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唐长波

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 胡荣蓉,丁世杰,郭赟,朱浩哲,陈益春,刘政,丁希,唐长波,周光宏.Trolox对猪肌肉干细胞增殖及分化的影响,中国农业科学,2021,54(2021年24期):5290-5301(Co corresponding author)

侯钰柯,石金明,曾宪明,尹家琪,田惠鑫,白云,唐长波,韩敏义,徐幸莲.类蛋白反应及其在肉类中的应用,食品与发酵工业,2021,47(8):261-267(Participating authors)

马天怡,张唯唯,何振东,唐长波,王耀松.碱性氨基酸改造食品蛋白质功能性研究进展,精细化工,2021,38(2):294-305(Participating authors)

Zhu Yingying,Guo Yun,Yang Fenghong,Zhou Changyu,Tang Changbo,Zhou Guanghong.Combined application of high-throughput sequencing and UHPLC-Q/ TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2021,359:-(Correspondence Author)

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(Participating authors)

王耀松,张唯唯,马天怡,蔡敏,张怡帆,胡荣蓉,唐长波.丙二醛氧化对核桃分离蛋白结构及乳化性的影响,中国农业科学,2020,53(16):3372-3384(Correspondence Author)

许玉娟,董铭,唐长波,韩敏义,徐幸莲,周光宏.Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties,LWT-Food Science and Technology,2020,117(108664):0-0(Participating authors)

王耀松,张唯唯,马天怡,黄梅桂,2017034,唐长波.碱性氨基酸修饰乳清蛋白基质凝胶功能性,精细化工,2020,37(9):1883-1889(Correspondence Author)

周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(Participating authors)

李睿,卢洁元,段合波,杨俊,唐长波.Biofilm inhibition and mode of action of epigallocatechin gallate against Vibrio mimicus,FOOD CONTROL,2020,113:-(Correspondence Author)

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