盘赛昆｜江苏海洋大学｜学者主页

2026

常温点浆结合微粒化改性石膏对豆腐凝固品质的提升作用研究

唐子深，蒋乐，马源，汪莹莹，束敏，盘赛昆

《食品安全质量检测学报》

2026

绿豆超微粉对面条血糖生成指数和品质特性的影响

伏静轩，柴智，王紫印，梁静，盘赛昆，李莹

《现代食品科技》

DOI

2026

基于模糊数学评价与正交实验优化鲍鱼预制菜加工工艺

魏思琪，王则程，叶辉，何可奇，盘赛昆

《中国调味品》

2026

Synergistic preservation of soybean seeds using a Chitosan–Mugwort (Artemisia argyi) essential oil composite coating: Impacts on germination, antioxidant defense, and mycotoxin inhibition

Huiying Qian, Ying Zhu, Saikun Pan, Shengjun Wu

Journal of Stored Products Research

DOI

2026

Extraction-free colorimetric detection of lipopolysaccharide from Vibrio parahaemolyticus using in situ silver deposition

Junjie Qiu, Xiaorong Zhang, Shuai Li, Saikun Pan, Wenbin Wang

Microchemical Journal

DOI

2026

The effect of de-oiled radish seed extract combined with dielectric barrier discharge cold plasma on the preservation of triploid rainbow trout during refrigeration storage

Shiyu Wang, Xing-Na Wang, Rong-Xue Sun, Qian-Yuan Liu, Ling-Xiao Xiong, Chao Wu, Saikun Pan, Ning Jiang

Food Research International

DOI

2026

Combined effects of chitosan-ginger essential oil coating on maize seed preservation: Enhancing insect resistance, fungal protection, antioxidant defense, and germination

Hui-Ying Qian, Saikun Pan, Sheng-Jun Wu

Journal of Stored Products Research

DOI

2025

产蛋白酶苏云金芽孢杆菌的筛选及其在甲壳素制备中的应用

阚嘉，江宁，王鑫，王成，梁丽雅，盘赛昆，马艳弘

《食品与发酵工业》

2025

不同光敏剂复合蓝光照射对条斑紫菜减菌效果研究

周仁杰，张晓榕，丁祎，盘赛昆，王文彬

《食品安全质量检测学报》

DOI

2025

工程教育专业认证背景下混合式教学改革与实践——以“食品工艺学”课程为例

王红丽，盘赛昆，邱春江，李想

《农产品加工》

DOI

2025

超微粉碎处理对绿豆粉理化性质及降糖活性的影响

伏静轩，柴智，李莹，盘赛昆

《食品科技》

2025

基于模糊数学评价法优化小黄鱼预制菜加工工艺

王则程，陈天乐，陈源，魏思琪，华兰，汪婧，刘文祥，盘赛昆

《中国调味品》

2025

脱腥条斑紫菜粉的研制

高子鑫，王炤方，杨金玉，马勇，唐子深，杨柳莺，盘赛昆

《中国调味品》

2025

运用基于模糊数学的感官评价法优化海带酥加工工艺

杨柳莺，杨金玉，蒋乐，王则程，孙燕，盘赛昆

《中国调味品》

2025

Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor

Antuo Hu, Yaohui Zhu, Zhan Gao, Jun Zheng, Dazhong Zhou, Liang Zhang, Saikun Pan, Jie Yang, Sheng Xu

Food Chemistry X

DOI

2025

Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of Larimichthys crocea During Refrigerated Storage

Jiehui Zhong, Hongjin Deng, Na Lin, Meng-Yao Zheng, Junjie Wu, Quan-You Guo, Saikun Pan

Foods

DOI

2025

Preparation of food grade glycerol using fuzzy mathematics combined with response surface methodology

Jinyu Yang, Liuyin Yang, Zecheng Wang, Zishen Tang, Le Jiang, Gao-Fei Dai, Saikun Pan

International journal of agriculture and food science

DOI

2025

Interfacial Engineering of High-Performance Pickering Emulsion–Gelatin Composite Films for Active Packaging

Jia Kan, Ming-Zhu Li, Menghuan Liu, Ning Jiang, Ze-Feng Yue, Hao Yu, Rong-Xue Sun, Qian-Yuan Liu, Saikun Pan, Cheng Wang

Foods

DOI

2025

Advances in the Use of Dietary β-Glucan in Aquaculture: Structural Insights, Immunological Benefits, and Feed Applications.

