南京农业大学教师个人主页 LCB--Chunbao Li--Paper Publications

中文

李春保

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

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Paper Publications Chunbao Li >> Scientific Research >> Paper Publications: Bako Hadiza Kabir,Ibeogu Henry Isaiah,Bassey Anthony Pius,Yar Muhammad Shahar,Zhou Tianming,Li Chunbao.Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,258(Correspondence Author)

Li Shanshan,Mao Xinrui,Diao Xinyue,Yang Kun,Shan Kai,Li Chunbao.Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork,FOOD CHEMISTRY,2024,460(Correspondence Author)

Xie Yunting, Cai Linlin, Huang Zhiji, Shan Kai, Xu Xinglian, Zhou Guanghong, Li Chunbao.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):946-960(Correspondence Author)

Zhao Zerun,Zhao Di,Su Liuyu,Ding Mengzhen,Zhang Miao,He Hui,Li Chunbao.Encapsulation and release of salidroside in myofibrillar protein-sodium alginate gel: Effects of different M/G ratios of sodium alginate,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,282(Correspondence Author)

Jiang Shuai, Xue Dejiang, Li Qian, Shan Kai, Zhang Miao, Zhou Guanghong, Li Chunbao.Exploring the impact of myoglobin from red meat on intestinal function: Insights from mouse and cell models,Food Frontiers,2024,5(6):2672-2690(Correspondence Author)

Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(Correspondence Author)

Xie Yunting,Cai Linlin,Ding Mengzhen,Shan Kai,Zhao Di,Zhou Guanghong,Li Chunbao.Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides,FOOD RESEARCH INTERNATIONAL,2023,174(Correspondence Author)

Ding Mengzhen,Huang Zixin,Huang Zhiji,Zhao Zerun,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Zhou Guanghong,Li Chunbao.Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts,FOOD HYDROCOLLOIDS,2023,141(Correspondence Author)

Zhang Miao,Chen Ya,Li Yanan,Li Chunbao.Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system,ULTRASONICS SONOCHEMISTRY,2023,100(Correspondence Author)

Li Chunbao.The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein,MEAT SCIENCE,2023,198(Correspondence Author)

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