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资源类型

中文期刊(566297)
外文期刊(2)
会议论文(35908)
获奖成果(7190)
专利(42595)

期刊名称

comprehensive reviews in food science and food safety(1)
lwt-food science and technology(1)

关键词

combined technique; heat treatment; innovative heating; soy protein; traditional heating(1)
epa; dha; lipid stability; in vitro digestion; fish oil; emulsion(1)

作者

Chen, Simin AND Chen, Simin AND Wu, Jianfeng AND Jiao, Wenjuan(0)

机构

guangdong acad agr sci, key lab funct foods, guangdong key lab agr prod proc, minist agr & rural affairs,sericultural & agrifood, guangzhou 510610, peoples r china(1)
guangdong acad agr sci, sericultural & agrifood res inst, key lab funct foods, guangdong key lab agr prod proc,minist agr & rural, guangzhou 510610, peoples r china(1)
guangzhou med univ, affiliated hosp 5, sch pharmaceut sci, natl med prod adm,state key lab resp dis,guangdong, guangzhou, peoples r china(1)
guangzhou med univ, sch pharmaceut sci, guangzhou 511436, peoples r china(1)
south china agr univ, coll food sci, guangzhou 510640, peoples r china(1)
south china agr univ, coll food sci, guangzhou, peoples r china(1)
south china univ technol, sch food sci & engn, guangdong prov key lab green proc nat prod & prod, guangzhou 510640, peoples r china(1)

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年份

2025(1)
2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Chen, Simin(精确检索)

作者:Wu, Jianfeng(精确检索)

作者:Jiao, Wenjuan(精确检索)

排序方式：

1Current insights into heat treatment for improving functionalities of soy protein: A review

作者： Chen, Simin; Chen, Simin; Wu, Jianfeng; Jiao, Wenjuan; SCI

机构： Guangzhou Med Univ, Affiliated Hosp 5, Sch Pharmaceut Sci, Natl Med Prod Adm,State Key Lab Resp Dis,Guangdong, Guangzhou, Peoples R China; South China Agr Univ, Coll Food Sci, Guangzhou 510640, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China;

来源：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

关键词： combined technique; heat treatment; innovative heating; soy protein; traditional heating

年份：2025

2In vitro gastrointestinal digestibility and lipid oxidation of fish oil-in-water emulsions: Influence of different EPA/DHA ratios

作者： Zheng, Jianan; Hu, Qingyu; Su, Jianyu; Jiao, Wenjuan; Zheng, Jianan; Liu, Lin; Hu, Qingyu; Zhang, Yehui; Zhang, Yousheng; Jiao, Wenjuan; Chen, Simin; Wu, Jianfeng; SCI

机构： South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China; Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Sericultural & Agrifood, Guangzhou 510610, Peoples R China; Guangzhou Med Univ, Sch Pharmaceut Sci, Guangzhou 511436, Peoples R China; South China Agr Univ, Coll Food Sci, Guangzhou, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： EPA; DHA; Lipid stability; In vitro digestion; Fish oil; Emulsion

年份：2024