游刚｜北部湾大学｜学者主页

2026

冻藏肉制品在口腔加工中的质地-风味-感知动态交互作用研究进展

廖茜菡，黄上苏，杨成龙，游刚，张自然，牛改改，刘小玲

《食品安全质量检测学报》

DOI

2026

加热温度对罗非鱼肌球蛋白结构及功能特性的影响

游刚，王昌宇，牛改改，覃由美，黄一支，吴佳璐，谢福瑜，赵天义

《食品工业科技》

2026

不同天然植物多酚对反复冻融预制烤鱼食用品质的影响

封铧，管家宁，刘智禹，许心语，牟伟丽，林洪，王皓，游刚，李振兴

《食品工业科技》

DOI

2026

Frozen storage-induced structural transitions govern the flavor-binding capacity of tilapia myofibrillar protein

Gaigai Niu, Kean Gao, Xingyang Liao, Gang You

LWT

DOI

2026

Synergistic frozen storage-thermal processing drives tilapia muscle quality deterioration via protein structural transitions and regulation

Gaigai Niu, Xingyang Liao, Jialu Wu, Gang You

Food Chemistry X

DOI

2025

复合涂膜剂对冷藏罗非鱼片肌原纤维蛋白理化特性及熟化鱼肉品质的影响

游刚，谢福瑜，蓝曼宁，黄晓雯，王昌宇，陈小芳，彭家俊，罗珍玲，黄一支，牛改改

《食品工业科技》

2025

食品科学与工程专业“化工制图”课程教学改革探索——以北部湾大学为例

刘远森，时萍，Hafiz Umer Javed，游刚，陈静，卜荣平

《大众科技》

2025

NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity

Gaigai Niu, Xinyi Zhou, Gang You, Xiaoling Liu

Food Chemistry X

DOI

2024

超声辅助酶法制备小基围虾调味料的研究

蓝尉冰，罗方真，刘华凤，游刚，陈美花，张自然，蒋红明，刘远森，韩鑫

《中国调味品》

2024

A comprehensive meta-analysis exploring potential of GABA for postharvest chilling injury mitigation in horticultural produce

Hafiz Umer Javed, Yuan-sen Liu, Ping Shi, Nida Mahreen, Somayeh Rastegar, Jun-guang Hao, Zi-ru Dai, Gang You, Sajid Ali

Scientia Horticulturae

DOI

2024

Interactions of hsian-tsao polysaccharide with corn starch to reduce its in vitro digestibility

Gaigai Niu, Gang You, Xiaoling Liu

International Journal of Biological Macromolecules

DOI

2024

Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds

Gang You, Gaigai Niu, Kean Gao, Xiaoling Liu

International Journal of Biological Macromolecules

DOI

2023

茶多酚对牡蛎酶解液的风味改善作用

张自然，李雪霜，游刚，方怀义，陈静，庞庭才

《食品与发酵工业》

DOI

2023

冻藏对鱼糜熟化过程中品质变化的影响

高可安，钟湘，蓝曼宁，周昕仪，游刚

《食品科技》

2023

Physicochemical properties and in vitro hypoglycemic activities of hsian-tsao polysaccharide fractions by gradient ethanol precipitation method

Gaigai Niu, Gang You, Xinyi Zhou, Heliang Fan, Xiaoling Liu

International Journal of Biological Macromolecules

DOI

2022

凉粉草胶对罗非鱼糜凝胶特性和感官特性的影响

游刚，牛改改，覃春雨

《食品科技》

2022

仙草胶对淀粉-鱼糜凝胶特性和体外消化性的影响

游刚，赖玉坪，牛改改，曾达，郭德军

《食品与发酵工业》

DOI

2022

超声波辅助提取王棕种子油脂及其品质分析

庞庭才，黄波，陆英兰，游刚

《粮食与油脂》

2022

“食品机械与设备”课程线上线下混合式教学改革实践

牛改改，游刚，董庆亮，陈美花，石宇

《轻工科技》

2022

Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity

Gang You, Gaigai Niu, Xinyi Zhou, Kean Gao, Xiaoling Liu

Food Hydrocolloids

DOI

2022

Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties

Gang You, Gaigai Niu, Xinyi Zhou, Heliang Fan, Xiaoling Liu

Journal of the Science of Food and Agriculture

DOI

2022

Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel

Gang You, Ziran Zhang, Ying Li, Gaigai Niu

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2021

线上线下混合式教学模式在《食品感官评价》课程中的应用

游刚，牛改改，张自然，李莹

《大众科技》

2020

真空包装牡蛎肉在冷藏和冻藏过程中的品质变化

牛改改，游刚，张晨晓，宁毅，蔡秋杏，贾真，郭德军

《食品研究与开发》

2020

龙眼/荔枝组织中活性成分含量与抗氧化性的相关性分析

牛改改，覃媚，游刚，张自然，郭德军，覃敏敏

《食品工业》

2020

基于新工科建设的《食品机械与设备》课程教学改革

牛改改，游刚，蔡秋杏，黄海，陈静，覃媚，张自然

《大众科技》

2020

Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions

Gang You, Gaigai Niu, Hairong Long, Chenxiao Zhang, Xiaoling Liu

Food Chemistry

DOI

2019

干燥方法对方格星虫干品质及特征风味的影响

牛改改，游刚，王培，张自然，郭德军，陈文娟

《食品与发酵工业》

DOI

2019

应用型高校改革背景下《食品感官评价》课程的教学改革思考

游刚，牛改改

《大众科技》

2019

Comparative physicochemical and flavor characteristics of maillard reaction products derived from enzymatic hydrolysate of Sipunculus nudus and different saccharides.

