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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: 余南静,杨润强,曹晓虹,韩永斌,顾振新.孵育液组分对麦胚蛋白酶活力与ACE抑制率的影响,中国粮油学报,2011,26(12):11-15(Participating authors)

挤压膨化对发芽糙米理化性质的影响,中国粮油学报,2010,25(12):1-5(First Author)

邹宇,解春艳,范龚健,顾振新,韩永斌.Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2010,11(4):611-615(Participating authors)

曹晓虹,温焕斌,李翠娟,韩永斌,顾振新.糙米发芽过程中蛋白酶活力及含氮物质的变化,南京农业大学学报,2010,33(2):96-100(Participating authors)

温焕斌,曹晓虹,李翠娟,韩永斌,顾振新,茅晓慧.米糠蛋白提取工艺优化及其特性研究,扬州大学学报. 农业与生命科学版,2010,31(2):72-77(Participating authors)

卢锋波,刘桂玲,王烁,韩永斌,李玮.响应面法优化果胶酶酶解提取黑莓花色苷的工艺参数,食品科学,2010,31(16):11-15(Correspondence Author)

罗羽洧,顾振新,韩永斌,陈志刚.The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.),JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2009,89(5):861-866(Participating authors)

温焕斌,曹晓虹,顾振新,唐军涛,韩永斌.Effects of components in the culture solution on peptides accumulation during germination of brown rice,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2009,228(6):959-967(Participating authors)

李翠娟,曹晓虹,温焕斌,韩永斌,顾振新.糙米发芽过程中主要生理变化对蛋白质组成的影响,食品与发酵工业,2009,35(7):54-58(Participating authors)

印宏绯,陈志刚,顾振新,韩永斌.Optimization of natural fermentative medium for selenium-enriched yeast by D-optimal mixture design,LWT-FOOD SCIENCE AND TECHNOLOGY,2009,42(1):327-331(Participating authors)

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