![]()
个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：理学博士学位
- 孙永康,武忠伟,胡冰,王伟,叶红,孙怡,王晓晴,曾晓雄.A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy,CARBOHYDRATE POLYMERS,2014,108:153-158(通讯作者)
- 费群勤,高远,张鑫,孙怡,胡冰,周莉,Saqib Jabbar,曾晓雄.Effects of Oolong Tea Polyphenols, EGCG, and EGCG3 '' Me on Pancreatic alpha-Amylase Activity in Vitro,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,:-(通讯作者)
- Muhammad Abid,Saqib Jabbar,吴涛,Malik Muhammad Hashim,胡冰,曾晓雄,雷时成.Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice,ULTRASONICS SONOCHEMISTRY,2014,21(1):93-97(通讯作者)
- 谢旻皓,胡冰,王妍,曾晓雄.Grafting of Gallic Acid onto Chitosan Enhances Antioxidant Activities and Alters Rheological Properties of the Copolymer,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(37):9128-9136(通讯作者)
- 闫亚美,冉林武,Cao youlong,Ken Qin,张鑫,Luo Qing,Jabbar Saqib,Abid Muhammad,曾晓雄.Nutritional, Phytochemical Characterization and Antioxidant Capacity of Ningxia Wolfberry (Lycium barbarum L.),JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN,2014,36(6):1079-1087(通讯作者)
- Muhammad Abid,Saqib Jabbar,胡冰,Malik Muhammad Hashim,吴涛,雷时成,曾晓雄,Muhammad Ammar Khan.Thermosonication as a potential quality enhancement technique of apple juice,ULTRASONICS SONOCHEMISTRY,2014,21(3):984-990(通讯作者)
- 贾雪娟,陈颖文,石翀,叶扬帆,Abid Muhammad,Jabbar Saqib,王鹏,曾晓雄,吴涛.Rheological properties of an amorphous cellulose suspension,FOOD HYDROCOLLOIDS,2014,39:27-33(参与作者)
- 闫亚美,戴国礼,冉林武,罗青,李晓莺,秦垦,巫鹏举,曾晓雄,曹有龙.不同产地野生黑果枸杞资源果实多酚组成分析,中国农业科学,2014,47(22):4540-4550(通讯作者)
- 戴竹青,苏娣,张芸,孙怡,胡冰,叶红,Jabbar Saqib,曾晓雄.Immunomodulatory Activity in Vitro and in Vivo of Verbascose from Mung Beans (Phaseolus aureus),JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(44):10727-10735(通讯作者)
- 闫亚美,代彦满,冉林武,曹有龙,罗青,李晓莺,秦垦,戴国礼,曾晓雄.黑果枸杞与5种果蔬中花色苷组成及体外抗氧化活性比较,食品工业科技,2014,35(16):133-136(通讯作者)
