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杨润强

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Xie Chong,Sun Maomao,Wang Pei,Yang Runqiang.Interaction of Gamma-Aminobutyric Acid and Ca2+ on Phenolic Compounds Bioaccumulation in Soybean Sprouts under NaCl Stress,PLANTS-BASEL,2022,11(24)(Correspondence Author)

Ma Yan,Wang Pei,Gu Zhenxin,Sun Maomao,Yang Runqiang.Effects of germination on physio-biochemical metabolism and phenolic acids of soybean seeds,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2022,112(Correspondence Author)

Wang Pei, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong.Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,(Participating authors)

Luo Xiaoyun,Li Dandan,Tao Yang,Wang Pei,Yang Runqiang,Han Yongbin.Effect of static magnetic field treatment on the germination of brown rice: Changes in alpha-amylase activity and structural and functional properties in starch,FOOD CHEMISTRY,2022,383(Participating authors)

Xie Chong,Li Wanmei,Gao Rongguang,Yan Lihua,Wang Pei,Gu Zhenxin,Yang Runqiang.Determination of glucosinolates in rapeseed meal and their degradation by myrosinase from rapeseed sprouts,FOOD CHEMISTRY,2022,382(Correspondence Author)

Wang Pei,Li Dandan,Hou Cuidan,Yang Tao,Yang Runqiang,Gu Zhenxin,Jiang Dong.Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(5):1659-1669(Participating authors)

Zhao Ahui,Shi Peiwen,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei.Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality,FOOD HYDROCOLLOIDS,2022,125(Participating authors)

王沛,杨润强,谢翀,顾振新,姜东.基于阿拉伯木聚糖结构定向修饰解析其调控热诱导面筋蛋白聚集行为机制,中国食品科学技术学会第十九届年会论文摘要集,2022,:351-352(Participating authors)

王冕,冷超群,祝亚辉,王沛,顾振新,杨润强.UV-B treatment enhances phenolic acids accumulation and antioxidant capacity of barley seedlings,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,153:-(Correspondence Author)

Ma Meng,Xu Wenlin,Wang Pei,Gu Zhenxin,Zhang Hongzhi,Yang Runqiang.UV-B- triggered H2O2 production mediates isoflavones synthesis in germinated soybean,Food Chemistry: X,2022,14(Correspondence Author)

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