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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: Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake,Food Chemistry,2023,404(Participating authors)

Li Dandan,Li Haifei,Tao Yang,Li Ganghua,Xu Enbo,Han Yongbin,Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour,FOOD RESEARCH INTERNATIONAL,2023,174(Co corresponding author)

Zhu Rui, Shen Juan, Law Chung Lim, Ma Xiaoxuan, Li Dandan, Han Yongbin, Kiani Hossein, Manickam Sivakumar, Tao Yang.Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2023,(Participating authors)

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on gamma-aminobutyric acid content and sensory characteristics of germinated brown rice cake,FOOD CHEMISTRY,2023,404(Participating authors)

Xie Guangjie, Luo Ji, Li Fang, Li Dandan, Han Yongbin, Tao Yang.Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk.,Ultrasonics sonochemistry,2023,101:106692-106692(Co corresponding author)

Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour,FOOD RESEARCH INTERNATIONAL,2023,174:-(Co corresponding author)

Chen Caiwen, Tao Yang, Han Yongbin, Ding Yanfeng, Jian Xingliang, Li Dandan.Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment,JOURNAL OF CEREAL SCIENCE,2023,112:-(Participating authors)

Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.,Food research international (Ottawa, Ont.),2023,174(Pt 2):113663-113663(Co corresponding author)

Gong Wenjin,Zhao Xinyu,Manickam Sivakumar,Liu Xuwei,Li Dandan,Han Yongbin,Kiani Hossein,Feng Chaohui,Tao Yang.Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance,FOOD HYDROCOLLOIDS,2023,137(Participating authors)

曹格,陈楚瑶,韩永斌,李丹丹.红豆预熟化工艺及理化性质的研究,粮油食品科技.,2023,(Participating authors)

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