Yue Kong, Saikun Pan, Shengjun Wu

Developmental and Comparative Immunology

DOI

2024

海藻酸钠与亚麻籽胶复配体系流变学性质研究

陈昌威，沈祥皓，付靖雯，杨柳莺，杜静，谢箭，王灵昭，盘赛昆

《食品与发酵工业》

DOI

2024

“校校企”协同育人模式下高职应用型本科食品人才培养的探索与实践

陈志杰，刘杰，盘赛昆

《农产品加工》

2024

超声联合果胶酯酶优化低酯山楂果胶提取工艺研究

李志伟，马勇，陈洋，盘赛昆

《农产品加工》

2024

海洋源乳酸菌细菌素及其在海产品中的应用研究进展

唐海峰，刘欢，戴昀峰，高腾琪，崔子杭，盘赛昆，王文彬，杨杰

《食品研究与开发》

2024

海藻酸钠的流变学特性及影响黏度因素研究

陈昌威，付靖雯，沈祥皓，李湖平，叶静静，谢箭，王灵昭，盘赛昆

《中国食品添加剂》

DOI

2024

枯草芽孢杆菌中bacilosarcin B对美人鱼发光杆菌的抑菌机理

唐海峰，戴昀峰，扶洋帆，邹一明，高占，盘赛昆，王文彬，杨杰，卞小莹

《微生物学通报》

2024

高压均质联合酶法破除条斑紫菜细胞壁工艺研究

高子鑫，马勇，杨金玉，杨柳莺，王则程，陈泽旭，盘赛昆

《中国调味品》

2024

响应面分析法优化女贞子蛋白质提取工艺及功能性研究

沈祥皓，陈昌威，付靖雯，杨柳莺，王则程，杨金玉，盘赛昆

《中国调味品》

2024

响应面法优化紫贻贝脱腥及预处理加工工艺

付靖雯，陈昌威，沈祥皓，杨柳莺，王则程，杨金玉，盘赛昆

《中国调味品》

2024

海藻酸钠与瓜尔豆胶复配体系流变学特性研究

陈昌威，沈祥皓，付靖雯，王则程，杜静，王灵昭，盘赛昆，谢箭

《中国调味品》

2024

缓释型石膏微粒豆腐凝固剂制备工艺研究

马勇，柏亚萱，高子鑫，杨柳莺，杨金玉，陈志豪，盘赛昆

《中国调味品》

2024

Peptidomics- inspired discovery and activity evaluation of antioxidant peptides in multiple strains mixed fermentation of Porphyra yezoensis

Jie Yang, Pengpeng Zhao, Qiqi Wang, Feng Xu, Yaxuan Bai, Saikun Pan, Wenbin Wang, Doris Ying Ying Tang, Pau Loke Show

