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

任文芳,杨润强,顾振新,王沛.植物源食品中叶酸的生物合成与调控及其提取与检测技术研究进展,食品工业科技,2018,39(9):335-341(参与作者)
惠倩汝,王冕,周婷,王沛,顾振新,杨润强.乳酸钙处理对发芽大豆植酸降解和主要营养物质含量的影响,食品科学,2018,39(12):226-231(通讯作者)
王沛,邹敏,刘可欣,顾振新,杨润强.Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin,FOOD CHEMISTRY,2018,239:984-992(通讯作者)
闫晓坤,王沛,周婷,顾振新,杨润强.NaCl-CaCl2 treatment enhancing nutritional and functional quality of mung bean sprouts,EMIRATES JOURNAL OF FOOD AND AGRICULTURE,2017,29(2):123-130(通讯作者)
陶阳,王艺霖,潘梦诗,钟舒睿,吴越,杨润强,韩永斌,周建忠.Combined ANFIS and numerical methods to simulate ultrasoundassisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition,SEPARATION AND PURIFICATION TECHNOLOGY,2017,178(0):178-188(参与作者)
田璐,吴嘉琪,李昕悦,杨润强,顾振新.NaCl 与CaCl_2处理对西兰花芽苗硫苷和异硫氰酸盐含量的影响,南京农业大学学报,2017,40(2):352-358(参与作者)
王沛,杨润强,顾振新,徐学明,金征宇.Comparative Study on the Freeze Stability of Yeast and Chemical Leavened Steamed Bread Dough,Food Chemistry,2017,221(0):482-488(参与作者)
王沛,杨润强,顾振新,徐学明,金征宇.Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition,FOOD CHEMISTRY,2017,229(0):464-471(参与作者)
郭丽萍,顾振新,靳晓琳,杨润强.iTRAQ - based proteomic and physiological analyses of broccoli sprouts in response to the stresses of heat, hypoxia and heat plus hypoxia,PLANT AND SOIL,2017,414(42737):355-377(通讯作者)
陈志杰,王沛,翁妍,马燕,顾振新,杨润强.Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination,FOOD BIOSCIENCE,2017,20:159-167(参与作者)

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