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1.FeifeiXu,BeiWang*,ChenHong,ShabuerbiekeTelebielaigen,FangZhong,YuqingDuan.Optimizationofspiralcontinuousflow-throughpulselightsterilizationforEscherichiacoliinredgrapejuicebyresponsesurfacemethodology,FoodControl,2019105:8-12
2.王蓓,赵兴,马海乐*,周存山,曲文娟.不同模式催化式红外辐射对香葱杀菌效果及品质的影响,食品工业科技,2019(录用)
3.王蓓,赵兴,马海乐*,周存山,曲文娟.香葱分段式变温催化红外干燥的特性及品质研究,现代食品学报,2019,35(1):1-6
2018年
1.BeiWang,NoreenMahoney,RagabKhir,CunshanZhou,ZhongliPan*,HaileMa.DegradationkineticsofaflatoxinB1andB2insolidmediumbyusingpulsedlightirradiation.JournaloftheScienceofFoodandAgriculture,2018,98(14):5220-5224
2.YongwenJiang,JinjieHua,BeiWang,HaiboYuan,HaileMa*.EffectsofVariety,Season,andRegiononTheaflavinsContentofFermentedChineseCongouBlackTea,JournalofFoodQuality,2018,1-9.
3.王蓓,高校食品化学课程教学改革探索及成效评价,农产品加工(学刊)2018,3:109-110
4.王蓓,洪晨,RagabKhir,潘忠礼*,马海乐,周存山.脉冲强光对黄曲霉菌孢子的杀菌效果、微观结构及动力学研究,2018,中国食品学报(录用)
5.洪晨,潘忠礼*,王蓓,马海乐,周存山.脉冲强光对大肠杆菌的灭活效果及动力学模型建立.食品工业科技,2018,39(18):105-116
2017年
1.BeiWang,YanyanZhang,ChandrasekarVenkitasamy,BengangWu,ZhongliPan*,HaileMa**,Effectofpulsedlightonactivityandstructuralchangesofhorseradishperoxidase.FoodChemistry,2017,234:20-25
2.LeiZhang,CunshanZhou*,BeiWang,AbuEl-GasimA.Yagoub,HaileMa*,XiaoZhang,MianWu,Studyofultrasoniccavitationduringextractionofthepeanutoilatvaryingfrequencies.UltrasonicsSonochemistry,2017,73:106-113
2016年
1.BeiWang,TingtingMeng,HaileMa*,YanyanZhang,YunliangLi,JianJin,XiaofeiYe.Mechanismstudyofdual-frequencyultrasoundassistedenzymolysisonrapeseedproteinbyimmobilizedAlcalase.UltrasonicsSonochemistry,2016,32:307-313
2.BeiWang,RagabKhir,ZhongliPan*,DelilahWood,NoreenE.Mahoney,HamedEl-Mashad,BengangWu,HaileMa,XingrongLiu.Simultaneousdecontaminationanddryingofroughriceusingcombinedpulsedlightandholdingtreatment.JournaloftheScienceofFoodandAgriculture.2016,96(8):2874-2881
3.BeiWang,NoreenE.Mahoney,RagabKhir,ZhongliPan*,BengangWu,HaileMa.LimingZhao.EffectivenessofpulsedlighttreatmentfordegradationanddetoxificationofaflatoxinB1andB2inroughriceandricebran.FoodControl.2016,59:461-467.
4.ZhangY.,WangBei,Zhou,C.,Atungulu,G.G.,KangkangXu,Ma,H.*,&Abdualrahman,M.A.(2015).Surfacetopography,Nano-mechanicsandSecondarystructureofwheatglutenpretreatedbyalternatedual-frequencyultrasoundandthecorrelationtoenzymolysis.UltrasonicsSonochemistry.2016,31:267-275.
5.ZhangY,MaH*,WangBei,QuW,WaliA,ZhouC.RelationshipsbetweenthestructureofwheatglutenandACEinhibitoryactivityofhydrolysate:Stepwisemultiplelinearregressionanalysis.JournaloftheScienceofFoodandAgriculture.2016,96(10):3313-3320.
6.JinJ.,Ma,H*,WangBei,Yagoub,A.E.G.A.,Wang,K.,He,R.,&Zhou,C.Effectsandmechanismofdual-frequencypowerultrasoundonthemolecularweightdistributionofcornglutenmealhydrolysates.UltrasonicsSonochemistry,2016,30:44-51.
