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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：博士学位
- Zhou Tianming, Sheng Bulei, Gao Haotian, Nie Xiaonan, Sun Haojie, Xing Baofang, Wu Longxia, Zhao Di, Wu Juqing, Li Chunbao.Effect of fat concentration on protein digestibility of Chinese sausage.,Food research international (Ottawa, Ont.),2024,177:113922-113922(共同通讯作者)
- Zhou Tianming, Liu Hui, Diao Xinyue, Zhao Qing, Duan Jiaying, Henry Ibeogu Isaiah, Yar Muhammad Shahar, Wu Juqing, Li Chunbao.Molecular interaction between myofibrillar protein and beta-carotene during heating,FOOD CHEMISTRY,2024,435:-(参与作者)
- 刘小花,周彬静,彭菁,屠康,吴菊清,徐静,武杰,潘磊庆.基于电子鼻和高光谱成像技术的冷鲜牛肉微生物的生长模型构建,南京农业大学学报,2023,(参与作者)
- 章泽华,刘小花,兰维杰,唐长波,屠康,吴菊清,武杰,潘磊庆.基于高光谱成像的非包装和PE包装冷鲜猪大排肉中热杀索丝菌的含量预测,食品与发酵工业,2023,(参与作者)
- Xing Baofang,Zhou Tianming,Gao Haotian,Wu Longxia,Zhao Di,Wu Juqing,Li Chunbao.Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation,FOOD RESEARCH INTERNATIONAL,2023,169(共同通讯作者)
- 新工科背景下畜产品加工创新人才培养体系的构建与实践,中国农业教育,2023,24(06):75-81(第一作者)
- Long Yingzi,Ruan Chengcheng,Hu Bing,Wu Juqing,Li Chunbao,Nian Yingqun.Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and beta-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment,FOOD BIOPHYSICS,2023,(参与作者)
- Zhao Di,Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Shan Kai,Wu Juqing,Li Chunbao.Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,161(通讯作者)
- 王亚榕,朱秋升,卫辰宇,任向蕾,吴菊清,谭建庄,卞宝国,杜宏,李春保.湿发酵饲料和烹饪方式对不同部位的猪肉的感官品质影响,肉类工业,2022,(2022年08期):21-28(参与作者)
- Zhou Binjing,Fan Xia,Song Jin,Wu Juqing,Pan Leiqing,Tu Kang,Peng Jing,Dong Qingli,Xu Jing,Wu Jie.Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging,MEAT SCIENCE,2022,188(参与作者)
