汤晓智

2026

淀粉回生过程中有序结构和消化特性关系研究

《中国粮油学报》

DOI

2026

不同挤压条件对玉米面条品质特性的影响研究

《粮食与油脂》

2026

Effects of Aldehyde Structure on the Formation and Properties of In Situ-crosslinked Chitosan-gum Arabic Particle-stabilized Emulsions

Food Biophysics

DOI

2026

CD-MOF-assisted phase transfer combined with SERS for rapid and eco-friendly detection of zearalenone in edible oil

Food Chemistry

DOI

2026

Solvent-free hot-pressed zein films: Synergistic plasticization with glycerol, decanoic acid, and potassium hydroxide

Food Hydrocolloids

DOI

2026

Mechanisms and impacts of erythritol and tartaric acid on the quality of high moisture extruded Tartary buckwheat noodles: From gel structure to in vitro starch digestibility

Innovative Food Science & Emerging Technologies

DOI

2026

Heat-moisture treatment induced structural changes and their impact on the quality of extruded brown rice noodles

Food Chemistry

DOI

2026

Interfacial and bulk stabilization mechanisms of particulate and fibrillar quinoa protein aggregates in high internal phase emulsions

Food Hydrocolloids

DOI

2026

The role of high internal phase emulsions in the enhancement of starch gel properties

Food Hydrocolloids

DOI

2026

Tuning Chitosan Particle Architecture and Function by Adding Cinnamaldehyde Before or After Assembly

ChemistrySelect

DOI

2026

Effect of milling methods and varieties on the physicochemical properties of brown rice flours and eating quality of extruded rice noodles

Journal of Cereal Science

DOI

2026

Lauric arginate complexes with hydroxypropyl-β-cyclodextrin as a novel emulsifier and antimicrobial agent

Journal of Future Foods

DOI

2025

挤压条件对黑青稞粉淀粉有序结构、功能性组分及理化特性的影响

《食品科学》

2025

燕麦蛋白/壳聚糖复合颗粒稳定的高内相乳液及其作为烘焙专用油脂的应用

《中国粮油学报》

DOI

2025

基于挤压法的高抗性淀粉米粉制备及结构表征

《食品科学技术学报》

2025

全荞麦面条在挤压、烘干及蒸煮过程中挥发性风味物质变化规律

《中国粮油学报》

DOI

2025

多维促进食品工艺类课程线上线下混合式教学有机结合的思考——以“食品工艺学”为例

《农产品加工》

DOI

2025

碱性蛋白酶水解对藜麦分离蛋白结构、聚集行为及凝胶性的影响

《中国农业科学》

2025

The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion

Journal of Future Foods

DOI

2025

Effect of Metal–Phenolic Quinone Network on the Performance of Thermomechanical Processed Chitosan-Silk Peptide Biomimetic Films: Improved Mechanical and Antibacterial Properties

Langmuir

DOI

2025

A Review of Gelation of Plant Proteins and Their Influencing Factors

Sustainable Food Proteins

DOI

2025

Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods

Food Structure

DOI

2025

Germination-induced nanoarchitectonic assembly of quinoa protein at neutral pH and its aerogels for microplastic removal

Journal of Colloid and Interface Science

DOI

2025

Improve the chitosan particle-stabilized oil-water interface by dual reinforcement and its effect on the structure and properties of emulsion

Food Chemistry

DOI

2025

Effects of keto acid crosslinking on the structure and properties of chitosan based casted and hot-pressed films

International Journal of Biological Macromolecules

DOI

2025

Enhancing the Hydrophobicity of Chitosan Films Through Hierarchical Plant Wax Particles and Dilute Chitosan Solution Coatings

Foods

DOI

2025

An ultrasensitive homogeneous electrochemical strategy for ochratoxin a sensing based on nanoscale PCN-224@MB@Apt

Talanta

DOI

2025

A starch‑sodium alginate interpenetrating network enhances the structure, texture, and starch digestibility of extruded buckwheat noodles: Regulatory effects of mannuronate/guluronate ratios and calcium ion concentrations

