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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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环境材料与生态化学... [15]
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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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View/Download:25/0
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Submit date:2023/11/03
生马铃薯和蒸煮马铃薯的风味物质及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 05, 页码: 443-457
Authors:
刘琳
;
徐健
;
姜红
;
李小军
;
刘刚
;
曾凡逵
Adobe PDF(1479Kb)
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Submit date:2023/11/02
Allelochemicals from the Rhizosphere Soil of Potato (Solanum tuberosum L.) and Their Interactions with the Soilborne Pathogens
期刊论文
plants, 2022, 期号: 11, 页码: 1934
Authors:
Xin AY(辛爱一)
;
Jin H(金辉)
;
Yang XY(杨晓燕)
;
Cheng JN(程济南)
;
Hui HP(惠和平)
;
Liu HY(柳皓月)
;
Cui ZT(崔增团)
;
Dun ZH(顿志恒)
;
Qin B(秦波)
Adobe PDF(4476Kb)
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Submit date:2022/11/30
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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View/Download:30/0
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Submit date:2022/11/27
Magnetically Recyclable Graphene Oxide Demulsifier Adapting Wide pH Conditions on Detachment of Oil in the Crude Oil-in-Water Emulsion
期刊论文
ACS Appl. Mater. Interfaces, 2021, 卷号: 13, 期号: 5, 页码: 6748-6757
Authors:
Haiyan Xu
;
Jinqing Wang
;
Xiaohan Yang
;
Liping Ning
Adobe PDF(6792Kb)
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Submit date:2021/11/30
马铃薯功能因子与加工性能的研究
学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:
许丹
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Submit date:2023/01/19
马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein
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
Novel approaches to desing eco-friendly materials based on natural nanomaterials
专著
Lausanne, Switzerland:Frontiers in Chemistry, 2019
Authors:
Wang AQ (王爱勤)
;
Wang WB (王文波)
;
Cheng Hongfei
;
Zhou Chunhui
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View/Download:315/107
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Submit date:2019/11/20
Natural nanomaterials
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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View/Download:23/0
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Submit date:2022/11/27
Bread
Wheat flour
Potato flour
Rheological properties
Volatile aroma components