2021.08-至今，南京农业大学食品科技学院，讲师
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食品营养与健康
Huang Linjing, Ke Weixin, Li Chunbao, Yang Danchen Aaron.Structure-Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides,FOODS,2026,15(9):-(Correspondence Author)
Diao Xinyue, Xue Dejing, Mao Xinrui, Li Shanshan, Yang Kun, Ke Weixin, Li Chunbao.Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility,FOOD RESEARCH INTERNATIONAL,2025,211:-(Participating authors)
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)
【Copyrights】猪肉表型组系统V1.0，2025SR1698300，
【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
