Research Projects
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Lead the project3items: AmongOther2items Provincial and ministerial-level1items
Paper Publications
- 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)
- 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)
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Patents
- 【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
