中文Current position: Home > Scientific Research
Scientific Research
Research Field
-
No content
Paper Publications
more+- [1] 王亮. Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk
- [2] 王亮. Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread
- [3] 王亮. Physicochemical properties of bacterial cellulose from a strain of Komagataeibacter intermedius and analytical studies on its application
- [4] 王亮. The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt
- [5] 王亮. Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS
Patents
-
No content
Published Books
-
No content
王亮
Gender:Male
Education Level:With Certificate of Graduation for Doctorate Study
Alma Mater:四川大学
Degree:doctor
Status:Employed
School/Department:食品与生物工程学院