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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：理学博士学位
- 教师英文名称： Hui He
- Xue Dejiang,Jiang Shuai,He Hui,Lametsch Rene,Zhang Miao,Li Chunbao.Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(参与作者)
- Zhao Zerun,Zhao Di,Su Liuyu,Ding Mengzhen,Zhang Miao,He Hui,Li Chunbao.Encapsulation and release of salidroside in myofibrillar protein-sodium alginate gel: Effects of different M/G ratios of sodium alginate,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,282(参与作者)
- Su Liuyu, Zhao Zerun, Xia Jiulin, Xia Jing, Nian Yingqun, Shan Kai, Zhao Di, He Hui, Li Chunbao.Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration,FOOD CHEMISTRY,2024,442:-(共同通讯作者)
- He Hui,Wu Meihong,Zhang Zonghui,Li Chunbao.Recent advances in molecular recognition and ultrasensitive detection of growth-promoting drug residues in meat and meat products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2024,153(第一及共同通讯)
- Wang Xiaotong, Guo Jing, Ren Hongyi, Jin Jing, He Hui, Jin Peng, Wu Zhengguo, Zheng Yonghua.Research progress of nanocellulose-based food packaging,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2024,143:-(参与作者)
- Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(参与作者)
