常云鹤｜贵阳学院｜学者主页

2026

山桐子富磷油脂制备工艺优化及其品质和特征分析

常云鹤，刘雪婷，王文亲，潘引川，宋明发，冯红霞

《粮食与油脂》

2026

纤维素酶辅助提取对山桐子粕中蛋白质-多糖复合物特性的影响

张佳敏，刘璇，刘永辰，张静，姜瞻梅，冯红霞，宋明发，侯俊财，常云鹤

《食品与发酵工业》

2026

不同植物来源果胶在3种常见饮料体系中的应用

姜亦超，李斌，吴晓彤，段定定，费鹏，常云鹤

《食品工业》

2026

响应面法优化超声辅助提取仙鹤草多酚的工艺研究

方如雪，马艳，翟艺茹，张伊琳，吕文杰，王思雨，邓婕，费鹏，张瓅方，常云鹤

《农产品加工》

DOI

2026

不同提取部位山桐子蛋白的理化及功能特性比较

刘璇，刘永辰，张佳敏，张静，姜瞻梅，冯红霞，宋明发，侯俊财，常云鹤

《食品工业科技》

2026

油茶籽碱性蛋白酶水解物理化特性的分析

赵雅贞，龙旬，常云鹤，宋明发，侯俊财，冯红霞

《中国粮油学报》

DOI

2026

超声辅助酶法对山桐子油脱胶工艺优化及品质的影响

常云鹤，曾波，杨昊澄，马立志，侯俊财，冯红霞

《中国食品学报》

DOI

2026

Phospholipid composition determines emulsifying functionality: A comparative study of novel Idesia polycarpa phospholipids with soy lecithin in O/W emulsions

Yunhe Chang, Xueting Liu, W I Wang, Lizhi Ma, Juncai Hou, Hongxia Feng

Applied Food Research

DOI

2026

Wax chemistry and concentration govern oleogel structuring: A comparative study of novel Idesia polycarpa Maxim. wax with rice bran wax and beeswax

Hongxia Feng, Ying Ye, Fangyu Fan, Mingfa SONG, Yunhe Chang, Juncai Hou

Industrial Crops and Products

DOI

2026

Hierarchical encapsulation of live probiotics for enhanced alleviation of colitis via microbiome and metabolome remodeling

Cong Xu, Jing Zhang, Jiahui Guo, Shanshan Qian, Yunhe Chang, Hongxia FENG, XinYu Neng, Zhanmei Jiang, Juncai Hou

Chemical Engineering Journal

DOI

2026

Microencapsulation of Idesia polycarpa Oil: Physicochemical Properties via Spray Drying vs. Freeze Drying

Yunhe Chang, Haocheng Yang, Bo Zeng, Mingfa SONG, Juncai Hou, Lizhi Ma, Hongxia FENG, Yan Zhang

International Journal of Molecular Sciences

DOI

2026

Comparative Study on the In Vitro Gastrointestinal Digestion of Oil Body Suspension from Different Parts of Idesia polycarpa Maxim

Silu Cheng, Yongchen Liu, Mingzhang Zhao, Shanshan Qian, Hongxia FENG, Yunhe Chang, Juncai Hou, Cong Xu

