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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: 程诗瑶,吴越,陈志刚.末水条斑紫菜对健康C57BL/6J小鼠肠道微生物的影响,南京农业大学学报,2024,(Correspondence Author)

Chen Jin, Zhao Xiaoli, Li Shiqi, Chen Zhigang.Ordered structural changes of retrograded instant rice noodles during the long-term storage,FOOD RESEARCH INTERNATIONAL,2024,175:-(Correspondence Author)

Zhang Mengna, Chen Zhigang.Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour,FOODS,2024,13(3):-(Correspondence Author)

Chen Jin, Zhao Xiaoli, Li Shiqi, Chen Zhigang.Ordered structural changes of retrograded instant rice noodles during the long-term storage.,Food research international (Ottawa, Ont.),2024,175:113727-113727(Correspondence Author)

Ma Yan-rong, Xu Yong-qiang, Guo Wen, Shi Yi-lin, Wu Yue, Chen Zhi-gang.Combined ANFIS and numerical methods to reveal the mass transfer mechanism of ultrasound-enhanced extraction of proteins from millet,ULTRASONICS SONOCHEMISTRY,2024,111:-(Co corresponding author)

Chen Jin, Li Shiqi, Chen Zhigang.Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature,FOOD CONTROL,2024,164:-(Correspondence Author)

金璐,吴越,陈志刚.过氧化氢对鲜湿粉条中优势腐败菌阿氏芽孢杆菌的抑菌活性及机制,食品工业科技,2024,(Correspondence Author)

Chen Jin,Cai Haoliang,Zhang Mengna,Chen Zhigang.Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids,FOOD BIOSCIENCE,2023,54(Correspondence Author)

贺隆基,李世奇,陈志刚.红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备,食品科学,2023,(Correspondence Author)

Yang Sha,Jin Lu,Xu Xia-Hong,Shan Chang-Song,Chen Zhi-Gang.Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,153(Correspondence Author)

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