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姜梅

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 王玉娇,陈晓红,李伟,姜梅,芮昕,董明盛.青梅汁酸凝豆腐质构优化及显微结构分析,食品科学,2014,35(6):40-43(Participating authors)

纪鹃,李伟,陈晓红,姜梅,芮昕,董明盛.瑞士乳杆菌MB2-1胞外多糖发酵条件优化,食品科学,2014,35(7):95-101(Participating authors)

邱远,芮昕,谢翌冬,李伟,陈晓红,姜梅,董明盛.响应面法优化超声提取葛根素工艺,食品科学,2014,35(6):1-5(Participating authors)

李伟,纪鹃,唐为芷,芮昕,陈晓红,姜梅,董明盛.Characterization of an.antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1,CARBOHYDRATE POLYMERS,2014,105:334-340(Participating authors)

李腾,芮昕,李伟,陈晓红,姜梅,董明盛.Water Distribution in Tofu and Application of T-2 Relaxation Measurements in Determination of Tofu's Water-Holding Capacity,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(34):8594-8601(Participating authors)

芮昕,徐笑,吴寒,李伟,陈晓红,姜梅,董明盛.A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods,INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION,2014,65(6):667-672(Participating authors)

李伟,纪鹃,芮昕,虞姣姣,唐为芷,陈晓红,姜梅,董明盛.Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,59(2):732-739(Participating authors)

李伟,纪鹃,陈晓红,姜梅,芮昕,董明盛.Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1,CARBOHYDRATE POLYMERS,2014,102:351-359(Participating authors)

王坤,李伟,芮昕,陈晓红,姜梅,董明盛.Structural characterization and bioactivity of released exopolysaccharides from Lactobacillus plantarum 70810,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2014,67:71-78(Participating authors)

姜梅,董明盛,陈晓红,李伟,芮昕.高压均质对豆腐皮特性及微观结构的影响,食品科学,2013,34(23):123-127(First and corresponding author)

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