Gels

DOI

2025

金银花多酚的提取、成分分析及在巴氏杀菌乳中的应用

范秀娟，方如雪，费鹏，王军，常云鹤，孙茂成

《食品科技》

DOI

2025

基于逼近理想解排序法的鱼腥草干燥粉抗氧化和抗炎活性多指标综合评价

常云鹤，尹大海，阮响应，尹铭骏，宋明发，马立志，冯红霞

《食品安全质量检测学报》

DOI

2025

不同产地山桐子品质分析及综合评价

邹康，常云鹤，宋明发，刘晓燕，何劲，马立志

《中国油脂》

DOI

2025

以应用为导向的“食品工程原理实验”教学模式探索

常云鹤，范芳玉，彭蕾，刘晓燕，冯红霞

《农产品加工》

DOI

2025

不同种源山桐子采摘期内果实成分变化规律研究

宋明发，邹康，范芳玉，常云鹤，马立志

《中国油脂》

DOI

2025

山桐子油微胶囊的制备及其氧化稳定性分析

冯红霞，叶英，彭芳芳，常云鹤

《粮食与油脂》

2025

黄精-枸杞-红枣软糖的研制及其抗氧化活性研究

常云鹤，赵雅贞，夏士雯，侯俊财，宋明发，冯红霞

《食品科技》

2025

山桐子油共轭亚油酸的制备及其对小鼠血脂的影响

杨昊澄，马立志，尚祖飞，刘晓燕，冯红霞，常云鹤

《中国食品学报》

DOI

2025

食品专业“三课程、四维度”实践创新实训教学体系改革探索

常云鹤，范芳玉，刘晓燕，马立志，冯红霞

《高教学刊》

DOI

2025

Fabrication and characterization of Idesia polycarpa-derived conjugated linoleic acid microcapsules by spray drying: In vitro digestion and release kinetics

Hao‐Cheng Yang, Hongxia Feng, Qi Chen, Cong Xu, Mingfa Song, Juncai Hou, Yunhe Chang

Food Chemistry X

DOI

2025

Pretreatment and Thermal Stability of Idesia polycarpa Virgin Oil

Hongxia Feng, Yazhen Zhao, Qingya Li, Wenhui Ye, Shuwen Zheng, Juncai Hou, Yunhe Chang

Foods

DOI

2025

Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein

Jing Zhang, Hong Min Sun, Cong Xu, XinYu Neng, Yunhe Chang, Hongxia Feng, Zhanmei Jiang, Juncai Hou

Food Chemistry X

DOI

2025

Quality comparison of virgin and refined I. polycarpa oil

Hongxia Feng, Wenhui Ye, Xueping Wu, Yanli Wu, Juncai Hou, Yunhe Chang

Journal of Food Composition and Analysis

DOI

2025

Probiotics and Postbiotics Produced by Lacticaseibacillus rhamnosus 1.0320 Isolated from Traditional Fermented Dairy Products Alleviate DSS-Induced Colitis by Modulating the Gut Microbiota and Intestinal Metabolism

Jing Zhang, Zhongmei Tan, Zihao Tian, Mingzhang Zhao, Shanshan Qian, Hongxia Feng, Yunhe Chang, Juncai Hou, Zhanmei Jiang

Journal of Agricultural and Food Chemistry

DOI

2025

Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation

Shanshan Qian, Guangjie Wang, Hongxia Feng, Yunhe Chang, Jieqing Lu, Wan Wang, Juncai Hou

Food Chemistry X

DOI

2025

Microencapsulation of Camellia oleifera Seed Oil Emulsion By-Products: Structural Characterization and Lipidomics Analysis

Xue Shen Wu, Yunhe Chang, Mingfa Song, Juncai Hou, Hongxia Feng

Foods

DOI

2025

Study on quality changes of Idesia polycarpa oil during high-temperature cooking

Hongxia Feng, Shuwen Zheng, Mingfa Song, Fangyu Fan, Yunhe Chang, Juncai Hou

CyTA - Journal of Food

DOI

2025

Polygonatum sibiricum Extract Inactivates Cronobacter sakazakii Isolated from Powdered Infant Formula

Yunhe Chang, Yiru Zhai, Yan Ma, Xiujuan Fan, Zekun Pang, Lin Qu, Hongxia Feng, Yilin Liu, Peng Fei, Ruxue Fang

Foodborne Pathogens and Disease

DOI

2025

Synergism of 2′-FL and Lactobacillus plantarum 1.0642 on gut microbiome diversity and functionality in constipated mice: A metagenomic analysis

Nianxu Dou, Chuanqiang Sun, Yongchen Liu, Gaoyun Wu, Hongxia Feng, Yunhe Chang, Shanshan Qian, Juncai Hou

Food Bioscience

DOI

2025

Comparative analysis of degumming effects on the structural profiles and physicochemical properties of Idesia polycarpa phospholipids.

