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赵迪

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:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 赵迪,盛布雷,吴轶,李浩,徐丹,粘颖群,毛胜勇,李春保,徐幸莲,周光宏.Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(51):14007-14018(First Author)

赵迪,Thao Thai Le,Lotte Bach Larsen,粘颖群,王聪,李春保,周光宏.Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of beta-Casein in a Model System,MOLECULES,2019,24(16):-(First and corresponding author)

徐丹,李琳,张霞,姚宏,杨明泉,盖作起,李冰,赵迪.Degradation of Peptide-Bound Maillard Reaction Products in Gastrointestinal Digests of Glyoxal-Glycated Casein by Human Colonic Microbiota,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(43):12094-12104(Correspondence Author)

赵迪,张霞,徐丹,苏国莹,李冰,李春保.Heat-induced amyloid-like aggregation of beta-lactoglobulin affected by glycation by alpha-dicarbonyl compounds in a model study,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,:-(First and corresponding author)

赵迪,Li, Lin,Xu, Dan,Sheng, Bulei,Chen, Juncheng,Li, Bing,Zhang, Xia.Heat-induced amyloid-like aggregation of beta-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2018,120:302-309(First Author)

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