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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
- 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)
- 周天明,刘辉,刁欣悦,赵清,段嘉萤,IBEOGU ISAIAH HENRY,SHAHAR YAR MUHAMMAD,吴菊清,李春保.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)
