![]()
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：博士学位
- 任向蕾,吴菊清,谭建庄,卞宝国,杜宏,李春保.日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响,食品工业科技,2022,43(2022年18期):97-104(参与作者)
- Yan Jing,Nian Yingqun,Zou Bo,Wu Juqing,Zhou Guanghong,Li Chunbao.Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers,Meat Science,2022,184(参与作者)
- Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Li Hao,Shan Kai,Nian Yingqun,Zhao Di,Wu Juqing,Li Chunbao.Interplay between transglutaminase treatment and changes in digestibility of dietary proteins,Food Chemistry,2022,373(共同通讯作者)
- Ding Mengzhen,Huang Zixin,Jin Zhiying,Zhou Chang,Wu Juqing,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Nian Yingqun,Li Chunbao.The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein,FOOD HYDROCOLLOIDS,2022,126(参与作者)
- 刘凡,殷志康,刘辉,崔智勇,闫静,吴菊清,辜雪冬,张丽,马嫄,李春保.藏猪与大白猪食用品质与肌纤维类型的相关性研究,食品工业科技,2021,42(2021年24期):271-277(参与作者)
- Luo Mingyang,Wu Juqing,Nian Yingqun,Zhao Di,Yu Lili,Li Chunbao.Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat,Shipin Kexue/Food Science,2021,42(21):105-110(参与作者)
- 姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(参与作者)
- 邵士昌,王鹏,周光宏,吴菊清.虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据,中国农业教育,2021,22(2021年06期):89-96(参与作者)
- 贾晓楠,粘颖群,赵迪,吴菊清,李春保.Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity,FOODS,2021,10(9):-(参与作者)
- 邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(参与作者)
