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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: 陶阳,吴越,杨军,江娜,王琦,Dinh-Toi Chu,韩永斌,周剑忠.Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces,Powder Technology,2018,323(1):208-218(Correspondence Author)

张静林,刘桂玲,陶阳,赵黎平,罗伟斌,韩永斌,叶晓松,叶明儒,叶淑娴.超高压处理对发芽糙米淀粉凝胶特性的影响,食品与发酵工业,2018,44(4):82-88(Correspondence Author)

王建栋,吴越,陶阳,韩永斌,周剑忠,叶晓松,叶淑娴,邬超,叶明儒.超声波辅助废啤酒酵母吸附蓝莓渣中花色苷的特性,食品科学,2018,39(21):102-108(Correspondence Author)

韩梦凡,蒋思睿,钟舒睿,徐逸群,陶阳,韩永斌.臭氧联合植酸处理对鲜切水果甘蓝品质的影响,食品科学,2018,40(2019年03期):266-272(Correspondence Author)

陶阳,王艺霖,潘梦诗,钟舒睿,吴越,杨润强,韩永斌,周建忠.Combined ANFIS and numerical methods to simulate ultrasoundassisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition,SEPARATION AND PURIFICATION TECHNOLOGY,2017,178(0):178-188(Correspondence Author)

陶阳,王平,王建栋,吴越,韩永斌,周建忠.Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties,POWDER TECHNOLOGY,2017,311(0):77-87(Correspondence Author)

杨选,杨震,陶阳,韩永斌,鲁金,李洋,莫斌.花生籽粒发芽过程中脂肪代谢的变化,食品科学,2017,38(1):142-148(Correspondence Author)

吴越,杨军,王琦,江娜,陶阳,韩永斌.贮藏时间和温度对蓝莓花色苷微胶囊品质的影响,农业工程学报,2017,33(8):301-308(Correspondence Author)

陶阳,王艺霖,杨军,王琦,江娜,Dinh-Toi Chu,韩永斌,周剑忠.Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2017,20:2006-2021(Correspondence Author)

Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2016,53(10):3685-3694(Correspondence Author)

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