Food Chemistry

DOI

2023

条浒苔低聚糖全麦面包制备工艺及配方优化研究

李苏，付靖雯，陈昌威，盘赛昆

《粮食与油脂》

2023

“食品质量与安全控制学”案例思政教学改革探索

王文彬，王灵昭，李想，杨杰，盘赛昆

《食品工业》

2023

卤水中耐酸耐盐产细菌素乳酸菌的筛选

孙昊，唐海峰，刘欢，崔子杭，盘赛昆，侯晓月，杨杰

《中国饲料》

2023

条斑紫菜蛋白质、多糖及牛磺酸提取工艺

张梦雪，李苏，叶静静，李志伟，陈洋，胡金雨，盘赛昆

《江苏海洋大学学报(自然科学版)》

2023

响应面法优化豆浆结垢量加工工艺及其特性分析

陈洋，李志伟，马勇，高子鑫，沈祥皓，李苏，张梦雪，盘赛昆

《大豆科学》

2023

南极磷虾自溶物深度酶解产物鲜味研究

王梦娟，王灵昭，顾涵，陈康瑞，程远霞，邱春江，盘赛昆，颜冬梅

《中国调味品》

2023

浒苔抑菌成分的提取工艺优化及其活性研究

张中堂，陈天乐，柏亚萱，盘赛昆

《林产化学与工业》

2023

模糊数学感官评价模型的建立及紫菜酱调配工艺优化

陈璇，王林江，钱亮亮，郭瑛，马勇，陈昌威，张梦雪，盘赛昆

《中国调味品》

2023

基于模糊数学评价法优化低糖山楂糕加工工艺

李志伟，陈洋，马勇，张梦雪，李苏，盘赛昆

《中国调味品》

2023

响应面法优化即食风味青螺加工工艺

陈昌威，李苏，张梦雪，李志伟，陈洋，付靖雯，盘赛昆

《中国调味品》

2023

基于响应面法优化紫贻贝生腌工艺

阮乙宸，盘赛昆，周振，叶静静

《中国调味品》

2023

双酶法制备条斑紫菜酶解液工艺优化及抗氧化、抗疲劳活性研究

张梦雪，叶静静，高子鑫，沈祥皓，胡金雨，盘赛昆

《中国调味品》

2023

响应面法联合提取紫菜蛋白、多糖和牛磺酸

陈炳屹，张梦雪，周振，陈洋，盘赛昆

《化学工程师》

2023

Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Ying Guo Zhu, Chao Gong, Saikun Pan, Shengjun Wu

Food Chemistry X

DOI

2023

Post-drying decontamination of laver by dielectric barrier discharge plasma, UV radiation, ozonation, and hot air treatments

Wen Wang, Zhen Zhu, Chenlong Wang, Feifei Zhou, Hui Yu, Yuwei Zhang, Wenyan Zhou, Junliang Yang, Qiang Zhu, Yuanxia Chen, Saikun Pan, Wenjing Yan, Luxin Wang

LWT

DOI

2023

The impact of osmotic stresses on the biofilm formation, immunodetection, and morphology of Aeromonas hydrophila.

Wen Wang, Ye Cao, Jing Li, Shuai-Cheng Lu, Hong-Xing Ge, Saikun Pan, Xiaoyi Pan, Luxin Wang

Microbiology Research

DOI

2022

酶法制备玉米慢消化淀粉的研究

李若敏，张焕新，郑义，盘赛昆，江娟

《中国粮油学报》

2022

素质拓展理念下的药食两用食物导论课程改革

张敬敏，吴胜军，周鸣谦，盘赛昆

《食品工业》

2022

基于CFD的双层混合涡轮式搅拌器优化

周振，王萌，张梦雪，朱强，陈璇，盘赛昆

《轻工机械》

2022

条斑紫菜加工技术研究进展

陈洋，张建，陈炳屹，李苏，李志伟，胡金雨，盘赛昆

《特种经济动植物》

2022

条浒苔多糖酶解物制备工艺优化及体外降血脂活性研究

李苏，陈昌威，付靖雯，张梦雪，李志伟，陈洋，叶静静，盘赛昆

《江苏海洋大学学报(自然科学版)》

2022

一株产细菌素植物乳杆菌的筛选及其所产细菌素特性研究

崔子杭，孙昊，唐海峰，刘欢，盘赛昆，杨杰

《江苏海洋大学学报(自然科学版)》

2022

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Junliang Yang, Yue Sun, Jinling Chen, Yu Cheng, Hao-Ran Zhang, Tengqi Gao, Feng Xu, Saikun Pan, Yang Tao, Jing Lu

Frontiers in Nutrition

DOI

2022

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Tengqi Gao, Jinling Chen, Jie Xu, Han Gu, Pengpeng Zhao, Wen-Bin Wang, Saikun Pan, Yang Tao, Hongli Wang, Junliang Yang

Foods

DOI

2022

Recombinant expression and immunogenicity evaluation of a TonB-dependent receptor of Vibrio parahaemolyticus.

Wen-Bin Wang, Lei Liu, Shanshan Guo, Qian-Yun Yuan, Shuai Lu, Liu-Quan Shu, Saikun Pan

Protein Expression and Purification

DOI

2022

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

Ruo-Han Li, Huan-Xin Zhang, Saikun Pan, Meng-Wei Zhu, Yi Zheng

ACS Omega

DOI

2021

响应面优化速溶豆粉喷雾干燥工艺研究

赵行，陈令芬，李若敏，周振，盘赛昆

《食品研究与开发》

2021

不同冻结方式对沙光鱼品质的影响

胡馨月，张维，赵行，李若敏，周振，刘冰，张梦雪，盘赛昆

《食品工业科技》

DOI

2021

浒苔低聚糖的制备及抗氧化活性研究

胡馨月，张维，赵行，李若敏，周振，胡圣男，盘赛昆

《食品研究与开发》

2021

“食品质量与安全控制”案例教学——以美国巴旦木沙门氏菌污染及产业应对为例

王文彬，王灵昭，盘赛昆

《农产品加工》

DOI

2021

基于有限元分析的50 L液体发酵罐设计

周振，王萌，张梦雪，许月，盘赛昆，朱强

《食品工业》

2021

双酶法制备条浒苔鲜味肽工艺研究

刘冰，周振，李若敏，赵行，盘赛昆，王文彬

《中国调味品》

2021

Comparative immunogenicity of outer membrane protein K and whole‐cell antigens of Vibrio parahaemolyticus for diagnosis

