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浏览/检索结果: 共5条，第1-5条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets 期刊论文 Journal of Food Science, 2018, 卷号: 83, 期号: 7, 页码: 1832-1838 作者:  Shan, Jinhui;  Chen, Jiwang*;  Xie, Dan;  Xia, Wenshui;  Xu, Wei 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27 battered and breaded fish nuggets  deep-fat frying  oil absorption  soybean fiber  xanthan gum   Enhanced physicochemical properties of chitosan/whey protein isolate composite film by sodium laurate-modified TiO2 nanoparticles 期刊论文 Carbohydrate Polymers, 2016, 卷号: 138, 页码: 59-65 作者:  Zhang, Wei;  Chen, Jiwang*;  Chen, Yue;  Xia, Wenshui;  Xiong, Youling L. 收藏  |  浏览/下载：13/0  |  提交时间：2019/12/27 Acetic acid (PubChem CID: 176)  Calcium dichloride (PubChem CID: 5284359)  Chitosan  Composite film  Glycerin (PubChem CID: 753)  Hydrochloric acid (PubChem CID: 313)  Magnesium sulphate (PubChem CID: 24083)  Sodium hydroxide (PubChem CID: 14798)  Sodium laurate (PubChem CID: 2735067)  TiO(2) nanoparticles  Titanium dioxide (PubChem CID: 26042)  Whey protein isolate   Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles 期刊论文 International Journal of Food Science & Technology, 2016, 卷号: 51, 期号: 2, 页码: 499-508 作者:  Chen, Jiwang*;  Chen, Yue;  Xia, Wenshui;  Xiong, Youling L.;  Ye, Ran* 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27 angiotensin‐I converting enzyme (ACE) inhibitory activity  antioxidant activities  enzymatic hydrolysis  grass carp peptides   Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 期刊论文 LWT, 2016, 卷号: 73, 页码: 425-431 作者:  Zeng, Heng;  Chen, Jiwang*;  Zhai, Jinling;  Wang, Haibin;  Xia, Wenshui 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/27 Battered and breaded fish balls  Bamboo shoot dietary fiber  Deep-fat frying  Fat absorption  Low-fat fried foods   Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxidative Potato Peptides 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 卷号: 62, 期号: 47, 页码: 11575-11581 作者:  Cheng, Yu[1];  Chen, Jie[2];  Xiong, Youling L.[3] 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/24 antioxidative peptides  lipid oxidation  emulsion  cryo-TEM  AFM