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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: 申雷,章建浩,靳国锋.改性茶多酚对中式培根发酵成熟过程脂肪氧化的影响,食品科学,2012,33(23):64-69(Correspondence Author)

章建浩,靳国锋,王佳媚,张万刚.Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2011,44(2):473-479(First and corresponding author)

王佳媚,章建浩,雷艳雄,江慧,申雷,刘昌华.切块火腿综合抗氧化及包装方法,食品科学,2011,32(12):309-313(Correspondence Author)

张杨萍,张弘,余翔,靳国锋,章建浩,靳玮.中式培根制作工艺及其对理化品质指标和蛋白质水解的影响,食品科学,2011,32(4):15-20(Correspondence Author)

靳国锋,章建浩,余翔,雷艳雄,王佳媚.Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity,MEAT SCIENCE,2011,87(3):257-263(Correspondence Author)

雷艳雄,尹月玲,靳国锋,章建浩.纳米 SiO_2对 PVA 基复合涂膜包装材料成膜透湿性能的影响,农业工程学报,2011,27(10):359-364(Correspondence Author)

江慧,何立超,常辰曦,章建浩.淘汰蛋鸡胸肉风干成熟组合木瓜蛋白酶嫩化工艺优化,食品科学,2011,32(4):31-36(Correspondence Author)

张会丽,余翔,张弘,靳国锋,章建浩,张杨萍,梁花兰.鲈鱼风干成熟工艺及对蛋白质水解和感官品质影响,食品科学,2010,31(16):47-51(Correspondence Author)

梁花兰,章建浩.聚乙烯醇基涂膜保鲜包装材料制备及对成膜效能特性的影响,食品科学,2010,31(8):77-83(Correspondence Author)

靳国锋,章建浩,余翔,张杨萍,雷艳雄,王佳媚.Lipolysis and lipid oxidation in bacon during curing and drying-ripening,FOOD CHEMISTRY,2010,123(2):465-471(Correspondence Author)

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