高坤｜安庆师范大学｜学者主页

2026

食品中嘌呤的降低方法及低嘌呤食品的研究进展

赵云洁，孙玥，高坤，李雪玲，梁进

《食品研究与开发》

2026

Plant proteins for human health: the current status and future needs.

Kun Gao, Shiyu Zhou, Jia-Jia Rao, Bingcan Chen

Food & Function

DOI

2026

Integrating traditional and advanced technologies for systematic quality and safety assurance of cereal and grain foods: from field to product

Kun Gao, Mu-Xin Zhao, Jia-Jia Rao, Bingcan Chen

Trends in Analytical Chemistry (TrAC)

DOI

2025

The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food.

Kun Gao, Bingcan Chen

Advances in Food and Nutrition Research

DOI

2023

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction.

Kun Gao, Liuyi Chang, Yixiang Xu, Jia-Jia Rao, Bing-Can Chen

Food Research International

DOI

2023

Plant protein solubility: A challenge or insurmountable obstacle.

Kun Gao, Jia-Jia Rao, Bing-Can Chen

Advances in Colloid and Interface Science

DOI

2023

Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality.

Kun Gao, Feng-Chao Zha, Jia-Jia Rao, Bing-Can Chen

Comprehensive Reviews in Food Science and Food Safety

DOI

2023

Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates.

Kun Gao, Yixiang Xu, Jia-Jia Rao, Bing-Can Chen

Food Chemistry

DOI

2022

Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

Kun Gao, Jia-Jia Rao, Bing-Can Chen

Food Hydrocolloids

DOI

2021

Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile

Feng-Chao Zha, Kun Gao, Jia-Jia Rao, Bing-Can Chen

Trends in Food Science & Technology

DOI

2021

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

Kun Gao, Feng-Chao Zha, Zhongyu Yang, Jia-Jia Rao, Bing-Can Chen

Food Hydrocolloids

DOI

2019

UPLC法同时测定人参中13种核苷类成分

高坤，宫瑞泽，李珊珊，华梅，曲迪，孙印石

《食品工业》

2018

植物多糖对肠道微生态的作用研究进展

祁玉丽，高坤，孙印石，李珊珊

《中国微生态学杂志》

2013

LC-MS/MS法测定鲜姜中涕灭威及其代谢物的不确定度评定

倪永付，闫秋成，朱莉萍，高坤

《食品研究与开发》

2013

超声波辅助提取辣椒红色素的工艺研究

邓祥元，刘约翰，高坤，孙俊龙

《食品研究与开发》

高坤

精选作品

期刊论文

食品中嘌呤的降低方法及低嘌呤食品的研究进展

Plant proteins for human health: the current status and future needs.

Integrating traditional and advanced technologies for systematic quality and safety assurance of cereal and grain foods: from field to product

The application of advanced analytical techniques in ensuring quality, nutrition, and safety of cereal-based food.

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction.

Plant protein solubility: A challenge or insurmountable obstacle.

Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality.

Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates.

Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates

Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile

Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

UPLC法同时测定人参中13种核苷类成分

植物多糖对肠道微生态的作用研究进展

LC-MS/MS法测定鲜姜中涕灭威及其代谢物的不确定度评定

超声波辅助提取辣椒红色素的工艺研究