Wen-Bin Wang, Shanshan Guo, Yun-Ying Gao, Xia-Xia Liang, Lei Liu, Saikun Pan

Letters in Applied Microbiology

DOI

2021

Identification of Vibrio parahaemolyticus and Vibrio spp. Specific Outer Membrane Proteins by Reverse Vaccinology and Surface Proteome

Wen-Bin Wang, Jianxin Liu, Shanshan Guo, Lei Liu, Qian-Yun Yuan, Lei Guo, Saikun Pan

Frontiers in Microbiology

DOI

2021

Identification of a specific surface epitope of OmpC for Escherichia coli O157:H7 with protein topology facilitated affinity mass spectrometry

Wen-Bin Wang, Xinyue Zhou, Yu-Nong Sang, Xia-Xia Liang, Jianxin Liu, Saikun Pan, Luxin Wang

Applied Microbiology and Biotechnology

DOI

2020

正交试验优化鲬鱼微冻复合保鲜剂配方研究

徐倩，刘晓攀，赵永慧，胡馨月，刘冰，赵行，王祥鹏，盘赛昆

《食品研究与开发》

2020

南极磷虾热风干燥工艺对油脂品质的影响

刘晓攀，赵永慧，赵行，刘冰，胡馨月，盘赛昆

《江苏海洋大学学报(自然科学版)》

2020

Effect of chitosan coatings incorporated sodium phytate on the shelf-life of Antarctic krill (Euphausia superba)

Bing Liu, Saikun Pan

International Journal of Biological Macromolecules

DOI

2020

Identification of novel monoclonal antibodies targeting the outer membrane protein C and lipopolysaccharides for Escherichia coli O157:H7 detection

Wen-Bin Wang, Yu-Nong Sang, Jianxin Liu, Xia-Xia Liang, Shanshan Guo, Lei Liu, Qian-Yun Yuan, C. Xing, Saikun Pan, Luxin Wang

Journal of Applied Microbiology

DOI

2020

The growth performance and immunity of broiler chickens affected by dietary chitosan oligosaccharides

Hang Zhao, Saikun Pan

DOI

2020

Modulation of the growth performance, body composition and nonspecific immunity of crucian carp Carassius auratus upon Enteromorpha prolifera polysaccharide.

Zhen-Feng Zhou, Saikun Pan, Sheng-Jun Wu

International Journal of Biological Macromolecules

DOI

2019

条浒苔破壁方法研究

张中堂，徐倩，林倩如，刘晓攀，赵永慧，王熙，史辰娟，盘赛昆

《江苏海洋大学学报(自然科学版)》

2019

成果导向的食品科学与工程专业认识实习课程教学改革与实践——以江苏海洋大学食品科学与工程专业为例

盘赛昆，邱春江，王灵昭，王文彬

《教育现代化》

DOI

2019

基于OBE理念的生物工程专业《试验设计与数据处理》教学改革探索

王文彬，盘赛昆

《教育现代化》

2018

坛紫菜与大豆蛋白共混凝胶的质地研究

王灵昭，伊泽全，苏琳，王学敏，董志国，盘赛昆，姚兴存，杜云建，邱春江

《食品工业科技》

2018

鲬鱼肉酶解物抗氧化活性的研究

戴遥，吴胜军，舒留泉，王祥鹏，徐亚军，于梦媛，盘赛昆

《食品研究与开发》

2018

青蛤酶解物抗氧化活性研究

张敬敏，朱强，盘赛昆

《安徽农学通报》

2018

酶法制备鱼降血压肽的工艺优化及其组分分析

徐倩，戴遥，赵永慧，盖乐乐，刘晓攀，张中堂，王熙，王祥鹏，盘赛昆

《食品工业科技》

2018

基于项目驱动的食品与生物工程类大学生创新能力培养研究

王灵昭，盘赛昆，张俊杰，董志国，徐军田，申欣

《江苏海洋大学学报(人文社会科学版)》

2018

Stimulating effects of polysaccharide from Angelica sinensis on the nonspecific immunity of white shrimps (Litopenaeus vannamei)

Saikun Pan, Long-Fa Jiang, Sheng-Jun Wu

Fish and Shellfish Immunology

DOI

2017

Myofibrillar protein denaturation in frozen and stored Clanis bilineata larvae as affected by pullulan

