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Xu Xin
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正高级
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Paper Publications
Liu G,Shen M, Liu X.A new perspective on the generated benzo(a)pyrene in tea seeds during roasting.Food Additives and Contaminants,
Liu J,Shen M, Liu X, Liang L, Wu Y.The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying.Food Chemistry,2022,374
Zhang J,Yang X, Ji T.Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles.Food Chemistry,2022,373
Liu G,Zhu W, Zhang J.Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo.Food Chemistry,2022,371
Liu G,Chu M, Xu P, Nie S.Effects of Ilisha elongata proteins on proliferation and adhesion of Lactobacillus plantarum.Food Chemistry-X,2022,13
Xu Xin,张芝颐,朱俊龙,汪丹,刘国艳,梁丽,李有栋.Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin.FOODS,2022,11(11)
Liu G,Zhu W, Li S, Zhou W.Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil.Food Chemistry,2021,376
Liu X,Zhang Z, Shen M.Optimization of the refining process for removing benzo (a) pyrene and improving the quality of tea seed oil.European Journal of Lipid Science and Technology,2021,
Liu G,Yang X, Zhang J.Synthesis, stability and anti-fatigue activity of selenium nanoparticles stabilized by Lycium barbarum polysaccharides.International Journal of Biological Macromolecules,2021,179418-428.
Guoyan Liu,李思童,LL,朱雯绮,周婉丽.油茶籽油不同形态酚类化合物的抗氧化互作关系.食品科学,2021,42(11):34-39.
王文月,Xu Xin,徐同成,张辉.我国特殊医学用途配方食品产业现状与政策建议.食品工业科技,2018,40(5):329-332.
Guoyan Liu,张洁,宋丹丹,马骐,刘佳骥,于苏宁.体外消化对芹菜黄酮混合物和单体的含量及抗氧化应激能力的影响.食品科学,2018,39(18):8-14.
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