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半固态酶解法制备豆粕肽工艺的优化 半固态酶解法制备豆粕肽工艺的优化
中国食品学报 Pub Date : 2023-06-15 DOI: 10.16429/j.1009-7848.2023.07.029
徐康 | 王远兴
{"title":"半固态酶解法制备豆粕肽工艺的优化","authors":"徐康 | 王远兴","doi":"10.16429/j.1009-7848.2023.07.029","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.029","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027297","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
大豆球蛋白-马铃薯淀粉可食膜的微观结构及机械性能 大豆球蛋白-马铃薯淀粉可食膜的微观结构及机械性能
中国食品学报 Pub Date : 2023-06-12 DOI: 10.16429/j.1009-7848.2023.06.028
成晓祎 | 孙铭悦 | 任轩雨 | 刘晏玮 | 王欢 | 江连洲
{"title":"大豆球蛋白-马铃薯淀粉可食膜的微观结构及机械性能","authors":"成晓祎 | 孙铭悦 | 任轩雨 | 刘晏玮 | 王欢 | 江连洲","doi":"10.16429/j.1009-7848.2023.06.028","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.06.028","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027259","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
发芽绿豆多酚的降血糖作用及对糖尿病小鼠肠道菌群的影响 发芽绿豆多酚的降血糖作用及对糖尿病小鼠肠道菌群的影响
中国食品学报 Pub Date : 2023-06-07 DOI: 10.16429/j.1009-7848.2023.07.021
沈鑫婷 | 姜秀杰 | 许庆鹏 | 张爱武 | 张东杰
{"title":"发芽绿豆多酚的降血糖作用及对糖尿病小鼠肠道菌群的影响","authors":"沈鑫婷 | 姜秀杰 | 许庆鹏 | 张爱武 | 张东杰","doi":"10.16429/j.1009-7848.2023.07.021","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.021","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027242","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
清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性 清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性
中国食品学报 Pub Date : 2023-06-02 DOI: 10.16429/j.1009-7848.2023.05.033
李艳婷 | 郭尚 | 郭霄飞 | 郭伟伟 | 李国文 | 徐莉娜
{"title":"清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性","authors":"李艳婷 | 郭尚 | 郭霄飞 | 郭伟伟 | 李国文 | 徐莉娜","doi":"10.16429/j.1009-7848.2023.05.033","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.05.033","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027232","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
遵义红茶品质特征及对高脂模型斑马鱼的降脂活性 遵义红茶品质特征及对高脂模型斑马鱼的降脂活性
中国食品学报 Pub Date : 2023-05-29 DOI: 10.16429/j.1009-7848.2023.07.023
李茂云 | 肖月 | 钟凯 | 吴艳萍 | 高鸿
{"title":"遵义红茶品质特征及对高脂模型斑马鱼的降脂活性","authors":"李茂云 | 肖月 | 钟凯 | 吴艳萍 | 高鸿","doi":"10.16429/j.1009-7848.2023.07.023","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.023","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027204","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
复合酶法大黄米多孔淀粉的制备及其微观结构和理化性质 复合酶法大黄米多孔淀粉的制备及其微观结构和理化性质
中国食品学报 Pub Date : 2023-05-25 DOI: 10.16429/j.1009-7848.2023.05.015
秦智欣 | 郑明珠 | 林楠 | 潘楚 | 刘景圣
{"title":"复合酶法大黄米多孔淀粉的制备及其微观结构和理化性质","authors":"秦智欣 | 郑明珠 | 林楠 | 潘楚 | 刘景圣","doi":"10.16429/j.1009-7848.2023.05.015","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.05.015","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027194","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
微通氧条件下东方伊萨酵母对猕猴桃酒的降酸效果 微通氧条件下东方伊萨酵母对猕猴桃酒的降酸效果
中国食品学报 Pub Date : 2023-04-30 DOI: 10.16429/j.1009-7848.2023.04.027
刘俊丽 | 孙广玲 | 黄蓉 | 刘延琳 | 姜娇 | 宋育阳
{"title":"微通氧条件下东方伊萨酵母对猕猴桃酒的降酸效果","authors":"刘俊丽 | 孙广玲 | 黄蓉 | 刘延琳 | 姜娇 | 宋育阳","doi":"10.16429/j.1009-7848.2023.04.027","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.04.027","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027087","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
苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响 苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响
中国食品学报 Pub Date : 2023-04-24 DOI: 10.16429/j.1009-7848.2023.04.008
武利春 | 孙禹凡 | 康梦雪 | 齐宝坤 | 李杨
{"title":"苹果果胶对不同来源油体乳液稳定性和脂肪酸利用率的影响","authors":"武利春 | 孙禹凡 | 康梦雪 | 齐宝坤 | 李杨","doi":"10.16429/j.1009-7848.2023.04.008","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.04.008","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027025","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
外源氨基酸修饰的类蛋白反应对鸡肺抗氧化肽结构与功能的影响 外源氨基酸修饰的类蛋白反应对鸡肺抗氧化肽结构与功能的影响
中国食品学报 Pub Date : 2023-04-23 DOI: 10.16429/j.1009-7848.2023.04.003
尹家琪 | 余军军 | 康明丽 | 杨露 | 韩敏义 | 徐幸莲
{"title":"外源氨基酸修饰的类蛋白反应对鸡肺抗氧化肽结构与功能的影响","authors":"尹家琪 | 余军军 | 康明丽 | 杨露 | 韩敏义 | 徐幸莲","doi":"10.16429/j.1009-7848.2023.04.003","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.04.003","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027015","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
葡萄酒酿造乳酸菌的分离鉴定及糖苷酶活分析 葡萄酒酿造乳酸菌的分离鉴定及糖苷酶活分析
中国食品学报 Pub Date : 2023-04-17 DOI: 10.16429/j.1009-7848.2023.04.032
潘超 | 高庆超 | 梁颖 | 张志勇 | 施露 | 李亚辉
{"title":"葡萄酒酿造乳酸菌的分离鉴定及糖苷酶活分析","authors":"潘超 | 高庆超 | 梁颖 | 张志勇 | 施露 | 李亚辉","doi":"10.16429/j.1009-7848.2023.04.032","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.04.032","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026974","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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