扬州大学教师个人主页服务平台陈颖--中文主页--论文成果

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个人信息

陈颖

硕士生导师

电子邮箱：

入职时间：2022-08-25

所在单位：食品科学与工程学院

学历：博士研究生毕业

办公地点：笃行楼S421

在职信息：在岗

论文成果

当前位置: 中文主页 >> 科学研究 >> 论文成果

陈颖,王晶,胥亮,聂宇平,叶云月,钱建亚,刘峰松,张良.Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films.FOODS,2024,13(23)
陈颖,叶云月,朱珠,徐波,孟令晗,刘峰松,无.Preparation and characterization of peach gum/chitosan polyelectrolyte composite films with dual cross-linking networks for antibacterial packaging.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,261
陈颖,朱珠,叶云月,李琪,杨涛,关成冉,刘峰松.Comprehensive Evaluation of the Physicochemical Attributes, Antioxidant Capacity, and pH-Responsive Behavior of Starch Films Enhanced by Laver Incorporation.FOODS,2024,13(11)
陈颖,朱珠,史琨博,姜志垚,关成冉,杨涛,谢丰蔚.Shellac-based materials: Structures, properties, and applications.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,279
陈颖,韩雪,陈冬铃,任益平,杨诗雨,黄予宣,杨洁.Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties.FOODS,2024,13(3)
陈颖,叶孙想,柳陆蔷,任益平,李倩,张琛,钱建亚.Influence of ohmic heating on structure, texture and flavor of peanut protein isolate.INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2023,90
陈颖,叶孙想,柳陆蔷,任益平,李倩,张琛,钱建亚.Influence of ohmic heating on structure, texture and flavor of peanut protein isolate.Innovative Food Science and Emerging Technologies,2023,103512103512-103512.
Thermomechanically processed chitosan-gelatin composite films: The roles of plasticization and nanofiller addition in chain interactions and material properties.Polymers,
Effect of annealing on morphologies and performances of hydroxypropyl methylcellulose/hydroxypropyl starch blends.Journal of Applied Polymer Science,
Preparation and characterization of edible starch film reinforced by laver.International Journal of Biological Macromolecules,

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