0253-990X
2015 Issue 12
..............page:1-10
Molecular modification and application of trehalose synthase from Thermus thermophilus
SU Ling-qia;ZHANG Yue;WU Jing;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;
SU Ling-qia;ZHANG Yue;WU Jing;State Key Laboratory of Food Science and Technology;Jiangnan University;School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;
..............page:1-5
Condition optimization for antagonizing of Bacillus amyloliquefaciens F1 against Aspergillus flavus and its mycostatic properties
RAO Sheng-qi;CHEN Su-ya;WEI Yong-feng;GAO Lu;YIN Yong-qi;YANG Zhen-quan;FANG Wei-ming;School of food science and engineering;Yangzhou university;
RAO Sheng-qi;CHEN Su-ya;WEI Yong-feng;GAO Lu;YIN Yong-qi;YANG Zhen-quan;FANG Wei-ming;School of food science and engineering;Yangzhou university;
..............page:6-12
Production of L-phenyllactic acid from whole-cell recombinant Escherichia coli
WANG Ying;FAN Ming;XUE Su-mei;QIAN Kai;QI Bin;ZHU Yi-bo;College of Food Science and Engineering;Jilin Agricultural University;Key Laboratory of Food and Biotechnology of Suzhou;Changshu Institute of Technology;
WANG Ying;FAN Ming;XUE Su-mei;QIAN Kai;QI Bin;ZHU Yi-bo;College of Food Science and Engineering;Jilin Agricultural University;Key Laboratory of Food and Biotechnology of Suzhou;Changshu Institute of Technology;
..............page:13-17
Metabolic engineering of acetoin high producing Bacillus subtilis
ZHANG Xian;ZHAO Xiao-jing;LI Xin;Rao Zhi-ming;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
ZHANG Xian;ZHAO Xiao-jing;LI Xin;Rao Zhi-ming;The Key Laboratory of Industrial Biotechnology of Ministry of Education;School of Biotechnology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:18-25
Purification and identification of AFB1 lytic enzyme from Bacillus amyloliquefaciens
CAI Guo-lin;XU Ming-qian;LI Qiu;WANG Shan-shan;DU Zu-bo;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Shandong Luhua Group Co.;Ltd.;
CAI Guo-lin;XU Ming-qian;LI Qiu;WANG Shan-shan;DU Zu-bo;LU Jian;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;National Engineering Laboratory for Cereal Fermentation Technology;Jiangnan University;School of Biotechnology;Jiangnan University;Shandong Luhua Group Co.;Ltd.;
..............page:26-30+35
Expression of glucose isomerase from Thermobifida fusca in Bacillus subtilis
DENG Hui;CHEN Cun-wu;SUN Chuan-bo;WEI Chuan-bao;College of Biology and Pharmaceutical Engineering;West Anhui University;Research Center of Protein Separation and Purification;
DENG Hui;CHEN Cun-wu;SUN Chuan-bo;WEI Chuan-bao;College of Biology and Pharmaceutical Engineering;West Anhui University;Research Center of Protein Separation and Purification;
..............page:31-35
Screening and identification of lipase-producing strains from high-temperature Daqu in sesame flavor liquor
ZHAI Lei;XIN Chun-hui;XU Ling;CHENG Xiao-xiao;SU Jiao-jiao;YAO Su;CHENG Chi;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Shandong Bandaojing Co.;Ltd.;
ZHAI Lei;XIN Chun-hui;XU Ling;CHENG Xiao-xiao;SU Jiao-jiao;YAO Su;CHENG Chi;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Shandong Bandaojing Co.;Ltd.;
..............page:36-39
Effects of bovine serum albumin(BSA) on cross-linked enzyme aggregates of bovine pancreatic lipase and its catalytic properties
CUI Jian-Dong;LIU Rong-Lin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of science and Technology;
CUI Jian-Dong;LIU Rong-Lin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of science and Technology;
..............page:40-45
Effect of NH4+ on fermentation process of syngas for ethanol and research of enzymatic mechanism
ZHANG Yan-da;WANG Feng-qin;PENG Yi-ding;XIE Hui;SONG An-dong;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;College of Life Science;Henan Agricultural University;
ZHANG Yan-da;WANG Feng-qin;PENG Yi-ding;XIE Hui;SONG An-dong;Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;College of Life Science;Henan Agricultural University;
