杨方 - 江南大学 - 食品学院

个人简介

博士，(食品科学专业)，（毕业学校：江南大学）联合培养博士， (食品化学专业)，（学校：挪威科技大学）学士，(食品科学与工程专业)，（毕业学校：江南大学）

研究领域

主要从事食品加工技术和水产品加工保鲜方面的研究和教学工作。国家大宗淡水鱼类产业技术体系加工研究室骨干成员

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Yang, F., Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459. (IF:4.53) 2. Yang, F., Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92. (IF:4.53) 3. Yang, F., Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177. 4. Yang, F., Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927. 5. Yang, F., Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558. (IF: 4.53)