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个人信息
- 所在单位：工学院
- 学历：研究生教育
- 学位：博士学位
- 办公地点： 12#楼B553
- Li Yuehui,Ma Yanlan,Huang Tianran,Huang Jichao,Shen Kai,Li Guanghui,Huang Ming.An AIE and ESIPT based ratiometric fluorescent hydrogel sensor for detecting biogenic amines and chicken breast freshness,MICROCHEMICAL JOURNAL,2024,204(参与作者)
- Ma Yanlan, Yang Xinyi, Zhu Zongshuai, Huang Tianran, Huang Jichao, Huang Ming.Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,282:-(参与作者)
- Jibril Abdulaziz Nuhu,Zuo Yi,Wang Shuo,Kibiya Abubakar Yusuf,Attanda Muhammad Lawan,Henry Ibeogu Isaiah,Huang Jichao,Chen Kunjie.Influence of drying chamber, energy consumption, and quality characterization of corn with graphene far infrared dryer,DRYING TECHNOLOGY,2024,42(12):1875-1890(参与作者)
- Wang Qiannan, Zhu Zongshuai, Bassey Anthony Pius, Ali Ahtisham, Huang Tianran, Huang Ming, Huang Jichao.Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,185:-(共同通讯作者)
- Inactivation Effect of Germination Combined with Cold Plasma Treatment on Bacillus licheniformis Spores,FOODS,2023,12(23):4319(共同第一作者)
- Zhu Zongshuai, Guo Haoyu, Xu Yan, Bassey Anthony Pius, Ali Ahtisham, Huang Ming, Huang Jichao.ACE Inhibitory Peptides Derived from Muscovy Duck (Cairina moschata) Plasma,FOODS,2023,(通讯作者)
- Wang Qiannan,Zhu Zongshuai,Huang Tianran,Huang Ming,Huang Jichao.Changes in glycated myofibrillar proteins conformation on the formation of N?-carboxymethyllysine under gradient thermal conditions,FOOD CHEMISTRY,2023,418(参与作者)
- Liu Chao,Zhang Jiayu,Qi Chao,Huang Jichao,Chen Kunjie.An Intelligent Method for Pork Freshness Identification Based on EfficientNet Model,Shipin Kexue/Food Science,2023,44(24):369-376(参与作者)
- Wang Qiannan,Zhu Zongshuai,Bassey Anthony Pius,Ali Ahtisham,Huang Tianran,Huang Ming,Huang Jichao.Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,185(共同通讯作者)
- Lei Yang,Zhang Yali,Cheng Yiqun,Huang Jichao,Huang Ming.Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(1):28-34(参与作者)
