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)
