近期成果 |
1.陈海英,徐学明,崔政伟,杨哪,吴凤凤,郑颢烽,一种可改善微波加热的淀粉包装纸及其制备方法,2017,中国,授权号:ZL 201510182705.4 2.陈海英,崔政伟,邵艺,陈榆中,一种耐高温可再生炭基固体酸催化剂及其制备方法,2016,中国,授权号:ZL201410291323.0 3. 崔政伟,陈海英,邵艺,陈榆中,一种适用微波辅助反应的固体酸催化剂及其制备方法,2016,中国,授权号:ZL 201410292486.0 4. 徐学明,陈海英,杨哪,段翔,吴凤凤,金征宇,田耀旗,一种卵黄高磷蛋白-糖聚合物乳化剂及其制备方法,2013,中国,授权号:ZL201110432112.0 5. 杨哪,徐学明,金亚美,吴凤凤,周星,金征宇,段翔,陈海英,一种基于函数信号控制的强电解质离子电流的食品浸渍加工方法,2013,中国,授权号:ZL 201310411500.X 6. 徐学明,尤燕莉,杨哪,吴凤凤,陈海英,葛云,金征宇,段翔,一种全豆豆浆冰淇淋的制作方法,2016,中国,授权号:ZL 201410193502.0 7. 卢闻州,陈海英,组合蓄能离网新能源发电系统储能装置容量的测算方法,2017,中国,授权号:ZL 201510633322.4 8. 卢闻州,许吉强,刘言伟,陈海英,一种电动公交车储能装置的容量测算方法,2015,中国,授权号:ZL 201510698769.X 9.陈海英.一种家用快速腌蛋机,2015,中国,授权号:ZL201521129973.1(实用新型) |
近期论文 |
1.Haiying Chen, Zhengwei Cui. A microwave-sensitive solid acid catalyst prepared from sweet potato via a simple method. Catalysts, 2016, 6, 211. 2.Haiying Chen, Yamei Jin, Xiangli Ding, Fengfeng Wu, Mohanad Bashari, Feng Chen, Zhengwei Cui, Xueming Xu*. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran.Food Hydrocolloids, 2014, 39, 104-112. 3.Haiying Chen, Fengfeng Wu, Xiang Duan, Na Yang, Ying Xu, Baocai Xu, Zhengyu Jin, Xueming Xu*. Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose.Food Hydrocolloids,2013, 30, 123-129. 4.Haiying Chen,Pei Wang, Fengfeng Wu, Jin Xu, Yaoqi Tian, Na Yang, Abdoulaye I. Cissouma, Zhengyu Jin, Xueming Xu*. Preparation of phosvitin -dextran conjugates under high temperature in a liquid system.International Journal of Biological Macromolecules, 2013, 55, 258-263. 5.陈海英,张慧娟,金亚美,段翔,杨哪,徐学明*,卵黄高磷蛋白乳化性的研究进展,食品与发酵工业,2013, 39(1), 165-168. 6.陈海英,李欢欢,吴凤凤,崔政伟,微波辅助绿豆碳基固体酸催化剂活性研究,食品与生物技术学报,2016,12(35):1268-1272. 7.陈海英,吴凤凤,崔政伟,田耀旗,宋飞虎*,预浸渍液pH值对阳山水蜜桃汁色泽的影响,食品与机械,2015,6:132-136,269. 8.陈海英*,吴凤凤,崔政伟,金光远,绿豆碳基固体酸催化剂的制备及其活性研究,应用化工,2016,3(45):406-411. 9.陈海英,崔政伟,田耀旗,宋春芳,宋飞虎,不同复配抗褐变剂预浸渍对水蜜桃汁酶促褐变的影响,食品工业,2016,6(37):202-205. 10.陈海英,牟伟勋,微波杀菌技术在不同形态食品领域的应用分析,食品工业,2016,10(37):255-257. 11. 宋飞虎,陈海英,圆形截面微通道的双一阶彩虹现象研究,应用光学,2016,1:17-23. |