粘颖群

副教授硕士生导师

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：博士学位

联系方式

邮箱：nianyingqun@njau.edu.cn

研究方向

畜产品加工与质量控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

粘颖群,Allen, Paul,Harrison, Sabine M,Brunton, Nigel P,Prendiville, Robert,Kerry, Joseph P.Fatty acid composition of young dairy bull beef as affected by breed type, production treatment, and relationship to sensory characteristics,ANIMAL PRODUCTION SCIENCE,2019,59(7):1360-1372(第一作者)
王新月,粘颖群,张志杰,陈全,曾晓雄,胡冰.High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of beta-carotene,COLLOIDS AND SURFACES B-BIOINTERFACES,2019,183:-(参与作者)
李玮,粘颖群,黄宇辰,曾晓雄,陈全,胡冰.High loading contents, distribution and stability of beta-carotene encapsulated in high internal phase emulsions,FOOD HYDROCOLLOIDS,2019,96:300-309(参与作者)
粘颖群,Paul Allen,Sabine M Harrison,Joseph P Kerry.Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle,Journal of the Science of Food and Agriculture,2018,0000-0000(0000-0000):0000-0000(第一作者)

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