..............page:46-53
Application of hydrogen cation exchange resin in the integrated ethanol-methane fermentation process
WANG Ke;ZHANG Jian-hua;MAO Zhong-gui;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;
WANG Ke;ZHANG Jian-hua;MAO Zhong-gui;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;
..............page:54-58
Study on the adhesive properties of Lactobacillus plantarum L01 upon human colon cancer cell line Caco-2
WU Fan;HUANG Cui-ji;LIU Zhao-ming;HUANG Qun;ZHANG Ya-Li;Department of Biological and Chemical Engineering;Guangxi University of Technology;
WU Fan;HUANG Cui-ji;LIU Zhao-ming;HUANG Qun;ZHANG Ya-Li;Department of Biological and Chemical Engineering;Guangxi University of Technology;
..............page:59-63
Effects of culture condition and contact surface on formation of Bacillus cereus biofilm from rice
MA Yue;WU Qian;WU Xi-yang;LI Xiao-long;TANG Shu-ze;Department of Food Science and Engineering;Jinan University;
MA Yue;WU Qian;WU Xi-yang;LI Xiao-long;TANG Shu-ze;Department of Food Science and Engineering;Jinan University;
..............page:64-69
Effect of egg white on gel properties of silver carp surimi
SHI Zhen-zhen;CHEN Shun-sheng;WANG Hui;College of Food Science and Technology;Shanghai Ocean University;
SHI Zhen-zhen;CHEN Shun-sheng;WANG Hui;College of Food Science and Technology;Shanghai Ocean University;
..............page:70-74
Influence of oxidation-induced cross-linking on the hydration and optical properties of whey protein films
WANG Yao-song;WU Man-gang;College of Light Industry Science and Engineering;Nanjing Forestry University;College of Food Science and Technology;Yangzhou University;
WANG Yao-song;WU Man-gang;College of Light Industry Science and Engineering;Nanjing Forestry University;College of Food Science and Technology;Yangzhou University;
..............page:75-81
Investigation on variation of EGF in goat milk
YUN Dan;ZHANG Fu-xin;YU Ling-ling;LIU Ying-sha;HOU Yuan-lin;LEI Fei-yan;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
YUN Dan;ZHANG Fu-xin;YU Ling-ling;LIU Ying-sha;HOU Yuan-lin;LEI Fei-yan;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:82-86
Drying kinetics and quality changes of Cantonese almond cookies
RUAN Zheng;HONG Man-xing;HU Huai-yu;LIANG Lan-lan;LI Bian-sheng;School of Light Industry and Food Sciences;South China University of Technology;Department of Food;Guangzhou City Polytechnic;
RUAN Zheng;HONG Man-xing;HU Huai-yu;LIANG Lan-lan;LI Bian-sheng;School of Light Industry and Food Sciences;South China University of Technology;Department of Food;Guangzhou City Polytechnic;
..............page:87-92
Inhibiting effect of emodin on advanced glycation end-products(AGEs) in food model
LIU Ling;KANG Shi-mo;ZHANG Ying;YUE Lu;College of food;Shenyang Agricultural University;
LIU Ling;KANG Shi-mo;ZHANG Ying;YUE Lu;College of food;Shenyang Agricultural University;
..............page:93-97
Oxidation of As(Ⅲ) and its kinetic analysis in high pressure cooking model
TAN Ting-ting;WANG Ying;OU Shi-yi;TENG Jiu-wei;Department of Food Science and Engineering;Jinan University;
TAN Ting-ting;WANG Ying;OU Shi-yi;TENG Jiu-wei;Department of Food Science and Engineering;Jinan University;
..............page:98-101
Texture properties and oil droplets release capacity of soy protein-gellan gum mixed gel
CUI Zhu-mei;YU Ming-jie;ZHU Ya-li;ZHU Gui-lan;HUA Yu-fei;ZHENG Li-xue;HUANG You-ru;WANG Li-mei;School of Biology and Food Engineering;Changshu Institute of Technology;Department of Life Science;Hefei Normal University;School of Food Science and Technology;Jiangnan University;
CUI Zhu-mei;YU Ming-jie;ZHU Ya-li;ZHU Gui-lan;HUA Yu-fei;ZHENG Li-xue;HUANG You-ru;WANG Li-mei;School of Biology and Food Engineering;Changshu Institute of Technology;Department of Life Science;Hefei Normal University;School of Food Science and Technology;Jiangnan University;
..............page:102-107
