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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
- 吴越,李粟晋,陶阳,李丹丹,韩永斌,Show Pau Loke,文光忠,周剑忠.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348:-(共同通讯作者)
- Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(共同通讯作者)
- Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(共同通讯作者)
- 陶阳,李丹丹,Chai Wai Siong,Show Pau Loke,杨旭海,Manickam, Sivakumar,谢广杰,韩永斌.Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation,ULTRASONICS SONOCHEMISTRY,2021,72:-(第一作者)
- Gong Wenjin,Li Dandan,Wu Yue,Manickam Sivakumar,Sun Xun,Han Yongbin,Tao Yang,Liu Xiaoli.Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution,Ultrasonics Sonochemistry,2021,80(通讯作者)
- 陶阳,吴越,韩永斌,Chemat, Farid,李丹丹,Show Pau Loke.Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic influence on resin properties,CHEMICAL ENGINEERING JOURNAL,2020,380:122530(第一作者)
- 陶阳,韩永斌,刘旺鑫,彭璐,王玥,Kadam Shekhar,Show Pau Loke,叶晓松.Parametric and phenomenological studies about ultrasound-enhanced biosorption of phenolics from fruit pomace extract by waste yeast,ULTRASONICS SONOCHEMISTRY,2019,52:193-204(第一作者)
- 陶阳,韩梦凡,高晓格,韩永斌,Show Pau-Loke,刘春泉,叶晓松,谢广杰.Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property,ULTRASONICS SONOCHEMISTRY,2019,53:192-201(第一作者)
- 陶阳,吴越,杨军,江娜,王琦,Dinh-Toi Chu,韩永斌,周剑忠.Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces,Powder Technology,2018,323(1):208-218(第一作者)
- 陶阳,张静林,蒋思睿,徐逸群,Show Pau-loke,韩永斌,叶晓松,叶明儒.Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation,JOURNAL OF FOOD ENGINEERING,2018,235:79-88(共同第一作者)
