梁鹏｜泉州师范学院｜学者主页

2026

一步净化结合气相色谱串联质谱测定牛肉中6种拟除虫菊酯残留的分析方法研究

唐薇，谢碧秀，梁鹏，黄家锟，熊宇

《现代食品》

2026

盐地碱蓬对冷冻面团冻藏稳定性及面包品质的影响

杨梦晴，饶菁菁，陈龙娇，钟榕斌，梁鹏，张敏

《食品与发酵工业》

DOI

2026

豌豆蛋白肽的制备工艺优化及其在低钠调味料中的应用研究

吴静，李尚慧，林栾，梁鹏

《食品科技》

DOI

2026

大黄鱼硫酸软骨素的制备及降血脂活性研究

董晓静，于佳弘，梁鹏，钟榕斌，李银塔

《食品与发酵工业》

DOI

2026

脆化新吉富罗非鱼品质特性及挥发性风味物质鉴定

梁萍，陈度煌，石菲菲，林建斌，梁鹏，秦志清，王茂元，陈友

《饲料研究》

DOI

2026

鸡肝膏替代鱿鱼膏对珍珠龙胆石斑鱼肠道抗氧化能力、菌群及转录组的影响

梁鹏，林华杏，陈建东，金鸿浩，杨云登，禤柏儒，谭北平，杨奇慧

《广东海洋大学学报》

2026

发达国家农产品质量安全监管对我国的启示

梁鹏，张登洲，黄家锟，唐薇

《农产品质量与安全》

2026

A combined metabolomics and flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Tieguanyin tea during roasting process.

Feifei Shi, Peng Liang, Shuyu Guo, Wei-Ling Guo

Food Chemistry

DOI

2026

Structural design and cutting-edge applications in food industry of food gels: A comprehensive review

Haoyu Zheng, Rongbin Zhong, Yanyu Du, Peng Liang, Feifei Shi

Food Research International

DOI

2026

Fluorescent sensors and microdevices: a comprehensive review on real-time visual monitoring of freshness in meat and aquatic products.

Jingjing Rao, Yan Yang, Qiong Huang, Hongxiao Sun, Peng Liang, Ling-Xin Chen, Qian Yang

Food Chemistry

DOI

2026

A Chlorella pyrenoids Hexapeptide VPIIMH Alleviates Lipid Accumulation and Oxidative Stress in Caenorhabditis elegans: Insight from In Vitro, In Vivo, and Network Parmacology Analyses

Luan Lin, Lan Luo, Haihao Guo, Yanyan Wang, Ziqing Yu, Hongya Sun, Jingyue Yao, Peng Liang, Baobei Wang

Foods

DOI

2026

Effect of the flavor generation in surimi gel enriched with marine phospholipids using multi-omics approaches

Yanyu Du, Rongbin Zhong, Qian Yang, Yi Zheng, Feifei Shi, Peng Liang

LWT

DOI

2026

Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids

Boruo Yang, Pei LIN, Jin Liu, Mei LAN, XuanYi Liu, Weihao Xiong, Min Zhang, Luan Lin, Peng Liang

LWT

DOI

2026

Sea cucumber sulfated fucan protects against acute liver injury in mice: insights from inflammatory responses, gut microbiota and hepatic metabolic profile analyses

Feifei Shi, Liting Zheng, Luoyu Wang, Bin Liu, Weiling Guo, Peng Liang

Food & Function

DOI

2025

大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响

饶菁菁，皮俊飞，吴晨昕，钟榕斌，许瀛尹，杨倩，梁鹏

《食品工业科技》

2025

Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum

Ting-Ting Zhang, Rongbin Zhong, Feifei Shi, Qian Yang, Peng Liang, Jiacong Deng

Foods

DOI

2025

Comparative analysis of the impact of large yellow croaker roe phospholipids on the gut microbiota community structure in normal-diet mice

Rongbin Zhong, Xinhong Zheng, Haoyu Zheng, Minna Yao, Feifei Shi, Qian Yang, Min Zhang, Peng Liang

Food Science of Animal Products

DOI

2025

Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids.

Xinhong Zheng, Yanyu Du, Rongbin Zhong, Yujie Zhu, Hong-He Jiang, Peng Liang, Feifei Shi

Food Chemistry

DOI

2025

Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures.

