涂东堃｜泉州师范学院｜学者主页

2026

Study on the mechanism of flavor development in ultrasound-assisted microwave vacuum drying of shiitake mushrooms: Dosage effect of ultrasonic amplitude.

Lu-Jie Cheng, Hanbing Xiao, Dongkun Tu, Ying-Ting Zhao, Yong Lin, Qi-Sen Xiang, Yu-Ting Tian

Food Chemistry

DOI

2026

Impact of airborne ultrasound on pore characteristics and cell wall components in shiitake mushrooms during microwave vacuum drying

Dongkun Tu, Hanbing Xiao, Lifen Li, Ye Xu, Lu-Jie Cheng, Ying-Ting Zhao, Yong Lin, Qi-Sen Xiang, Yu-Ting Tian

Food Chemistry: X

DOI

2026

Investigating the fermentation of Porphyra haitanensis linear sulfated heteropolysaccharide by microbial communities using fluorescence labeling

Zhiyun Wang, Dongkun Tu, Sijia Ke, Shiqi Xiao, Juanjuan Guo, Peilin Chen

LWT

DOI

2025

气载超声耦合微波真空干燥香菇孔道特征及风味消长的研究

涂东堃

《福建农林大学》

2025

Impact of combined ultrasonic and microwave vacuum drying on physicochemical properties and structural characteristics of polysaccharides from shiitake mushrooms (Lentinus edodes)

Yanping Lei, Ye Xu, Peng Meng, Dongkun Tu, Ying-Ting Zhao, Li-Ping Fu, Yu-Ting Tian

Ultrasonics sonochemistry

DOI

2025

Effects of airborne ultrasonic coupled microwave vacuum drying on moisture-heat migration and quality characteristics of shiitake mushrooms.

Dongkun Tu, Lu-Jie Cheng, Ye Xu, Yu-Xin Cheng, Yuhua Huang, Ying-Ting Zhao, Qi-Sen Xiang, Yu-Ting Tian

Food Research International

DOI

2024

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions.

Ying-Ting Zhao, Danni Wang, Jing-Xin Xu, Dongkun Tu, Weijing Zhuang, Yu-Ting Tian

International Journal of Biological Macromolecules

DOI

2024

Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms.

Dongkun Tu, Ye Xu, Yu-Xin Cheng, Yuhua Huang, Ying-Ting Zhao, Yu-Ting Tian

Food Chemistry

DOI

2024

Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques

Dongkun Tu, Fu-Han Wu, Yanping Lei, Jing-Xin Xu, Weijing Zhuang, Ying-Ting Zhao, Yu-Ting Tian

Journal of Food Composition and Analysis

DOI

2023

微波作用下无机盐离子对莲子淀粉结构特性和理化性质的影响

卢志阳，涂东堃，雷艳平，徐径馨，郑宝东，田玉庭

《福建农林大学学报(自然科学版)》

2023

Structural and property changes of starch derivatives under microwave field: A review.

Ying-Ting Zhao, Dongkun Tu, Danni Wang, Jing-Xin Xu, Weijing Zhuang, Fu-Han Wu, Yu-Ting Tian

International Journal of Biological Macromolecules

DOI

2021

Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes.

Dongkun Tu, Yujia Ou, Yi-Xin Zheng, Yi Zhang, Bao-Dong Zheng, Hong-Liang Zeng

International Journal of Biological Macromolecules

DOI

涂东堃

精选作品

期刊论文

Study on the mechanism of flavor development in ultrasound-assisted microwave vacuum drying of shiitake mushrooms: Dosage effect of ultrasonic amplitude.

Impact of airborne ultrasound on pore characteristics and cell wall components in shiitake mushrooms during microwave vacuum drying

Investigating the fermentation of Porphyra haitanensis linear sulfated heteropolysaccharide by microbial communities using fluorescence labeling

气载超声耦合微波真空干燥香菇孔道特征及风味消长的研究

Impact of combined ultrasonic and microwave vacuum drying on physicochemical properties and structural characteristics of polysaccharides from shiitake mushrooms (Lentinus edodes)

Effects of airborne ultrasonic coupled microwave vacuum drying on moisture-heat migration and quality characteristics of shiitake mushrooms.

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions.

Ultrasound-assisted microwave vacuum drying enhances flavor release during stewing of dried shiitake mushrooms.

Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques

微波作用下无机盐离子对莲子淀粉结构特性和理化性质的影响

Structural and property changes of starch derivatives under microwave field: A review.

Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes.

研究方向