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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：博士学位
- 教师英文名称： Yue Wu
- 办公地点： 滨江校区食品院B341
- Yang Jie, Gao Tengqi, Wang Qiqi, Xu Jie, Zhou Feifei, Ding Yunfei, Du Hechao, Pan Saikun, Tao Yang, Wu Yue.Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity,ULTRASONICS SONOCHEMISTRY,2024,102:-(共同通讯作者)
- Mondal Joydip,Wu Yue,Mishra Arpit,Akbaridoust Farzan,Marusic Ivan,Ghosh Parthasarathi,Ashokkumar Muthupandian.Bubble oscillations at low frequency ultrasound for biological applications,ULTRASONICS SONOCHEMISTRY,2024,104(共同通讯作者)
- Ma Yan-rong, Xu Yong-qiang, Guo Wen, Shi Yi-lin, Wu Yue, Chen Zhi-gang.Combined ANFIS and numerical methods to reveal the mass transfer mechanism of ultrasound-enhanced extraction of proteins from millet,ULTRASONICS SONOCHEMISTRY,2024,111:-(共同通讯作者)
- 金璐,吴越,陈志刚.过氧化氢对鲜湿粉条中优势腐败菌阿氏芽孢杆菌的抑菌活性及机制,食品工业科技,2024,(参与作者)
- 程诗瑶,吴越,陈志刚.末水条斑紫菜对健康C57BL/6J小鼠肠道微生物的影响,南京农业大学学报,2024,(参与作者)
- Wu Yue, Mondal Joydip, Tao Yang, Martin Gregory J. O., Ashokkumar Muthupandian.Ultrasound-enhanced adsorption of amino acids from aqueous solution onto macroporous resins for green separation: Mass transfer mechanism and acoustic cavitation properties,SEPARATION AND PURIFICATION TECHNOLOGY,2024,330:-(共同第一作者)
- Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(第一作者)
- Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(第一作者)
