- 所在单位:食品科技学院
- 学历: 博士研究生毕业
- 学位: 哲学博士学位
- 毕业院校: 赫尔辛基大学
- Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,(参与作者)
- Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,462(参与作者)
- Bilal Muhammad, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Xu Xueming, Wang Pei.Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive,FOOD CHEMISTRY,2025,(参与作者)
- Liu Guannan,Zhao Yunyun,Wang Mian,Bilal Muhammad,Wang Pei,Xie Chong,Yu Hansong,Yang Runqiang.UV-B Stress Regulates the Transcription of UVR8 Signal System-Related Gene and the Synthesis of Isoflavones in Soybean Sprouts,JOURNAL OF PLANT GROWTH REGULATION,2024,(参与作者)
- Muhammad Bilal, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Dong Jiang, Xueming Xu, Pei Wang.Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives,Grain & Oil Science and Technology,2024,7(03):196-208(参与作者)
- Yan Lihua,Xie Chong,Zhou Jie,Wang Pei,Tao Yang,Yang Runqiang.Electrochemical advanced oxidation of glucosinolates derived from rapeseed meal: Parameter optimization, degradation mechanism and toxicity assessment,CHEMICAL ENGINEERING JOURNAL,2024,493(参与作者)
- Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang.Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi,FOOD BIOSCIENCE,2024,59(第一作者)
- Zhang Yining,Zhang Wei,Yang Bailu,Li Weiwei,Bilal Muhammad,Li Dandan,Xie Chong,Yang Runqiang,Wang Pei.Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,204(参与作者)
- He Meimei,Guo Tianwei,Li Dandan,Xie Chong,Wang Pei,Yang Runqiang.Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice,FOOD SCIENCE AND BIOTECHNOLOGY,2024,(参与作者)
- Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei.Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein,FOOD CHEMISTRY,2024,456(参与作者)