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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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View/Download:21/0
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Submit date:2023/11/03
Ultrastable Aluminum Nanoparticles with Enhanced Combustion Performance Enabled by a Polydopamine/Polyethyleneimine Nanocoating
期刊论文
Langmuir, 2023, 期号: 39, 页码: 8833−8840
Authors:
Li, Lingxiao
;
Xiong, Weiqiang
;
Wu, Shixi
;
Zhang, Junping
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Submit date:2023/10/30
Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors:
Hong Jiang
;
Wensheng Duan
;
Yuci Zhao
;
Xiaofeng Liu
;
Guohong Wen
;
Fankui Zeng
;
Gang Liu
Adobe PDF(3810Kb)
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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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View/Download:25/0
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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
马铃薯渣饲料化利用研究进展
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 1, 页码: 63-70
Authors:
刘 琳
;
赵宇慈
;
苏德花
;
曾凡逵
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Submit date:2022/11/27
Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid
期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:
Weihua Gong
;
Bingyan Shi
;
Fan-kui Zeng
;
Nan Dong
;
Zunguo Lei
;
Jia Liu
Adobe PDF(1455Kb)
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Submit date:2022/11/27
Multifunctional palygorskite/ZnO nanorods enhance simultaneously mechanical strength and antibacterial properties of chitosan-based film
期刊论文
International Journal of Biological Macromolecules, 2021, 期号: 189, 页码: 668-677
Authors:
Ding JJ(丁俊杰)
;
Hui AP(惠爱平)
;
Wang WB(王文波)
;
Yang FF(杨芳芳)
;
Kang YR(康玉茹)
;
Wang AQ(王爱勤)
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Submit date:2021/12/07
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