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章建浩

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 Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 刘桂超,龙门,宋野,刘瑶,李璨,章建浩.纳米蒙脱土含量对聚乙烯醇基纳米复合膜包装性能的影响,食品科学,2014,35(14):216-222(Correspondence Author)

赵见营,唐静,吴海舟,张迎阳,章建浩.Alcalase协同强化高温风干成熟工艺对狼山鸡蛋白质水解的影响,食品科学,2014,35(2):30-35(Correspondence Author)

吴海舟,张迎阳,龙门,唐静,余翔,王佳媚,章建浩.Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride,MEAT SCIENCE,2014,96(3):1325-1331(Correspondence Author)

吴海舟,张迎阳,黎良浩,唐静,赵见营,阮贵萍,章建浩.KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响,食品科学,2014,35(1):39-43(Correspondence Author)

宋野,马磊,章建浩.响应曲面法优化鸡皮蛋加工工艺,食品工业科技,2014,35(21):186-191(Correspondence Author)

张迎阳,冯现超,吴海舟,唐静,章建浩.Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry-Cured Pork,JOURNAL OF FOOD SCIENCE,2014,79(9):E1695-E1703(Correspondence Author)

陈肖,王永丽,黄明明,唐静,章建浩.响应曲面优化红曲米发酵香肠强化高温风干成熟工艺研究,食品工业科技,2014,35(11):262-267(Correspondence Author)

刘桂超,宋野,王佳媚,庄弘,马磊,李璨,刘瑶,章建浩.Effects of nanoclay type on the physical and antimicrobial properties of PVOH-based nanocomposite films,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,57(2):562-568(Correspondence Author)

陈肖,余翔,王永丽,唐静,章建浩.腌制剂不同影响中式发酵香肠挥发性成分的组成,食品科学,2014,35(20):153-157(Correspondence Author)

吴海舟,庄弘,张迎阳,唐静,余翔,龙门,王佳媚,章建浩.Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing,FOOD CHEMISTRY,2014,172:391-399(Correspondence Author)

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