Saikun Pan, Long-Fa Jiang, Xu Meng, Sheng-Jun Wu

DOI

2017

Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique

Ling-Zhao Wang, Lin Su, Ya-Yuan Zhang, Saikun Pan, Yun-Jian Du, Jun-Jie Zhang

DOI

2017

Preparation, characterization and hypolipidaemic activity of Astragalus membranaceus polysaccharide

Saikun Pan, R. Gao, Sheng-Jun Wu

DOI

2016

响应面分析法优化超临界CO2萃取陈皮精油工艺的研究

朱孔岳，冯琦，盘赛昆，金鸿宾

《安徽农业科学》

2016

Purification and characterisation of a novel angiotensin-I converting enzyme (ACE)-inhibitory peptide derived from the enzymatic hydrolysate of Enteromorpha clathrata protein.

Saikun Pan, Shujun Wang, Lingling Jing, Dong-Rui Yao

Food Chemistry

DOI

2015

Effect of water-soluble chitosan in combination with glutathione on the quality of pen shell adductor muscles.

Yi-Feng Chen, Sheng-Jun Wu, Saikun Pan

International Journal of Biological Macromolecules

DOI

2014

Chitooligosaccharides suppress the freeze-denaturation of actomyosin in Aristichthys nobilis surimi protein.

Hong-Bin Wang, Saikun Pan, Sheng-Jun Wu

International Journal of Biological Macromolecules

DOI

2014

Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage.

Sheng-Jun Wu, Saikun Pan, Hong-Bin Wang

Food Chemistry

DOI

2014

Physicochemical and Functional Properties of Tea Protein

Bin Wang, Yulan Jiang, Jing Liu, Wen-Qian Zhang, Saikun Pan, Yin Mao

DOI

2014

Cellulase-assisted extraction and antioxidant activity of the polysaccharides from garlic.

Saikun Pan, Sheng-Jun Wu

Carbohydrate Polymers

DOI

2014

Inhibition of Shrinkage of Sea Cucumber Stichopus japonicus during Canning Using Sodium Phytate and Sodium Tripolyphosphate

Saikun Pan, Sheng-Jun Wu, Dong-Rui Yao

DOI

2014

Effect of chitooligosaccharides on the denaturation of weever myofibrillar protein during frozen storage.

Saikun Pan, Sheng-Jun Wu

International Journal of Biological Macromolecules

DOI

2013

条浒苔多糖的酶法辅助提取及其抗氧化活性

盘赛昆，朱强，王淑军，臧莹

《水产科学》

2013

泥鳅蛋白ACE抑制肽的分离及稳定性研究

胡勇，姚东瑞，盘赛昆，周鸣谦

《食品科技》

DOI

2013

条浒苔蛋白质的纤维素酶辅助提取及其性质

盘赛昆，姚东瑞，朱强，王淑军，王艳

《渔业科学进展》

2013

Influence of controlled pH on the activity of UDPG-pyrophosphorylase in Aureobasidium pullulans.

Saikun Pan, Dong-Rui Yao, Jing Chen, Sheng-Jun Wu

Carbohydrate Polymers

DOI

2013

Preparation of chitooligosaccharides from cicada slough and their antibacterial activity.

Sheng-Jun Wu, Saikun Pan, Hong-Bin Wang, Jin-Hua Wu

International Journal of Biological Macromolecules

DOI

2013

Preparation of peach gum polysaccharides using hydrogen peroxide.

Xing-Cun Yao, Yan Cao, Saikun Pan, Sheng-Jun Wu

Carbohydrate Polymers

DOI

2013

Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

Hong-Bin Wang, Saikun Pan, Sheng-Jun Wu

DOI

2013

Enzymatic-assisted Extraction Process and Antioxidant Activity of Polysaccharides from Green AlgaEnteromorpha clathrata

Saikun Pan

2012

酶解条浒苔蛋白制备ACE抑制肽

盘赛昆，周鸣谦，姚东瑞，孙惠

《食品科学》

2012

条浒苔多糖的超声波辅助提取及其抗氧化活性

盘赛昆，周鸣谦，朱强，臧莹

《江苏海洋大学学报(自然科学版)》

2012

Alcalase水解泥鳅蛋白制备降压肽工艺研究

胡勇，盘赛昆，姚东瑞，周鸣谦

《江苏海洋大学学报(自然科学版)》

2012

紫菜活性肽复合酶法制备与清除羟自由基作用

姚兴存，张燕，盘赛昆，舒留泉

《水产科学》

2012

缢蛏蛋白肽制备工艺优化及其清除羟自由基作用

姚兴存，陆海侠，舒留泉，盘赛昆

《渔业科学进展》

2012

Structural characterization and antitumor and mitogenic activity of a lectin from the gill of bighead carp (Aristichthys nobilis)

