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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
- 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(通讯作者)
- 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(共同通讯作者)
- 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(参与作者)
- 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,(共同通讯作者)
- 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(参与作者)
- Ibeogu Isaiah Henry,Bako Hadiza Kabir,Yar Muhammad Shahar,Zhao Qing,Zhu Jiaying,Zhao Di,Zhang Miao,Ke Weixin,Shan Kai,Zhou Guanghong,Li Chunbao.Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application,FOOD HYDROCOLLOIDS,2024,149(参与作者)
- 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:-(通讯作者)
- Su Liuyu, Zhao Zerun, Xia Jiulin, Xia Jing, Nian Yingqun, Shan Kai, Zhao Di, He Hui, Li Chunbao.Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration,FOOD CHEMISTRY,2024,442:-(参与作者)
- 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)
- 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(参与作者)
