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Master Tutor

Name (Pinyin):ZJY

E-Mail:

School/Department:Yangzhou university

Education Level:With Certificate of Graduation for Doctorate Study

Business Address:扬子津校区笃行楼

Gender:Male

Degree:Doctoral Degree in Engineering

Professional Title:副高级

Alma Mater:Kyushu Institute of Technology, Japan

Honors and Titles:
2019-01-10 elected:Heiwa Nakajima Foundation Award(2019日本仅6名)
天博肉制品研发大赛一等奖
第7届可再生能源和纳米技术联合会议 The Best Paper Award
第9届可再生能源和纳米技术联合会议 The Outstanding Paper Award
2021-10-01 elected:2020年度中国优秀自费留学生奖(全球500名)

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Effects of heterotrophic Euglena gracilis powder on dough microstructure, rheological properties, texture, and nutritional composition of steamed bread

Date:2024-12-18 clicks:

Affiliation of Author(s):食品科学与工程学院

Journal:FOOD CHEMISTRY-X

Co-author:蔡艺菲,徐艳,韦笑,杨正飞,尹永祺,wakisaka m,方维明

First Author:ZJY

Correspondence Author:朱江煜

Volume:23

ISSN No.:2590-1575

Translation or Not:no

Date of Publication:2024-01-01

Pre One:Leveraging microalgae as a sustainable ingredient for meat analogues Next One:Mitigation of oxidative stress damage caused by abiotic stress to improve biomass yield of microalgae: A review