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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: 张静林,王书兰,陶阳,赵颖,韩永斌.臭氧处理对脱水蒜片减菌效果及品质的影响,食品工业科技,2016,37(17):312-(Correspondence Author)

陶阳,王平,王艺霖,Shekhar U Kadam,韩永斌,王建栋,周剑忠.Power ultrasound as a pretreatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties,ULTRASONICS SONOCHEMISTRY,2016,31:310-318(Correspondence Author)

刘永,杨选,叶晓枫,杨震,彭常安,韩永斌.小麦粉主要组分对非发酵面团冻融循环后品质的影响,中国粮油学报,2016,31(4):16-(Correspondence Author)

赵颖,申莉丽,姜雯翔,顾振新,韩永斌,胡秋辉,方勇,陈沁滨.3种膨化方式处理对萌芽糙米品质的影响,食品与发酵工业,2016,42(3):150-155(Correspondence Author)

王顺民,杨润强,韩永斌,顾振新.Effects of magnetron arrangement and power combination on temperature field uniformity of microwave drying of carrot,DRYING TECHNOLOGY,2016,34(8):912-922(Participating authors)

杨震,叶晓枫,韩永斌,鲁金,李洋,莫斌.变性淀粉对非发酵面团冻融品质的影响,食品科学,2015,36(19):101-105(Participating authors)

王新坤,杨润强,靳晓琳,周玉林,韩永斌,顾振新.Distribution of phytic acid and associated catabolic enzymes in soybean sprouts and indoleacetic acid promotion of Zn, Fe, and Ca bioavailability,FOOD SCIENCE AND BIOTECHNOLOGY,2015,24(6):2161-2167(Participating authors)

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)

杨选,叶晓枫,韩永斌,李洋,鲁军,莫斌.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)

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