Hong-Xia Feng, Wenhui Ye, Wen-Qing Wang, Mingfa Song, Jun-Cai Hou, Yunhe Chang

Food Chemistry

DOI

2024

不同壁材对水酶法提取油茶籽油乳化相微胶囊的影响

郑舒文，冯红霞，常云鹤，马立志，刘晓燕

《粮食与油脂》

2024

山桐子油适度精炼温度优化及其对品质及货架期的影响

冯红霞，刘宇，王文亲，马立志，刘晓燕，何劲，宋明发，常云鹤

《中国粮油学报》

2024

精炼对水酶法核桃油的品质及其抗氧化活性的影响

冯红霞，王文亲，郑舒文，马立志，刘晓燕，常云鹤

《粮食与油脂》

2024

鱼腥草提取物对阪崎克罗诺杆菌抑菌活性及机理研究

常云鹤

《贵州大学》

2024

Rosa roxburghii Tratt Pomace Crude Extract Inactivates Cronobacter sakazakii Isolated from Powdered Infant Formula

Peng Fei, Jing Xu, Jinlan Xie, Jicheng Huang, Hongxia Feng, Xi Chen, Peiyi Jiang, Mingliang Guo, Yunhe Chang

Foodborne Pathogens and Disease

DOI

2024

Lactobacillus plantarum 69-2 combined with α-lactalbumin hydrolysate alleviates DSS-induced ulcerative colitis through the TLR4/NF-κB inflammatory pathway and the gut microbiota in mice

Yue Ma, Chuanbing Hu, Jing Zhang, Cong Xu, MA Li-zhi, Yunhe Chang, Muhammad Altaf Hussain, Jiage Ma, Juncai Hou, Zhanmei Jiang

Food & Function

DOI

2023

酶种类对油茶籽生物解离组分基本成分的影响

冯红霞，郑舒文，刘宇，王文亲，常云鹤，马立志

《食品科技》

2023

水酶法提取核桃水解液制备核桃粉的品质分析

冯红霞，郑舒文，常云鹤，王文亲，刘宇，马立志

《粮食与油脂》

2023

响应面优化山桐子油微胶囊喷雾干燥工艺

李凯，马立志，常云鹤，冯红霞，邹康，尚祖飞，陈大龙

《中国粮油学报》

2023

抗菌肽cp1对蜡样芽孢杆菌的抑菌作用及在巴氏杀菌乳中的应用

谢雄杰，陈曦，刘宇，常云鹤

《食品安全质量检测学报》

2023

基于气相色谱-离子迁移法解析山桐子油挥发性风味物质成分及精炼过程中变化规律

王金华，刘雯玄，陈佳妮，平洪睿，冯红霞，刘宇，陈泽雨，常云鹤，葛永辉，马立志

《食品安全质量检测学报》

2023

Antibacterial Activity and Mechanism of Polygonatum sibiricum Extract Against Bacillus cereus and Its Application in Pasteurized Milk

Peng Fei, Zongyu Sun, Xinyu Liu, Peiyi Jiang, Hongxia Feng, Xi Chen, Yan Ma, Gege Dong, Cheng-Wei Fan, Mengyang Bai, Yadi Li, Yunhe Chang

Foodborne Pathogens and Disease

DOI

2023

Antibacterial Pattern of Rosa roxburghii Tratt Pomace Crude Extract Against Staphylococcus aureus and Its Application in Preservation of Cooked Beef

Xi Chen, Xiuyan Zheng, Cheng-Wei Fan, Qianhua Song, Zhuxi Tian, Daomei Huang, Yongfu Li, Fanbo Meng, Yunhe Chang, Xiaoping Wei, Peng Fei

