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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: 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)

吴越,韩永斌,陶阳,范思琦,Dinh-Toi Chu,叶晓松,叶明儒,谢广杰.Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins,ULTRASONICS SONOCHEMISTRY,2018,48:311-320(Co corresponding author)

张静林,陶阳,韩永斌,叶晓松,叶明儒,邬超,叶淑娴.亚硫酸钠浸泡预处理对脱水蒜片主要品质指标的影响,食品科学,2018,40(2019年04期):49-55(Correspondence Author)

陶阳,张静林,蒋思睿,徐逸群,Show Pau-loke,韩永斌,叶晓松,叶明儒.Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation,JOURNAL OF FOOD ENGINEERING,2018,235:79-88(Correspondence Author)

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