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中文

陈志刚

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Bao Meng-xiao,Wang Jie,Zeng Yan,Guo Wen,Li Zhen,Wu Yue,Chen Zhi-gang.Investigating Changes in the Physicochemical and Structural-Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System,FOOD AND BIOPROCESS TECHNOLOGY,2025,(Co corresponding author)

Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective.,Food chemistry,2025,485:144549-144549(Co corresponding author)

Chen Jin, Chen Zhigang.New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch-lipid complexes,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2025,60(1):-(Correspondence Author)

Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective,FOOD CHEMISTRY,2025,485:-(Co corresponding author)

Zeng Yan, Wang Jie, Bao Mengxiao, Wu Yue, Chen Zhigang.Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion,FOODS,2025,14(6):-(Co corresponding author)

Shi Yilin, Ma Yanrong, Li Rong, Zhang Ruiyu, Song Zizhen, Lu Yao, Chen Zhigang, Wang Yufu, Wu Yue.Deep Learning Enabled Optimization and Mass Transfer Mechanism in Ultrasound-Assisted Enzymatic Extraction of Polyphenols from Tartary Buckwheat Hulls.,Foods (Basel, Switzerland),2025,14(16):-(Co corresponding author)

Wang Jie, Cauduro Vitoria H., Zhang Meng-na, Zeng Yan, Flores Erico M. M., Wu Yue, Chen Zhi-gang.The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley,FOOD CHEMISTRY,2025,470:-(Co corresponding author)

程诗瑶,吴越,陈志刚.末水条斑紫菜对健康C57BL/6J小鼠肠道微生物的影响,ios版雷竞技官网学报,2024,(Correspondence Author)

Chen Jin, Zhao Xiaoli, Li Shiqi, Chen Zhigang.Ordered structural changes of retrograded instant rice noodles during the long-term storage,FOOD RESEARCH INTERNATIONAL,2024,175:-(Correspondence Author)

Zhang Mengna, Chen Zhigang.Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour,FOODS,2024,13(3):-(Correspondence Author)

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