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

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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: 李思懿,粘颖群,谭建庄,卞宝国,杜宏,任向蕾,李春保.基于电子鼻快速检测生鲜猪肉的异味,食品工业科技,2023,(Participating authors)

Long Yingzi,Ruan Chengcheng,Hu Bing,Wu Juqing,Li Chunbao,Nian Yingqun.Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and beta-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment,FOOD BIOPHYSICS,2023,(Correspondence Author)

Zhang Yeyang,Nian Yingqun,Shi Qixin,Hu Bing.Protein fibrillation and hybridization with polysaccharides enhance strength, toughness, and gas selectivity of bioplastic packaging,JOURNAL OF MATERIALS CHEMISTRY A,2023,11(18):9884-9901(co-first author)

Leng Xue,Cheng Siying,Wu Huaqian,Nian Yingqun,Zeng Xiaoxiong,Hu Bing.High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(7):2328-2338(Participating authors)

Yan Jing,Nian Yingqun,Zou Bo,Wu Juqing,Zhou Guanghong,Li Chunbao.Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers,Meat Science,2022,184(Participating authors)

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)

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