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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: Xiang Fengtao, Li Xiaohan, Ye Shaobing, Zhang Wei, Zhou Guanghong, Tang Changbo.Covalent interactions between Lonicera japonica extract and meat proteins: Adduct identification and process-dependent chlorogenic acid-cysteine formation in meat patties,FOOD RESEARCH INTERNATIONAL,2026,242:-(Correspondence Author)

Li Xiaohan, Xiang Fengtao, Ye Shaobing, Chen Yinhong, Sun Hao, Tang Changbo.Identification and Antioxidant Characterization of Caffeic Acid-Cysteine Adduct in Meat Products Supplemented with Dandelion Extract,FOODS,2026,15(10):-(Correspondence Author)

Li Wei, Da Chunyan, Deng Moru, Ding Shijie, Pan Shuyu, Liang Xinyue, Li Chunbao, Zhou Guanghong, Tang Changbo.Isolation, purification, and functional characterization of porcine fibroblasts across different ages and anatomical sites for cultured meat,FOOD RESEARCH INTERNATIONAL,2026,(228)(Correspondence Author)

Liu Zheng, Pan Yijia, Tang Changbo, Wu Zhongyuan, Lu Hao, Li Wei, Ding Xi, He Ruiqi, Ding Shijie, Li Chunbao, Guo Renpeng, Zhou Guanghong.Engineering a genomically stable porcine myogenic cell line for serum-free cultured meat production,FOOD RESEARCH INTERNATIONAL,2026,236:-(Participating authors)

He Hui, Liang Panyu, Lin Yutong, Li Xiaohan, Xue Duoduo, Wu Meihong, Zhao Fei, Ye Keping, Li Chunbao, Zhou Guanghong, Tang Changbo.Rapid Raman Fingerprinting Identification of Listeria monocytogenesvia Immunomagnetic Enrichment Coupled with Droplet-Shrinkage-Assisted SERS,Analytical chemistry,2026,98(5):3758-3771(Correspondence Author)

Li Ying, Zhang Jian, Liu Xin, Zhang Danni, Blank Imre, Feng Xiaoxiao, Zhang Ninglong, Liu Zheng, Ding Xi, Li Chunbao, Xu Xinglian, Tang Changbo, Zhou Guanghong, Liu Yuan.Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.,FOOD CHEMISTRY-X,2025,31:103170-103170(Co corresponding author)

Li Ying,Liu Xin,Zhang Jian,Yang Zijiang,Zhou Cong,Wu Peng,Li Chunbao,Xu Xinglian,Tang Changbo,Zhou Guanghong,Liu Yuan.Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes,FOOD CHEMISTRY,2025,463(Co corresponding author)

Chen Yichun,Zhang Wenhui,Ding Xi,Ding Shijie,Tang Changbo,Zeng Xianming,Wang Jie,Zhou Guanghong.Programmable scaffolds with aligned porous structures for cell cultured meat,FOOD CHEMISTRY,2024,430(Participating authors)

Yang Fenhong,Jin Shuangshuang,Li Xiaohan,Shen Juan,Zeng Xianming,Wang Yaosong,Zhou Guanghong,Tang Changbo.Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties,Food Chemistry,2023,416(Co corresponding author)

Yang Fenhong, Zhu Yingying, Li Xiaohan, Xiang Fengtao, Deng Moru, Zhang Wei, Song Wei, Sun Hao, Tang Changbo.Identification of Protein-Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study,FOODS,2023,12(23):-(Correspondence Author)

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