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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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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
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Submit date:2023/11/03
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
炸薯条和薯片的风味物质及影响因素
期刊论文
中国马铃薯, 2023, 卷号: 37, 期号: 01, 页码: 62-69
Authors:
徐健
;
刘琳
;
姜红
;
刘刚
;
曾凡逵
Adobe PDF(1354Kb)
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Submit date:2023/11/02
烘烤马铃薯风味化合物的形成过程、种类及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 06, 页码: 551-558
Authors:
姜红
;
刘琳
;
徐健
;
张小璐
;
曾凡逵
;
刘刚
Adobe PDF(1318Kb)
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Submit date:2023/11/02
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
Recent researches on antimicrobial nanocomposites and hybrid materialsbased on sepiolite and palygorskite
期刊论文
Applied Clay Science, 2022, 卷号: 219, 期号: 0, 页码: 106454
Authors:
Fangfang Yang
;
Aiqin Wang
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Submit date:2022/12/09
微波消解-离子色谱法测定枸杞多糖的含量及组成
期刊论文
食品安全质量检测学报, 2022, 期号: 13, 页码: 1065-1072
Authors:
邸多隆
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Submit date:2022/12/15
Characteristics and trends in global olive oil research: Abibliometric analysis
期刊论文
International Journal of Food Science and Technology, 2022, 期号: 57, 页码: 3311-3325
Authors:
Shao J(邵瑾)
;
Di DL(邸多隆)
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Submit date:2022/12/14
Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS
期刊论文
International Journal of Food Science and Technology, 2022, 期号: 57, 页码: 6211-6225
Authors:
Di DL(邸多隆)
;
Huang XY(黄新异)
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Submit date:2022/12/14
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