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韩永斌

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:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: Wang Kexin, Han Yongbin, Wang Pei, Zhang Hao, Shi Yaning, Li Dandan, Zhang Guoqiang.Amorphization-enhanced adsorption of blueberry polyphenols by rice starch: Insights into chemical interactions and mass transfer mechanisms,FOOD HYDROCOLLOIDS,2026,173:-(Participating authors)

Li Fang,Manickam Sivakumar,Xie Guangjie,Ma Xiaoxuan,Li Dandan,Li Tong,Han Yongbin,Tao Yang.Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics,SEPARATION AND PURIFICATION TECHNOLOGY,2025,353(Co corresponding author)

Duan Yuqing, Meng Fanqiang, Manickam Sivakumar, Zhu Xinyao, Yang Jie, Han Yongbin, Tao Yang.Four distinct pathways involved in a tug-of-war lead to the non-linear nature of phenolic chemistry during lactic acid fermentation of fruits and vegetables.,Journal of advanced research,2025,:-(Participating authors)

Zhang Xuejiao, Zheng Xiaoyuan, Tao Yang, Xie Chong, Li Dandan, Han Yongbin.Moderate electric field-stimulated brown rice germination: Insights into membrane permeability modulation and antioxidant system activation,FOOD CHEMISTRY,2025,479:-(Co corresponding author)

Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,(Correspondence Author)

Li Yutong, Hu Luoluo, Zhang Yun, Wang Pei, Han Yongbin, Li Dandan.Effect of magnetic field treatment on the texture of cooked rice subjected to freeze-thaw cycles: Changes in water phase transition, starch retrogradation, and rice grain structure.,International journal of biological macromolecules,2025,311(Pt 3):143670-143670(Participating authors)

Chen Caiwen, Xu Enbo, Wang Pei, Sang Shangyuan, Han Yongbin, Li Dandan.Improvement of the textural properties of brown rice by magnetic field-assisted germination,JOURNAL OF CEREAL SCIENCE,2025,123:-(Participating authors)

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,462(Correspondence Author)

Li Dandan,Chen Caiwen,Zhang Xuejiao,Xu Enbo,Wang Pei,Tao Yang,Xie Chong,Han Yongbin.Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment,FOOD CHEMISTRY,2025,462(Correspondence Author)

Li Yutong, Hu Luoluo, Zhang Yun, Wang Pei, Han Yongbin, Li Dandan.Effect of magnetic field treatment on the texture of cooked rice subjected to freeze-thaw cycles: Changes in water phase transition, starch retrogradation, and rice grain structure,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,311:-(Participating authors)

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