009-7848.2024.03.009
周柳莎 | 郦萍 | 顾双 | 俞瑜媛 | 胡香莲 | 施永清
{"title":"荞麦源降血糖糖肽结构表征及酶抑制动力学","authors":"周柳莎 | 郦萍 | 顾双 | 俞瑜媛 | 胡香莲 | 施永清","doi":"10.16429/j.1009-7848.2024.03.009","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.03.009","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":"142033020","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
玛咖黑芥子酶的酶学性质及加工稳定性 玛咖黑芥子酶的酶学性质及加工稳定性
中国食品学报 Pub Date : 2024-03-08 DOI: 10.16429/j.1009-7848.2024.04.023
李婧 | 杨成 | 牛立沙 | 于艳丽
{"title":"玛咖黑芥子酶的酶学性质及加工稳定性","authors":"李婧 | 杨成 | 牛立沙 | 于艳丽","doi":"10.16429/j.1009-7848.2024.04.023","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.023","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032953","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
加工条件对亚油酸氧化形成呋喃的影响 加工条件对亚油酸氧化形成呋喃的影响
中国食品学报 Pub Date : 2024-03-02 DOI: 10.16429/j.1009-7848.2024.04.026
张青 | 李刘滨 | 张梁 | 朱梦婷
{"title":"加工条件对亚油酸氧化形成呋喃的影响","authors":"张青 | 李刘滨 | 张梁 | 朱梦婷","doi":"10.16429/j.1009-7848.2024.04.026","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.04.026","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032937","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
脱支玉米淀粉-壳聚糖复合物的制备及结构表征 脱支玉米淀粉-壳聚糖复合物的制备及结构表征
中国食品学报 Pub Date : 2024-02-29 DOI: 10.16429/j.1009-7848.2024.02.016
刘敏 | 邢倩 | 柯胜 | 周中凯
{"title":"脱支玉米淀粉-壳聚糖复合物的制备及结构表征","authors":"刘敏 | 邢倩 | 柯胜 | 周中凯","doi":"10.16429/j.1009-7848.2024.02.016","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.02.016","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032925","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
乌牛早红茶对高脂饮食小鼠降脂功能和肠道菌群的调控作用 乌牛早红茶对高脂饮食小鼠降脂功能和肠道菌群的调控作用
中国食品学报 Pub Date : 2024-02-22 DOI: 10.16429/j.1009-7848.2024.02.008
叶江成 | 赵进 | 张一帆 | 龚明秀 | 俞晓平
{"title":"乌牛早红茶对高脂饮食小鼠降脂功能和肠道菌群的调控作用","authors":"叶江成 | 赵进 | 张一帆 | 龚明秀 | 俞晓平","doi":"10.16429/j.1009-7848.2024.02.008","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.02.008","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032880","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
蒸制对甘薯可溶性膳食纤维提取、理化性质及消化特性的影响 蒸制对甘薯可溶性膳食纤维提取、理化性质及消化特性的影响
中国食品学报 Pub Date : 2024-02-20 DOI: 10.16429/j.1009-7848.2024.02.013
刘步瑜 | 刘兴泉 | 张治国 | 吴列洪 | 蔡静 | 杨开 | 吴卫成
{"title":"蒸制对甘薯可溶性膳食纤维提取、理化性质及消化特性的影响","authors":"刘步瑜 | 刘兴泉 | 张治国 | 吴列洪 | 蔡静 | 杨开 | 吴卫成","doi":"10.16429/j.1009-7848.2024.02.013","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.02.013","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032871","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
小尾寒羊不同部位风味物质与风味前体物的相关性分析 小尾寒羊不同部位风味物质与风味前体物的相关性分析
中国食品学报 Pub Date : 2024-01-16 DOI: 10.16429/j.1009-7848.2024.01.027
王宇 | 淑英 | 王慧婷 | 张旭 | 梁孙硕 | 焦颖雪 | 张志胜
{"title":"小尾寒羊不同部位风味物质与风味前体物的相关性分析","authors":"王宇 | 淑英 | 王慧婷 | 张旭 | 梁孙硕 | 焦颖雪 | 张志胜","doi":"10.16429/j.1009-7848.2024.01.027","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.027","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032705","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
微波加热下表没食子儿茶素对海鲈鱼肌球蛋白氧化的影响 微波加热下表没食子儿茶素对海鲈鱼肌球蛋白氧化的影响
中国食品学报 Pub Date : 2024-01-10 DOI: 10.16429/j.1009-7848.2024.02.004
李颖畅 | 董高缘 | 崔蕾 | 仪淑敏 | 吕艳芳
{"title":"微波加热下表没食子儿茶素对海鲈鱼肌球蛋白氧化的影响","authors":"李颖畅 | 董高缘 | 崔蕾 | 仪淑敏 | 吕艳芳","doi":"10.16429/j.1009-7848.2024.02.004","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.02.004","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032670","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
大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析 大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析
中国食品学报 Pub Date : 2024-01-02 DOI: 10.16429/j.1009-7848.2024.01.028
肖何 | 尹含靓 | 王馨瑶 | 刘洋 | 王蓉蓉 | 蒋立文
{"title":"大型陶瓷坛发酵剁辣椒风味及微生物的空间差异性分析","authors":"肖何 | 尹含靓 | 王馨瑶 | 刘洋 | 王蓉蓉 | 蒋立文","doi":"10.16429/j.1009-7848.2024.01.028","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2024.01.028","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032641","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
香辛料对低盐虾酱中生物胺和风味的影响 香辛料对低盐虾酱中生物胺和风味的影响
中国食品学报 Pub Date : 2023-12-31 DOI: 10.16429/j.1009-7848.2023.12.017
班雨函 | 米思 | 韩军 | 马爱进 | 桑亚新 | 孙纪录
{"title":"香辛料对低盐虾酱中生物胺和风味的影响","authors":"班雨函 | 米思 | 韩军 | 马爱进 | 桑亚新 | 孙纪录","doi":"10.16429/j.1009-7848.2023.12.017","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.12.017","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026863","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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