Foodborne Pathogens and Disease

DOI

2023

Effect of enzyme types on emulsifying properties of walnut emulsion

Hongxia Feng, Shu-wen ZHENG, Yunhe Chang, MA Li-zhi, Lianzhou Jiang, Mingyue Sun

Food Science and Technology

DOI

2022

羊肚菌多糖对酸羊乳质构特性及抗氧化性的影响

常云鹤，刘依文，吕明琪，陈俊亮，任广跃，杨同香

《食品科技》

DOI

2022

刺梨果渣天然防腐剂的制备及其在红酸汤中的应用

范芳玉，杨璇，刘宇，冯红霞，刘晓燕，马立志，常云鹤，王海燕

《食品安全质量检测学报》

2022

天然抗氧化剂对红酸汤发酵过程中亚硝酸盐含量及品质的影响

常云鹤，陈曦，郑舒文，冯红霞，马立志

《食品安全质量检测学报》

2022

碱炼脱酸工艺对山桐子油品质的影响

章乾，宋明发，常云鹤，许粟，王民黔，马立志

《粮食与油脂》

2022

茶皂素在水酶法提取油茶籽游离油过程中的分布及其对油脂品质的影响

冯红霞，王文亲，罗双艳，常云鹤

《粮食与油脂》

2022

枸杞对红酸汤品质及风味的影响

常云鹤，章乾，宋明发，冯红霞，马立志，刘晓燕

《中国调味品》

2022

Inhibitory effect of protocatechualdehyde on Yersinia enterocolitica and its critical virulence factors

Xinru Meng, Xintong Han, Xinyi Guo, Kexin Jiao, Tong Yi Jin, Jiahui Li, Xiangjun Zhan, Du Guo, Xin Lü, Yunhe Chang, Xiaodong Xia, Chao Shi

Microbial Pathogenesis

DOI

2022

Antibacterial Mechanism of Eugenol Against Shigella sonnei and Its Antibacterial Application in Lettuce Juice

Ruiying Su, Xiangyang Bai, Xiaoxiao Liu, Luyi Song, Xue Liu, Xiangjun Zhan, Du Guo, Yutang Wang, Yunhe Chang, Chao Shi

Foodborne Pathogens and Disease

DOI

2022

Antibacterial Activity of Thymoquinone Against Shigella flexneri and Its Effect on Biofilm Formation

Muxue Wang, Xiangjun Zhan, Xiao Ma, Ruixia Wang, Du Guo, Yingying Zhang, Jiangtao Yu, Yunhe Chang, Xin Lü, Chao Shi

Foodborne Pathogens and Disease

DOI

2022

Houttuynia cordata Thunb. crude extract inactivates Cronobacter sakazakii: Antibacterial components, antibacterial mechanism, and application as a natural disinfectant

Yunhe Chang, Shiwen Xia, Peng Fei, Hongxia Feng, Fangyu Fan, Yu Liu, Likang Qin, MA Li-zhi, Qianhua Song, Yonghong Liu

Food Control

DOI

2022

Effects of cinnamaldehyde against planktonic bacteria and biofilm formation of Shigella flexneri

Xiangjun Zhan, Yingzhu Tan, Xiaomeng Cheng, Renzi Wang, Du Guo, Muxue Wang, Ruiying Su, Yunhe Chang, Xiaodong Xia, Chao Shi

Microbial Pathogenesis

DOI

2022

Cronobacter spp. in Commercial Powdered Infant Formula Collected From Nine Provinces in China: Prevalence, Genotype, Biofilm Formation, and Antibiotic Susceptibility

Peng Fei, He Jing, Yan Ma, Gege Dong, Yunhe Chang, Zhaoxu Meng, Shilong Jiang, Qinggang Xie, Shuzhen Li, Xi Chen, Weiwei Yang

Frontiers in Microbiology

DOI

2021

响应面法优化山桐子油脱色工艺

宋明发，刘晓燕，章乾，白冉冉，梁芳芳，陈高飞，常云鹤，许粟，马立志

《中国油脂》

DOI

2021

萌发处理对不同品种大豆籽粒营养品质的影响

冯红霞，王文亲，郑舒文，常云鹤，马立志

《粮食与油脂》

2021

玫瑰花奶酒的研制及其抗氧化活性

常云鹤，邢敏，焦超芹，郭冰蕊，郭鸰，费鹏

《食品工业》

2021

自然发酵与直投式菌种发酵红酸汤品质比较研究

常云鹤，白冉冉，宋明发，冯红霞，马立志，刘晓燕

《中国调味品》

2021

The prevalence and characterization of Bacillus cereus isolated from raw and pasteurized buffalo milk in southwestern China

