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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: Zhang Lu, Han Xinyi, Wang Jianyu, Wang Ting, Yang Ruiqiang, Li Ganghua, Zhang Chong.Modifying structural properties of rice bran protein by protein-glutaminase deamidation to fabricate a high-performance oleogelator,FOOD HYDROCOLLOIDS,2026,174:-(Participating authors)

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,(Participating authors)

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,2025,34(1):125-135(Correspondence Author)

杜茜韩,胡冲,刘冠男,王丽玲,周奇,谢翀,王沛,杨润强.发芽对籼稻糙米主要营养物质的影响及富集γ–氨基丁酸的工艺参数优化,南京农业大学学报,2025,:1-14(Correspondence Author)

Liu Guannan, Zhou Jie, Wang Yi, Fang Shijie, Fan Zhihao, Xie Chong, Wang Pei, Yang Runqiang.A simple waste-to-wealth strategy: sustainable bioconversion of rapeseed meal-derived glucosinolates into antimicrobial isothiocyanates,FOOD CHEMISTRY,2025,495:-(Correspondence Author)

Fan Zhihao,Li Yajie,Fan Xia,Wang Pei,Yang Runqiang,Xie Chong.Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS,FOODS,2025,14(2)(Participating authors)

Mian Wang, Ye Yuan, Weijie Lan, Yahui Zhu, Pei Wang, Runqiang Yang, Chong Xie.Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress,Journal of Future Foods,2025,6(01):90-99(Participating authors)

Muhammad Bilal, Yisheng Du, Dandan Li, Runqiang Yang, Chong Xie, Pei Wang.Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective,Grain & Oil Science and Technology,2025,8(4):271-277(Participating authors)

Liu Guannan, Wu Sijin, Fang Shijie, Wang Yi, Bilal Muhammad, Shen Shujun, Xie Chong, Wang Pei, Yang Runqiang.Glucono-δ-lactone-induced gel fabrication of soybean protein isolate derived from germinated soybean: Focusing on protein aggregation and gelation,FOOD HYDROCOLLOIDS,2025,169:-(Correspondence Author)

Bilal Muhammad, Trung Hoang, Chen Chengpu, Yar Muhammad Shahar, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Wang Pei.Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process,FOOD CHEMISTRY,2025,497:-(Participating authors)

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