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1 . Academic Journal
基于不同用途大豆的特征品质指标筛选 及优势产区品种确定. (Chinese)
저자
by
丁 俭
;
沈舒晗
;
李淑英
;
蔡 蔚
;
李志海
, et al.
소스
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 17, p11-19, 9p
Scopus
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7 . Academic Journal
食源蛋白水解物/多肽与糖类物质美拉德反应 产物在食品应用中的研究进展. (Chinese)
저자
by
丁 俭
;
黄祯秀
;
杨梦竹
;
黄永超
;
马树林
, et al.
소스
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 1, p305-318, 14p
Scopus
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7 . Academic Journal
双蛋白凝胶的形成机理及其在食品加工中的应用. (Chinese)
저자
by
徐 潼
;
丁 俭
;
李 彭
;
严 曲
;
方 勇
.
소스
Food Science & Technology & Economy; 2023, Vol. 48 Issue 1, p109-114, 6p
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7 . Academic Journal
热处理对大豆 11S 球蛋白溶解性和二级结构的影响. (Chinese)
저자
by
齐宝坤
;
赵城彬
;
李 杨
;
徐 靓
;
丁 俭
, et al.
소스
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 22, p39-44, 6p
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7 . Academic Journal
生物解离大豆乳状液中蛋白质结构特征分析. (Chinese)
저자
by
王立敏
;
陈 思
;
丁 俭
;
齐宝坤
;
王中江
, et al.
소스
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 14, p9-15, 7p
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7 . Academic Journal
超声处理大豆分离蛋白与壳聚糖复合物对 O/W型乳液稳定性的影响. (Chinese)
저자
by
丁 俭
;
隋晓楠
;
王 婧
;
董济萱
;
马文君
, et al.
소스
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 13, p74-80, 7p
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7 . Academic Journal
超声改性大豆分离蛋白与大豆可溶性多糖复合 乳化体系的冻融稳定性研究 (Chinese)
저자
by
丁 俭
;
李 杨
;
史博瑞
;
孙红波
;
齐宝坤
, et al.
소스
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 9, p88-94, 7p
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7 . Academic Journal
大豆生物解离过程中形成的乳状液结构特征. (Chinese)
저자
by
江连洲
;
王立敏
;
隋晓楠
;
毕 爽
;
丁 俭
, et al.
소스
Shipin Kexue/ Food Science; 2018, Vol. 39 Issue 5, p14-19, 6p
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