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: Zhang Ze,Zhao Di,Nian Yingqun,Zhou Guanghong,Li Chunbao.Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce,Shipin Kexue/Food Science,2021,42(1):93-100(Participating authors)

俞莉莉,赵迪,粘颖群,李春保.Casein-fed mice showed faster recovery from DSS-induced colitis than chicken-protein-fed mice,FOOD & FUNCTION,2021,12(13):5806-5820(Participating authors)

张泽,赵迪,粘颖群,周光宏,李春保.低温慢煮对红烧肉食用品质及其蛋白消化率的影响,食品科学,2021,42(1):93-100(Participating authors)

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(Participating authors)

Luo Mingyang,Shan Kai,Zhang Miao,Ke Weixin,Zhao Di,Nian Yingqun,Wu Juqing,Li Chunbao.Application of ultrasound treatment for improving the quality of infant meat puree,Ultrasonics Sonochemistry,2021,80(Participating authors)

时洁,粘颖群,笪丹丹,徐幸莲,周光宏,赵迪,李春保.Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,124:-(Participating authors)

邹波,赵迪,何广捷,粘颖群,笪丹丹,闫静,李春保.Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(27):7259-7268(Participating authors)

张淼,赵迪,朱姝冉,粘颖群,徐幸莲,周光宏,李春保.Overheating induced structural changes of type I collagen and impaired the protein digestibility,FOOD RESEARCH INTERNATIONAL,2020,134:-(Participating authors)

赵迪,何静,邹小雨,粘颖群,徐幸莲,周光宏,李春保.Influence of salting process on the structure and in vitro digestibility of actomyosin,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2020,57(5):1763-1773(Participating authors)

赵迪,徐丹,盛布雷,朱宗帅,李浩,粘颖群,王聪,李春保,徐幸莲,周光宏.Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins,FOOD HYDROCOLLOIDS,2020,98:-(Participating authors)

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