南京农业大学教师个人主页 ZYQ--Home--Paper Publications

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粘颖群

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: 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)

Li Qian,Liu Hui,Jiang Shuai,Zhang Miao,Shan Kai,Ke Weixin,Zhao Di,Nian Yingqun,Li Chunbao.The effects of high pressure treatment on the structural and digestive properties of myoglobin,FOOD RESEARCH INTERNATIONAL,2022,156(Participating authors)

贾晓楠,粘颖群,赵迪,吴菊清,李春保.Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity,FOODS,2021,10(9):-(Participating authors)

笪丹丹,粘颖群,时洁,李影球,赵迪,周光宏,李春保.Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2021,45(5):-(Participating authors)

笪丹丹,粘颖群,邹波,赵迪,张泽,李春保.Influence of induction cooking on the flavor of fat cover of braised pork belly,JOURNAL OF FOOD SCIENCE,2021,86(5):1997-2010(Participating authors)

Luo Mingyang,Wu Juqing,Nian Yingqun,Zhao Di,Yu Lili,Li Chunbao.Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat,Shipin Kexue/Food Science,2021,42(21):105-110(Participating authors)

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