主要成就
(1)Xiao-min Chen, Jiang-lan Yuan*, Rui-xia Li, Xu Kang. Characterization and embedding potential of bovine serum albumin cold-set gel induced by glucono-δ-lactone and sodium chloride. Food Hydrocolloids, 2019, 95: 273-282.
(2)Jing Chang, Xu Kang, Jiang-lan Yuan*. Enhancing emulsification and antioxidant ability of egg albumin by moderately acid hydrolysis: Modulating an emulsion-based system for mulberry seed oil. Food Research International, 2018, 109: 334-342.
(3)袁江兰*, 何首春, 康旭, 黄亚明, 陈晓敏. 安卡红曲霉酸性蛋白酶分离纯化及部分酶学性质分析. 食品科学, 2018, 39(10): 118-124.
(4)袁江兰*, 常静, 李传雯, 康旭. 大米谷蛋白的碱致变性和结构表征. 食品科学, 2017 38(21): 43-48.
(5)Jiang-lan Yuan(*), Wenxiu Zhong, Yan Jin, Can Lin, Xu Kang, Chong Deng. Fermentation technology and quality of sauce prepared from rice dreg protein. J. Inst. Brew., 2015, 121(3): 449-454.