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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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Language:英语
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
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
Preparation of carboxymethyl cellulose-g- poly(acrylamide)/attapulgite porous monolith by eco-friendly Pickering-MIPEs template for Ce(III) and Gd(III) adsorption
期刊论文
Frontiers in Chemistry, 2020, 期号: 8, 页码: 398
Authors:
Wang F(王峰)
;
Zhu YF(朱永峰)
;
Wang AQ(王爱勤)
Adobe PDF(1762Kb)
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Submit date:2020/11/16
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
Evaluation of palygorskite on pellet quality, growth, antioxidant status, and trace elements contents of Chinese mitten crab (Eriocheir sinensis)
期刊论文
Aquaculture Research, 2020, 期号: 51, 页码: 1446–1454
Authors:
Zhang RQ(张瑞强)
;
Du MF(杜明芳)
;
Wen C(温超)
;
Chen YP(陈跃平)
;
Jiang Y(蒋英)
;
Liu WB(刘文斌)
;
Wang WB(王文波)
;
Wang AQ(王爱勤)
;
Zhou YM(周岩民)
Adobe PDF(876Kb)
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Submit date:2020/11/16
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
Simultaneous determination of bifenox, dichlobenil and diclofop methyl by hollow carbon nanospheres enhanced magnetic carboxylic multi-walled carbon nanotubes
期刊论文
Analytica Chimica Acta, 2018, 卷号: 1011, 期号: 0, 页码: 40-49
Authors:
Li WK(李文奎)
;
Zhang, Hai-xia
;
Shi YP(师彦平)
;
Shi YP(师彦平)
Adobe PDF(3062Kb)
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Submit date:2018/06/11
Magnetic Solid-phase Extraction
Hollow Carbon Nanospheres
Magnetic Carboxylic Multi-walled Carbon Nanotubes
High Performance Liquid Chromatography
Wheat Flour
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)
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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)
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Submit date:2018/01/02
Low-temperature Vacuum Drying
Raw Dehydrated Potato Flour
Rheological Properties
Potato Staple Food