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赵立艳

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:中国农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Dong Sizhe,Qian Zheng,Liu Xiao,Liu Feifei,Zhan Qiping,Hu Qiuhui,Zhao Liyan.Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum,FOOD CHEMISTRY,2024,461(Correspondence Author)

Dong Yutong,Hu Qiuhui,Zhao Liyan,Ma Gaoxing,Ma Ning,Zhang Junmiao,Ji Yang,Liu Li.A novel neuroprotective peptide YVYAETY identified and screened from Flammulina velutipes protein hydrolysates attenuates scopolamine-induced cognitive impairment in mice,FOOD & FUNCTION,2024,15(11):6082-6094(Participating authors)

Chen Xin, Zhang Jingsi, Wang Yifan, Hu Qiuhui, Zhao Ruiqiu, Zhong Lei, Zhan Qiping, Zhao Liyan.Structure and immunostimulatory activity studies on two novel Flammulina velutipes polysaccharides: revealing potential impacts of →6)-α-d-Glcp(1→ on the TLR-4/MyD88/NF-κB pathway,FOOD & FUNCTION,2024,15(7):3507-3507(Correspondence Author)

Zhang Jingsi, Chen Xin, Wang Yifan, Zhan Qiping, Hu Qiuhui, Zhao Liyan.Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network.,International journal of biological macromolecules,2024,261(Pt 1):129382-129382(Correspondence Author)

Zhan Qiping, Yang Mengdie, Zhao Xinqi, Liu Feifei, Zhao Liyan.Structural Characterization and Hypoglycemic Activity of a Glycoprotein Extracted from Auricularia Auricula,FOODS,2024,13(23):-(Correspondence Author)

Hu Rongsuo,Xu Fei,Zhao Liyan,Dong Wenjiang,Xiao Xingyuan,Chen Xiao.Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines,MOLECULES,2024,29(13)(Co corresponding author)

Chen Xiao, Cao Ying, Lan Weijie, Gu Zixuan, He Wenjia, He Jianfei, Zhao Liyan.Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma,FOODS,2024,(Correspondence Author)

Li Shen,Chen Xiao,Zhou Yongsheng,Pan Mingxuan,Zhou Xinghu,Hu Yadong,Zhao Liyan.Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2024,(Co corresponding author)

Chen Xiao,Li Ziyi,Lan Weijie,Sun Hailan,Chen Kang,Zhao Liyan.Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities,FOOD BIOSCIENCE,2024,61(Correspondence Author)

Ji Yang,Hu Qiuhui,Zhang Xueli,Ma Gaoxing,Zhao Ruiqiu,Zhao Liyan.Effects of selenium biofortification on Pleurotus eryngii protein structure and digestive properties and its mitigation of lead toxicity: An in vitro and in vivo study,FOOD CHEMISTRY,2024,459(Participating authors)

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