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赵迪

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 in Engineering
Professional Title:Associate Professor
Alma Mater:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Ding Mengzhen,Huang Zixin,Jin Zhiying,Zhou Chang,Wu Juqing,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Nian Yingqun,Li Chunbao.The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein,FOOD HYDROCOLLOIDS,2022,126(Participating authors)

Zeng Xianming,Lv Bowen,Zhang Kexin,Zhu Zhe,Li Qiuyue,Sheng Bulei,Zhao Di,Li Chunbao.Digestion Profiles of Protein in Edible Pork By-Products,FOODS,2022,11(20)(Correspondence 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(Co corresponding author)

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)

金昊权,李浩,殷志康,朱莹莹,卢爱民,赵迪,李春保.Application of Raman spectroscopy in the rapid detection of waste cooking oil,FOOD CHEMISTRY,2021,362(362):-(Correspondence Author)

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)

朱宗帅,方芮,赵迪,黄明,魏云计.N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine kinetics and water loss analysis during chicken braising,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2021,101(2):388-397(Participating authors)

邹小雨,AHMAD MUHAMMAD IJAZ,赵迪,张敏,李春保.Glutaredoxin1 knockout promotes high-fat diet-induced obesity in male mice but not in female ones,FOOD & FUNCTION,2021,12(16):7415-7427(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)

刘欣悦,赵凡,刘辉,谢允婷,赵迪,李春保.Transcriptomics and metabolomics reveal the adaption of Akkermansia muciniphila to high mucin by regulating energy homeostasis,SCIENTIFIC REPORTS,2021,11(1):-(Participating authors)

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