×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
环境材料与生态化学研... [9]
中科院西北特色植物资... [1]
Source Publication
European F... [1]
Food Engin... [1]
Food Proce... [1]
Food Scien... [1]
Foods [1]
Internatio... [1]
More...
Funding Project
材料与农业工程研究组 [2]
材料与农业工程研究组... [1]
材料与农业工程组 [1]
Funding Organization
the China ... [1]
the China ... [1]
the earmar... [1]
国家重点研发计划(2... [1]
Creator
Gang Liu [4]
刘刚 [4]
曾凡逵 [4]
Yan Shang [3]
Yuci Zhao [3]
Chunni Lei [2]
More...
Language
英语 [9]
Document Type
Journal ar... [9]
Date Issued
2023 [1]
2021 [1]
2020 [1]
2019 [1]
2018 [1]
2017 [3]
More...
Indexed By
SCI [3]
SCIE [1]
SSCI [1]
其他 [1]
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-9 of 9
Help
Filters
Language:英语
Community:环境材料与生态化学研究发展中心
First author affiliation
The first author
Corresponding Author
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
WOS Cited Times Ascending
WOS Cited Times Descending
Author Ascending
Author Descending
Issue Date Ascending
Issue Date Descending
Submit date Ascending
Submit date Descending
Title Ascending
Title Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties.
期刊论文
Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460
Authors:
Fankui Zeng
;
Abhilasha Abhilasha
;
Yufan Chen
;
Yuci Zhao
;
Gang Liu
;
Lovedeep Kaur
;
Jaspreet Singh
Adobe PDF(8865Kb)
  |  
Favorite
  |  
View/Download:25/0
  |  
Submit date:2023/11/03
The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:
Yuci Zhao
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Dan Xu
;
Gang Liu
Adobe PDF(3862Kb)
  |  
Favorite
  |  
View/Download:30/0
  |  
Submit date:2022/11/27
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
;
Zhaojun Wang
;
Fankui Zeng
;
Gang Liu
Adobe PDF(1276Kb)
  |  
Favorite
  |  
View/Download:37/0
  |  
Submit date:2022/11/27
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread
期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors:
Fan-kui Zeng
;
Hong Liu
;
Hui Yu
;
Jin-chun Cheng
;
Guo-qiang Gao
;
Yan Shang
;
Gang Liu
Adobe PDF(789Kb)
  |  
Favorite
  |  
View/Download:23/0
  |  
Submit date:2022/11/27
Bread
Wheat flour
Potato flour
Rheological properties
Volatile aroma components
Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China
期刊论文
Food Science and Human Wellness, 2018, 期号: 2213-4530, 页码: 156–162
Authors:
Jin Cheng-Yu
;
Liu Hong
;
Xu Dan
;
Zeng Fan-Kui
;
Zhao Yu-Ci
;
Zhang Hai
;
Liu Gang
Adobe PDF(1349Kb)
  |  
Favorite
  |  
View/Download:92/3
  |  
Submit date:2018/11/22
Glycoalkaloids
Phenolic Compounds
Dehydrated Potato Flake
Potato
A new potato variety grown in China suitable for raw eating
期刊论文
European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860
Authors:
Xu D(许丹)
;
Liu H(刘红)
;
Jin CY(靳承煜)
;
Cao CM(曹春梅)
;
Li WG(李文刚)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(1563Kb)
  |  
Favorite
  |  
View/Download:163/2
  |  
Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose
中国马铃薯主食化面临的问题及解决方法(英文)
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 9, 页码: 293-298
Authors:
曾凡逵
;
刘刚
Adobe PDF(2397Kb)
  |  
Favorite
  |  
View/Download:98/1
  |  
Submit date:2018/01/02
Potato
Staple Food
China
Ecological Environment
Dietary Culture
马铃薯
主食
中国
生态环境
饮食文化
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
期刊论文
International Journal of Food Engineering, 2017, 卷号: 13, 期号: 11, 页码: 20170127(1-10)
Authors:
Jin CY(靳承煜)
;
Xu D(许丹)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Yang YC(杨延辰)
;
Gao GQ(高国强)
;
Wen GH(文国宏)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(5142Kb)
  |  
Favorite
  |  
View/Download:139/2
  |  
Submit date:2018/01/02
Low-temperature Vacuum Drying
Raw Dehydrated Potato Flour
Rheological Properties
Potato Staple Food
Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China
期刊论文
Starch-Stärke, 2014, 卷号: 66, 期号: 1-2, 页码: 142-148
Authors:
Zeng FK(曾凡逵)
;
Liu H(刘红)
;
Liu G(刘刚)
;
Liu G(刘刚)
Adobe PDF(418Kb)
  |  
Favorite
  |  
View/Download:524/8
  |  
Submit date:2013/12/03
Bun-long Taro
Chinese Taro
Physicochemical Property
Taro Starch