Rongbin Zhong, Tingting Zheng, Hua Wu, Yanyu Du, Qian Yang, Feifei Shi, Peng Liang

Food Chemistry

DOI

2025

Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids

Yujing Guo, Zhan-Qi Zhang, Qiaoling Zeng, Peng Liang, Feifei Shi

Food Hydrocolloids

DOI

2025

Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study

Boruo Yang, Jin Liu, Mei Lan, Rongbin Zhong, Feifei Shi, Min Zhang, Peng Liang

LWT

DOI

2025

Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri.

Wei-Ling Guo, Haoyu Zheng, Siyu He, Xu-Cong Lv, Peng Liang, Feifei Shi

Journal of food microbiology

DOI

2025

Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics

Feifei Shi, Xinhong Zheng, Peng Liang, Wei-Ling Guo

The Journal of the Science of Food and Agriculture

DOI

2025

From feed formulation to frozen flesh: Hydrolysable tannin mitigates high-fat diet-induced quality deterioration in flesh of largemouth bass (Micropterus salmoides) through enhancing antioxidant capacity, optimizing nutrient composition, and textural characteristics.

Manqi Yang, Dahai Jiang, Zhangyi Xiao, Li-Yun Han, Yuan Gao, Hanno L. Tan, Weibin Lai, Kai Chen, Li-Ming Lu, Liang-Liang Zhang, Peng Liang, Chunxiao Zhang, X. Rao, Jian-Chun Jiang

Food Chemistry

DOI

2025

Condensed tannin ameliorates intestinal damage and mitochondrial dysfunction induced by high-fat diets in largemouth bass (Micropterus salmoides).

Liang-Liang Zhang, Manqi Yang, Dahai Jiang, Zhangyi Xiao, Ye He, Wen-qian Chen, Weibin Lai, Kai Chen, Li-Ming Lu, Yunbo Xie, Peng Liang, Chunxiao Zhang, X. Rao, Jian-Chun Jiang

International Journal of Biological Macromolecules

DOI

2025

Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

Boruo Yang, Mei Lan, Jin Liu, XuanYi Liu, Weihao Xiong, Luan Lin, Min Zhang, Peng Liang

Journal of the Science of Food and Agriculture

DOI

2025

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking

Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang, Jicheng Chen

Foods

DOI

2025

Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties

Boruo Yang, Mei Lan, XuanYi Liu, Jin Liu, Weihao Xiong, Min Zhang, Peng Liang

Food Research International

DOI

2024

大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析

郑欣虹，曾巧玲，杜艳瑜，钟榕斌，祝玉杰，兰娇娇，陈宇涵，梁鹏

《食品与发酵工业》

DOI

2024

新工科背景下食品工程原理课程教学改革与实践

吴浩浩，侯虎，王彦超，梁鹏

《农业工程》

2024

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein.

Boruo Yang, Mei Lan, Rongbin Zhong, Feifei Shi, Peng Liang

Food Chemistry

DOI

2024

Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures.

Yanyu Du, Tingting Zheng, Rongbin Zhong, Chenxinzi Wu, Zi-Yue Que, Qian Yang, Feifei Shi, Peng Liang

Food Research International

DOI

2024

Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein

Yujie Zhu, Mingyu Li, Rongbin Zhong, Feifei Shi, Qian Yang, Peng Liang

Food and Bioprocess Technology

DOI

2024

High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice.

Wei-Ling Guo, Wen-kun Liu, Peng Liang, Li Ni, Xu-Cong Lv, Jinlin Fan, Feifei Shi

International Journal of Biological Macromolecules

DOI

2023

大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊性质表征及其体外消化特性研究

杜艳瑜，黄璐瑶，吴晨昕，张华丹，火玉明，祝玉杰，林艺璇，梁鹏

《食品与发酵工业》

DOI

2023

新工科背景下食品企业专业人才需求状况调查与分析

梁鹏，曾巧玲，杨心怡，张华丹

《农业工程》

2023

The inhibitory effect of large yellow croaker roe phospholipid as a potential antioxidant on fish oil oxidation stability

Yujie Zhu, Xinhong Zheng, Qiaoling Zeng, Rongbin Zhong, Yujing Guo, Feifei Shi, Peng Liang

Food Bioscience

DOI

2023

Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein.

