陶阳

教授博士生导师

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

联系方式

邮箱：

研究方向

食品加工仿真优化、果蔬加工

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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)

共32条 3/4

首页上页下页尾页页

加载更多