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个人信息
- 所在单位：食品科技学院
- 学历：硕士研究生毕业
- 学位：工学硕士学位
- 朱萍,杨克胜,沈娟,陆兆新,吕凤霞,王沛.Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough.,Journal of agricultural and food chemistry,2023,:-(参与作者)
- Niu Jiafeng,Yan Ruxue,Shen Juan,Zhu Xiaoyu,Meng Fanqiang,Lu Zhaoxin,Lu Fengxia.Cis-Element Engineering Promotes the Expression of Bacillus subtilis Type I L-Asparaginase and Its Application in Food,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2022,23(12)(参与作者)
- Wang Pei, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong.Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,(参与作者)
- Dong Hualin,Wang Peng,Yang Zongyun,Li Ru,Xu Xinglian,Shen Juan.Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly,Ultrasonics Sonochemistry,2022,90(参与作者)
- Shen Juan,Shi Kexin,Dong Hua,Yang Kesheng,Lu Zhaoxin,Lu Fengxia,Wang Pei.Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread,MOLECULES,2022,27(11)(第一作者)
- Zhou Yawen,Jiao Linshu,Shen Juan,Chi Huibing,Lu Zhaoxin,Liu Huawei,Lu Fengxia,Zhu Ping.Enhancing the Catalytic Activity of Type II L-Asparaginase from Bacillus licheniformis through Semi-Rational Design,INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES,2022,23(17)(参与作者)
- Xie Guangjie,Shen Juan,Luo Ji,Li Dandan,Tao Yang,Song Changnian,Han Yongbin.Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation,FRONTIERS IN NUTRITION,2022,9(参与作者)
- Chi Huibing,Xia Bingjie,Shen Juan,Zhu Xiaoyu,Lu Zhaoxin,Lu Fengxia,Zhu Ping.Characterization of a novel and glutaminase-free type II L-asparaginase from Corynebacterium glutamicum and its acrylamide alleviation efficiency in potato chips,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2022,221:1384-1393(参与作者)
- 滕爽,鄢永红,沈娟,孙延勤,沈习习,王玮.气相色谱-质谱法结合气相色谱法鉴别山茶籽油真实属性,食品与发酵工业,2022,(参与作者)
- 王莎莎,沈习习,李曼曼,沈娟,唐长波,王玮.QuEChERS-气相色谱-三重四级杆串联质谱法高通量检测生鲜肉中有机磷农药残留,食品与发酵工业,2021,48(2022年05期):262-271(参与作者)
