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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,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)
杨慧娟,Khan, Muhammad Ammar,于小波,郑海波,韩敏义,徐幸莲,周光宏.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)
温斯颖,周光宏,宋尚新,徐幸莲,Josef Voglmeir,刘丽,赵凡,李梦婕,李黎,于小波,白云,李春保.Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish,PROTEOMICS,2015,15(21):3688-3698(Participating authors)
杨慧娟,于小波,胡忠良,王林,邹玉峰,徐幸莲,周光宏.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响,食品工业科技,2014,35(4):96-(Participating authors)
葛云芝,于小波,徐幸莲,周光宏.高效液相色谱法同时测定鸡肉中3种四环素类抗生素残留,食品科学,2013,34(10):180-183(Participating authors)
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