Dong-Rui Yao, Saikun Pan, Mingqian Zhou

Fish Physiology & Biochemistry

DOI

2012

Determination via hydrolysis with α-amylase of curdlan in the presence of proteins

Zhi-Gang Qian, Saikun Pan, Sheng-Jun Wu

DOI

2012

Optimization of medium for pullulan production using a novel strain of Auerobasidium pullulans isolated from sea mud through response surface methodology.

Jing Chen, Sheng-Jun Wu, Saikun Pan

Carbohydrate Polymers

DOI

2012

Nutritional evaluation of protein from Clanis bilineata (Lepidoptera), an edible insect.

Z. Xia, Sheng-Jun Wu, Saikun Pan, J. M. Kim

The Journal of the Science of Food and Agriculture

DOI

2012

Hydroxyl radical scavenging activity of peptide from sea cucumber using enzyme complex isolated from the digestive tract of sea cucumber

Saikun Pan, Dong-Rui Yao, Mingqian Zhou, Sheng-Jun Wu

DOI

2012

Optimization of the preparation of bioactive peptides from Sinonovacula constricta and its hydroxyl free radical scavenging activity

Saikun Pan

2012

Optimization of fermentation conditions for the production of pullulan by a new strain of Aureobasidium pullulans isolated from sea mud and its characterization

Sheng-Jun Wu, Jing Chen, Saikun Pan

DOI

2012

Preparation of (1 → 3)-β-d-glucan oligosaccharides by hydrolysis of curdlan with commercial α-amylase

Zhi-Gang Qian, Sheng-Jun Wu, Saikun Pan, Z. Xia

DOI

2012

Ultrasonic-assistant Extraction and Antioxidant Activity of the Polysaccharides from Enteromorpha clathrata

Saikun Pan

2011

泥鳅血清凝集素的研究

姚东瑞，盘赛昆，周鸣谦，葛荣荣

《渔业科学进展》

2011

条斑紫菜蛋白酶解物降血压活性

姚兴存，蒋栋磊，盘赛昆，舒留泉

《食品与发酵工业》

2011

Study on the extraction technology of polysaccharide from yacon and the scavenging effect on the hydroxyl free radical

Lyu Mingsheng, Shujun Wang, Xing-Quan Xu, Saikun Pan, Shu Liu, Zhao-Bing Zhang

2011

Depolymerization of chitosan by enzymes from the digestive tract of sea cucumber Stichopus japonicus

Dong-Rui Yao, Mingqian Zhou, Sheng-Jun Wu, Saikun Pan

DOI

2011

A new assay of chitosan in the presence of protein by hydrolysis with commercial α-amylase

Zhi-Gang Qian, Saikun Pan, Z. Xia, Sheng-Jun Wu

DOI

2011

Effect of two-stage controlled pH and temperature on pullulan production by Auerobasidium pullulans

Z. Xia, Sheng-Jun Wu, Saikun Pan

DOI

2011

Antioxidant Activity of Bioactive Peptides from Porphyra yezoensis

Saikun Pan

2011

Preparation of water-soluble chitosan by hydrolysis with commercial glucoamylase containing chitosanase activity

Saikun Pan, Sheng-Jun Wu

DOI

2011

Preparation of glucosamine by hydrolysis of chitosan with commercial α-amylase and glucoamylase

Saikun Pan, Sheng-Jun Wu, Jin-moon Kim

Journal of Zhejiang University SCIENCE B

DOI

2011

Influence of nitrogen source on chitosan production carried out by Absidia coerulea CTCC AF 93105

Long-Fa Jiang, Saikun Pan, J. M. Kim

DOI

2011

Method for preparing active peptide of laver

Xing-Cun Yao, Saikun Pan, Liu-Quan Shu

2010

条斑紫菜凝集素的提取及其性质研究(摘要)(英文)

盘赛昆，张林维，胡赛泉

Agricultural Science & Technology

2010

响应面法优化四角蛤蜊水解的工艺

舒留泉，郑谦益，盘赛昆，姚兴存

《食品研究与开发》

2010

彰显海洋特色构建我校食品科学学科新体系

姚兴存，盘赛昆

《科技信息》

2010

小麦胚饮料的研制

张敬敏，盘赛昆

《粮食与饲料工业》

2010

泥鳅深加工现状与发展展望

姚东瑞，周鸣谦，盘赛昆

《渔业科学进展》

2010

Isolation and characterization of a novel fucose-binding lectin from the gill of bighead carp (Aristichthys nobilis).

