上海交大研究生院主页平台管理系统管永光--中文主页--论文成果

所在单位：农业与生物学院
职称：副教授
电子邮箱：yguan@sjtu.edu.cn
教师拼音名称：Guan Yongguang
性别：男
在职信息：在职
学科：食品安全与营养科学
食品科学(083201)

论文成果

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[1] 期刊论文，Metal-organic framework based nanozyme hybrid for synergistic bacterial eradication by lysozyme a...,CHEMICAL ENGINEERING JOURNAL,2022-03-01
[2] 期刊论文，Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solu...,FOOD BIOPHYSICS,2022-04-01
[3] 期刊论文，Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT mi...,2017-05-01,管永光
[4] 期刊论文，Eugenol improves physical and chemical stabilities of nanoemulsions loaded with beta-carotene,2016-03-01,管永光
[5] 会议论文，The improved thermal stability of anthocyanins at pH 5.0 by gum arabic,2015-12-01,管永光
[6] 期刊论文，Gum Arabic and Fe2+ Synergistically Improve the Heat and Acid Stability of Norbixin at pH 3.0-5.0,2014-12-01,管永光
[7] 期刊论文，Preparation of antioxidants from sugarcane molasses,2014-06-01,管永光
[8] 期刊论文，Developing an effective means to reduce 5-hydroxymethyl-2-furfural from caramel colour,2014-01-01,管永光
[9] 期刊论文，Indirect competitive ELISA based on monoclonal antibody for the detection of 5-hydroxymethyl-2-fu...,2013-08-01,管永光
[10] 期刊论文，Possible mechanism for inhibiting the formation of polymers originated from 5-hydroxymethyl-2-fur...,2013-05-01,管永光
[11] 期刊论文，Simultaneous analysis of reducing sugars and HMF by HPAEC-ECD comparing with HPLC-RID, an accurat...,2012-11-01,管永光
[12] 期刊论文，Changes in the initial stages of a glucose-proline Maillard reaction model systems influences the...,2012-02-01,管永光
[13] 期刊论文，Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction,2011-11-01,管永光
[14] 期刊论文，Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde,2011-09-01,管永光
[15] 期刊论文，Proposed formation mechanism, antioxidant activity and MDA-MB-231 cells survival analysis of two ...,2011-08-01,管永光

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