Food Chemistry

DOI

2025

Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model

Food Research International

DOI

2025

Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending

Food Hydrocolloids

DOI

2024

藜麦挤压面条加工工艺优化

《食品研究与开发》

2024

后处理工艺对藜麦挤压面条品质的影响

《中国粮油学报》

2024

粗杂粮加工与利用

《化学工业出版社》

2024

挤压工艺对碎米重组米品质特性的影响

《粮食与油脂》

2024

Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films

Food Packaging and Shelf Life

DOI

2024

Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7

Food Hydrocolloids

DOI

2024

Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles

International Journal of Biological Macromolecules

DOI

2024

Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles

Food Hydrocolloids

DOI

2024

Effect of water cooling treatment on structure and cooking characteristics of frozen extruded whole buckwheat noodles

International Journal of Food Science & Technology

DOI

2024

Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles

Food Research International

DOI

2024

New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch

Food Chemistry

DOI

2024

Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles

Journal of Cereal Science

DOI

2024

Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour

Food Research International

DOI

2024

Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry

International Journal of Biological Macromolecules

DOI

2024

Pro-osteogenic activity of soybean derived bioactive peptides on the surface of titanium sheets

Indian Journal of Chemical Technology

DOI

2023

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响

《食品科学》

2023

冷冻温度对全荞麦挤压面条品质特性的影响

《中国粮油学报》

2023

挤压藜麦鲜面和半干面的保鲜研究

《河南工业大学学报(自然科学版)》

2023

Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles

Journal of Future Foods

DOI

2023

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Foods

DOI

2023

Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation

International Journal of Biological Macromolecules

DOI

2023

Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles

Food Hydrocolloids

DOI

2023

Effects of different content of EGCG or caffeic acid addition on the structure, cooking, antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles

International Journal of Biological Macromolecules

DOI

2023

Development of an ultrasensitive SERS aptasensor for determination of aflatoxin B1 by modifying magnetic beads with UiO-66-NH2 for enhanced signal probe capturing

Sensors and Actuators B Chemical

DOI

2023

Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic coating for chitosan films

Carbohydrate Polymers

DOI

2023

Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles

Food Chemistry

DOI

2023

Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives

Food Hydrocolloids

DOI

2023

Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles

Food Hydrocolloids

DOI

2023

Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention

Critical Reviews in Food Science and Nutrition

DOI

2023

Fabrication of a metal organic framework (MOF)‐modified Au nanoparticle array for sensitive and stable SERS sensing of paraquat in cereals

Journal of Food Science

DOI

2023

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

Food Chemistry

DOI

2023

Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao

Food Chemistry

DOI

2023

Structure and Properties of Thermomechanically Processed Chitosan-Based Biomimetic Composite Materials: Effect of Chitosan Molecular Weight

ACS Sustainable Chemistry & Engineering

DOI

2022

全麦速冻油条复热加工中风味与抗氧化特性

《食品科学》

2022

不同磨粉方式对青稞全粉理化特性的影响

《中国粮油学报》

2022

冻藏过程中全麦粉速冻油条品质及风味的变化

《中国粮油学报》

2022

Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization

Innovative Food Science & Emerging Technologies

DOI

2022

Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels

Food Chemistry

DOI

2022

Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality

Journal of Food Science and Technology

DOI

2022

Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles

Journal of Cereal Science

DOI

2022

Recent applications of hydrogels in food safety sensing: Role of hydrogels

Trends in Food Science & Technology

DOI

2022

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Foods

DOI

2022

In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion

Food Hydrocolloids

DOI

2022

Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch

Journal of Food Science and Technology

DOI

2022

Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

Food Chemistry

DOI

2022

Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Food Hydrocolloids

DOI

2022

Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity

Food Hydrocolloids

DOI

2022

Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2021

谷氨酰胺转氨酶对全麦面团特性及微观结构的影响

《食品科学》

2021

超微粉碎对苦荞面条品质特性的影响

《食品科学》

2021

外源蛋白添加对全麦面团特性和面包品质的影响

《中国农业科学》

2021

Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films

LWT

DOI

2021

Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

Food Bioscience

DOI

2021

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Food Structure

DOI

2021

A facile electrochemical method for rapid determination of 3-chloropropane-1,2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer

Food Control

DOI

2021

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

Food Chemistry

DOI

2021

Establishment of a predictive model to identify suitable soybean genotypes for oil processing

Journal of Food Composition and Analysis

DOI

2021

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Food Chemistry X

DOI

2021

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Journal of Cereal Science

DOI

2021

Ferric ammonium citrate (FAC)-induced inhibition of osteoblast proliferation/differentiation and its reversal by soybean-derived peptides (SDP)

