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陈志刚

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:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 况玉玉,杨莎,张念念,单长松,陈志刚.紫菜粉对面条品质特性及微观结构的影响,食品工业科技,2022,43(2022年22期):111-121(Correspondence Author)

Zhang Nian-Nian,Yang Sha,Kuang Yu-Yu,Shan Chang-Song,Lu Qin-Qin,Chen Zhi-Gang.Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022,206:222-231(Correspondence Author)

Chen Jin,Yang Sha,Zhang Mengna,Shan Changsong,Chen Zhigang.Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,57(4):2285-2297(Correspondence Author)

Yang Sha,Dhital Sushil,Zhang Meng-Na,Wang Jie,Chen Zhi-Gang.Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles,FOOD HYDROCOLLOIDS,2022,131(Correspondence Author)

Chen Jin,Cai Haoliang,Yang Sha,Zhang Mengna,Wang Jie,Chen Zhigang.The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage,Food Research International,2022,162(Correspondence Author)

李小强,杨莎,徐霞红,陈志刚.栅栏技术在改善即食白萝卜片贮藏期品质中的应用,南京农业大学学报,2021,45(2022年01期):196-203(Correspondence Author)

杨茜,臧园园,杨莎,陈志刚.Green and efficient removal of heavy metals from Porphyra haitanensis using natural deep eutectic solvents,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,:-(Correspondence Author)

杨莎,单长松,徐永强,金璐,陈志刚.Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature,FOOD RESEARCH INTERNATIONAL,2021,140:-(Correspondence Author)

杨莎,Sushil Dhital ,单长松,张蒙娜,陈志刚.Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles,CARBOHYDRATE POLYMERS,2021,270:-(Correspondence Author)

徐霞红,杨莎,单长松,陈志刚.不同保鲜处理对鲜湿米线品质及腐败样品微生物多样性的影响,食品工业科技,2021,42(2021年21期):158-165(Correspondence Author)

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