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Bio
许燕,女,1989年2月出生,博士,讲师。2018年博士毕业于芬兰赫尔辛基大学,主要研究方向为乳酸菌胞外多糖的性质以及应用。在Carbohydrate Polymers, Journal of Agricultural and Food Chemistry, International Journal of Food Microbiology等学术期刊上发表SCI论文7篇,其中第一作者5篇,累计影响因子33。 主持教改项目一项,校自主创新基金一项,承担食品物性学、食品工程原理实验、写作与沟通等本科课程。
Research Interests
Papers共 63 篇Author StatisticsCo-AuthorSimilar Experts
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Journal of Cereal Sciencepp.103940, (2024)
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESno. Pt 1 (2024): 130561-130561
International Journal of Biological Macromoleculesno. Pt 2 (2024): 132905-132905
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREno. 7 (2024): 4371-4382
FOOD RESEARCH INTERNATIONAL (2024): 113942-113942
Foods (Basel, Switzerland)no. 6 (2023)
JOURNAL OF CEREAL SCIENCE (2023): 103666-103666
Foodsno. 6 (2023): 1290-1290
Food Bioscience (2023): 102569
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