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Tang Chunhong
Personal Information
Birth Year:1965
Name (English): Tang Chunhong
Name (Pinyin): Tang Chunhong
E-Mail:
1316d3caec82d6e43080eec1f72ed62c2661ae4439f6d33b2d215719d7c31b92411b3d514a76c06ad0a9e58921a41463d6ae1f324d8f935bb9350b5d60117bd6172280e0ea365a63fde05c78805a8dbcf2c3664e4a7f10b00be71835f9bf0c3964ae85f5cba140dee853e018f5522391e61407c8d0897d2c97b4c0b33ba68521
School/Department: 食品科学与工程学院
Education Level: With Certificate of Graduation for Doctorate Study
Degree: Doctoral Degree in Engineering
Professional Title: Professor
Status: 在岗
Alma Mater: 重庆大学
Recommended MA Supervisor
Paper Publications
Current position:
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Paper Publications
.基于主成分分析对3D-全麦粉与普通全麦粉 品质的比较研究:食品研究与开发,2022,43(9):23-31
.均匀试验优化超声波辅助双水相提取树莓多糖及抗氧化功能研究.重庆:重庆工商大学学报(自然科学版),2024(4):54-60
.混料设计优化混合肉蛋白酶解工艺.重庆:重庆工商大学学报(自然科学版),2025
赵久毅,唐春红,游欢.基于响应面-主成分分析法优化豆渣膨化食品的配方.[J].重庆:包装工程,2022,43(1):124-132
Tang Chunhong,高雪娇,祝子涵,杨超杰,陈思梦,CLL,Wu Li.基于主成分分析法优化混合动物蛋白的酶解工艺:《重庆工商大学学报(自然科学版)》,2024(5)
Tang Chunhong,李学科,张春晖,王春青,李侠,李银.鸡体不同部位磷含量分布及其相关性分析:现代食品科技,2015(12)
Tang Chunhong.初始 pH值对鸡骨素酶解液Maillard 反应产物的影响:核农学报,2015(第一期)
Tang Chunhong,CLL.不同卤制方法对鸡腿肉中挥发性风味化合物的影响:食品科学,2014(14)
Tang Chunhong,李鹏,ZJF.二次回归正交旋转组合设计优化苏麻饼粕中植酸的提取工艺:食品工业科技,2011(7)
Tang Chunhong,XHW.荷叶饮对大鼠高脂血症及血液流变学参数的影响:中国血液流变学杂志,2004(2)
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