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彭菁

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:美国华盛顿州立大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 殷旭,焦顺山,孙中琪,仇苷,屠康,彭菁,潘磊庆.Two-step drying based on air jet impingement and microwave vacuum for apple slices,JOURNAL OF FOOD PROCESS ENGINEERING,2019,42(5):-(Participating authors)

李文婷,彭菁,孙旭阳,赵楠,屠康.双螺杆挤压对沙米复合粉理化及糊化特性的影响,中国粮油学报,2019,34(4):112-(Participating authors)

彭菁,殷旭,焦顺山,魏康丽,屠康,潘磊庆.Air jet impingement and hot air-assisted radio frequency hybrid drying of apple slices,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,116:-(First Author)

孙柯,李英,彭菁,屠康,潘磊庆.Surface Gloss Evaluation of Apples Based on Computer Vision and Support Vector Machine Method,FOOD ANALYTICAL METHODS,2017,10(8):2800-2806(Participating authors)

彭菁,Juming Tang,Diane M Barrett,Shyam S. Sablani,Nathan Anderson,Joseph R. Powers.Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2017,57(14):2970-2995(First Author)

彭菁,Juming Tang,Donglei Luan,Frank Liu,Zhongwei Tang,Feng Li,Wenjia Zhang.Microwave pasteurization of pre-packaged carrots,JOURNAL OF FOOD ENGINEERING,2017,202(0):56-64(First Author)

姚亚明,任月月,刘芮瑜,范伯圣,丁虎,屠康,彭菁,潘磊庆.1-MCP处理结合纳米包装对金针菇贮藏品质的影响,食品科学,2016,37(22):295-300(Participating authors)

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