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Search Results - 国家海洋食品工程技术研究中心,辽宁大连 116034
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不同蛋白粉对南极磷虾混合虾糜凝胶特性的影响
by
刘莹
,
姜鹏飞
,
傅宝尚
,
王月月
,
于波
,
董秀萍
,
祁立波
,
尚珊
Published in
食品工业科技
(2023)
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3种水包油型β-胡萝卜素乳液的稳定性和消化特性
by
姚弘彬
,
伍文彬
,
陈涛
,
李想
,
胡蒋宁
,
朱雪梅
Published in
中国油脂
(2023)
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TiO2/SrTiO3核壳结构光阳极制备及其光电化学性能
by
李月英 郭伟华 郝洪顺 苏青 王辉利 秦磊 高文元 刘贵山
Published in
材料工程
(2016)
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基于GC-IMS的不同产地烟草中挥发性风味物质分析
by
郝捷
,
江彩艳
,
柴颖
,
王煦松
,
姜鹏飞
Published in
轻工学报
(2023)
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脉冲电场处理对金桔质构影响及其机理研究
by
曾新安
,
周黎贞
,
林松毅
,
刘仲华
,
黄华学
,
胡博涵
Published in
华南理工大学学报(自然科学版)
(01.11.2020)
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离子强度对南极磷虾肉保水性及其肌原纤维蛋白特性的影响
by
刘晓芳
,
姜鹏飞
,
杜晓平
,
傅宝尚
,
尚珊
,
祁立波
Published in
食品工业科技
(01.03.2025)
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解冻方式对南极磷虾滑品质的影响
by
焦云爽
,
王月月
,
姜鹏飞
,
杜晓平
,
祁立波
,
尚珊
Published in
食品工业科技
(01.03.2025)
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高强度超声辅助乳化对金鲳鱼蛋白-茶皂苷复合乳液性质的影响
by
宿华林
,
吴迪
,
孙爽
,
徐玉
,
赵琪
,
吴汶飞
,
胡蒋宁
Published in
中国油脂
(2024)
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海藻酸丙二醇酯对全麦冷冻面团冻藏稳定性和烘焙特性的影响
by
臧梁
,
傅宝尚
,
姜鹏飞
,
宋爽
,
温成荣
,
祁立波
,
尚珊
Published in
食品工业科技
(01.11.2022)
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马铃薯蛋白制备及应用研究进展
by
杨琦
,
程述震
,
杜明
Published in
食品工业科技
(2023)
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负载褪黑素和枸杞粉的凝胶糖果的研制及特性研究
by
孙雯
,
阎佳楠
,
来斌
,
王策
,
吴海涛
Published in
食品工业科技
(2023)
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平板型连续式处理室的多物理场仿真及实验
by
曾新安
,
闫鹏
,
蔡锦林
,
张志文
,
林松毅
Published in
华南理工大学学报(自然科学版)
(01.03.2021)
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全谷物原料的营养特性及食品开发研究进展
by
尚珊
,
臧梁
,
傅宝尚
,
姜鹏飞
,
刘莹
,
祁立波
Published in
食品工业科技
(2022)
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糯米粉对海绵蛋糕烘焙品质及老化特性的影响
by
于书蕾
,
姜鹏飞
,
王丹
,
祁立波
,
尚珊
Published in
食品与机械
(01.12.2023)
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中华草龟内脏油的水酶法提取及其不同部位脂质组成分析
by
郭晓璐
,
伍文彬
,
黄海波
,
李想
,
胡蒋宁
Published in
中国油脂
(2022)
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低温长时间热加工对海参体壁蛋白质消化吸收特性的影响
by
楚鹏飞
,
倪众
,
卢晨曦
,
杨涵颖
,
于曼曼
,
刘玉欣
Published in
轻工学报
(2023)
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不同抗冻剂对鱿鱼滑冻藏期间品质特性的影响
by
尚珊
,
王月月
,
焦甜甜
,
傅宝尚
,
姜鹏飞
,
于波
,
祁立波
Published in
食品工业科技
(01.06.2023)
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猪肉预制菜加工与质量安全控制技术研究进展
by
刘宇
,
赵煜炜
,
姜文杰
,
宫俊杰
,
郑振佳
Published in
食品工业科技
(01.12.2024)
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鳕鱼骨低苦味多肽酶解制备及其特性研究
by
赵起越
,
鞠馨瑶
,
吴超
,
徐献兵
,
杜明
Published in
食品工业科技
(01.07.2021)
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不同防腐剂对烤制鱿鱼片贮藏品质的影响
by
傅宝尚
,
丁若松
,
尚珊
,
董秀萍
,
祁立波
,
于波
Published in
食品工业科技
(01.10.2021)
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