中文

韩永斌

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

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Paper Publications Home >> Scientific Research >> Paper Publications

Changes in the structural and catalytic characteristics of alpha-amylase under moderate electric field

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Li Dandan,Chen Caiwen,Tao Yang,Huang Yi,Wang Pei,Han Yongbin
Correspondence Author:

HYB
Document Code:

2c9e868c8518fb2401851a6d06941a6f
Volume:

130
Translation or Not:

no
Date of Publication:

2022-09-01

Pre One:Effect of static magnetic field treatment on the germination of brown rice: Changes in alpha-amylase activity and structural and functional properties in starch

Next One:Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation