主要成果与奖励 |
论文成果 1). Zhao CC., Kim PH., Eun JB. Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey. LWT-Food Science and Technology, 2020, 117, 108618. 2). Aung T., Bibat MAD., Zhao CC. Bioactive compounds and antioxidant activities of Quercus salicina Blume extract. Food Science and Biotechnology, 2020, 29: 449-458. 3). Zhao CC., Eun JB. Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product. Food Research International, 2020, 131, 109030. 4). Zhao CC., Eun JB. Structural and ultrastructural changes in muscle tissue of skate during fermentation at 10℃. Journal of Aquatic Food Product Technology, 2020, 1748780. 5). Zhao CC., Kim DW., Eun JB. Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10℃. LWT-Food Science and Technology, 2019, 104: 109-119. 6). Zhao CC., Benjakul S., Eun JB. Change in protein composition and textural properties of the muscle of skate fermented at 10℃. International Journal of Food Properties, 2019,22: 172-184. 7). Zhao CC., Eun JB. Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. Ultrasonics-sonochemistry, 2018, 49: 137-144. 8). Zhao CC., Eun JB. Isolation and identification of hyper-ammonia-producing bacteria from commercial fermented skates. Journal of Food Science and Technology. 2018, 55: 5082-5090. 9). Zhao CC., Eun JB. Kinetic study of mass transfer in different parts of Chinese cabbage during brining. Journal of Food Process Engineering. 2017, e12666. 10). Zhao CC., Jiang GH., Eun JB. Optimization of drying process for squid-laver snack by a combined method of fuzzy synthetic and response surface methodology. Journal of Food Quality, 2017, 9761356. 项目经历 2017.09-2020.02 韩国国家自然科学基金项目：鳐鱼发酵过程中氨味形成机制探索；主要参与人 |
