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您的检索式：作者名="Y.Martin LO"
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| 1 | 和食品安全的社会科普宣传教育相结合的课程教学改革显示文摘《食品卫生与安全学》是福州大学生物科学与工程学院的食品科学与工程系的一门本科专业基础课程,课程结合当代社会对食品安全的社会科普服务需求,围绕任课教师承担的科普宣传、科普书籍编写、科普文章翻译和和科研实践的日常工作,强化课程教学内容,培养学生的职业自豪感和社会责任感,取到了良好的教学效果。 | 傅红 Y.Martin LO 林娟 | 2017 | 教育教学论坛2017，，19： | 2 |
| 2 | Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics显示文摘Conventionally used in the food industry as stabilizing,thickening,gelling,and suspending or dispersing agents,non-starch polysaccharides such as xanthan gum are known to improve the texture of certain frozen products.Another polysaccharide that has received significant attention in recent years is chitosan,a natural biopolymer derived from chitin.In the wake of growing interest in finding ideal encapsulating agents for probiotics,non-starch polysaccharides have been investigated.Scattered research can be found on the effect of each individual polysaccharide,but there remains a void in the literature in terms of closely comparing the characteristics of nonstarch polysaccharides for these applications,especially when more than one biopolymer is employed.A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential in ushering further development of their applications.Therefore,it is this review’s intention to focus on the selection criteria of non-starch polysaccharides based on their rheological properties,resistance to harsh conditions,and ability to improve sensory quality.A variety of critical tools is also carefully examined with respect to the attainable information crucial to frozen food and microencapsulation applications. | Pavan Kumar SOMA Patrick D.WILLIAMS Y.Martin LO | 2009 | Frontiers of Chemical Science and Engineering2009，3，4： | 1 |
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