所在单位：食品科技学院
学历：博士研究生毕业
办公地点：食品科技学院214室
学位：工学博士学位
毕业院校：江南大学
学科：食品科学
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Xie, Yunting; Cai, Linlin; Huang, Zhiji; Shan, Kai; Xu, Xinglian; Zhou, Guanghong; Li, Chunbao.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):946-960(参与作者)
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Xue, Dejiang; Jiang, Shuai; Zhang, Miao; Shan, Kai; Lametsch, Rene; Li, Chunbao.The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):999-1010(参与作者)
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Shan, Kai;Li, Chunbao.Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition,JOURNAL OF PROTEOMICS,2023,276(第一作者)
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Ding, Mengzhen;Huang, Zixin;Huang, Zhiji;Zhao, Zerun;Zhao, Di;Shan, Kai;Ke, Weixin;Zhang, Miao;Zhou, Guanghong;Li, Chunbao.Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts,FOOD HYDROCOLLOIDS,2023,141(参与作者)
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Shan, Kai;Yao, Yuanyue;Wang, Jingyi;Zhou, Tianming;Zeng, Xianming;Zhang, Miao;Ke, Weixin;He, Hui;Li, Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(第一作者)
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Li, Chunbao.The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein,MEAT SCIENCE,2023,198(参与作者)
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Zhang, Miao; Shan, Kai; Song, Shangxin; Bai, Juan; Jiang, Ping; Zhao, Di; Ke, Weixin; Zhou, Guanghong; Li, Chunbao.Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline,Food Frontiers,2023,4(2):883-901(参与作者)
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Shan, Kai; Li, Jiaqi; Yang, Qin; Chen, Kang; Zhou, Shanshan; Jia, Lingling; Fu, Guoling; Qi, Yumin; Wang, Qizai; Chen, Yong Q..Dietary docosahexaenoic acid plays an opposed role in ferroptotic and non-ferroptotic acute kidney injury,JOURNAL OF NUTRITIONAL BIOCHEMISTRY,2023,120:-(共同第一作者)
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Han, Yu;Liu, Hui;Li, Qian;Zhao, Di;Shan, Kai;Ke, Weixin;Zhang, Miao;Li, Chunbao.The degree of doneness affected molecular changes and protein digestibility of pork,FRONTIERS IN NUTRITION,2023,9(参与作者)
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dankai.Cis-monounsaturated fatty acids inhibit ferroptosis through downregulation of transferrin receptor 1,NUTRITION RESEARCH,2023,118:29-40(共同第一作者)
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