Food and Chemical Toxicology

DOI

2021

Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin

International Journal of Biological Macromolecules

DOI

2021

An electrochemical method for determination of amaranth in drinks using functionalized graphene oxide/chitosan/ionic liquid nanocomposite supported nanoporous gold

Food Chemistry

DOI

2021

Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance

Food Bioscience

DOI

2021

The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate

International Journal of Biological Macromolecules

DOI

2021

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

International Journal of Food Science & Technology

DOI

2021

Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment

Journal of Cereal Science

DOI

2021

Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances

Trends in Food Science & Technology

DOI

2021

Soybean-derived gma-miR159a alleviates colon tumorigenesis by suppressing TCF7/MYC in mice

The Journal of Nutritional Biochemistry

DOI

2021

Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition

LWT

DOI

2020

稻米-小麦混合粉体系流变学特性研究

《中国食品学报》

DOI

2020

复乳凝胶作为脂肪替代物对鸡肉肠理化性质的影响

《食品工业科技》

DOI

2020

普鲁兰多糖对籼米粉凝胶及老化特性的影响

《中国粮油学报》

2020

双乙酰酒石酸单双甘油酯对全麦面团特性及全麦馒头品质影响

《中国粮油学报》

2020

超微处理挤压改性荞麦粉添加对面团特性和全荞麦面条品质特性的影响

《中国粮油学报》

2020

肉桂精油纳米乳液的抑菌性和稳定性研究

《中国粮油学报》

2020

Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films

LWT

DOI

2020

Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes

Journal of Food Processing and Preservation

DOI

2020

Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

LWT

DOI

2020

Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions

Food Packaging and Shelf Life

DOI

2020

Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida

International Journal of Food Science & Technology

DOI

2020

Soybean-derived miRNAs specifically inhibit proliferation and stimulate apoptosis of human colonic Caco-2 cancer cells but not normal mucosal cells in culture

Genomics

DOI

2020

Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles

International Journal of Biological Macromolecules

DOI

2020

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

International Journal of Biological Macromolecules

DOI

2020

Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles

LWT

DOI

2020

A wheat germ-derived peptide YDWPGGRN facilitates skin wound-healing processes

Biochemical and Biophysical Research Communications

DOI

2020

Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions

International Journal of Biological Macromolecules

DOI

2020

Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion

LWT

DOI

2020

Structures and properties of chicken myofibrillar protein gel induced by microwave heating

International Journal of Food Science & Technology

DOI

2020

Zein nanoparticle stabilized Pickering emulsion enriched with cinnamon oil and its effects on pound cakes

LWT

DOI

2020

Wheat germ-derived peptide ADWGGPLPH abolishes high glucose-induced oxidative stress via modulation of the PKCζ/AMPK/NOX4 pathway

Food & Function

DOI

2019

挤压协同淀粉酶法制备高粱蛋白及其组成分析

《中国粮油学报》

2019

快速发酵法大米面包的制备研究

《哈尔滨商业大学学报(自然科学版)》

DOI

2019

高粱碱溶蛋白ACE抑制肽的制备及其稳定性研究

《中国粮油学报》

2019

银杏-籼米粉特性及其挤压粉丝的品质研究

《中国粮油学报》

2019

蛋清蛋白添加对籼米-绿豆粉粉质特性及挤压米粉丝品质特性的影响

《中国粮油学报》

2019

木聚糖酶对全麦面团特性的影响研究

《中国粮油学报》

2019

高粱蛋白的碱法提取工艺及营养价值评价

《安徽农业大学学报》

DOI

2019

Effects of Ligand Concentration on the Thermal Properties, Structure, and Digestibility of Maize Starch Inclusion Complexes with Ascorbyl Palmitate

Starch - Stärke

DOI

2019

Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing

LWT

DOI

2019

Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions

Journal of the Science of Food and Agriculture

DOI

2019

Characterization and performance of soybean protein modified by tyrosinase

International Journal of Adhesion and Adhesives

DOI

2019

Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil

International Journal of Biological Macromolecules

DOI

2019

Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films

Carbohydrate Polymers

DOI

2019

A Comparative Study on the Structure and Properties of α‐amylase‐ and Pullulanase‐Modified Starch‐Polyvinyl Alcohol‐Based Nanocomposite Films

