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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: 赵黎平,韩永斌,胡秋辉,方勇,顾振新.糙米发芽过程中淀粉功能特性的变化,食品科学,2015,36(5):45-49(Correspondence Author)

两种酶制剂对非发酵面团冻融循环后品质的影响,农业工程学报,2015,31(6):304-310(Correspondence Author)

张雅君,杨选,杨震,韩永斌.花生发芽过程中脂氧合酶活力的变化,食品科学,2015,36(11):182-186(Correspondence Author)

李丽倩,韩永斌.不同胁迫处理方法对西兰花茎中硫苷和异硫氰酸盐含量的影响,食品与发酵工业,2015,41(3):144-149(Correspondence Author)

尹永祺,杨润强,韩永斌,顾振新.Comparative proteomic and physiological analyses reveal the protective effect of exogenous calcium on the germinating soybean response to salt stress,JOURNAL OF PROTEOMICS,2015,113:110-126(Participating authors)

张雅君,张静林,张浩,赵黎平,韩永斌.花生(Arachis hypogaea L.)发芽过程中含氮物质的变化,食品科学,2014,35(19):28-33(Correspondence Author)

丁艳,李丽倩,曹蓉,唐根胜,顾振新,韩永斌.油菜籽饼粕中硫苷的酶解条件优化及降解产物分析,中国农业科学,2014,47(2):383-393(Correspondence Author)

Purification, preliminary characterization and in vitro immunomodulatory activity of tiger lily polysaccharide,CARBOHYDRATE POLYMERS,2014,106:217-222(Participating authors)

张浩,张雅君,赵黎平,韩永斌.花生发芽过程中蛋白质功能特性变化的研究,南京农业大学学报,2014,37(4):155-162(Correspondence Author)

叶晓枫,赵黎平,曹蓉,唐根胜,韩永斌.冷冻非发酵面团冻藏过程中化学成分及物理特性的变化,食品科学,2014,35(6):219-223(Correspondence Author)

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