Yunhe Chang, Qinggang Xie, Jing Liang Yang, MA Li-zhi, Hongxia Feng

Journal of Dairy Science

DOI

2021

Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural Disinfectant

Yunhe Chang, Min Xing, Xinying Hu, Hongxia Feng, Yao Wang, Bingrui Guo, Mao-Cheng Sun, MA Li-zhi, Peng Fei

Frontiers in Microbiology

DOI

2020

油脂饱和度对油炸马铃薯片品质的影响

冯红霞，朱立红，李凯，韩跃军，马立志，刘晓燕，常云鹤

《中国油脂》

2020

水代法制备核桃油过程中冷冻解冻破乳工艺的优化

冯红霞，常云鹤，马立志，王瑞，庞俊晓，李雷

《食品工业》

2020

采用双歧杆菌发酵迷迭香扣碗酪的工艺及抗氧化研究

冯红霞，朱立红，韩跃军，马立志，费鹏，李建军，常云鹤

《食品研究与开发》

2020

百合希腊式酸奶的研制及其抗氧化活性研究

冯红霞，李凯，韩跃军，马立志，费鹏，邢敏，常云鹤

《中国乳品工业》

DOI

2020

Genotyping, Antimicrobial Susceptibility and Biofilm Formation of Bacillus cereus Isolated from Powdered Food Products in China

Peng Fei, Qinggang Xie, Yan Jiang, Hongxia Feng, Yunhe Chang, Huaibin Kang, Min Xing, Junliang Chen

Foodborne Pathogens and Disease

DOI

2020

Amaranthus tricolor crude extract inhibits Cronobacter sakazakii isolated from powdered infant formula

Peng Fei, Hongxia Feng, Yanyan Wang, Huaibin Kang, Min Xing, Yunhe Chang, Ling Jun Guo, Junliang Chen

Journal of Dairy Science

DOI

2019

高压氢化法氢化大豆油的研究

常云鹤，冯红霞，周笑犁，刘晓燕，马立志，冯玉红

《农产品加工》

DOI

2019

水代法核桃油副产物制备核桃乳的工艺研究

冯红霞，马立志，岑顺友，周笑犁，刘晓燕，常云鹤

《中国油脂》

2019

天然防腐剂对红酸汤货架期菌落总数及pH的影响

常云鹤，冯红霞，马立志，刘晓燕，田界先

《中国调味品》

2019

水代法制备核桃油过程中微波破乳工艺的优化

冯红霞，常云鹤，岑顺友，周笑犁，刘晓燕，马立志

《中国油脂》

2019

工程教育认证背景下“食品工程原理”课程问题导向教学法的应用

常云鹤，冯红霞，马立志，王瑞，陈海江，赵治兵

《农产品加工》

DOI

2016

工业化生产中影响长保质期酸乳品质的主要因素研究进展

常云鹤，王健，马海然，孙勇，李罗飞，欧凯

《乳业科学与技术》

2016

长保质期酸乳关键加工过程对变性淀粉的影响

王健，欧凯，常云鹤，李罗飞，王银娟，高兴华

《乳业科学与技术》

2015

3种变性淀粉的糊化特性及其在长保质期酸乳中的应用

王健，张佳佳，王银娟，李罗飞，常云鹤，欧凯，高兴华

《乳业科学与技术》

2014

Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content

Hong-Xia Feng, Xiao-Nan Sui, Yunhe Chang, Baokun Qi, Yan Zhang, Yang Li, Lian-Zhou Jiang

TheScientificWorldJournal

DOI

2012

响应面法优化生产高不饱和脂肪酸大豆油脂

于鹏，常云鹤，宋云花，刘鑫，王玥，于殿宇

《大豆科技》

2012

高温辅助脱色对精炼大豆油色泽影响的研究

魏贞伟，王俊国，常云鹤，冯红霞，于殿宇

《农业机械》

2011

响应面优化水酶法提取米糠油工艺的研究

刘春雷，李丹，王腾宇，常云鹤，于殿宇

《食品工业》

2011

油脂碱炼水洗废水的再利用

魏贞伟，李红玲，常云鹤，周晓丹，于殿宇

《中国油脂》

2011

高度乙酰化大豆磷脂的制备工艺研究

李红玲，常云鹤，周晓丹，王妍，于殿宇

《食品工业科技》

2011

两级分步提取沙棘油工艺的研究

邓美荣，常云鹤，陈晓慧，韩建春，于殿宇

《农业机械》

2010

超临界CO2状态下米糠油加氢反应的研究

于坤红，常云鹤，庞桂灵，贾庆胜，于殿宇

《粮食与食品工业》

2010

冷榨红松籽油的工艺研究

李默馨，王妍，周晓丹，刘晶，常云鹤，于殿宇

《食品工业》

2010

β-胡萝卜素在大豆油中稳定性及其抗氧化性的研究

周晓丹，孙博，常云鹤，王妍，于殿宇

《食品工业》

精选作品

期刊论文

山桐子富磷油脂制备工艺优化及其品质和特征分析

纤维素酶辅助提取对山桐子粕中蛋白质-多糖复合物特性的影响

不同植物来源果胶在3种常见饮料体系中的应用

响应面法优化超声辅助提取仙鹤草多酚的工艺研究

不同提取部位山桐子蛋白的理化及功能特性比较

油茶籽碱性蛋白酶水解物理化特性的分析

超声辅助酶法对山桐子油脱胶工艺优化及品质的影响

Phospholipid composition determines emulsifying functionality: A comparative study of novel Idesia polycarpa phospholipids with soy lecithin in O/W emulsions

Wax chemistry and concentration govern oleogel structuring: A comparative study of novel Idesia polycarpa Maxim. wax with rice bran wax and beeswax

Hierarchical encapsulation of live probiotics for enhanced alleviation of colitis via microbiome and metabolome remodeling

Microencapsulation of Idesia polycarpa Oil: Physicochemical Properties via Spray Drying vs. Freeze Drying

Comparative Study on the In Vitro Gastrointestinal Digestion of Oil Body Suspension from Different Parts of Idesia polycarpa Maxim

金银花多酚的提取、成分分析及在巴氏杀菌乳中的应用

基于逼近理想解排序法的鱼腥草干燥粉抗氧化和抗炎活性多指标综合评价

不同产地山桐子品质分析及综合评价

以应用为导向的“食品工程原理实验”教学模式探索

不同种源山桐子采摘期内果实成分变化规律研究

山桐子油微胶囊的制备及其氧化稳定性分析

黄精-枸杞-红枣软糖的研制及其抗氧化活性研究

山桐子油共轭亚油酸的制备及其对小鼠血脂的影响

食品专业“三课程、四维度”实践创新实训教学体系改革探索

Fabrication and characterization of Idesia polycarpa-derived conjugated linoleic acid microcapsules by spray drying: In vitro digestion and release kinetics

Pretreatment and Thermal Stability of Idesia polycarpa Virgin Oil

Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein

Quality comparison of virgin and refined I. polycarpa oil

Probiotics and Postbiotics Produced by Lacticaseibacillus rhamnosus 1.0320 Isolated from Traditional Fermented Dairy Products Alleviate DSS-Induced Colitis by Modulating the Gut Microbiota and Intestinal Metabolism

Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation

Microencapsulation of Camellia oleifera Seed Oil Emulsion By-Products: Structural Characterization and Lipidomics Analysis

Study on quality changes of Idesia polycarpa oil during high-temperature cooking

Polygonatum sibiricum Extract Inactivates Cronobacter sakazakii Isolated from Powdered Infant Formula

Synergism of 2′-FL and Lactobacillus plantarum 1.0642 on gut microbiome diversity and functionality in constipated mice: A metagenomic analysis

Comparative analysis of degumming effects on the structural profiles and physicochemical properties of Idesia polycarpa phospholipids.

