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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: 李粟晋,陶阳,李丹丹,文光忠,周剑忠,Manickam Sivakumar,韩永斌,Chai Wai Siong.Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles,CHEMOSPHERE,2021,276:-(Co corresponding author)

Gong Wenjin,Li Dandan,Wu Yue,Manickam Sivakumar,Sun Xun,Han Yongbin,Tao Yang,Liu Xiaoli.Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution,Ultrasonics Sonochemistry,2021,80(Participating authors)

蒋黎明,陶阳,韩永斌,李丹丹.中强电场对α-淀粉酶水解玉米淀粉的影响,食品工业科技,2021,43(2022年01期):80-86(Participating authors)

侯佳曼,李丹丹,崔波,陶阳,韩永斌.牛乳蛋白与淀粉相互作用的研究进展,食品工业科技,2021,42(2021年21期):408-413(Participating authors)

吴越,李粟晋,陶阳,李丹丹,韩永斌,Show Pau Loke,文光忠,周剑忠.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)

王红梅,陶阳,李怡婷,吴莎莎,李丹丹,刘旭伟,韩永斌,Manickam Sivakumar,Show Pau Loke.Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response,ULTRASONICS SONOCHEMISTRY,2021,73(73):-(Co corresponding author)

Huang Yi,Li Dandan,Yang Na,Tao Yang,Han Yongbin.The Effects of Electric Field Treatments on Enzyme Activity,Journal of Chinese Institute of Food Science and Technology,2021,21(11):377-388(Participating authors)

林鹏程,张钟元,江宁,李丹丹,韩永斌,陶阳.紫菜热风/微波联合干燥工艺优化及品质分析,食品工业科技,2021,43(2022年02期):215-225(Participating authors)

李丹丹,蒋黎明,陶阳,杨哪,韩永斌.Enhancement of efficient and selective hydrolysis of maize starch via induced electric field,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(Correspondence Author)

李丹丹,陶阳,杨哪,韩永斌.电场辅助淀粉改性的研究进展,食品科学,2021,(Correspondence Author)

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