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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
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Document Type:期刊论文
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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)
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Submit date:2023/11/03
Functional Food Based on Potato
期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2145
Authors:
Jian Xu
;
Yang Li
;
Lovedeep Kaur
;
Jaspreet Singh
;
Fankui Zeng
Adobe PDF(1311Kb)
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Submit date:2023/11/03
马铃薯糖苷生物碱的结构特征、生物合成、毒性及加工对其含量的影响
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 02, 页码: 155-164
Authors:
曾凡逵
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Submit date:2023/11/02
马铃薯糖苷生物碱的结构特征、生物合成、 毒性及加工对其含量的影响
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 2, 页码: 155-164
Authors:
曾凡逵
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Submit date:2022/11/27
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)
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Submit date:2022/11/27
添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化
期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:
许丹
;
赵宇慈
;
曾凡逵
;
刘刚
Adobe PDF(2064Kb)
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Submit date:2022/11/27
马铃薯雪花全粉
纸杯蛋糕
营养品质
热机械学特性
面团
微观结构
一种有趣的马铃薯脱水产品——巧妞
期刊论文
食品工业, 2021, 卷号: 42, 期号: 4, 页码: 316-321
Authors:
王昭珺
;
曾凡逵
;
刘晓风
;
刘刚
Adobe PDF(2904Kb)
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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)
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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)
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Submit date:2022/11/27
Bread
Wheat flour
Potato flour
Rheological properties
Volatile aroma components
超滤法从马铃薯淀粉加工分离汁水中回收蛋白质的研究
期刊论文
现代食品科技, 2018, 期号: 1673-9078, 页码: 131-136
Authors:
顾文芬
;
曾凡逵
;
程锦春
Adobe PDF(3303Kb)
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Submit date:2018/11/22