赵迪

副教授硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

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研究方向

肉品加工与营养

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(共同通讯作者)
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(通讯作者)
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)(参与作者)
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(共同通讯作者)
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(参与作者)
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(参与作者)
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(共同通讯作者)
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(共同通讯作者)
Li Chunbao.The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein,MEAT SCIENCE,2023,198(参与作者)
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(参与作者)

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