Starch - Stärke

DOI

2019

Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility

Food & Function

DOI

2019

Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein

CyTA - Journal of Food

DOI

2018

鲜湿米粉的保鲜与品质改良研究进展

《中国粮油学报》

2018

Electrochemical immunosensor for HBe antigen detection based on a signal amplification strategy: The co-catalysis of horseradish peroxidase and nanoporous gold

Sensors and Actuators B Chemical

DOI

2018

Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80

International Journal of Biological Macromolecules

DOI

2018

Characterization of Soybean Protein Adhesives Modified by Xanthan Gum

Coatings

DOI

2018

Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic

Food Hydrocolloids

DOI

2018

Laponite crosslinked starch/polyvinyl alcohol hydrogels by freezing/thawing process and studying their cadmium ion absorption

International Journal of Biological Macromolecules

DOI

2018

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

RSC Advances

DOI

2017

淀粉-层状硅酸盐黏土复合薄膜的结构与性能研究

《中国粮油学报》

2017

糙米及改性糙米对玉米挤压产品特性的影响

《中国粮油学报》

2017

Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate

International Journal of Food Science & Technology

DOI

2017

Effects of whey and soy protein addition on bread rheological property of wheat flour

Journal of Texture Studies

DOI

2017

Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein

Ultrasonics Sonochemistry

DOI

2017

Effects of guar gum on adhesion properties of soybean protein isolate onto porcine bones

International Journal of Adhesion and Adhesives

DOI

2017

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Journal of Food Quality

DOI

2017

Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate

RSC Advances

DOI

2017

PSO‐based BP‐ANN predictive model of S. Typhimurium in processing of surimi with citric acid

Journal of Food Safety

DOI

2016

离子液体中脂肪酶活性调控对硬脂酸淀粉酯合成的影响

《食品与机械》

2016

乳清蛋白-大米淀粉混合体系动态流变学特性研究

《中国粮油学报》

2016

蛹虫草复合谷物杂粮膨化产品的工艺优化及糊化特性

《食品科学》

2016

离子液体中脂肪酶催化合成硬脂酸淀粉酯及其性质研究

《中国粮油学报》

2016

蛹虫草复合谷物杂粮膨化产品品质特性

《中国农业科学》

2015

淀粉-聚乙烯醇-层状硅酸盐黏土水凝胶的结构与性能研究

《中国粮油学报》

2015

超声波辅助酶预处理对糙米发芽及发芽糙米理化特性的影响

《食品科学》

2015

外源添加面筋蛋白对小麦面团热机械学和动态流变学特性的影响研究

《现代食品科技》

2015

硬脂酸淀粉酯的合成方法研究进展

《中国粮油学报》

2015

淀粉-聚乙烯醇-大豆蛋白改性蒙脱土复合薄膜的结构与性能研究

《中国粮油学报》

2015

Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2

CyTA - Journal of Food

DOI

2015

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Food Chemistry

DOI

2015

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

Food Science and Technology Research

DOI

2014

香菇粉对小麦面团热机械学和动态流变学特性的影响研究

《中国粮油学报》

2014

大豆蛋白-聚乙烯醇-层状硅酸盐黏土复合薄膜的性能研究

《中国粮油学报》

2013

大米源硒代多肽的酶法制备及其抗氧化活性的研究

《中国粮油学报》

2013

超声波辅助酶处理对糙米理化特性的影响

《中国粮油学报》

2013

体积排阻色谱-电感耦合等离子体质谱分析富硒大米含硒蛋白组成

《分析化学》

2012

纳米包装材料对生菜保鲜品质的影响

《食品科学》

2012

米糠的稳定化及功能性成分研究进展

《农产品加工(学刊)》

2012

Structure and Physical Properties of Starch/Poly Vinyl Alcohol/Laponite RD Nanocomposite Films

Journal of Agricultural and Food Chemistry

DOI

2017

挤压协同酶法制备高粱蛋白及其ACE抑制肽

《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》

2017

普鲁兰糖对玉米淀粉凝胶的聚集态结构和性质的影响

《2017中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集》

2026

Removal of Zearalenone from Contaminated Vegetable Oils: Evaluation of Three Cyclodextrins in Liquid-Liquid Extraction

SSRN Electronic Journal

DOI

2024

Physicochemical Properties and Structure of Rice Dough and Protein Based on Tgase Combined with Sodium Metabisulfite Modification

SSRN Electronic Journal

DOI

2022

Study on Modification Mechanism of Rice Protein Network Based on Sodium Pyrosulfite Combined with TGase

Research Square

DOI