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

其他联系方式

邮编：210095

通讯/办公地址：weigang NO. 1, Nanjing, Jiangsu

移动电话：13813927131

邮箱：yangrq@njau.edu.cn

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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,(参与作者)
Yifang Chen, Chong Xie, Muhammad Bilal, Pei Wang, Runqiang Yang.Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation,Grain & Oil Science and Technology,2024,7(03):168-176(通讯作者)
Liu Guannan,Zhou Jie,Wu Sijin,Fang Shijie,Bilal Muhammad,Xie Chong,Wang Pei,Yin Yongqi,Yang Runqiang.Novel strategy to raise the content of aglycone isoflavones in soymilk and gel: Effect of germination on the physicochemical properties,FOOD RESEARCH INTERNATIONAL,2024,186(通讯作者)
Zhang Lu,Zhang Jin,Zhang Kai,Xie Chong,Yang Runqiang,Li Ganghua,Zhang Chong.Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch,FOOD CHEMISTRY,2024,459(参与作者)
Yang Tao, Zhang Yining, Guo Li, Li Dandan, Liu Anqi, Bilal Muhammad, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei.Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism,BIOMACROMOLECULES,2024,:-(参与作者)
Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei.Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein,FOOD CHEMISTRY,2024,456(参与作者)
Wu Sijin, Wang Mian, Liu Guannan, Qin Bowen, Xie Chong, Wang Pei, Yang Runqiang.Enhancing aglycone isoflavones in soymilk through soybean germination and incubation,FOOD BIOSCIENCE,2024,62:-(通讯作者)
Wang Shufang,Liu Guannan,Xie Chong,Zhou You,Yang Runqiang,Wu Jirong,Xu Jianhong,Tu Kang.Metabolomics Analysis of Different Quinoa Cultivars Based on UPLC-ZenoTOF-MS/MS and Investigation into Their Antioxidant Characteristics,PLANTS-BASEL,2024,13(2)(参与作者)
Muhammad Bilal, Dandan Li, Chong Xie, Runqiang Yang, Zhenxin Gu, Dong Jiang, Xueming Xu, Pei Wang.Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives,Grain & Oil Science and Technology,2024,7(03):196-208(参与作者)
Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang.Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi,FOOD BIOSCIENCE,2024,59(通讯作者)

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