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个人信息Personal Information
副高级
硕士生导师
教师拼音名称：LL
电子邮箱：
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S413
性别：女
学位：工学博士学位
在职信息：在岗
毕业院校：江南大学
学科：食品科学
- 梁丽,刘雨,朱俊龙,文超婷,刘晓芳,张继贤,徐鑫,李有栋.Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(41)15305-15318.
- Physical and oxidative stability of flaxseed oil-in-water emulsions fabricated from sunflower lecithins: impact of blending lecithins with different phospholipid profiles.Journal of Agricultural and Food Chemistry,
- 梁丽,朱俊龙,文超婷,李有栋,张继贤,任娇艳.肾病患者营养素推荐之中外指南及专家共识对比.[北大核心].现代食品科技,2023,39(05):386-400.
- Influence of dairy emulsifier type and lipid droplet size on gastrointestinal fate of model emulsions: in vitro digestion study.Journal of Agricultural and Food Chemistry,
- 梁丽,刘雨,朱俊龙,文超婷,刘晓芳,张继贤,李有栋.Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(41)15305-15318.
- 茶叶籽油中酚类化合物的提取优化及其抗氧化相互作用动力学研究.中国油脂,2022,
- Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil.[SCI].Food Chemistry,2022,376
- Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo.Food Chemistry,2022,371
- 梁丽,肖雅丽,张继贤,刘晓芳,文超婷,徐鑫,张慧娟.Physicochemical, functional, and digestive characteristics of tea seed cake protein obtained by ultrafiltration.JOURNAL OF FOOD SCIENCE,2022,87(10)4522-4537.
- 梁丽,朱俊龙,张芝颐,刘雨,文超婷,刘晓芳,李有栋.Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier.FOODS,2022,11(12)
- Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat: in vitro digestion study.Journal of Agricultural and Food Chemistry,2018,
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