Yanyu Du, Jiaojiao Lan, Rongbin Zhong, Feifei Shi, Qian Yang, Peng Liang

The Journal of the Science of Food and Agriculture

DOI

2022

巯基改性生物炭对水中甲基汞的吸附

谢童，薛炳松，王珊，吴胜春，梁鹏

《农业环境科学学报》，Vol. 41, No. 1

下载原文

2022

食品科学与工程专业认识实习课程教学模式的改革与实践

曾峰，方婷，梁鹏

《福建轻纺》

2022

基于三种植物蜡构建大黄鱼鱼油凝胶体系及其微观结构的研究

张华丹，张玲云，周静，黄璐瑶，郑婷婷，火玉明，程文健，陈丽娇，梁鹏

《食品与发酵工业》

DOI

2022

大黄鱼鱼卵腌制工艺的优化

雷彩玲，火玉明，周静，陈丽娇，程文健，梁鹏

《食品工业科技》

2022

海鲈鱼鱼松加工工艺研究

火玉明，柯汉杰，吴晨昕，姜红贺，梁鹏，汪晴，陈小辉

《食品安全质量检测学报》

2022

大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响

林艺璇，曾巧玲，张玲云，潘雅欣，张华丹，祝玉杰，杜艳瑜，梁鹏

《食品安全质量检测学报》

2022

响应面法优化海鲈鱼鱼肉脱腥工艺

陈鸿彬，梁鹏，汪晴，陈小辉

《食品安全质量检测学报》

2022

基于GC-TOF-MS的大黄鱼鱼卵鱼露快速发酵过程中代谢产物分析

周静，张华丹，火玉明，雷彩玲，杜希萍，梁鹏，程文健，陈丽娇

《食品科学》

2021

食品工艺学在线课程数据演变路径与机制探索

梁鹏，张华丹，江汉森

《食品工业》

2021

大黄鱼鱼卵磷脂抗油茶籽油氧化作用的研究

钟榕斌，曾巧玲，杨伟，孙音，火玉明，梁鹏，陈丽娇，程文健

《食品安全质量检测学报》

2021

胰蛋白酶酶解养殖大黄鱼脱脂鱼卵蛋白的工艺

周静，李惠芳，梁鹏，陈丽娇，程文健

《食品工业》

2020

鲤鱼卵和青鱼卵的营养成分分析及评价

郑婷婷，梁鹏，张卿，程文健，陈丽娇

《食品工业》

2020

大黄鱼脱脂鱼卵蛋白粉品质分析及其营养评价

周静，李惠芳，梁鹏

《食品工业》

2020

大黄鱼鱼卵磷脂乳化姜黄素工艺的研究

黄璐瑶，杜艳瑜，陆晓丹，梁鹏，陈丽娇，程文健

《食品与发酵工业》

DOI

2020

乳酸菌在发酵鱼制品加工中的应用研究概述

胡锦鹏，吴曼铃，时瑞，陈丽娇，梁鹏，程文健

《食品与发酵工业》

DOI

2020

四种海产鱼卵的营养成分差异性分析及评价

郑婷婷，周静，翁欣，陈丽娇，程文健，庞杰，梁鹏

《食品与发酵工业》

DOI

2020

《食品工艺学》“课程思政”教学改革与实践研究

梁鹏，张华丹，林贤明

《食品与发酵工业》

DOI

2020

微乳液在食品营养与安全领域的研究进展

杨冠杰，梁鹏

《食品研究与开发》

2020

《食品工艺学》混合教学模式的应用效果分析

梁鹏，郑婷婷，郑明锋，方婷，赵伟豪，庞杰

《食品工业》

2020

提高鱼蛋白溶解性的改性技术研究进展

吴曼铃，时瑞，胡锦鹏，陈丽娇，梁鹏，程文健

《食品科技》

DOI

2019

《水产品加工工艺学》双语课程的调查研究

梁鹏，魏微，张敏，张玲云，赵伟豪

《农业工程》

2019

创新应用型人才培养模式的探索与研究——以食品科学与工程学科为例

方婷，于亚辉，曾绍校，梁鹏，庞杰，郑宝东

《食品工业》

2019

闽台合作办学模式下食品科学与工程专业的研究和探索

张巧航，曾绍校，方婷，陈团伟，梁鹏

《食品工业》

2019

响应面法优化南极磷虾蛋白酶解工艺条件

张华丹，张玲云，张国玉，梁鹏

《食品工业》

2018

多糖类可食用膜材料的研究进展

张华丹，梁鹏

《食品安全导刊》

2018

