2021.08-至今，南京农业大学食品科技学院，讲师
No content
食品营养与健康
Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao.Effect of wheat aleurone on lard emulsions during in vitro digestion,FOOD CHEMISTRY,2024,435:-(First Author)
Zhou Chang,Liu Ruoyan,Zhao Di,Shan Kai,Ke Weixin,Li Chunbao.Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba),ULTRASONICS SONOCHEMISTRY,2024,111(Co corresponding author)
Diao Xinyue,Zhu Jiaying,Huang Linjing,Li Shanshan,Mao Xinrui,Li Chunbao,Ke Weixin.Effect of citrus fiber on physicochemical quality of Frankfurter sausages: A study on lipid oxidation and protein gel characteristics,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,209(Correspondence Author)
Li Qian,Ke Weixin,Jiang Shuai,Zhang Miao,Shan Kai,Li Chunbao.Dietary Hemin Remodels Gut Microbiota and Mediates Tissue Inflammation and Injury in the Small Intestine,MOLECULAR NUTRITION & FOOD RESEARCH,2024,68(9)(Participating authors)
Ibeogu Isaiah Henry,Bako Hadiza Kabir,Yar Muhammad Shahar,Zhao Qing,Zhu Jiaying,Zhao Di,Zhang Miao,Ke Weixin,Shan Kai,Zhou Guanghong,Li Chunbao.Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application,FOOD HYDROCOLLOIDS,2024,149(Participating authors)
Ma Yafang,Shan Kai,Huang Zixin,Zhao Di,Zhang Miao,Ke Weixin,Li Chunbao.Bile Acid Derivatives Effectively Prevented High-Fat Diet-Induced Colonic Barrier Dysfunction,MOLECULAR NUTRITION & FOOD RESEARCH,2023,67(10)(Participating authors)
【Patent】柯维馨,周勇胜,潘明轩,周畅,钱津,周兴虎,胡亚东,李春保，一种南极磷虾虾糕的制备方法，
【Patent】单锴,李春保,姚源玥,吴菊清,赵迪,张淼,粘颖群,柯维馨,周光宏，一种蜡样芽孢杆菌辅助发酵香肠的制备方法，ZL202211040776.7，2024
【Patent】李春保,李思懿,谭建庄,张淼,赵迪,单锴,柯维馨，一种应用电子鼻和GC-IMS测定生猪肉异味的方法，ZL202210952373.3，2023
