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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
- Song Shangxin,Gao Yulin,Xia Tianlan,Zhou Yefei,Hooiveld Guido J. E. J.,Muller Michael,Li Chunbao.Effects of high dietary chicken protein on obesity development of rats fed high-fat diets,JOURNAL OF FUNCTIONAL FOODS,2023,108(共同通讯作者)
- 王佳玮,丁世杰,李春保,徐幸莲,唐长波,周光宏.细胞培养肉产品监管体系的探索与展望,中国食品学报,2023,(参与作者)
- Zhou Guanghong.Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content,FOOD CONTROL,2023,154(参与作者)
- Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,174(参与作者)
- Zhu Jiaying,Li Shanshan,Yang Liang,Zhao Zerun,Xia Jiulin,Zhu Yingying,Li Chunbao.Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy,FOOD RESEARCH INTERNATIONAL,2023,166(共同通讯作者)
- Long Yingzi,Ruan Chengcheng,Hu Bing,Wu Juqing,Li Chunbao,Nian Yingqun.Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and beta-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment,FOOD BIOPHYSICS,2023,(参与作者)
- Xie Yunting,Cai Linlin,Ding Mengzhen,Shan Kai,Zhao Di,Zhou Guanghong,Li Chunbao.Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides,FOOD RESEARCH INTERNATIONAL,2023,174(通讯作者)
- Ding Mengzhen,Huang Zixin,Huang Zhiji,Zhao Zerun,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Zhou Guanghong,Li Chunbao.Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts,FOOD HYDROCOLLOIDS,2023,141(通讯作者)
- Jin Haoquan,Tu Leyi,Wang Yuxuan,Zhang Kexin,Lv Bowen,Zhu Zhe,Zhao Di,Li Chunbao.Rapid detection of waste cooking oil using low-field nuclear magnetic resonance,FOOD CONTROL,2023,145(共同通讯作者)
- Ahmad Muhammad Ijaz,Farooq Shahzad,Alhamoud Yasmin,Li Chunbao,Zhang Hui.Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2023,141(参与作者)
