程宇
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[1]程宇.Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion ...

[2]程宇.Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein...

[3]程宇.Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural ...

[4]程宇.Effect of alkaline pH-shifting process on extraction rate, structural, and functional properties ...

[5]程宇.Effects of nonthermal physical processing technologies on functional, structural properties and d...

[6]程宇.Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioact...

[7]程宇.Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Di...

[8]程宇.Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties m...

[9]程宇.Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and f...

[10]玉米多肽及其胃肠道消化产物的抗氧化活性研究

[11]程宇.Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gath...

[12]程宇.Interfacial Adsorption of Peptides in Oil-in-Water Emulsions Costabilized by Tween 20 and Antioxi...

[13]程宇.界面组成对乳化颗粒填充乳清蛋白凝胶强度及持水性的影响

[14]程宇.不同方法制备马铃薯蛋白的结构及功能性质研究

[15]程宇.Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mech...

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Personal information

Associate professor
Supervisor of Master's Candidates

Gender : Male

Education Level : With Certificate of Graduation for Doctorate Study

Degree : doctor

Status : Employed

School/Department : 食品与生物工程学院

Date of Employment : 2010-12-01

Business Address : A104

Email : chengyu@ujs.edu.cn

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