Saikun Pan, Jian Tang, Xiao-Hong Gu

Veterinary Immunology and Immunopathology

DOI

2010

Extracting method of blackberry seed oil

Ming-Qian Zhou, Dong-Rui Yao, Yun-He Liu, Saikun Pan, Guo-Xiang Xu, Chun-Jiang Qiu, Liu-Quan Shu

2010

Status and prospect of deep processing of Misgurnus anguillicaudatus

Saikun Pan

2010

Immediately-edible loach foodstuff and preparation method thereof

Yun-He Liu, Ming-Qian Zhou, Dong-Rui Yao, Saikun Pan, Yuan-Yuan Ma

2010

Researches on Extraction,Purification Technique and Properties of Lectin from Porphyra yezoensis

Saikun Pan

2009

鳙鳃凝集素的分离纯化及理化性质的研究

盘赛昆，汤坚，顾小红，杨超

《水产科学》

2009

鳙鳃凝集素的稳定性及细胞凝集作用

盘赛昆，顾小红，汤坚，杨超

《安徽农业科学》

2009

鲤鱼肉酶解物清除羟自由基的研究

盘赛昆，顾小红，汤坚，周君晖

《食品研究与开发》

2009

鳙鱼肉酶解物清除羟自由基的研究

盘赛昆，顾小红，汤坚，贾晴晴

《食品与机械》

2009

《食品化学》课程应坚持走“浅入深出”的教学模式

盘赛昆，姚兴存

《考试周刊》

2009

Stability and Cell Agglutination of Lectin from Gill of Bighead Carp(Aristichthys nobilis)

Saikun Pan

2008

加强食品专业实习教学的做法与思考

王灵昭，盘赛昆

《考试周刊》

2007

癞葡萄籽油脂肪酸组成的GC/MS分析

傅伟昌，盘赛昆，顾小红，汤坚，蒋再良

《中国油脂》

2001

一株产多糖固氮细菌的鉴定

盘赛昆，吴文礼

《江苏海洋大学学报(自然科学版)》

Thyme essential oil for postharvest fruit preservation: Antifungal mechanisms, formulation strategies, and quality retention

Yue Kong, Saikun Pan, Sheng-Jun Wu

Food Control

DOI

精选作品

期刊论文

常温点浆结合微粒化改性石膏对豆腐凝固品质的提升作用研究

绿豆超微粉对面条血糖生成指数和品质特性的影响

基于模糊数学评价与正交实验优化鲍鱼预制菜加工工艺

Synergistic preservation of soybean seeds using a Chitosan–Mugwort (Artemisia argyi) essential oil composite coating: Impacts on germination, antioxidant defense, and mycotoxin inhibition

Extraction-free colorimetric detection of lipopolysaccharide from Vibrio parahaemolyticus using in situ silver deposition

The effect of de-oiled radish seed extract combined with dielectric barrier discharge cold plasma on the preservation of triploid rainbow trout during refrigeration storage

Combined effects of chitosan-ginger essential oil coating on maize seed preservation: Enhancing insect resistance, fungal protection, antioxidant defense, and germination

产蛋白酶苏云金芽孢杆菌的筛选及其在甲壳素制备中的应用

不同光敏剂复合蓝光照射对条斑紫菜减菌效果研究

工程教育专业认证背景下混合式教学改革与实践——以“食品工艺学”课程为例

超微粉碎处理对绿豆粉理化性质及降糖活性的影响

基于模糊数学评价法优化小黄鱼预制菜加工工艺

脱腥条斑紫菜粉的研制

运用基于模糊数学的感官评价法优化海带酥加工工艺

Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor

Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of Larimichthys crocea During Refrigerated Storage

Preparation of food grade glycerol using fuzzy mathematics combined with response surface methodology

Interfacial Engineering of High-Performance Pickering Emulsion–Gelatin Composite Films for Active Packaging

Advances in the Use of Dietary β-Glucan in Aquaculture: Structural Insights, Immunological Benefits, and Feed Applications.

