叶可萍

教授博士生导师

个人信息

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

联系方式

邮箱：kpye@njau.edu.cn

研究方向

肉品贮藏保鲜、食源性病原菌的预防与控制、真菌蛋白仿制肉

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Chen Chengpu, Song Ziqing, Muhedaner Mukadaisi, Tao Ye, Zhou Guanghong, Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,(共同通讯作者)
Muhedaner Mukadaisi,Bako Hadiza Kabir,Zhou Guanghong,Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,463(共同通讯作者)
Muhedaner Mukadaisi, Bako Hadiza Kabir, Zhou Guanghong, Ye Keping.Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions,FOOD CHEMISTRY,2025,(共同通讯作者)
Zhang Bingjie,Dou Han,Teng Shuang,Ye Keping.Pseudomonas fragi and Pseudomonas lundensis drove the co-spoilage in chilled pork: Insights from the metabolome,FOOD CHEMISTRY,2025,464(通讯作者)
Chen Chengpu,Song Ziqing,Muhedaner Mukadaisi,Tao Ye,Zhou Guanghong,Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,463(共同通讯作者)
Wang Lin,Li Ziyu,Fan Xia,Zhang Ting,Wang Hui,Ye Keping.Novel antioxidant peptides from bovine blood: Purification, identification and mechanism of action,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,205(通讯作者)
Zhou Cong,Chang Xiaochen,Zou Yafang,Zhao Fanwen,Zhou Guanghong,Ye Keping.The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2024,422(通讯作者)
Gan Junlan,Mukaddas Muhtar,Tao Yu,Liu Haoquan,Ye Keping,Zhou Guanghong.High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during-1 ° C storage,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,94(共同通讯作者)
Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ,FOOD SCIENCE AND HUMAN WELLNESS,2024,:1148-1148(通讯作者)
Muhedaner Mukadaisi, Song Ziqing, Chen Chengpu, Ibeogu Isaiah Henry, Zhou Guanghong, Ye Keping.Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives.,FOOD CHEMISTRY,2024,466:142202-142202(共同通讯作者)

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