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: Li Qian,Liu Hui,Jiang Shuai,Zhang Miao,Shan Kai,Ke Weixin,Zhao Di,Nian Yingqun,Li Chunbao.The effects of high pressure treatment on the structural and digestive properties of myoglobin,FOOD RESEARCH INTERNATIONAL,2022,156(Correspondence Author)

Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(Correspondence Author)

Zhao Di,Shan Kai,Xie Yunting,Zhang Guanghong,An Qi,Yu Xiaobo,Zhou Guanghong,Li Chunbao.Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers,NPJ BIOFILMS AND MICROBIOMES,2022,8(1)(Correspondence Author)

Jiang Shuai,Xue Dejiang,Zhang Miao,Li Qian,Liu Hui,Zhao Di,Zhou Guanghong,Li Chunbao.Myoglobin diet affected the colonic mucus layer and barrier by increasing the abundance of several beneficial gut bacteria,Food and Function,2022,13(17):9060-9077(Correspondence Author)

刘欣悦,赵凡,刘辉,谢允婷,赵迪,李春保.Transcriptomics and metabolomics reveal the adaption of Akkermansia muciniphila to high mucin by regulating energy homeostasis,SCIENTIFIC REPORTS,2021,11(1):-(Correspondence Author)

刘辉,李茜,赵迪,张淼,姜帅,李春保.Changes in the structure and digestibility of myoglobin treated with sodium chloride,FOOD CHEMISTRY,2021,363:-(Correspondence Author)

笪丹丹,粘颖群,邹波,赵迪,张泽,李春保.Influence of induction cooking on the flavor of fat cover of braised pork belly,JOURNAL OF FOOD SCIENCE,2021,86(5):1997-2010(Correspondence Author)

王文利,李莹,周希瑞,李春保,刘源.Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams,MEAT SCIENCE,2021,171:-(Correspondence Author)

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(Correspondence Author)

BASSEY ANTHONY PIUS,叶可萍,李春保,周光宏.Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,113:12-25(Correspondence Author)

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