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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：工学博士学位
- 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:-(第一作者)
- 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(共同通讯作者)
- 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(通讯作者)
- 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)(参与作者)
- 【专利】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，
- 【专利】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
- 【专利】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
