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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 Home >> Scientific Research >> Paper Publications: 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)

薛思雯,王虎虎,杨慧娟,于小波,白云,Tendu, Alexander Atuya,徐幸莲,马汉军,周光宏.Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2017,41(0):150-159(Participating authors)

王文利,王威,杜雅珉,吴虹,于小波,叶可萍,李春保,Yong Sam Jung,钱莺娟,Josef Voglmeir,刘丽.Comparison of anti-pathogenic activities of the human and bovine milk N-glycome: Fucosylation is a key factor,FOOD CHEMISTRY,2017,235:167-174(Participating authors)

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏.Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:162-169(Participating authors)

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing,MEAT SCIENCE,2016,121:79-87(Participating authors)

温斯颖,周光宏,李黎,徐幸莲,白云,于小波,李春保.Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(1):250-261(Participating authors)

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