2015年
1.BeiWang,GriffithsG.Atungulu,RagabKhir,JingjingGeng,HaileMa*,YunliangLi,BengangWu.UltrasonictreatmenteffectonenzymolysiskineticsandactivitiesofACE-inhibitorypeptidesfromoat-isolatedprotein.FoodBiophysics.2015,10(3):244-252.
2.YunliangLi,BeiWang,HenanZhang,ZhigaoWang,ShanyingZhu,HaileMa*.High-levelexpressionofangiotensinconvertingenzymeinhibitorypeptideTunaAIastandemmultimerinEscherichiacoliBL21(DE3).ProcessBiochemistry,2015,50(4):545-552.
3.YanyanZhang,HaileMa*,BeiWang,Effectsofultrasoundpretreatmentontheenzymolysisandstructuralcharacterizationofwheatgluten.FoodBiophysics.2015,10(4):385-395
4.JianJin,HaileMa*,WeiweiWang,MinLuo,BeiWang,WenjuanQu,RonghaiHe,JohnOwusu,YunliangLi.Effectsandmechanismofultrasoundpretreatmentonrapeseedproteinenzymolysis.JournaloftheScienceofFoodandAgriculture,2016,96:1159-1166.
5.DongyanShao,ChandrasekarVenkitasamy,XuanLi,ZhongliPan*,JunlingShi,BeiWang,HuiEanTeh,T.H.McHugh.Thermalandstoragecharacteristicsoftomatoseedoil.LWT-FoodScienceandTechnology,2015,63(1):191-197
6.王蓓,王薇薇,马海乐*,叶晓非.静磁场辅助液态发酵对樟芝菌丝体及三萜产量的影响.中国农业科技导报.2015,17(5):99-105.
2014年
1.BeiWang,RagabKhir,ZhongliPan*,HamedEl-Mashad,GriffithsG.Atungulu,HaileMa,TaraH.McHugh,WenjuanQu,BengangWu.Effectivedisinfectionofroughriceusinginfraredradiationheating.JournalofFoodProtection,2014,77(9):1538-1545.
2.GokhanBingol,BeiWang,AngZhang,ZhongliPan*,TaraH.McHugh.ComparisonofwaterandinfraredblanchingmethodsforprocessingperformanceandfinalproductqualityofFrenchfries.JournalofFoodEngineering,2014,121:135-142.
3.BengangWu,HaileMa*,WenjuanQu,BeiWang,XinZhang,PeilanWang,JuanWang,GriffithsG.Atungulu,ZhongliPan*.Catalyticinfraredandhotairdehydrationofcarrotslices.JournalofFoodProcessEngineering,2014,37(2):111-121.
4.BengangWu,ZhongliPan*,WenjuanQu,BeiWang,JuanWang,HaileMa**.Effectofsimultaneousinfrareddry-blanchinganddehydrationonqualitycharacteristicsofcarrotslices,LWT-FoodScienceandTechnology,2014,57:90-98.
5.BengangWu,HaileMa*,ZhongliPan,JuanWang,WenjuanQu,BeiWang.Dryingandqualitycharacteristicsandmodelsofcarrotslicesundercatalyticinfraredheating,InternationalAgriculturalEngineeringJournal,2014,23(2):70-79
6.潘忠礼*,王蓓.食品红外加工技术研究进展.食品技术,2014,9:14-18
2013年及以前
1.王蓓,马海乐*,李倩,赵杰文,许审时.蜂胶超临界CO2萃取物对模型大鼠胃溃疡的预防作用及其机理研究.营养学报,2013,35(1):52-55.
2.王蓓,马海乐*,赵杰文,骆林.国产蜂胶超临界CO2萃取物GC-MS指纹图谱与聚类分析研究.中国食品学报,2011,11(6):183-192.(EI收录)
3.王蓓,马海乐*,乔玮.马铃薯渣蛋白抗氧化肽的酶法制备.农业机械学报,2010,9(41):198-202.
4.王蓓,刘冠卉*.植物抑菌活性研究及清咽润喉饮料的配方优化.食品工业科技,2009,9(30):246-249.