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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: 陶阳,吴越,韩永斌,Chemat, Farid,李丹丹,Show Pau Loke.Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic influence on resin properties,CHEMICAL ENGINEERING JOURNAL,2020,380:122530(Correspondence Author)

李丹丹,陶阳,史雅凝,韩永斌,杨哪,徐学明.Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric field,FOOD CHEMISTRY,2020,309:-(Participating authors)

苗孝东,陶阳,史雅凝,Law Chung Lim,韩永斌,李丹丹,谢广杰,徐毅.Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices,FOOD AND BIOPRODUCTS PROCESSING,2020,122:1-12(Co corresponding author)

吴越,韩永斌,陶阳,李丹丹,谢广杰,Show Pau Loke,Lee Sze Ying.In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract,FOOD RESEARCH INTERNATIONAL,2020,132:-(Co corresponding author)

汪雨晨,陶阳,李丹丹,韩永斌,姜小三,姜应兵.低频低强度超声波辅助植物乳杆菌发酵白果汁的代谢特性研究,食品与发酵工业,2020,46(22):55-63(Correspondence Author)

陶阳,韩永斌,刘旺鑫,彭璐,王玥,Kadam Shekhar,Show Pau Loke,叶晓松.Parametric and phenomenological studies about ultrasound-enhanced biosorption of phenolics from fruit pomace extract by waste yeast,ULTRASONICS SONOCHEMISTRY,2019,52:193-204(Correspondence Author)

曹晔,陶阳,朱旭浩,韩永斌,李丹丹,刘春泉,廖小军,Show Pau Loke.Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret,DRYING TECHNOLOGY,2019,:-(Co corresponding author)

汪雨晨,陶阳,张歆炎,邵圣杰,韩永斌,Dinh-Toi Chu,谢广杰,叶晓松.Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics,PROCESS BIOCHEMISTRY,2019,76:25-33(Co corresponding author)

陶阳,韩梦凡,高晓格,韩永斌,Show Pau-Loke,刘春泉,叶晓松,谢广杰.Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property,ULTRASONICS SONOCHEMISTRY,2019,53:192-201(Correspondence Author)

王红梅,彭璐,王悦,陶阳,韩永斌,谢广杰,邬超,叶明儒,叶晓松.五个品种葡萄理化特性及酚类物质组成的比较,食品与发酵工业,2019,45(7):74-81(Correspondence Author)

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