冷冻浓缩处理对桑果汁品质的影响

张炫，梁鹏，刘子放，杜昌陈，刘军，梁茂希，何志强，周展翼

《食品科技》

2018

基于Caco-2细胞模型评价食品营养物质的研究进展

黄璐瑶，梁鹏

《农产品加工》

2018

翻转教学模式在食品添加剂课程教学过程中的实践与评价

梁鹏，涂晓玲，程文健，陈丽娇，方婷，庞杰

《食品工业》

2017

海洋养殖鱼类体内汞污染及其在不同器官中的生物富集特征

高雪飞，吴胜春，尤琼智，汪奇，梁鹏

《农业环境科学学报》，Vol. 36, No. 6

下载原文

2017

食用油脂氧化的控制措施研究进展

黄璐瑶，梁鹏

《食品安全导刊》

2017

大黄鱼鱼卵(籽)磷脂提取工艺及其脂肪酸组成分析

许艳萍，梁鹏，陈丽娇，程文健，程新伟，张惠婷

《中国食品学报》

2017

碱法提取大黄鱼鱼卵蛋白工艺的优化

金红，徐晶，陈丽娇，程文健，梁鹏，史梦佳，张敏

《食品科技》

2016

大黄鱼脱脂鱼卵营养成分分析及评价

赵卉双，程文健，陈丽娇，梁鹏，张惠婷，金红

《食品科技》

2016

混合正交法优化贻贝鱼糕的制作工艺

陈卫明，陈丽娇，程文健，梁鹏，钟机，赵卉双

《食品科技》

2016

响应面法优化大黄鱼内脏鱼油提取工艺

许艳萍，钟机，包辰，赵卉双，梁鹏，陈丽娇

《食品科技》

2016

大黄鱼鱼卵磷脂对小鼠脂质代谢的调节作用

梁鹏，许艳萍，程文健，陈丽娇

《现代食品科技》

2016

基于工程教育认证的食品科学与工程专业课程体系改革研究

方婷，梁鹏

《教育教学论坛》

2016

大黄鱼鱼卵蛋白组分提取及其功能特性研究

赵卉双，陈丽娇，梁鹏，程文健，张惠婷，许艳萍

《食品工业》

2015

碱性蛋白酶对鲶鱼鱼皮脱脂效果的影响

梁鹏，赵卉双，安然，程文健，陈丽娇

《食品科技》

2015

超临界萃取鱼卵鱼油及其脂肪酸组成的研究

许艳萍，梁鹏，陈丽娇，程文健，赵卉双，钟机

《食品科技》

2015

不同改性方法对蛋白质功能性质的影响研究

赵卉双，陈丽娇，梁鹏，程文健，钟机

《食品工业》

2014

水产品加工领域致病菌检测技术研究进展

张惠婷，梁鹏，陈丽娇，程文健，许艳萍

《科学养鱼》

2014

食品科学与工程专业实践教学改革与创新

马俪珍，刘金福，梁鹏，黄宗海，王松文，邢克智

《天津农学院学报》

2014

食品科学与工程专业食品工厂综合实训体系设计

马俪珍，梁鹏，黄宗海

《科教导刊》

2012

改性壳聚糖Cu(Ⅱ)配合物树脂对肌红蛋白的水解作用研究

丁湄，梁鹏，王星宇，汪东风，张莉

《中国食品学报》

2009

鲶鱼骨蛋白酶解物中抗菌活性物质的初步分离纯化

张建荣，马俪珍，梁鹏

《食品与发酵工业》

2009

酵母菌受胁迫条件影响积累SOD的研究

范志华，梁鹏，田国军，于文娟

《食品与发酵工业》

DOI

2007

气液逆流淋漓法提取辣椒红色素工艺研究

梁鹏，于艳，李忠义，任玉杰

《江苏农业科学》

DOI

2007

溶剂法提取无异味辣椒红色素的最佳条件研究

梁鹏，陈芊阳

《安徽农业科学》

精选作品

期刊论文

一步净化结合气相色谱串联质谱测定牛肉中6种拟除虫菊酯残留的分析方法研究

盐地碱蓬对冷冻面团冻藏稳定性及面包品质的影响

豌豆蛋白肽的制备工艺优化及其在低钠调味料中的应用研究

大黄鱼硫酸软骨素的制备及降血脂活性研究

脆化新吉富罗非鱼品质特性及挥发性风味物质鉴定

鸡肝膏替代鱿鱼膏对珍珠龙胆石斑鱼肠道抗氧化能力、菌群及转录组的影响

发达国家农产品质量安全监管对我国的启示

A combined metabolomics and flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Tieguanyin tea during roasting process.

