江苏大学主页平台管理系统 Aaron Zhang--Home--Paper Publications

Aaron Zhang

Associate professor
Supervisor of Master's Candidates

Gender:Male
Alma Mater:华南理工大学
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
School/Department:食品与生物工程学院
Date of Employment:2018-03-01
Administrative Position:副教授
Discipline:Other specialties in Food Science and Engineering

Academic Honor:

Honors and Titles:

2023 “江苏大学优秀学业导师”荣誉称号

2023 “江苏大学优秀工会工作者”荣誉称号

2022 “江苏省科技镇长团”荣誉团员称号

2022 “江苏大学优秀教师”荣誉称号

Recommended MA Supervisor>>

MOBILE Version

Click:Times

The Last Update Time: ..

Home
Scientific Research
Teaching Research
Awards and Honours
Enrollment Information
Student Information
My Album
Blog

Current position: Home >> Scientific Research >> Paper Publications

Paper Publications

2025-12-22
张智宏.猪肉酱油开发及其风味物质分析.食品与发酵工业
2025-12-22
张智宏.Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat....FOOD CHEMISTRY
2025-12-22
张智宏.Pulsed electric fields disaggregating chlorophyll aggregates and boosting its biological activity.FOOD RESEARCH INTERNATIONAL
2025-12-08
张智宏.Recent research and prospects of non-thermal physical technologies in green and high-efficient ex....Innovative Food Science and Emerging Technologies
2025-11-03
张智宏.Deep processing and comprehensive utilisation of edible mushroom resources.International Journal of Food Science and Technology
2025-10-27
张智宏.The Contribution of Melanoidins to Soy Sauce Antioxidant Activities and Their Structure Character....FOODS
2024-12-23
张智宏.Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication.FOODS
2024-12-23
张智宏.Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl en....Food Chemistry
2024-12-23
张智宏.Investigating the effects of pulsed electric field (PEF) on the physicochemical properties and bi....FOOD CHEMISTRY
2024-12-16
张智宏.The effect of different wall materials on the physicochemical properties and antioxidant activity....INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2024-12-16
张智宏.酱油酿造过程中微生物及生物酶的研究进展.现代食品科技
2024-12-09
张智宏.Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fi....Food Chemistry
2024-12-09
张智宏.Addition of chlorophyll microcapsules to improve the quality of fresh wheat noodles.LWT
2024-12-09
张智宏.Natural pigments in the food industry: Enhancing stability, nutritional benefits, and gut microbi....Food Chemistry
2024-11-18
张智宏.Research advances in technologies and mechanisms to regulate vinegar flavor.Food Chemistry
2024-08-05
张智宏.Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted mi....Ultrasonics Sonochemistry
2024-08-05
张智宏.酱油的历史及原酿造酱油发展趋势.现代食品科技
2024-08-05
张智宏.Micro-nano-bubble technology and its applications in food industry: A critical review.FOOD REVIEWS INTERNATIONAL
2024-08-05
张智宏.Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism.FOODS
2024-08-05
张智宏.预制菜包装技术的研究进展.包装工程

total32 1/2

firstpreviousnext last Page

gajgljgfg