蔡朝霞
Supervisor of Doctorate Candidates
Supervisor of Master's Candidates
Name (Simplified Chinese):蔡朝霞
Name (Pinyin):caizhaoxia
Gender:Female
Professional Title:Professor
Status:Employed
Education Level:With Certificate of Graduation for Doctorate Study
Degree:博士
Business Address:食品科技学院工科楼345
E-Mail:
Alma Mater:南开大学
Teacher College:College of Food Sciences & Technology
School/Department:食品科学技术学院
Other Contact Information:
Telephone:
Email:
Paper Publications
- Determination of?lysozyme?at the nanogram level in?chicken?egg white using Resonance Rayleigh-scattering method with Cd-doped ZnSe quantum dots as probe.SENSORS AND ACTUATORS B-CHEMICAL,2011,
- Simultaneous, rapid and sensitive detection of three food-borne pathogenic bacteria using multicolor quantum dot probes based on multiplex fluoroimmunoassay in food samples.LWT-FOOD SCIENCE AND TECHNOLOGY,2015,
- A novel two-step controlled basic water phase method for synthesizing size-tunable CdTe/Cd(OH)<inf>2</inf> core/shell quantum dots with high quantum yield and excellent stability.Journal of Luminescence,2013,
- A novel two-step controlled basic water phase method for synthesizing size-tunable CdTe/Cd(OH)(2) core/shell quantum dots with high quantum yield and excellent stability.JOURNAL OF LUMINESCENCE,2013,
- Comparative study on the stability of fish actomyosin and pork actomyosin.MEAT SCIENCE,2011,
- Physicochemical properties of nano fish bone prepared by wet media milling.LWT-FOOD SCIENCE AND TECHNOLOGY,2015,
- Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting.Food Chemistry,2013,
- Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties.FOOD HYDROCOLLOIDS,2011,
- Effect of pH on the gel properties and secondary structure of fish myosin.FOOD CHEMISTRY,2010,
- Morphology and physicochemical properties of mechanically activated rice starch.Carbohydrate Polymers,2010,