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: Xie Yunting,Cai Linlin,Zhou Guanghong,Li Chunbao.Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts,FOOD RESEARCH INTERNATIONAL,2024,187(Correspondence Author)

Huang Zhiji,Ding Mengzhen,Xie Yunting,Chen Bingyan,Zhao Di,Li Chunbao.Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,276(Correspondence Author)

Zhou Tianming, Liu Hui, Diao Xinyue, Zhao Qing, Duan Jiaying, Henry Ibeogu Isaiah, Yar Muhammad Shahar, Wu Juqing, Li Chunbao.Molecular interaction between myofibrillar protein and beta-carotene during heating,FOOD CHEMISTRY,2024,435:-(Correspondence Author)

Xue Dejiang, Jiang Shuai, Zhang Miao, Shan Kai, Lametsch Rene, Li Chunbao.The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):999-1010(Correspondence Author)

Ibeogu Isaiah Henry,Bako Hadiza Kabir,Alnadari Fawze,Bassey Anthony Pius,Jibril Abdulaziz Nuhu,Zhou Tianming,Nasiru Mustapha Muhammad,Yar Muhammad Shahar,Xie Yunting,Zhou Guanghong,Li Chunbao.Development and characterization of edible packaging films based on pork gelatin integrated with serum plasma for pork packaging and preservation,FOOD BIOSCIENCE,2024,58(Correspondence Author)

Ibeogu Isaiah Henry,Bako Hadiza Kabir,Yar Muhammad Shahar,Zhao Qing,Zhu Jiaying,Zhao Di,Zhang Miao,Ke Weixin,Shan Kai,Zhou Guanghong,Li Chunbao.Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application,FOOD HYDROCOLLOIDS,2024,149(Correspondence Author)

Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao.Effect of wheat aleurone on lard emulsions during in vitro digestion,FOOD CHEMISTRY,2024,435:-(Correspondence Author)

单锴,周姗姗,李茜,周克茹,李春保.脂氧合酶在炎症相关疾病中作用的研究进展,南京农业大学学报,2024,(Correspondence Author)

Yar Muhammad Shahar,Ibeogu Isaiah Henry,Bako Hadiza Kabir,Alnadari Fawze,Bilal Muhammad,Rehman Faiza,Zhu Jiaying,Zhou Tianming,Zhao Zerun,Li Chunbao.A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking,FOOD CHEMISTRY,2024,461(Correspondence Author)

Zhang Miao,Han Yu,Liu Hui,Chen Bo,Li Qian,Li Chunbao.Microstructure and digestive behaviors of inner, middle, and outer layers of pork during heating,FOOD CHEMISTRY,2024,458(Correspondence Author)

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