Lu Maolin (associate professor)

E-mail: lumlcn@yzu.edu.cn

Education and work experience

Sept. 1980—Jul. 1984: Wuxi Light Industry Institute, Major in Food Engineering, Bachelor’s degree

Apr. 2002—Apr. 2003: Federal Research Institute of Nutrition (BFE), Germany, visiting scholar

Selected Publications

Shi Xuechen, Lu Maolin, Gu Ruixia, He Junfei, Jin Honggu. Effect of Wheat Gluten on the Dough Technological Properties of Chinese Traditional Steam-bread. Food Research and Development. 2014, 35(10): 55～57

Jiang Yunsheng, Lu Maolin, Chen Xiulan et al. Preservation of Yangzhou Flavor of Dried Bean Cured Products by Irradiation. Journal of Nuclear Agricultural Science.  2008, 22(2): 206～208

Lu Maolin, Ge Cailin, Wang Ronglan et al. Effect of Gamma Irradition on Acid Value and Peroxide Value of the Frozen Steamed Meat Stuffed Buns. Journal of Yangzhou University (Agricultural and Life Science Edition). 2007, 28(4): 100~103

Li Liangjun, Lu Maolin, Zhang Jingdong et a1. Comparison of Pakchoi Variety for Stufing. China Vegetables. 2007 (5): 15~17

Lu Maolin, Ehlermann D A E, Stahl Mario R et al. Effect of Transporting Pattern on the Dose Distribution in Wheat Irradition. Journal of Yangzhou University (Agricultural and Life Science Edition). 2003, 24(2): 75~78

Stahl M R, Ehlermann D A E, Maolin Lu et al. Bestrahlung von Schüttgütern. Schüttgut. 2003(5): 20~24

Lu Maolin, Zhao Jiandong, Ji Jianggang et al. Study on Buffer Properties of Low-Acid Beverages. Journal of Yangzhou University (Natural Science Edition). 1998, 1(4): 53~55

Lu Maolin, Shi Min. Study on the Basic Theory of Glass Transition in Food Processing and Preservation. Food and Fermentation Indusries. 1998(4): 69~73

Lu Maolin, Liu Wenxiao and Zou Haijiang. A Tentative Sieving and Effective Diffusivity Measuring of Acidulant for Heat Sensitive. Food Journal of Jiangsu Agricultural College. 1998, 19(1): 89~92