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中文

陶阳

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:爱尔兰都柏林大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Ma Xiaoxuan,Zhu Rui,Li Jue,Manickam Sivakumar,Show Pau Loke,Li Dandan,Han Yongbin,Flores Erico Marlon Moraes,Tao Yang.Mass transfer study on noncovalent adsorption and desorption of soluble phenolics by plant cell wall materials for green purification,CHEMICAL ENGINEERING JOURNAL,2024,479(Correspondence Author)

Han Lu, Wang Pei, Tao Yang, Yang Runqiang, Han Yongbin, Ding Yanfeng, Li Dandan.Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties,FOOD BIOSCIENCE,2024,62:-(Participating authors)

王宏千,戴勤宇,朱芮,张充,韩永斌,李丹丹,陶阳.超声、红外耦合热风干制可得然胶传质模型构建及品质分析,食品工业科技,2024,(Correspondence Author)

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake,Food Chemistry,2023,404(Participating authors)

Gong Wenjin,Zhao Xinyu,Manickam Sivakumar,Liu Xuwei,Li Dandan,Han Yongbin,Kiani Hossein,Feng Chaohui,Tao Yang.Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance,FOOD HYDROCOLLOIDS,2023,137(Correspondence Author)

Zhu Rui, Shen Juan, Law Chung Lim, Ma Xiaoxuan, Li Dandan, Han Yongbin, Kiani Hossein, Manickam Sivakumar, Tao Yang.Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2023,(Correspondence Author)

Li Dandan, Li Haifei, Tao Yang, Li Ganghua, Xu Enbo, Han Yongbin, Ding Yanfeng.Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour,FOOD RESEARCH INTERNATIONAL,2023,174:-(Participating authors)

戴妍贤,沈娟,龚文进,韩永斌,李丹丹,陶阳.超声耦合大孔树脂固定床吸附与解吸附黑果腺肋花楸花色苷的传质特性,食品科学,2023,44(2023年21期):69-80(Correspondence Author)

Liao Weihua,Shen Juan,Manickam Sivakumar,Li Sujin,Tao Yang,Li Dandan,Liu Dongfeng,Han Yongbin.Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles,FOOD CHEMISTRY,2023,405(Co corresponding author)

Chen Caiwen,Tao Yang,Han Yongbin,Ding Yanfeng,Jian Xingliang,Li Dandan.Preparation of germinated brown rice with high & gamma;-aminobutyric acid content and short root by magnetic field treatment,JOURNAL OF CEREAL SCIENCE,2023,112(Participating authors)

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