Gang You, Gaigai Niu

2018

仙草胶与壳聚糖或明胶相互作用及其对复合体系的影响

游刚

《广西大学》

2018

Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate.

Zilin Yu, Hong-Rui Jiang, Rong-Can Guo, Bo Yang, Gang You, Mou-Ming Zhao, Xiao-Ling Liu

Food Research International

DOI

2016

响应面法优化近江牡蛎多糖提取工艺

牛改改，游刚，张晨晓，余振宁

《南方农业学报》

2016

复合乳酸菌发酵六齿金线鱼肉的挥发性风味成分探究

游刚，牛改改

《食品与发酵工业》

DOI

2016

地方应用型本科高校人才培养新模式建设探索——以钦州学院食品科学与工程类人才培养为例

游刚

《北部湾大学学报》

2016

揮発性フレーバー化合物の成分変化に及ぼす沸騰またはフライ処理の影響【JST・京大機械翻訳】

Gang You, Gaigai Niu

2016

Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus

Gang You, Gaigai Niu

2015

添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响

游刚，吴燕燕，李来好，杨贤庆，戚勃，陈胜军

《南方水产科学》

2015

广西钦州产花生壳黄酮类化合物提取工艺的研究

牛改改，游刚，王培，宋静静

《北部湾大学学报》

2015

The Application Status of Microbes in Salted Fish Processing

Yan-Yan Wu, Gang You, Laihao Li

DOI

2014

低盐乳酸菌法与传统法腌干鱼制品的风味比较

吴燕燕，游刚，李来好，杨贤庆，邓建朝，陈胜军

《水产学报》

2014

Study on fermentation properties of five bacterial strains separated from traditional salted fish

Gang You, Yan-Yan Wu, Lai-Hao Li, Xian-Qing Yang, Sheng-Jun Chen

2014

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

Yan-Yan Wu, Gang You, Lai-Hao Li, Xian-Qing Yang, Ya Wei

DOI

2014

Study on mixed starter cultures of lactobacillus for salted fish process

Gang You, Yan-Yan Wu, Laihao Li, Xian-Qing Yang, Ya Wei, Shao-Ling Yang

DOI

2013

无磷品质改良剂对阿根廷鱿鱼冷冻变性的影响

吴燕燕，游刚，李来好，杨贤庆，林婉玲，周婉君，杨少玲

《南方水产科学》

精选作品

期刊论文

冻藏肉制品在口腔加工中的质地-风味-感知动态交互作用研究进展

加热温度对罗非鱼肌球蛋白结构及功能特性的影响

不同天然植物多酚对反复冻融预制烤鱼食用品质的影响

Frozen storage-induced structural transitions govern the flavor-binding capacity of tilapia myofibrillar protein

Synergistic frozen storage-thermal processing drives tilapia muscle quality deterioration via protein structural transitions and regulation

复合涂膜剂对冷藏罗非鱼片肌原纤维蛋白理化特性及熟化鱼肉品质的影响

食品科学与工程专业“化工制图”课程教学改革探索——以北部湾大学为例

NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity

超声辅助酶法制备小基围虾调味料的研究

A comprehensive meta-analysis exploring potential of GABA for postharvest chilling injury mitigation in horticultural produce

Interactions of hsian-tsao polysaccharide with corn starch to reduce its in vitro digestibility

Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds

茶多酚对牡蛎酶解液的风味改善作用

冻藏对鱼糜熟化过程中品质变化的影响

Physicochemical properties and in vitro hypoglycemic activities of hsian-tsao polysaccharide fractions by gradient ethanol precipitation method

凉粉草胶对罗非鱼糜凝胶特性和感官特性的影响

仙草胶对淀粉-鱼糜凝胶特性和体外消化性的影响

超声波辅助提取王棕种子油脂及其品质分析

“食品机械与设备”课程线上线下混合式教学改革实践

Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity

Interactions involved in heat‐induced gelatin gel containing hsian‐tsao gum, and mechanisms to improve its properties

Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel

线上线下混合式教学模式在《食品感官评价》课程中的应用

真空包装牡蛎肉在冷藏和冻藏过程中的品质变化

龙眼/荔枝组织中活性成分含量与抗氧化性的相关性分析

基于新工科建设的《食品机械与设备》课程教学改革

Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutions

干燥方法对方格星虫干品质及特征风味的影响

应用型高校改革背景下《食品感官评价》课程的教学改革思考

Comparative physicochemical and flavor characteristics of maillard reaction products derived from enzymatic hydrolysate of Sipunculus nudus and different saccharides.

仙草胶与壳聚糖或明胶相互作用及其对复合体系的影响

Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate.

响应面法优化近江牡蛎多糖提取工艺

复合乳酸菌发酵六齿金线鱼肉的挥发性风味成分探究

地方应用型本科高校人才培养新模式建设探索——以钦州学院食品科学与工程类人才培养为例

揮発性フレーバー化合物の成分変化に及ぼす沸騰またはフライ処理の影響【JST・京大機械翻訳】

Influence of Boiling and Pan-Frying Treatments on the Changes in Volatile Flavor Components of Sipunculus nudus

添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响

广西钦州产花生壳黄酮类化合物提取工艺的研究

The Application Status of Microbes in Salted Fish Processing

低盐乳酸菌法与传统法腌干鱼制品的风味比较

Study on fermentation properties of five bacterial strains separated from traditional salted fish

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

Study on mixed starter cultures of lactobacillus for salted fish process

无磷品质改良剂对阿根廷鱿鱼冷冻变性的影响

会议论文

分离自传统腌制鱼类的乳酸菌株发酵特性研究