不同壁材对水酶法提取油茶籽油乳化相微胶囊的影响

山桐子油适度精炼温度优化及其对品质及货架期的影响

精炼对水酶法核桃油的品质及其抗氧化活性的影响

鱼腥草提取物对阪崎克罗诺杆菌抑菌活性及机理研究

Rosa roxburghii Tratt Pomace Crude Extract Inactivates Cronobacter sakazakii Isolated from Powdered Infant Formula

Lactobacillus plantarum 69-2 combined with α-lactalbumin hydrolysate alleviates DSS-induced ulcerative colitis through the TLR4/NF-κB inflammatory pathway and the gut microbiota in mice

酶种类对油茶籽生物解离组分基本成分的影响

水酶法提取核桃水解液制备核桃粉的品质分析

响应面优化山桐子油微胶囊喷雾干燥工艺

抗菌肽cp1对蜡样芽孢杆菌的抑菌作用及在巴氏杀菌乳中的应用

基于气相色谱-离子迁移法解析山桐子油挥发性风味物质成分及精炼过程中变化规律

Antibacterial Activity and Mechanism of Polygonatum sibiricum Extract Against Bacillus cereus and Its Application in Pasteurized Milk

Antibacterial Pattern of Rosa roxburghii Tratt Pomace Crude Extract Against Staphylococcus aureus and Its Application in Preservation of Cooked Beef

Effect of enzyme types on emulsifying properties of walnut emulsion

羊肚菌多糖对酸羊乳质构特性及抗氧化性的影响

刺梨果渣天然防腐剂的制备及其在红酸汤中的应用

天然抗氧化剂对红酸汤发酵过程中亚硝酸盐含量及品质的影响

碱炼脱酸工艺对山桐子油品质的影响

茶皂素在水酶法提取油茶籽游离油过程中的分布及其对油脂品质的影响

枸杞对红酸汤品质及风味的影响

Inhibitory effect of protocatechualdehyde on Yersinia enterocolitica and its critical virulence factors

Antibacterial Mechanism of Eugenol Against Shigella sonnei and Its Antibacterial Application in Lettuce Juice

Antibacterial Activity of Thymoquinone Against Shigella flexneri and Its Effect on Biofilm Formation

Houttuynia cordata Thunb. crude extract inactivates Cronobacter sakazakii: Antibacterial components, antibacterial mechanism, and application as a natural disinfectant

Effects of cinnamaldehyde against planktonic bacteria and biofilm formation of Shigella flexneri

Cronobacter spp. in Commercial Powdered Infant Formula Collected From Nine Provinces in China: Prevalence, Genotype, Biofilm Formation, and Antibiotic Susceptibility

响应面法优化山桐子油脱色工艺

萌发处理对不同品种大豆籽粒营养品质的影响

玫瑰花奶酒的研制及其抗氧化活性

自然发酵与直投式菌种发酵红酸汤品质比较研究

The prevalence and characterization of Bacillus cereus isolated from raw and pasteurized buffalo milk in southwestern China

Antibacterial Activity of Chrysanthemum buds Crude Extract Against Cronobacter sakazakii and Its Application as a Natural Disinfectant

油脂饱和度对油炸马铃薯片品质的影响

水代法制备核桃油过程中冷冻解冻破乳工艺的优化

采用双歧杆菌发酵迷迭香扣碗酪的工艺及抗氧化研究

百合希腊式酸奶的研制及其抗氧化活性研究

Genotyping, Antimicrobial Susceptibility and Biofilm Formation of Bacillus cereus Isolated from Powdered Food Products in China

Amaranthus tricolor crude extract inhibits Cronobacter sakazakii isolated from powdered infant formula

高压氢化法氢化大豆油的研究

水代法核桃油副产物制备核桃乳的工艺研究

天然防腐剂对红酸汤货架期菌落总数及pH的影响

水代法制备核桃油过程中微波破乳工艺的优化

工程教育认证背景下“食品工程原理”课程问题导向教学法的应用

工业化生产中影响长保质期酸乳品质的主要因素研究进展

长保质期酸乳关键加工过程对变性淀粉的影响

3种变性淀粉的糊化特性及其在长保质期酸乳中的应用