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莲藕多糖和阿魏酸的非共价相互作用及其复合物特性 莲藕多糖和阿魏酸的非共价相互作用及其复合物特性
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-14 DOI: 10.16429/j.1009-7848.2023.07.004
刘秋兰 | 邹晓琴 | 易阳 | 王宏勋 | 孙莹
{"title":"莲藕多糖和阿魏酸的非共价相互作用及其复合物特性","authors":"刘秋兰 | 邹晓琴 | 易阳 | 王宏勋 | 孙莹","doi":"10.16429/j.1009-7848.2023.07.004","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.004","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
玉米黄素对内质网应激引发的SH-SY5Y细胞凋亡的保护作用 玉米黄素对内质网应激引发的SH-SY5Y细胞凋亡的保护作用
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-14 DOI: 10.16429/j.1009-7848.2023.07.005
商迎辉 | 魏俊 | 李梦洁 | 刘芸如 | 黄汉昌 | 劳凤学
{"title":"玉米黄素对内质网应激引发的SH-SY5Y细胞凋亡的保护作用","authors":"商迎辉 | 魏俊 | 李梦洁 | 刘芸如 | 黄汉昌 | 劳凤学","doi":"10.16429/j.1009-7848.2023.07.005","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.005","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
谷氨酰胺酶催化交联大米蛋白对大米淀粉理化特性的影响 谷氨酰胺酶催化交联大米蛋白对大米淀粉理化特性的影响
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-12 DOI: 10.16429/j.1009-7848.2023.08.011
唐倩 | 肖华西 | 魏宇君 | 林亲录 | 张智忠 | 夏旭
{"title":"谷氨酰胺酶催化交联大米蛋白对大米淀粉理化特性的影响","authors":"唐倩 | 肖华西 | 魏宇君 | 林亲录 | 张智忠 | 夏旭","doi":"10.16429/j.1009-7848.2023.08.011","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.08.011","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响 破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-10 DOI: 10.16429/j.1009-7848.2023.07.008
肖宇 | 石文琪 | 于宏伟 | 马爱进 | 桑亚新 | 孙纪录
{"title":"破壁方法对红球菌11-3胞内几丁质脱乙酰酶释放的影响","authors":"肖宇 | 石文琪 | 于宏伟 | 马爱进 | 桑亚新 | 孙纪录","doi":"10.16429/j.1009-7848.2023.07.008","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.008","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
大蒜多糖对健康小鼠肠道菌群及免疫功能的影响 大蒜多糖对健康小鼠肠道菌群及免疫功能的影响
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-06 DOI: 10.16429/j.1009-7848.2023.08.015
赵人杰 | 白芯嫣 | 项璐 | 卢晓明 | 乔旭光
{"title":"大蒜多糖对健康小鼠肠道菌群及免疫功能的影响","authors":"赵人杰 | 白芯嫣 | 项璐 | 卢晓明 | 乔旭光","doi":"10.16429/j.1009-7848.2023.08.015","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.08.015","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
青稞麦麸γ-氨基丁酸的制备条件优化 青稞麦麸γ-氨基丁酸的制备条件优化
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-07-06 DOI: 10.16429/j.1009-7848.2023.07.027
江迪 | 张紫晋 | 杨婷 | 赵爽 | 彭君 | 蒲邓佳 | 陈静
{"title":"青稞麦麸γ-氨基丁酸的制备条件优化","authors":"江迪 | 张紫晋 | 杨婷 | 赵爽 | 彭君 | 蒲邓佳 | 陈静","doi":"10.16429/j.1009-7848.2023.07.027","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.027","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同浓度大豆分离蛋白对壳聚糖-纳米纤维可食膜结构及性能的影响 不同浓度大豆分离蛋白对壳聚糖-纳米纤维可食膜结构及性能的影响
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-06-30 DOI: 10.16429/j.1009-7848.2023.06.027
亓伟杰 | 连子腾 | 代世成 | 廖培龙 | 郑环宇 | 王欢
{"title":"不同浓度大豆分离蛋白对壳聚糖-纳米纤维可食膜结构及性能的影响","authors":"亓伟杰 | 连子腾 | 代世成 | 廖培龙 | 郑环宇 | 王欢","doi":"10.16429/j.1009-7848.2023.06.027","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.06.027","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
牡丹籽中苦味成分的分离与鉴定 牡丹籽中苦味成分的分离与鉴定
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-06-30 DOI: 10.16429/j.1009-7848.2023.06.030
曹康宁 | 彭帮柱
{"title":"牡丹籽中苦味成分的分离与鉴定","authors":"曹康宁 | 彭帮柱","doi":"10.16429/j.1009-7848.2023.06.030","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.06.030","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
发芽绿豆多酚提取物对Ⅱ型糖尿病小鼠糖脂代谢的改善作用 发芽绿豆多酚提取物对Ⅱ型糖尿病小鼠糖脂代谢的改善作用
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-06-28 DOI: 10.16429/j.1009-7848.2023.06.015
沈鑫婷 | 姜秀杰 | 许庆鹏 | 张东杰
{"title":"发芽绿豆多酚提取物对Ⅱ型糖尿病小鼠糖脂代谢的改善作用","authors":"沈鑫婷 | 姜秀杰 | 许庆鹏 | 张东杰","doi":"10.16429/j.1009-7848.2023.06.015","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.06.015","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
水杨酸对蓝莓贮藏品质及果实软化的影响 水杨酸对蓝莓贮藏品质及果实软化的影响
Q4 Agricultural and Biological Sciences
中国食品学报
Pub Date : 2023-06-15 DOI: 10.16429/j.1009-7848.2023.07.034
曹森 | 巴良杰 | 张鹏 | 李江阔
{"title":"水杨酸对蓝莓贮藏品质及果实软化的影响","authors":"曹森 | 巴良杰 | 张鹏 | 李江阔","doi":"10.16429/j.1009-7848.2023.07.034","DOIUrl":"https://doi.org/10.16429/j.1009-7848.2023.07.034","url":null,"abstract":"","PeriodicalId":38387,"journal":{"name":"中国食品学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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