赵立艳

教授博士生导师

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

联系方式

邮箱：zhlychen@njau.edu.cn

研究方向

食品功能评价及功能产品开发；食品风味形成机理及风味产品开发

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Qian Zheng, Qiu Yunzhu, Zhang Sijie, Dong Sizhe, Zhao Liyan.Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2025,707:-(通讯作者)
Meng Keke, Wang Yifan, Liu Feifei, Zhan Qiping, Zhao Liyan.Effect of modifications on structure, physicochemical properties and lead ions adsorption behavior of dietary fiber of Flammulina velutipes,FOOD CHEMISTRY,2025,(通讯作者)
Zhong Lei, Hu Qiuhui, Zhan Qiping, Zhao Mingwen, Zhao Liyan.Oat protein isolate-Pleurotus ostreatus β-glucan conjugate nanoparticles bound to β-carotene effectively alleviate immunosuppression by regulating gut microbiota,FOOD & FUNCTION,2024,:-(参与作者)
Zhong Lei,Xu Juan,Hu Qiuhui,Zhan Qiping,Ma Ning,Zhao Mingwen,Zhao Liyan.Improved bioavailability and antioxidation of 8-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,263(参与作者)
刘志成,胡秋辉,赵立艳,张军淼,马高兴.杀菌方法对猴头菇山药复合饮料品质及货架期的影响,食品科学,2024,45(2024年21期):21261-21270(参与作者)
Sun Hailan,Du Jiaxin,Yan Xingyue,Chen Xiao,Zhao Liyan.Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024,(通讯作者)
闫星月,何兴泰,孙海斓,杜佳馨,陈潇,赵立艳.不同烫漂处理对鲜食糯玉米品质的影响,中国粮油学报,2024,(通讯作者)
Zhan Qiping, Wu Yerong, Li Shengzi, Zhang Wangang, Xing Lujuan, Wei Lansheng, Zhao Liyan.Effects of polysaccharide fractions isolated from the pulp of rose laevigata Michx fruit on the foaming and polarization of RAW264.7 macrophage cells.,International journal of biological macromolecules,2024,:139074(共同通讯作者)
Du Jiaxin, Xi Jiapei, Chen Xiao, Sun Hailan, Zhong Lei, Zhan Qiping, Zhao Liyan.Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes),JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2024,128:-(通讯作者)
Wang Yifan,Ji Yang,Meng Keke,Zhang Jingsi,Zhong Lei,Zhan Qiping,Zhao Liyan.Effects of different selenium biofortification methods on Pleurotus eryngii polysaccharides: Structural characteristics, antioxidant activity and binding capacity in vitro,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,275(通讯作者)

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