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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: 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,李浩,黄明萱,Wang Taolin,Hu Yue,Wang Liping,Xu Dening,毛胜勇,李春保,周光宏.Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi,FOOD CHEMISTRY,2020,333:-(First Author)

邹小雨,何静,赵迪,张敏,谢允婷,戴琛,王冲,李春保.Structural Changes and Evolution of Peptides During Chill Storage of Pork,FRONTIERS IN NUTRITION,2020,7:-(Participating authors)

谢允婷,王超,赵迪,周昌瑜,李春保.Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice,MOLECULAR NUTRITION & FOOD RESEARCH,2020,64(17):-(Participating authors)

IJAZ MUHAMMAD UMAIR,AHMAD MUHAMMAD IJAZ,HUSSAIN MUZAHIR,KHAN IFTIKHAR ALI,赵迪,李春保.Meat Protein in High-Fat Diet Induces Adipogensis and Dyslipidemia by Altering Gut Microbiota and Endocannabinoid Dysregulation in the Adipose Tissue of Mice,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(13):3933-3946(Participating authors)

李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(Participating authors)

邹波,何广捷,赵迪,闫静,张泽,徐幸莲,周光宏,李春保.蛋白质组学揭示宰前温和驱赶改善猪肉品质的潜在机制,食品科学,2020,41(13):29-37(Participating authors)

赵迪,徐雅静,顾天悦,王怀洋,殷燕涛,盛布雷,李玉婷,粘颖群,王聪,李春保,徐幸莲,周光宏.Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(4):1136-1146(First Author)

罗明洋,吴菊清,赵迪,粘颖群,李春保.婴幼儿辅食肉泥消费行为调研与分析,肉类工业,2020,(9):05-12(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:-(First Author)

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