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Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:爱尔兰科克大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wu Huaqian,Nian Yingqun,Liu Yanhua,Zhang Yeyang,Hu Bing.Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein,JOURNAL OF FUNCTIONAL FOODS,2022,94(Participating authors)

Li Min,He Xiaoqian,Zhao Ran,Shi Qixin,Nian Yingqun,Hu Bing.Hydrogels as promising carriers for the delivery of food bioactive ingredients,Frontiers in Nutrition,2022,9(Co corresponding author)

Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Li Hao,Shan Kai,Nian Yingqun,Zhao Di,Wu Juqing,Li Chunbao.Interplay between transglutaminase treatment and changes in digestibility of dietary proteins,Food Chemistry,2022,373(Participating authors)

He Xiaoqian,Li Min,Liu Yanhua,Nian Yingqun,Hu Bing.Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism,Journal of Agricultural and Food Chemistry,2022,70(30):9432-9441(Participating authors)

Nian Y.,Moloney A. P.,Li C.,Allen P.,Harrison S. M.,Prendiville R.,Kerry J. P.,Zhou G..A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either < 16 or 19 months,ANIMAL PRODUCTION SCIENCE,2022,62(4):368-380(First and corresponding author)

Cheng Siying,Dong Yaojun,Nian Yingqun,Chen Quan,Hu Bing.Lysozyme amyloid fibril templated phenolic-iron hydrogels cross-linked with genipin,FOOD STRUCTURE-NETHERLANDS,2022,32(Participating authors)

Nian Yingqun,Zhang Yeyang,Ruan Chengcheng,Hu Bing.Update of the interaction between polyphenols and amyloid fibrils,CURRENT OPINION IN FOOD SCIENCE,2022,43:99-106(First Author)

Jiang Shuai,Zhang Miao,Liu Hui,Li Qian,Xue Dejiang,Nian Yingqun,Zhao Di,Shan Kai,Dai Chen,Li Chunbao.Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging,FOOD CHEMISTRY,2022,377(Participating authors)

Ruan Chengcheng,Nian Yingqun,Chen Quan,Li Na,He Xiaoqian,Li Chunbao,Hu Bing.Higher affinity of polyphenol to zein than to amyloid fibrils leading to nanoparticle-embed network wall scaffold to construct amyloid fibril-zein-EGCG hydrogels for coating of beef,FOOD RESEARCH INTERNATIONAL,2022,156(Co corresponding author)

Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao.Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork,FOOD CHEMISTRY,2022,375(Participating authors)

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