扬州大学教师个人主页服务平台李恩鹏--中文主页--论文成果

李恩鹏

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论文成果

李恩鹏,李桐,丁振,李松南.植物糖原与真菌糖原的精细结构比较分析.现代食品科技,2024,40卷10-10.
李恩鹏,吕佳琪,霍冬敖,贾斌,李成.Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.CARBOHYDRATE POLYMERS,2023,308
李恩鹏,杨晓燕,李成.Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022,201458-467.
李恩鹏,曹盼盼,曹玮,李成.Relations between starch fine molecular structures with gelatinization property under different moisture content.CARBOHYDRATE POLYMERS,2022,278
李恩鹏,吕佳琪,霍冬敖,贾斌.Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts.CARBOHYDRATE POLYMERS,2023,308
李恩鹏,曹盼盼,曹玮,李成.Relations between starch fine molecular structures with gelatinization property under different moisture content.CARBOHYDRATE POLYMERS,2022,278
李恩鹏,杨晓燕,李成.Combined effects of starch fine molecular structures and storage temperatures on long-term rice amylopectin retrogradation property.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022,201458-467.
李恩鹏,杨传天,王金萍,孙安东,吕芃,李成.Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,18450-56.

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