兼任教師
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名稱江沂展
Chiang, Yi-Chan -
連絡電話
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信箱
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個人著作參考網址
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最高學歷嘉義大學 食品科學研究所 碩士
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研究專長食品化學、分析化學、多因子降維分析
請點選這裡| 年度 | 參考文獻格式 |
|---|---|
| 2024 | Hsu, T. Y., Yang, K. M., Chiang, Y. C., Lin, L. Y., & Chiang, P. Y.(2024). The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis). Foods, Vol. 13, No. 7, p.p0-0 [SCI]. |
| 2024 | YC Chiang, PY Chiang(2024). Accentuation of the browning characteristics and functional properties of aged tomatoes (Solanum lycopersicum cv.). Food Chemistry: X, Vol. 0, No. 0, p.p0-0 [SCI]. |
| 2024 | MJ Sun, YC Chiang, CY Hou, JY Ciou(2024). Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations. Food and Bioprocess Technology, Vol. 1, No. 11, p.p0-0 [SCI]. |
| 2024 | Huang, P. H., Chiu, C. S., Chiang, Y. C., Lu, W. C., Ke, S. Y., Wang, C. C. R., Li, P. H.(2024). Electrostatic effect on freshness preservation and quality evaluation of yam (Dioscorea alata) tuber during cold storage. Journal of Agriculture and Food Research, Vol. 0, No. 0, p.p0-0 [SCI]. |
| 2024 | Lai, Y. J., Chiang, Y. C., Jhan, Y. S., Song, T. Y., & Cheng, M. C.(2024). Extraction Effects on Roselle Functionalities: Antioxidant, Antiglycation, and Antibacterial Capacities.. Foods, Vol. 13, No. 0, p.p14-0 [SCI]. |
| 2024 | Lin, J. T., Chiang, Y. C., Li, P. H., & Chiang, P. Y.(2024). Structural and Release Properties of Combined Curcumin Controlled-Release Tablets Formulated with Chitosan/Sodium Alginate/HPMC.. Foods, Vol. 13, No. 0, p.p13-0 [SCI]. |
| 2024 | Chuang, K. C., Chiang, Y. C., Chang, Y. J., Lee, Y. C., & Chiang, P. Y.(2024). Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle. Foods, Vol. 0, No. 0, p.p0-19 [SCI]. |
| 2023 | Liang, Y. X., Li, P. H., Chiang, Y. C., Song, H. Y., Lai, Y. J., & Chiang, P. Y.(2023). Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics. LWT, Vol. 188, No. 0, p.p0-115398 [SCI]. |
| 2023 | KC Yuan, YC Chiang, PH Li, PY Chiang(2023). Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions. Food Hydrocolloids, Vol. 150, No. 0, p.p109674-0 [SCI]. |
| 2022 | Chao, P. W., Yang, K. M., Chiang, Y. C., & Chiang, P. Y.(2022). The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones. Food Hydrocolloids, Vol. 130, No. 107722, p.p0-0 [SCI]. |
| 2021 | Tsai, Y. J., Lin, L. Y., Yang, K. M., Chiang, Y. C., Chen, M. H., & Chiang, P. Y.(2021). Effects of roasting sweet potato (Ipomoea batatas L. Lam.): Quality, volatile compound composition, and sensory evaluation. Foods, Vol. 10, No. 11, p.p0-0 [SCI]. |
| 年度 | 參考文獻格式 |
|---|---|
| 2024 | Yi-Chan Chiang, Chin-Chia Chen, Po-Yuan Chiang(20240626~20240626), Effects of thermal and pH on betacyanin extracts of pitaya (Hylocereus undatus (Haw.) Britt.), 台灣農業化學會第六十二次會員大會. |
| 2024 | Yi-Chan Chiang, Po-Yuan Chiang (20241129~20241129), Accentuation of the Browning Characteristics and Functional Properties of Aged Tomatoes (Solanum lycopersicum cv.), 台灣食品科學技術學會第五十四次會員大會. |
| 2024 | Yi-Chan Chiang, Po-Yuan Chiang (20241129~20241129), Application of Non-thermal Ultrasound-assisted Aging and Molecular Docking of 5-Hydroxymethylfurfural-Inhibiting α-Glucosidase in Aged Tomatoes (Solanum lycopersicum cv.), 台灣食品科學技術學會第五十四次會員大會. |
