张充

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：理学博士学位

联系方式

邮箱：

研究方向

农产品资源高值化利用生物技术

食品酶学与合成生物学

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(通讯作者)
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(第一作者)
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(通讯作者)
楚佳希,赵海珍,陆兆新,吕凤霞,别小妹,张充.Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto,FOOD CHEMISTRY,2019,294:79-86(参与作者)
周莹,徐同林,张钰,张充,陆兆新,吕凤霞,赵海珍.Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation,COATINGS,2019,9(4):-(通讯作者)
常冰雪,马志,曲岩,陆兆新,吕凤霞,赵海珍,张充,别小妹.铜绿假单胞菌对不同抗生素交叉耐药性和附属敏感性产生规律的影响,南京农业大学学报,2019,42(5):940-945(参与作者)
杜贺超,李秀秀,陆兆新,别小妹,赵海珍,张充,吕凤霞.Effect of Plantaricin 163 in Combination with Thymol and Surfactin on Crucian Carp (Carassius auratus),JOURNAL OF FOOD PROTECTION,2019,82(8):1283-1291(参与作者)
翟瑶瑶,钟蕾,高慧,陆兆新,别小妹,赵海珍,张充,吕凤霞.Detoxification of Deoxynivalenol by a Mixed Culture of Soil Bacteria With 3-epi-Deoxynivalenol as the Main Intermediate,FRONTIERS IN MICROBIOLOGY,2019,10:-(参与作者)
郭建平,万佳佳,陆兆新,吕凤霞,张充,赵海珍,别小妹.基于可视化环介导等温扩增技术快速检测金黄色葡萄球菌,食品科学,2019,40(20):325-331(参与作者)
翟瑶瑶,胡杉杉,钟蕾,陆兆新,别小妹,赵海珍,张充,吕凤霞.Characterization of Deoxynivalenol Detoxification by Lactobacillus paracasei LHZ-1 Isolated from Yogurt,JOURNAL OF FOOD PROTECTION,2019,8(-):1299-(参与作者)

共158条 5/16

首页上页下页尾页页

加载更多