海藻酸钠与亚麻籽胶复配体系流变学性质研究

“校校企”协同育人模式下高职应用型本科食品人才培养的探索与实践

超声联合果胶酯酶优化低酯山楂果胶提取工艺研究

海洋源乳酸菌细菌素及其在海产品中的应用研究进展

海藻酸钠的流变学特性及影响黏度因素研究

枯草芽孢杆菌中bacilosarcin B对美人鱼发光杆菌的抑菌机理

高压均质联合酶法破除条斑紫菜细胞壁工艺研究

响应面分析法优化女贞子蛋白质提取工艺及功能性研究

响应面法优化紫贻贝脱腥及预处理加工工艺

海藻酸钠与瓜尔豆胶复配体系流变学特性研究

缓释型石膏微粒豆腐凝固剂制备工艺研究

Peptidomics- inspired discovery and activity evaluation of antioxidant peptides in multiple strains mixed fermentation of Porphyra yezoensis

条浒苔低聚糖全麦面包制备工艺及配方优化研究

“食品质量与安全控制学”案例思政教学改革探索

卤水中耐酸耐盐产细菌素乳酸菌的筛选

条斑紫菜蛋白质、多糖及牛磺酸提取工艺

响应面法优化豆浆结垢量加工工艺及其特性分析

南极磷虾自溶物深度酶解产物鲜味研究

浒苔抑菌成分的提取工艺优化及其活性研究

模糊数学感官评价模型的建立及紫菜酱调配工艺优化

基于模糊数学评价法优化低糖山楂糕加工工艺

响应面法优化即食风味青螺加工工艺

基于响应面法优化紫贻贝生腌工艺

双酶法制备条斑紫菜酶解液工艺优化及抗氧化、抗疲劳活性研究

响应面法联合提取紫菜蛋白、多糖和牛磺酸

Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols

Post-drying decontamination of laver by dielectric barrier discharge plasma, UV radiation, ozonation, and hot air treatments

The impact of osmotic stresses on the biofilm formation, immunodetection, and morphology of Aeromonas hydrophila.

酶法制备玉米慢消化淀粉的研究

素质拓展理念下的药食两用食物导论课程改革

基于CFD的双层混合涡轮式搅拌器优化

条斑紫菜加工技术研究进展

条浒苔多糖酶解物制备工艺优化及体外降血脂活性研究

一株产细菌素植物乳杆菌的筛选及其所产细菌素特性研究

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds

Screening of a Novel Lactiplantibacillus plantarum MMB-05 and Lacticaseibacillus casei Fermented Sandwich Seaweed Scraps: Chemical Composition, In Vitro Antioxidant, and Volatile Compounds Analysis by GC-IMS

Recombinant expression and immunogenicity evaluation of a TonB-dependent receptor of Vibrio parahaemolyticus.

Preparation of Slowly Digested Corn Starch Using Branching Enzyme and Immobilized α-Amylase

响应面优化速溶豆粉喷雾干燥工艺研究

不同冻结方式对沙光鱼品质的影响

浒苔低聚糖的制备及抗氧化活性研究

“食品质量与安全控制”案例教学——以美国巴旦木沙门氏菌污染及产业应对为例

基于有限元分析的50 L液体发酵罐设计

双酶法制备条浒苔鲜味肽工艺研究

Comparative immunogenicity of outer membrane protein K and whole‐cell antigens of Vibrio parahaemolyticus for diagnosis

Identification of Vibrio parahaemolyticus and Vibrio spp. Specific Outer Membrane Proteins by Reverse Vaccinology and Surface Proteome

Identification of a specific surface epitope of OmpC for Escherichia coli O157:H7 with protein topology facilitated affinity mass spectrometry

正交试验优化鲬鱼微冻复合保鲜剂配方研究

南极磷虾热风干燥工艺对油脂品质的影响

Effect of chitosan coatings incorporated sodium phytate on the shelf-life of Antarctic krill (Euphausia superba)

Identification of novel monoclonal antibodies targeting the outer membrane protein C and lipopolysaccharides for Escherichia coli O157:H7 detection

The growth performance and immunity of broiler chickens affected by dietary chitosan oligosaccharides

Modulation of the growth performance, body composition and nonspecific immunity of crucian carp Carassius auratus upon Enteromorpha prolifera polysaccharide.

条浒苔破壁方法研究

成果导向的食品科学与工程专业认识实习课程教学改革与实践——以江苏海洋大学食品科学与工程专业为例

基于OBE理念的生物工程专业《试验设计与数据处理》教学改革探索

坛紫菜与大豆蛋白共混凝胶的质地研究

鲬鱼肉酶解物抗氧化活性的研究

青蛤酶解物抗氧化活性研究

彰显海洋特色构建我校食品科学学科新体系