Research Projects
Lead the project6items: AmongNational1items Other5items
Participate in the project4items: AmongNational3items Provincial and ministerial-level1items
Paper Publications
- 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)
- 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)
- Tang Qingqing,Sun Yushuo,Yao Ziqi,Xueyu Nanqi,Lv Bowen,Zhao Di,Zeng Xianming,Li Chunbao.Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(Co corresponding author)
- Zhao Zerun,Zhao Di,Su Liuyu,Ding Mengzhen,Zhang Miao,He Hui,Li Chunbao.Encapsulation and release of salidroside in myofibrillar protein-sodium alginate gel: Effects of different M/G ratios of sodium alginate,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,282(Participating authors)
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Patents
- 【Patent】叶可萍,张秀乐,赵迪,王晖,张婷，一种基于美拉德反应去除牛蹄腥味的方法，
- 【Patent】单锴,李春保,姚源玥,吴菊清,赵迪,张淼,粘颖群,柯维馨,周光宏，一种蜡样芽孢杆菌辅助发酵香肠的制备方法，ZL202211040776.7，2024
- 【Patent】李春保,罗明洋,周光宏,赵迪,粘颖群,单锴，一种猪肉混合泥及其制备方法和应用，ZL202110782531.0，2024
- 【Patent】李春保,李思懿,谭建庄,张淼,赵迪,单锴,柯维馨，一种应用电子鼻和GC-IMS测定生猪肉异味的方法，ZL202210952373.3，2023
- 【Patent】李春保,高廷轩,陈玉仑,张淼,邹厚勇,糜长雨,赵迪,周光宏，一种猪半胴体智能化自动分割方法，ZL202210447022.7，2023
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