• 潘思轶 中共党员

• 系所

  食品科学系

• 职称

  教授

• email

  pansiyi@mail.hzau.edu.cn

• 硕/博导

  博导

• 讲授课程

个人简介

潘思轶，中共党员

教育经历

工作经历

研究领域

科研项目

成果奖励

代表性论文
1. Detection of bacterial concentration variations based on dielectric magnetic flux Food Chemistry, v 192, p 642-646, July 21, 2016 2016.01
2. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars Food Chemistry, v 190, p 374-380, June 4, 2016 2016.01
3. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods JOURNAL OF FUNCTIONAL FOODS 2015.12
4. A dielectric loss angle based portable biosensor system for bacterial concentration detection RSC ADVANCES 2015.11
5. Detection of bacterial concentration variations based on dielectric magnetic flux FOOD CHEMISTRY 2015.10
6. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars FOOD CHEMISTRY 2015.10
7. FUNCTIONAL PROPERTIES OF SOY PROTEIN AFTER beta-CONGLYCININ IN 7S SUBUNIT BEING HYDROLYZED BY PAPAIN BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY 2015.07
8. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean beta-conglycinin and glycinin FOOD HYDROCOLLOIDS 2015.03
9. Immobilization of beta-glucosidase onto Magnetic Nanoparticles and Evaluation of the Enzymatic Properties BIORESOURCES 2013.07
10. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction FOOD RESEARCH INTERNATIONAL 2013.06
11. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) ULTRASONICS SONOCHEMISTRY 2013.05
12. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate FOOD HYDROCOLLOIDS 2013.05
13. In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens FOOD & FUNCTION 2013.04
14. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction STARCH-STARKE 2013.04
15. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2013.01
16. Immobilization of β-glucosidase onto magnetic nanoparticles and evaluation of the enzymatic properties BioResources 2013.01
17. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction Starch/Staerke 2013.01
18. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) Ultrasonics Sonochemistry 2013.01
19. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction Food Research International 2013.01
20. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments ULTRASONICS SONOCHEMISTRY 2012.01
21. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions FOOD HYDROCOLLOIDS 2012.01
22. Comparison of Volatile Oxidation Products of Lard from Native Breed and Three-way Crossbred Breed Under Accelerated Oxidative Conditions ASIAN JOURNAL OF CHEMISTRY?? 2012.01
23. Subacute toxicity assessment of carotenoids extracted from citrus peel (Nanfengmiju, Citrus reticulata Blanco) in rats REGULATORY TOXICOLOGY AND PHARMACOLOGY 2012.01
24. Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice AGRICULTURAL SCIENCES IN CHINA 2012.01
25. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage Food Chemistry 2012.01
26. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch European Food Research and Technology 2012.01
27. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments Ultrasonics Sonochemistry 2012.01
28. Detection of different variety and processing type of Citrus juices using electronic nose Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering Abbreviated source title:Nongye Gongcheng Xuebao 2011.01
29. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product International Journal of Food Science and Technology 2011.01
30. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice International Journal of Food Science and Technology 2011.01
31. Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit Applied Surface Science 2011.01
32. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage FOOD CHEMISTRY 2011.01
33. Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum FOOD CHEMISTRY 2011.01
34. Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica) JOURNAL OF FOOD COMPOSITION AND ANALYSIS 2011.01
35. Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit APPLIED SURFACE SCIENCE 2011.01
36. Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China CURRENT MICROBIOLOGY 2011.01
37. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011.01
38. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011.01
39. Characteristics of immobilised beta-glucosidase and its effect on bound volatile compounds in orange juice INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011.01
40. Effect of esterification with fatty acid of beta-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method FOOD CHEMISTRY 2010.01
41. Synthesis of a novel flocculant on the basis of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion CARBOHYDRATE POLYMERS 2010.01
42. Synthesis of cysteamine-coated CdTe quantum dots for the detection of bisphenol A MICROCHIMICA ACTA 2010.01
43. Research on the interaction of lipid and protein in SPI gel EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01
44. Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01
45. COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT JOURNAL OF FOOD QUALITY 2010.01
46. Control of Citrus Green and Blue Molds by Chinese Propolis FOOD SCIENCE AND BIOTECHNOLOGY 2010.01
47. Volatile Compounds of Orange Wines Produced with and without Peel Contact FOOD SCIENCE AND BIOTECHNOLOGY 2010.01
48. Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography AGRICULTURAL SCIENCES IN CHINA 2010.01
49. Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins European Food Research and Technology 2010.01
50. Synthesis of a novel flocculant on the basis ​of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion Carbohydrate Polymers 2010.01

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