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3,4-二羟基苯乙酸对高脂膳食诱导小鼠糖脂代谢紊乱的调节作用 3,4-二羟基苯乙酸对高脂膳食诱导小鼠糖脂代谢紊乱的调节作用
河南工业大学学报(自然科学版) Pub Date : 2023-03-23 DOI: 10.16433/j.1673-2383.2023.05.009
丁桂园 | 任顺成 | 朱晓艾
{"title":"3,4-二羟基苯乙酸对高脂膳食诱导小鼠糖脂代谢紊乱的调节作用","authors":"丁桂园 | 任顺成 | 朱晓艾","doi":"10.16433/j.1673-2383.2023.05.009","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2023.05.009","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026550","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
直链淀粉-番茄红素复合物的光稳定性及降解动力学研究 直链淀粉-番茄红素复合物的光稳定性及降解动力学研究
河南工业大学学报(自然科学版) Pub Date : 2023-03-09 DOI: 10.16433/j.1673-2383.2023.04.004
孙世东 | 赵文红 | 任顺成
{"title":"直链淀粉-番茄红素复合物的光稳定性及降解动力学研究","authors":"孙世东 | 赵文红 | 任顺成","doi":"10.16433/j.1673-2383.2023.04.004","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2023.04.004","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026451","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
茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响 茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响
河南工业大学学报(自然科学版) Pub Date : 2023-02-20 DOI: 10.16433/j.1673-2383.2023.01.005
刘鑫慧 | 李华 | 轩滋 | 代娅 | 吴庆峰 | 刘心如
{"title":"茶多酚对花生蛋白美拉德反应产物抗氧化性及加工特性的影响","authors":"刘鑫慧 | 李华 | 轩滋 | 代娅 | 吴庆峰 | 刘心如","doi":"10.16433/j.1673-2383.2023.01.005","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2023.01.005","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026338","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
超声辅助酶法制备鸡皮胶原蛋白的工艺优化 超声辅助酶法制备鸡皮胶原蛋白的工艺优化
河南工业大学学报(自然科学版) Pub Date : 2022-12-20 DOI: 10.16433/j.1673-2383.2022.06.008
魏沈芳 | 张顺棠 | 刘昆仑 | 段晓杰 | 高立栋
{"title":"超声辅助酶法制备鸡皮胶原蛋白的工艺优化","authors":"魏沈芳 | 张顺棠 | 刘昆仑 | 段晓杰 | 高立栋","doi":"10.16433/j.1673-2383.2022.06.008","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.06.008","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069775","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
乳酸菌发酵蓝莓汁工艺优化及功能特性研究 乳酸菌发酵蓝莓汁工艺优化及功能特性研究
河南工业大学学报(自然科学版) Pub Date : 2022-11-03 DOI: 10.16433/j.1673-2383.2022.05.011
张晨颜 | 张丽霞 | 魏照辉 | 周存山
{"title":"乳酸菌发酵蓝莓汁工艺优化及功能特性研究","authors":"张晨颜 | 张丽霞 | 魏照辉 | 周存山","doi":"10.16433/j.1673-2383.2022.05.011","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.05.011","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070626","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
老面对面团发酵过程中菌群结构及风味物质的影响 老面对面团发酵过程中菌群结构及风味物质的影响
河南工业大学学报(自然科学版) Pub Date : 2022-05-12 DOI: 10.16433/j.1673-2383.2022.03.009
刘悦 | 张灿 | 高玲玲 | 张康逸 | 闫美慧 | 张国治
{"title":"老面对面团发酵过程中菌群结构及风味物质的影响","authors":"刘悦 | 张灿 | 高玲玲 | 张康逸 | 闫美慧 | 张国治","doi":"10.16433/j.1673-2383.2022.03.009","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.03.009","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071077","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
黑豆蛋白和扁豆蛋白对小麦淀粉理化性质的影响 黑豆蛋白和扁豆蛋白对小麦淀粉理化性质的影响
河南工业大学学报(自然科学版) Pub Date : 2022-05-12 DOI: 10.16433/j.1673-2383.2022.05.004
任顺成 | 张丹丹
{"title":"黑豆蛋白和扁豆蛋白对小麦淀粉理化性质的影响","authors":"任顺成 | 张丹丹","doi":"10.16433/j.1673-2383.2022.05.004","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.05.004","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071075","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
响应面法优化低血糖指数挂面的配方 响应面法优化低血糖指数挂面的配方
河南工业大学学报(自然科学版) Pub Date : 2022-05-11 DOI: 10.16433/j.1673-2383.2022.04.010
崔亚鹏 | 康志敏 | 闫美慧 | 张康逸 | 何梦影 | 张国治
{"title":"响应面法优化低血糖指数挂面的配方","authors":"崔亚鹏 | 康志敏 | 闫美慧 | 张康逸 | 何梦影 | 张国治","doi":"10.16433/j.1673-2383.2022.04.010","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.04.010","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142071054","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
等离子体多尺度氧化对展青霉素降解的影响 等离子体多尺度氧化对展青霉素降解的影响
河南工业大学学报(自然科学版) Pub Date : 2022-04-20 DOI: 10.16433/j.1673-2383.2022.03.001
成军虎 | 温馨 | 孔繁津 | 李孟轲 | 王一杰
{"title":"等离子体多尺度氧化对展青霉素降解的影响","authors":"成军虎 | 温馨 | 孔繁津 | 李孟轲 | 王一杰","doi":"10.16433/j.1673-2383.2022.03.001","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.03.001","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070086","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
花生蛋白的浓度对其超声改性效果的影响 花生蛋白的浓度对其超声改性效果的影响
河南工业大学学报(自然科学版) Pub Date : 2022-03-31 DOI: 10.16433/j.1673-2383.2022.03.008
张淑艳 | 章绍兵 | 陈林 | 张语青
{"title":"花生蛋白的浓度对其超声改性效果的影响","authors":"张淑艳 | 章绍兵 | 陈林 | 张语青","doi":"10.16433/j.1673-2383.2022.03.008","DOIUrl":"https://doi.org/10.16433/j.1673-2383.2022.03.008","url":null,"abstract":"","PeriodicalId":62631,"journal":{"name":"河南工业大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142070125","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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