杨润强

教授
博士生导师

个人信息更多+

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

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科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

王沛,邹敏,顾振新,杨润强.Heat-induced polymerization behavior variation of frozen-stored gluten,FOOD CHEMISTRY,2018,255:242-251(参与作者)
王沛,刘可欣,顾振新,杨润强.Enhanced gamma-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress,FOOD CHEMISTRY,2018,269:473-479(参与作者)
王沛,邹敏,田梦琦,顾振新,杨润强.The impact of heating on the unfolding and polymerization process of frozen-stored gluten,FOOD HYDROCOLLOIDS,2018,85:195-203(参与作者)
邹敏,杨润强,顾振新,王沛.冻藏对面团中面筋蛋白分子结构及功能特性影响的研究进展,食品工业科技,2018,39(19):347-352(参与作者)
陈志杰,吴嘉琪,马燕,王沛,顾振新,杨润强.植物食品原料中酚酸的生物合成与调控及其生物活性研究进展,食品科学,2018,39(7):321-328(通讯作者)
刘可欣,杨润强,顾振新,王沛.发芽对小麦营养和加工品质影响研究进展,中国粮油学报,2018,33(5):135-(参与作者)
焦彩凤,杨润强,王沛,田璐,顾振新.Mitogen-activated protein kinase mediates nitric oxide-induced isoflavone accumulation in soybean sprouts under UVB radiation,CANADIAN JOURNAL OF PLANT SCIENCE,2018,98(1):54-61(参与作者)
焦彩凤,杨润强,顾振新.Cyclic ADP-ribose mediates nitric oxide-guanosine 3 ',5 '-cyclic monophosphate-induced isoflavone accumulation in soybean sprouts under UVB radiation,CANADIAN JOURNAL OF PLANT SCIENCE,2018,98(1):47-53(参与作者)
周婷,王沛,杨润强,王新月,顾振新.Ca2+ influxes and transmembrane transport are essential for phytic acid degradation in mung bean sprouts,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(5):1968-1976(参与作者)
马萌,王沛,杨润强,顾振新.Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination Physiological-biochemical change of germinated soybean induced by UV-B,FOOD CHEMISTRY,2018,250:259-267(参与作者)

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