南京农业大学教师个人主页 HYB--Home--Paper Publications

中文

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
Professional Title:Professor
Alma Mater:南京农业大学食品科学专业博士毕业、获工学博士学位

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Li Fang,Manickam Sivakumar,Xie Guangjie,Ma Xiaoxuan,Li Dandan,Li Tong,Han Yongbin,Tao Yang.Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics,SEPARATION AND PURIFICATION TECHNOLOGY,2025,353(Co corresponding author)

戴妍贤,沈娟,龚文进,韩永斌,李丹丹,陶阳.超声耦合大孔树脂固定床吸附与解吸附黑果腺肋花楸花色苷的传质特性,食品科学,2023,44(2023年21期):69-80(Participating authors)

Li Dandan,Liu Ruyuan,Tao Yang,Shi Yaning,Wang Pei,Han Yongbin.Enhancement of the carboxymethylation of corn starch via induced electric field,CARBOHYDRATE POLYMERS,2023,319(Correspondence 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)

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)

total169 1/17
firstpreviousnext last Page; GET MORE