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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: 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)

韩永斌,刘桂玲,陈德明,吕莹爽,顾振新.光合细菌类胡萝卜素的稳定性研究,食品科学,2009,30(3):43-46(First Author)

范龚健,韩永斌,顾振新,陈德明.Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM),LWT-FOOD SCIENCE AND TECHNOLOGY,2008,41(1):155-160(Participating authors)

韩永斌,朱洪梅,顾振新,范龚健.紫甘薯花色苷色素的抑菌作用研究,微生物学通报,2008,35(6):913-917(First Author)

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