章建浩

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：工学博士学位

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研究方向

食品保鲜包装，农畜产品加工与安全品质控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Ye Zhumiao,Qian Jing,Zhang Jianhao,Yan Wenjing.Delivery of chiral D-cysteine by pH-responsive mesoporous silica nanoparticles for effective bacterial inhibition,JOURNAL OF MICROBIOLOGICAL METHODS,2023,211(参与作者)
Wang Yuanyuan, Sang Xiaohan, Cai Zhicheng, Zeng Lixian, Deng Wentao, Zhang Jianhao, Jiang Zhumao, Wang Jiamei.Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage.,Journal of the science of food and agriculture,2023,:-(参与作者)
Wang Yuanyuan, Cai Zhicheng, Sang Xiaohan, Deng Wentao, Zeng Lixian, Wang Jiamei, Zhang Jianhao.Lc-ms-based lipidomics analyses revealed changes in lipid profiles in Asian sea bass (Lates calcarifer) with dielectric barrier discharge (DBD) atmospheric plasma treatment.,Food chemistry,2023,439:138098-138098(参与作者)
赵楠,葛黎红,张恺熹,黄玉立,侯新磊,梅源,曾雪晴,王艳丽,彭灯水,颜正财,章建浩.微热辅助低温等离子体杀菌技术对榨菜贮藏期品质劣变的影响,中国酿造,2023,42(2023年02期):151-156(通讯作者)
Wang Xiaoting,Wang Jin,Wang Zhaobin,Yan Wenjing,Zhuang Hong,Zhang Jianhao.Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle,FRONTIERS IN NUTRITION,2023,10(共同通讯作者)
Wang Jie,Xing Changrui,Xia Ji,Chen Hongjuan,Zhang Jianhao,Yan Wenjing.Degradation of carbendazim in aqueous solution by dielectric barrier discharge cold plasma: Identification and toxicity of degradation products,Food Chemistry,2023,403(参与作者)
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(参与作者)
Ye Zhumiao,Wang Shaochen,Xu Yuelong,Zhang Jianhao,Yan Wenjing.Enhanced Inhibition of Drug-Resistant Escherichia coli by Tetracycline Hydrochloride-Loaded Multipore Mesoporous Silica Nanoparticles,MOLECULES,2022,27(4)(参与作者)
Luo Ji,Xu Weimin,Liu Qiang,Zou Ye,Wang Daoying,Zhang Jianhao.Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,162(共同通讯作者)
罗辑,戴照琪,赵航,章建浩.等离子体活性水腌制对风干里脊中生物胺含量及感官品质的影响,食品科学,2022,2022,43(22)(通讯作者)

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