| 2024 | Yi-Chan Chiang, Po-Yuan Chiang(20241129~20241129), Development of a Novel Nano Self-emulsion for Improving the Controlled-release Properties and Bioavailability of cis-Lycopene from Tomato Peels (Solanum lycopersicum cv.), 台灣食品科學技術學會第五十四次會員大會. |
| 2023 | 江沂展、趙傳銘、蘇雅琴、江伯源(20231124~20231124)，臺農57號烤甘藷皮加值利用及其串香蒸餾酒理化特性評估，台灣食品科學技術學會第五十三次會員大會。 |
| 2023 | Yi-Chan Chiang, Yu-Jung Tsai, Chia-En Chiang, Yu-Ling Guo, Ting-Yu Hsu, Ya-Chin Su, Po-Yuan Chiang(20230612~20230613), Physicochemical characteristics and sensory evaluation of the multiple-processing technology for domestic multigrain health drinks development containing sweet potato pulp, sweet potato leaves, and soybeans, 2023 International Conference on Senior Citizen and Companion Animal Healthcare. |
| 2023 | Yi-Chan Chiang & Po-Yuan Chiang(20230628~20230628), Combining humidity-thermal technology to enhance physicochemical and in vitro functional properties of beef tomatoes during aging processing., 台灣農業化學會第六十一次會員大會. |
| 2023 | 江沂展、江伯源(20231124~20231124)，利用反應曲面法探討即食多元複合餐包之復熱/復水最適化條件，台灣食品科學技術學會第五十三次會員大會。 |
| 2023 | Yi-Chan Chiang, Chih-Yu Lo, Po-Yuan Chiang(20231124~20231124), Effect of bioactive and metabolic syndrome improvement with aging technology on black tomato, 台灣食品科學技術學會第五十三次會員大會. |
| 2022 | 江沂展、廖罄文、江伯源(20220629~)，甘藷冰磚覆膜之質地修飾及物性變化，台灣農業化學會第六十次會員大會。 |
| 2022 | 蘇雅琴、蘇嘉益、江沂展、江伯源(20220629~)，國產甘藷片開發平台建立及感官品評分析與貯存穩定性探討，台灣農業化學會第六十次會員大會。 |
| 2022 | 江沂展、廖罄文、陳銘鴻、江伯源(20220629~)，用不同加熱模式探討甘藷全果品質變化，台灣農業化學會第六十次會員大會。 |
| 2022 | Yi-Chan Chiang, Min-Hung Chen, Po-Yuan Chiang(20221209~), Effect of physicochemical properties and texture improvement with enzymatic pre-treatment on TN57 roasted sweet potato, 台灣食品科學技術學會第五十二次會員大會. |
| 2022 | 江沂展、郭聿翎、蘇雅琴、蘇嘉益、江伯源(20221209~)，國產臺農71號甘藷葉醬品開發及其物理特性評估，台灣食品科學技術學會第五十二次會員大會。 |
| 2021 | 江沂展、江伯源(20211130~)，國產慣行與有機玉女番茄不同熱處理番茄汁之物化性質變化，台灣食品科學技術學會第五十一次會員大會。 |
| 2021 | 陳彥良、江沂展、江伯源(20211130~)，利用不同貯存溫度探討國產薏苡物性與貯存品質安定性，台灣食品科學技術學會第五十一次會員大會。 |
| 2021 | 江沂展、江伯源(20211130~)，國產慣行及有機牛番茄汁於不同熱處理之貯存安定性評估及機能飲品製備，台灣食品科學技術學會第五十一次會員大會。 |
| 2020 | 江沂展、林儒宏、林金池、楊美珠、羅至佑(20201204~)，以化學分析法對台灣特色茶種製茶工法參數的探討，台灣食品科學技術學會第五十次會員大會。 |
| 年度 | 獎項名稱 | 頒獎單位 |
|---|---|---|
| 2024 | Development of a Novel Nano Self-emulsion for Improving the Controlled-release Properties and Bioavailability of cis-Lycopene from Tomato Peels (Solanum lycopersicum cv.) | 台灣食品科學技術學會第五十四次會員大會壁報論文優等獎 |
| 2024 | C126 Accentuation of the Browning Characteristics and Functional Properties of Aged Tomatoes (Solanum lycopersicum cv.) | 台灣食品科學技術學會第五十四次會員大會論文競賽博士論文優等獎 |
| 2023 | 熱心服務獎 | 台灣食品技師協會 |
| 2023 | Physicochemical characteristics and sensory evaluation of the multiple-processing technology for domestic multigrain health drinks development containing sweet potato pulp, sweet potato leaves, and soybeans | 2023 International Conference on Senior Citizen and Companion Animal Healthcare 海報論文發表競賽第一名 |
| 2022 | Effect of physicochemical properties and texture improvement with enzymatic pre-treatment on TN57 roasted sweet potato. | 台灣食品科學技術學會第五十二次會員大會壁報論文佳作獎 |
| 學期別 | 班級 | 科目代碼 | 科目名稱 | 修別 | 學分數 |
|---|---|---|---|---|---|
| 1132 | 食營三-食品組 | 00284 | 分子生物學導論 | 必修 | 3 |
| 學校名稱 | 論文名稱 | 學位 |
|---|---|---|
| 嘉義大學 食品科學研究所 碩士 | 臺茶十二號及青心烏龍茶於不同焙火階段下揮發性化合物與多酚物質之變化 | 碩士論文 |
