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张充

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 毛濛兰,王沛,史可歆,陆兆新,别小妹,赵海珍,张充,吕凤霞.Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran,JOURNAL OF CEREAL SCIENCE,2020,94:-(Participating authors)

许苗苗,訾玉祥,陆兆新,吕凤霞,张充,别小妹,赵海珍.半乳糖基月桂酸单甘酯对短小芽孢杆菌的抑制机理,食品科学,2020,41(1):33-40(Participating authors)

周莹,朱筱玉,张充, Wai Siong Chai,Kit Wayne Chew,杜安宁,Pau Loke Show.Characterization of whey protein isolate and pectin composite film catalyzed by small laccase from Streptomyces coelicolor,ENVIRONMENTAL TECHNOLOGY & INNOVATION,2020,19:-(Correspondence Author)

范芸,乔家驹,陆兆新,冯治洋,陶阳,吕凤霞,赵海珍,张充,别小妹.Influence of different factors on biofilm formation of Listeria monocytogenes and the regulation of cheY gene,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

贺成虎,赵海珍,陆兆新,吕凤霞,别小妹,张充.高通量测序分析麦麸发酵过程中微生物群落结构的变化,食品科学,2020,41(24):102-109(Participating authors)

张钰,周立邦,张充,Pau Loke Show,杜安宁,付靖超,Veeramuthu Ashokkumar.Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation,CARBOHYDRATE POLYMERS,2020,247:-(Correspondence Author)

马志,张汝京,海丹,陆兆新,吕凤霞,赵海珍,张充,McAllister, Tim A,Stanford, Kim,别小妹.Antibiofilm activity and modes of action of a novel beta-sheet peptide against multidrug-resistant Salmonella enterica,FOOD RESEARCH INTERNATIONAL,2019,125:-(Participating authors)

王克琴,杜连超,张充,陆兆新,吕凤霞,赵海珍.Preparation of chitosan/curdlan/carboxymethyl cellulose blended film and its characterization,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2019,56(12):5396-5404(Correspondence Author)

张充,王沛,杨杰,任娣,陆兆新,赵海珍,吕凤霞.Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,103:1-7(First Author)

权威,张充,郑美霞,陆兆新,赵海珍,吕凤霞.Effects of small laccase from Streptomyces coelicolor on the solution and gel properties of whey protein isolate,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:17-24(Correspondence Author)

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