王芸
中级
研究领域
营养与功能食品
蛋白配料加工
食品资源与利用
论文成果
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The preparation of modified nano-starch and its application in food industry.Food Research International,2020,140110009.
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An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts.Food Chemistry,2021,373131367.
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Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry.Food Reviews International,2021,2012189.
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Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes.Food Bioscience,2022,49101888.
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Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentration.Food Chemistry,2022,405134937.
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Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism.Food Chemistry,2023,412135507.
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Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying.Journal of Food Science,2024,897464-7476.
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Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun.LWT - Food Science and Technology,2024,215117295.
著作成果
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