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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,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)

王冕,薛辰旭,谢翀,王沛,杨润强.大麦嫩苗酚类提取物鉴定及其体外抗氧化特性研究,中国食品科学技术学会第十九届年会论文摘要集,2022,:130-131(Correspondence Author)

Zhan Ge,Long Men,Shan Kai,Xie Chong,Yang Runqiang.Antioxidant Effect of Chrysanthemum morifolium (Chuju) Extract on H2O2-Treated L-O2 Cells as Revealed by LC/MS-Based Metabolic Profiling,ANTIOXIDANTS,2022,11(6)(Correspondence Author)

Yang Bailu,Zhang Yining,Yuan Jiayi,Yang Minzhen,Yang Runqiang,Gu Zhenxin,Xie Chong,Zhou Qin,Jiang Dong,Zhou Jianzhong,Wang Pei.Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns,FOODS,2022,11(23)(Participating authors)

Xie Chong,Wang Pei,Chang Jianwei,Wang Qiaoe,Han Yongbin,Yang Runqiang.Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation,MOLECULES,2022,27(20)(Correspondence Author)

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