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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: 王冕,祝亚辉,王沛,顾振新,杨润强.Effect of gamma-aminobutyric Acid on Phenolics Metabolism in Barley Seedlings under Low NaCl Treatment,ANTIOXIDANTS,2021,10(9):-(Correspondence Author)

张蕊杰,顾茁,薛辰旭,祝亚辉,王冕,谢翀,王沛,杨润强.青稞萌芽富集酚类物质品种筛选及条件优化,食品与发酵工业,2021,(Correspondence Author)

王淑芳,李昕悦,王巧娥,王沛,顾振新,杨润强.Effect of soaking and heating stimulation on the formation of isothiocyanates in Eruca sativa Mill. seeds and sprouts,INTERNATIONAL FOOD RESEARCH JOURNAL,2021,28(4):795-802(Correspondence Author)

王沛,邹敏,李丹丹,周玉林,姜东,杨润强,顾振新.Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment,FOOD HYDROCOLLOIDS,2020,101:-(Correspondence Author)

王沛,赵小惠,杨润强,周玉林,周琴,顾振新,姜东.Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(13):4005-4016(Participating authors)

侯翠丹,赵小惠,田梦琦,周玉林,杨润强,顾振新,王沛.Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch,FOOD CHEMISTRY,2020,318:-(Participating authors)

马萌,张宏旭,谢雨佳,杨濛,唐蒋芬,王沛,杨润强,顾振新.Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,118:-(Participating authors)

周婷,王沛,顾振新,马萌,杨润强.Spermidine improves antioxidant activity and energy metabolism in mung bean sprouts,FOOD CHEMISTRY,2020,309:-(Correspondence Author)

王冕,丁羽萱,王巧娥,王沛,韩永斌,顾振新,杨润强.NaCl treatment on physio-biochemical metabolism and phenolics accumulation in barley seedlings,FOOD CHEMISTRY,2020,331:-(Correspondence Author)

赵小惠,侯翠丹,田梦琦,周玉林,杨润强,王小媛,顾振新,王沛.Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten,FOOD HYDROCOLLOIDS,2020,99:-(Participating authors)

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