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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: 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 (Ottawa, Ont.),2024,177:113922-113922(Co corresponding author)

Lv Bowen, Wang Xiaoqing, Li Jiaxin, Xu Yao, Jiang Boya, Zhao Di, Li Chunbao.Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein.,Food chemistry,2024,431:137084-137084(Correspondence Author)

Ma Yafang,Shan Kai,Huang Zixin,Zhao Di,Zhang Miao,Ke Weixin,Li Chunbao.Bile Acid Derivatives Effectively Prevented High-Fat Diet-Induced Colonic Barrier Dysfunction,MOLECULAR NUTRITION & FOOD RESEARCH,2023,67(10)(Participating authors)

Zeng Xianming,Lv Bowen,Zhu Yuan,Li Qiuyue,Zhang Kexin,Li Chao,Zhao Di,Li Chunbao.Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage,FOOD RESEARCH INTERNATIONAL,2023,170(Co corresponding author)

Zhang Miao, Shan Kai, Song Shangxin, Bai Juan, Jiang Ping, Zhao Di, Ke Weixin, Zhou Guanghong, Li Chunbao.Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline,Food Frontiers,2023,4(2):883-901(Participating authors)

Han Yu,Liu Hui,Li Qian,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Li Chunbao.The degree of doneness affected molecular changes and protein digestibility of pork,FRONTIERS IN NUTRITION,2023,9(Participating authors)

Jin Haoquan,Tu Leyi,Wang Yuxuan,Zhang Kexin,Lv Bowen,Zhu Zhe,Zhao Di,Li Chunbao.Rapid detection of waste cooking oil using low-field nuclear magnetic resonance,FOOD CONTROL,2023,145(Co corresponding author)

Xing Baofang,Zhou Tianming,Gao Haotian,Wu Longxia,Zhao Di,Wu Juqing,Li Chunbao.Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation,FOOD RESEARCH INTERNATIONAL,2023,169(Co corresponding author)

Li Chunbao.The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein,MEAT SCIENCE,2023,198(Participating authors)

Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(Participating authors)

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