Structural design and cutting-edge applications in food industry of food gels: A comprehensive review

Fluorescent sensors and microdevices: a comprehensive review on real-time visual monitoring of freshness in meat and aquatic products.

A Chlorella pyrenoids Hexapeptide VPIIMH Alleviates Lipid Accumulation and Oxidative Stress in Caenorhabditis elegans: Insight from In Vitro, In Vivo, and Network Parmacology Analyses

Effect of the flavor generation in surimi gel enriched with marine phospholipids using multi-omics approaches

Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids

Sea cucumber sulfated fucan protects against acute liver injury in mice: insights from inflammatory responses, gut microbiota and hepatic metabolic profile analyses

大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响

Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum

Comparative analysis of the impact of large yellow croaker roe phospholipids on the gut microbiota community structure in normal-diet mice

Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids.

Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures.

Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids

Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study

Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri.

Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics

From feed formulation to frozen flesh: Hydrolysable tannin mitigates high-fat diet-induced quality deterioration in flesh of largemouth bass (Micropterus salmoides) through enhancing antioxidant capacity, optimizing nutrient composition, and textural characteristics.

Condensed tannin ameliorates intestinal damage and mitochondrial dysfunction induced by high-fat diets in largemouth bass (Micropterus salmoides).

Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking

Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties

大黄鱼鱼卵磷脂-鱼油微胶囊贮藏过程中挥发性成分及稳定性分析

新工科背景下食品工程原理课程教学改革与实践

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein.

Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures.

Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein

High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice.

大黄鱼鱼卵磷脂/麦芽糊精-虾青素微胶囊性质表征及其体外消化特性研究

新工科背景下食品企业专业人才需求状况调查与分析

The inhibitory effect of large yellow croaker roe phospholipid as a potential antioxidant on fish oil oxidation stability

Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein.

巯基改性生物炭对水中甲基汞的吸附

食品科学与工程专业认识实习课程教学模式的改革与实践

基于三种植物蜡构建大黄鱼鱼油凝胶体系及其微观结构的研究

大黄鱼鱼卵腌制工艺的优化

海鲈鱼鱼松加工工艺研究

大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响

响应面法优化海鲈鱼鱼肉脱腥工艺

基于GC-TOF-MS的大黄鱼鱼卵鱼露快速发酵过程中代谢产物分析

食品工艺学在线课程数据演变路径与机制探索

大黄鱼鱼卵磷脂抗油茶籽油氧化作用的研究

胰蛋白酶酶解养殖大黄鱼脱脂鱼卵蛋白的工艺

鲤鱼卵和青鱼卵的营养成分分析及评价

大黄鱼脱脂鱼卵蛋白粉品质分析及其营养评价

大黄鱼鱼卵磷脂乳化姜黄素工艺的研究

乳酸菌在发酵鱼制品加工中的应用研究概述

四种海产鱼卵的营养成分差异性分析及评价

《食品工艺学》“课程思政”教学改革与实践研究

微乳液在食品营养与安全领域的研究进展

《食品工艺学》混合教学模式的应用效果分析

提高鱼蛋白溶解性的改性技术研究进展

《水产品加工工艺学》双语课程的调查研究

创新应用型人才培养模式的探索与研究——以食品科学与工程学科为例

闽台合作办学模式下食品科学与工程专业的研究和探索

响应面法优化南极磷虾蛋白酶解工艺条件

多糖类可食用膜材料的研究进展

冷冻浓缩处理对桑果汁品质的影响

基于Caco-2细胞模型评价食品营养物质的研究进展

翻转教学模式在食品添加剂课程教学过程中的实践与评价

海洋养殖鱼类体内汞污染及其在不同器官中的生物富集特征

食用油脂氧化的控制措施研究进展

大黄鱼鱼卵(籽)磷脂提取工艺及其脂肪酸组成分析

碱法提取大黄鱼鱼卵蛋白工艺的优化

大黄鱼脱脂鱼卵营养成分分析及评价

混合正交法优化贻贝鱼糕的制作工艺

响应面法优化大黄鱼内脏鱼油提取工艺

大黄鱼鱼卵磷脂对小鼠脂质代谢的调节作用

基于工程教育认证的食品科学与工程专业课程体系改革研究

大黄鱼鱼卵蛋白组分提取及其功能特性研究

碱性蛋白酶对鲶鱼鱼皮脱脂效果的影响

超临界萃取鱼卵鱼油及其脂肪酸组成的研究