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師資陣容 Faculty
 
姓名:江伯源老師
 
職稱:教授
 
研究室:食品加工研究室
 
連絡電話:04-2284-0385#5220
 
Email:pychiang@dragon.nchu.edu.tw
 
研究專長:食品加工、食品物性、產品研究開發
 
教授課程:
 
研究室成員:李建和,彭泓期,吳海瑤,林依穎,許俊祥,施韋慈,
 

學歷
1988/9/1~1990/6/1
國立中興大學 食品科學系(碩士)
 
1998/9/1~2002/6/1
國立台灣大學 食品科學系(博士)
 

經歷
1987/10~1991/01
國立中興大學-助教
 
1991/02~2003/01
國立中興大學-講師
 
2003/02~迄今
國立中興大學-副教授
 
年份
性質
發表作者
文章名稱
期刊名稱
卷期頁碼
2019
SCI期刊
Yang, KM; Chiang, PY
Effects of smoking process on the aroma characteristics and sensory qualities of dried longan
FOOD CHEMISTRY
287: 133-138
2019
SCI期刊
Lu, WC; Chan, YJ; Tseng, FY; Chiang, PY; Li, PH
Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)
FOODS
8(11): 10.3390/foods8110551
2019
SCI期刊
Chen, CC; Lin, C; Chen, MH; Chiang, PY
Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
FOODS
8(9): 393
2019
SCI期刊
Yang, KM; Chiang, PY
Preparation and Evaluation of Release Formulation of gamma-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads
MARINE DRUGS
17(3): doi: 10.3390/md17030156
2017
SCI期刊
Tsai, FH; Chiang, PY; Kitamura, Y; Kokawa, M; Islam, MZ
Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
FOOD HYDROCOLLOIDS
62: 140-148
2017
SCI期刊
Yang, KM; Chiang, PY
Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat
MARINE DRUGS
15(4): doi: 10.3390/md15040097
2017
SCI期刊
Yang, KM; Cheng, MC; Chen, CW; Tseng, CY; Lin, LY; Chiang, PY
Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests
JOURNAL OF OLEO SCIENCE
66(2): 113-122
2016
SCI期刊
Tsai, FH; Chiang, PY; Kitamura, Y; Kokawa, M; Khalid, N
Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract
RSC ADVANCES
6(94): 91361-91369
2012
其他期刊
林奕廷、蘇柏駿、林宏昇、江伯源
"海藻酸—鈣"—凝膠球粒成行機制及影響性探討
臺灣農業化學與食品科學
50(1):1-12
2012
SCI期刊
Amit Kesarwani, Po-Yuan Chiang, Shih-Shiung Chen and Po-Chun Su
Antioxidant activity and total phenolic content of organically and conventionally grown rice cultivars under varying seasons.
Journal of Food Biochemistry
accepted

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