王聪

副教授

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
办公地点：滨江校区食品楼（10号楼）B549室

联系方式

邮箱：

研究方向

食品营养、谷物营养化加工

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Wang Cong, Fang Shijie, Ren Chengjie, Huang Chuansheng, Zhu Haoze, Zhang Xiaoyu, Zhao Jiayu.Cross-linked modifications of starches from colored highland barley and their characterizations, digestibility, and lipolysis inhibitory abilities in vitro,FOOD RESEARCH INTERNATIONAL,2023,174:-(第一及通讯作者)
Zhu Jiahao,Jia Yumei,Wang Cong,Zhou Wangting,Shu Yifan,Zhang Kaixin,Zeng Xiaoxiong,Guo Renpeng.Lonicera japonica polysaccharides improve longevity and fitness of Caenorhabditis elegans by activating DAF-16,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2023,229:81-91(参与作者)
Wang Cong,Zhang Xiayin,Tian Xinyi,Zhang Zhiming,Zhang Xiaoyu,Santhanam Ramesh Kumar.Physical and enzymatic modifications of starch from blue highland barley and their characterizations, digestibility, and lipolysis inhibitory activities,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,180(第一及通讯作者)
Wang Cong,Tian Xinyi,Zhang Xiayin,Zhang Zhiming,Zhang Xiaoyu,Zeng Xiaoxiong.Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods,MOLECULES,2023,28(3)(第一及通讯作者)
Wang Cong,Tian Xinyi,Fang Shijie,Ren Chengjie,Huang Chuansheng,Yuan Guoqi,Zeng Xiaoxiong.Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times,JOURNAL OF CEREAL SCIENCE,2023,110(第一作者)
Wang Cong,Zhang Zhiming,Zhang Xiayin,Tian Xinyi,Chen Kai,Zeng Xiaoxiong.Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures,FOODS,2022,11(18)(第一作者)
李冉,王聪,周光宏,李春保,叶可萍.The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage,FOOD SCIENCE & NUTRITION,2021,9(1):564-573(参与作者)
赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(参与作者)
赵迪,徐雅静,顾天悦,王怀洋,殷燕涛,盛布雷,李玉婷,粘颖群,王聪,李春保,徐幸莲,周光宏.Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(4):1136-1146(参与作者)
赵迪,Thao Thai Le,Lotte Bach Larsen,粘颖群,王聪,李春保,周光宏.Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of beta-Casein in a Model System,MOLECULES,2019,24(16):-(参与作者)

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