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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: 刘阳,李丹丹,陶阳,张荣广,韩永斌.超声和碳酸氢钠处理对绿豆浸泡特性的影响,食品工业科技,2022,43(2022年15期):42-49(Co corresponding author)

Xu Hebin,Fei Qianwen,Manickam Sivakumar,Li Dandan,Xiao Hongmei,Han Yongbin,Show Pau Loke,Zhang Guohua,Tao Yang.Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces,Chemosphere,2022,309(Participating authors)

Liu Beini,Tao Yang,Manickam Sivakumar,Li Dandan,Han Yongbin,Yu Ying,Liu Dongfeng.Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets,Ultrasonics Sonochemistry,2022,84(Co corresponding author)

李丹丹,吴正宗,王沛,徐恩波,崔波,韩永斌,陶阳.Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects,FOOD HYDROCOLLOIDS,2022,122:-(Participating authors)

Luo Xiaoyun,Li Dandan,Tao Yang,Wang Pei,Yang Runqiang,Han Yongbin.Effect of static magnetic field treatment on the germination of brown rice: Changes in alpha-amylase activity and structural and functional properties in starch,FOOD CHEMISTRY,2022,383(Co corresponding author)

Li Dandan,Chen Caiwen,Tao Yang,Huang Yi,Wang Pei,Han Yongbin.Changes in the structural and catalytic characteristics of alpha-amylase under moderate electric field,FOOD HYDROCOLLOIDS,2022,130(Correspondence Author)

Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(Co corresponding author)

电场处理对酶活力的影响,中国食品学报,2021,21(2021年11期):377-388(Participating authors)

马燕,姚羿安,王巧娥,顾振新,王沛,韩永斌,杨润强.Mechanism of nitric oxide enhancing NaCl tolerance of barley seedlings based on physiol-biochemical analysis and LC-MS metabolomics,ENVIRONMENTAL AND EXPERIMENTAL BOTANY,2021,189:-(Participating authors)

Li Dandan,Tao Yang,Shi Yaning,Wu Zhengzong,Xu Enbo,Cui Bo,Han Yongbin.Preparation of porous starch by α-amylase-catalyzed hydrolysis under a moderate electric field,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,137(Correspondence Author)

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