2016年以来主要发表学术论著(作者、论文题目、期刊名称、发表时间、期卷页码) [1]Aggregates of octenylsuccinate oat β-glucan as novel capsules to stabilize curcumin over food processing, storage and digestive fluids and to enhance its bioavailability. Food & Function, 2018, 9: 491-501. [2]Application of near-infrared spectroscopy for screening the potatoflour content in Chinese steamed bread. Food Science & Biotechnology, 2019, 28(4):955-963. [3]Enhancing the Hardness of Potato Slices after Boiling by Combined Treatment with Lactic Acid and Calcium Chloride: Mechanism and Optimization. Food Chemistry, 2020,308 124832. [4]Effect of polysaccharides on the gel characteristics of “Yu Dong” formed with fish (Cyprinus carpio L.) scale aqueous extract. Food Chemistry,2021,338:127792. [5]Characterization of Food Gels Prepared from the Water Extract of Fish (Cyprinus carpio L.) Scales: From molecular components to sensory attributes. Food Hydrocolloids, 2021, 112, 106263. [6]辛烯基琥珀酸燕麦β-葡聚糖酯的合成.食品与发酵工业, 2016, 42(10): 93-98. [7]基于近红外光谱技术快速检测苦荞面条中荞粉含量.中国粮油学报, 2019 (10): 128-132. [8]近红外光谱法预测面条中马铃薯泥含量模型的建立和应用.食品与机械, 2019(8):55-58. [9]不同包装形式和贮藏方式对脱水马铃薯片品质的影响.食品与发酵工业, 2020, 46(10):203-208. [10]乳酸预处理对鲜切马铃薯冷藏期间品质及生理特性的影响, 中国食品学报, 2020, 20(8): 207-215.
|