百晓学者学者目录

吴顺红

副教授、教授、硕士生导师、讲师，泉州师范学院

精选作品

期刊论文

2025

Medium Internal Phase Emulsions Stabilized by Soy Protein Isolates: Protein Solubility Effect and Stabilization Mechanism

Fengxian Guo, Yiming Mao, Yujie Chen, Shiying Wu, Zhiyong He, Baobei Wang, Hongbin Chen, Shunhong Wu, Zong‐Ping Zheng

Foods

DOI

2023

超高压技术对生腌醉蟹品质的影响及其对蟹黑斑形成的调控机制

吴顺红

《江南大学》

2023

Effect of high-pressure processing on polyphenol oxidase, melanosis and quality in ready-to-eat (RTE) crabs during storage

Shunhong Wu, Rui-Jin Yang

LWT

DOI

2021

High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment

Shunhong Wu, Yanjun Tong, Cheng Zhang, Wei Zhao, Xiaomei Lyu, Yang V. Shao, Rui-Jin Yang

DOI

2018

Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice

W. Zong, Shunhong Wu, Xiao-Yuan Wang

DOI

2018

Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice

Xiao-Yuan Wang, Shunhong Wu, W. Zong

DOI

研究方向

非热加工对水产品与果蔬采后品质的影响超高压与微射流食品品质调控

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