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于小波
Senior Lab Master
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:
Senior Lab Master
Alma Mater:
中国药科大学
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Paper Publications
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Paper Publications
薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏.Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,102:190-196(Participating authors)
周昌瑜,王冲,唐长波,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham,FOOD CHEMISTRY,2019,297:-(Participating authors)
刘聪聪,王冲,叶可萍,白云,于小波,李春保,周光宏.Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting,BRITISH FOOD JOURNAL,2019,121(12):3193-3207(Participating authors)
周昌瑜,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process,FOOD CONTROL,2019,100:189-197(Participating authors)
马亚芳,周光宏,李影球,朱莹莹,于小波,赵凡,李贺,徐幸莲,李春保.Intake of Fish Oil Specifically Modulates Colonic Muc2 Expression in Middle-Aged Rats by Suppressing the Glycosylation Process,MOLECULAR NUTRITION & FOOD RESEARCH,2018,62(4):-(Participating authors)
邹小雨,周光宏,于小波,白云,王冲,徐幸莲,戴琛,李春保.In vitro protein digestion of pork cuts differ with muscle type,FOOD RESEARCH INTERNATIONAL,2018,106:344-353(Participating authors)
薛思雯,杨慧娟,于小波,钱畅,王梦瑶,邹玉峰,徐幸莲,周光宏.Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels,FOOD CHEMISTRY,2018,240:59-66(Participating authors)
于小波,罗楚平,卢爱民.~(19)F核磁共振定量波谱测定环吡氟草酮含量,农药,2018,57(9):645-(First Author)
戚军,王虎虎,周光宏,徐幸莲,李晓,白云,于小波.Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,20:S2579-S2595(Participating authors)
薛思雯,于小波,杨慧娟,徐幸莲,马汉军,周光宏.Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages,JOURNAL OF FOOD SCIENCE,2017,82(6):1357-1368(Participating authors)
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