近期论文 |
➢Haiying Chen, Peiwen Zhou, Chunfang Song, Guangyuan Jin, Lingjun Wei. An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners[J].Journal of Food Engineering，2022,330:111064. ➢Haiying Chen, Farshad Oveissi，Sean Daly, Zahra Shahrbabaki, Sina Naficy, Fariba Dehghani. A green and biodegradable plasticizer from copolymers of poly(β-hydroxybutyrate-co-ε-caprolactone),Journal of Applied Polymer Science, 2022, 52240: 1-12. ➢Haiying Chen, Zhengwei Cui. A microwave-sensitive solid acid catalyst prepared from sweet potato via a simple method. Catalysts, 2016, 6, 211. ➢Haiying Chen, Yamei Jin, Xiangli Ding, Fengfeng Wu, Mohanad Bashari, Feng Chen, Zhengwei Cui, Xueming Xu*. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran.Food Hydrocolloids, 2014, 39, 104-112. ➢Haiying Chen, Fengfeng Wu, Xiang Duan, Na Yang, Ying Xu, Baocai Xu, Zhengyu Jin, Xueming Xu*. Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose.Food Hydrocolloids,2013, 30, 123-129. ➢Haiying Chen,Pei Wang, Fengfeng Wu, Jin Xu, Yaoqi Tian, Na Yang, Abdoulaye I. Cissouma, Zhengyu Jin, Xueming Xu*. Preparation of phosvitin -dextran conjugates under high temperature in a liquid system.International Journal of Biological Macromolecules, 2013, 55, 258-263. ➢陈海英*，张晨清，张豪，陈程，金光远，卫灵君.聚(甲基）硅氧烷/聚羟基丁酸酯/聚己内酯复合膜的制备及性能表征[J].中国塑料，2022，36(12)：50-56. ➢ 张豪，张晨清，陈程，陈海英*，卫灵君，金光远.EVAC对PHB/PCL共混物性能的影响[J].工程塑料应用，2022，50(10)：8-15. ➢ 周佩文，陈海英*，牛跃庭，金光远.棕榈油熔点对其凝胶油脂理化性质的影响研究[J].包装与食品机械，2022，40(5): 8-12，19. ➢陈海英，李欢欢，吴凤凤，崔政伟，微波辅助绿豆碳基固体酸催化剂活性研究，食品与生物技术学报，2016，12（35）：1268-1272. ➢陈海英，吴凤凤，崔政伟，田耀旗，宋飞虎*，预浸渍液pH值对阳山水蜜桃汁色泽的影响，食品与机械，2015，6：132-136，269. ➢陈海英*，吴凤凤，崔政伟，金光远，绿豆碳基固体酸催化剂的制备及其活性研究，应用化工，2016，3（45）：406-411. ➢陈海英，崔政伟，田耀旗，宋春芳，宋飞虎，不同复配抗褐变剂预浸渍对水蜜桃汁酶促褐变的影响，食品工业，2016，6（37）：202-205. |
