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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
Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(Participating authors)
Zhang Bin,Zhang Jingwen,Yu Xiaobo,Peng Jing,Pan Leiqing,Tu Kang.Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups,Food Chemistry,2022,386(Participating authors)
Hu Yangjian,Tian Huixin,Hu Shui,Dong Liang,Zhang Jianhao,Yu Xiaobo,Han Minyi,Xu Xinglian.The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats,FOOD CHEMISTRY,2022,371(Participating authors)
Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian.Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis,FOODS,2022,11(21)(Participating authors)
Zhao Di,Shan Kai,Xie Yunting,Zhang Guanghong,An Qi,Yu Xiaobo,Zhou Guanghong,Li Chunbao.Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers,NPJ BIOFILMS AND MICROBIOMES,2022,8(1)(Participating authors)
Zhu Xueshen,Zhang Jiaxin,Liu Shaohua,Gu Ying,Yu Xiaobo,Gao Feng,Wang Renlei.Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate,FOODS,2022,11(7)(Participating authors)
周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(Participating authors)
周昌瑜,王冲,蔡佳慧,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham,FOOD CHEMISTRY,2019,293:103-111(Participating authors)
郑凤,杜雅珉,蔺茜莎,周李琪,卞珺,于小波,Josef Voglmeir,刘丽.N-Glycosylation Plays an Essential and Species-Specific Role in Anti-Infection Function of Milk Proteins Using Listeria monocytogenes as Model Pathogen,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(38):10774-10781(Participating authors)
薛思雯,衣晓坤,于小波,徐幸莲.超高压处理僵直前兔肉对其斩拌肉糜流变特性及蛋白二级结构的影响,食品与发酵工业,2019,45(6):77-82(Participating authors)
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