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

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Zhao Zerun, Zhao Di, Li Chunbao.Hemoglobin-derived amyloid fibrils: Fibrillization mechanisms and potential applications,FOOD CHEMISTRY,2025,470:-(Participating authors)

Cao Songmin, Xi Fanwei, Wang Ziye, He Hui, Zhao Di, Zhang Miao.Sono-processing treatments enhanced the stability and digestive properties of soy-myofibrillar dual-protein systems,Ultrasonics sonochemistry,2025,122:107613-107613(Participating authors)

Wang Xiaoqing, Gao Rongguang, Yang Liu, Wang Xia, Sheng Bulei, Zhao Di, Li Chunbao.Influence of hydrophilic polysaccharides as fat substitutes on the digestibility of myofibrillar protein gels,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,322:-(Co corresponding author)

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao.Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein,FOOD CHEMISTRY,2025,463(Correspondence Author)

Yang Dan, Chen Chengpu, Zhao Di, Li Chunbao.Impact of ultra-processed meat products on human health: Review and outlook,JOURNAL OF FOOD SCIENCE,2025,90(2):-(Co corresponding author)

Cao Songmin, Xi Fanwei, Wang Ziye, He Hui, Zhao Di, Zhang Miao.Sono-processing treatments enhanced the stability and digestive properties of soy-myofibrillar dual-protein systems,ULTRASONICS SONOCHEMISTRY,2025,122:-(Participating authors)

Jiang Yujie, Yang Chenchen, Chen Yixuan, Yao Qiwei, Zeng Xianming, Wang Xia, Lv Bowen, Zhang Miao, Sheng Bulei, Zhao Di, Li Chunbao.Effects of leguminous plant protein types and amounts on the digestibility of meat protein in emulsion-type sausage,FOOD RESEARCH INTERNATIONAL,2025,221:-(Co corresponding author)

Zhou Tianming, Sheng Bulei, Gao Haotian, Nie Xiaonan, Sun Haojie, Xing Baofang, Wu Longxia, Zhao Di, Wu Juqing, Li Chunbao.Effect of fat concentration on protein digestibility of Chinese sausage.,FOOD RESEARCH INTERNATIONAL,2024,177:113922-113922(Co corresponding author)

Huang Zhiji,Ding Mengzhen,Xie Yunting,Chen Bingyan,Zhao Di,Li Chunbao.Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,276(Participating authors)

Zhou Chang,Liu Ruoyan,Zhao Di,Shan Kai,Ke Weixin,Li Chunbao.Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba),ULTRASONICS SONOCHEMISTRY,2024,111(Participating authors)

total86 1/9
firstpreviousnext last Page; GET MORE