Study on photocatalytic degradation of trimethylamine with TiO2 under the low temperature
YANG Xiao-fei;MEI Lin;WANG Zhi-geng;XUE Xiu-heng;Anhui Agricultural Products Processing and Engineering Laboratory;School of Tea and Food Science & Technology;Anhui Agricultural University;
YANG Xiao-fei;MEI Lin;WANG Zhi-geng;XUE Xiu-heng;Anhui Agricultural Products Processing and Engineering Laboratory;School of Tea and Food Science & Technology;Anhui Agricultural University;
..............page:108-113
Study on the extraction of milk-clotting enzyme produced by Paenibacillus sp. BD3526 in wheat bran broth
HANG Feng;WANG Qin-bo;LIU Pei-yi;QI Xiao-yan;HONG Qing;LIU Zhen-min;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;
HANG Feng;WANG Qin-bo;LIU Pei-yi;QI Xiao-yan;HONG Qing;LIU Zhen-min;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.;Ltd.;
..............page:114-119
Screening and identification of lactic acid bacteria with GABA producing and antimicrobial activity from Paocai
LIU Wen-li;LIU Hong-xia;ZHANG Chuan-xiang;LIU Quan-wen;GONG Han-sheng;XING Shao-hua;College of Food Engineering;Ludong University;Centre Testing International;
LIU Wen-li;LIU Hong-xia;ZHANG Chuan-xiang;LIU Quan-wen;GONG Han-sheng;XING Shao-hua;College of Food Engineering;Ludong University;Centre Testing International;
..............page:120-125
Optimization of fermentation conditions for lycopene production by the filamentous fungi Blakeslea trispora
LUO Wei;ZHOU Ya;GONG Zun-yang;DU Yao;GU Qiu-ya;YU Xiao-bin;School of Biotechnology;Jiangnan University;Key Laboratory of Carbohydrate Chemistry & Biotechnology;Ministry of Education;
LUO Wei;ZHOU Ya;GONG Zun-yang;DU Yao;GU Qiu-ya;YU Xiao-bin;School of Biotechnology;Jiangnan University;Key Laboratory of Carbohydrate Chemistry & Biotechnology;Ministry of Education;
..............page:126-130
Effect of inulin on the quality of low sugar low fat yogurt
LI Yu-lu;LIU Li-ping;TONG Ii-yuan;SUN Jian-huan;SONG Li;College of Food Science and Engineering;Bohai University;College of Mathematics and Physics;Bohai University;
LI Yu-lu;LIU Li-ping;TONG Ii-yuan;SUN Jian-huan;SONG Li;College of Food Science and Engineering;Bohai University;College of Mathematics and Physics;Bohai University;
..............page:131-134
Study on coconut yogurt’s fermented processing
HU Zhi-yong;GAO Jia-yan;ZHOU Hui-jun;JIANG Hu;Hangmai Technology Ltd.;
HU Zhi-yong;GAO Jia-yan;ZHOU Hui-jun;JIANG Hu;Hangmai Technology Ltd.;
..............page:135-138
Preparation process and antioxidant activities of Chinese herbal fermented milk
WANG Jing-chen;GU Rei-xia;CAO Rong;HAN Shu;Nanjing Jingling Secondary Vocational School;Yangzhou University;
WANG Jing-chen;GU Rei-xia;CAO Rong;HAN Shu;Nanjing Jingling Secondary Vocational School;Yangzhou University;
..............page:139-143
Screen of the heat-resistant protectants for Enterococcus faecalis and study on its accelerated storage
LI Wei-juan;WANG Ji-wei;WANG Yu-xiao;LIU Chun-xue;HONG Ping;Anyou Biotechnology Group Co.;Ltd;
LI Wei-juan;WANG Ji-wei;WANG Yu-xiao;LIU Chun-xue;HONG Ping;Anyou Biotechnology Group Co.;Ltd;
..............page:144-147
Adding acid protease on the stability of Chinese rice wine fermentation mash
WEI Tao-ying;WANG Zhao;WEI Rui-feng;Zhejiang Industry Polytechnic College;Zhejiang University of Technology;
WEI Tao-ying;WANG Zhao;WEI Rui-feng;Zhejiang Industry Polytechnic College;Zhejiang University of Technology;
..............page:148-152
Color characteristic of plain caramel-NaCl solution system
ZHOU Yan-bin;GUO Feng;YE Xiao-lei;LUO Jian-yong;LIAN Xiao-dong;CHENG Shi-jie;Guangzhou Shuangqiao Company LTD.;
ZHOU Yan-bin;GUO Feng;YE Xiao-lei;LUO Jian-yong;LIAN Xiao-dong;CHENG Shi-jie;Guangzhou Shuangqiao Company LTD.;
..............page:153-157
Study on hot-air drying technology of sections temperature-changing of oyster by response surface methodology
WU Qun-fang;SU Guo-cheng;ZHOU Chang-yi;College of Food and Bioengineering;Jimei University;Xiamen Food Research and Inspection Centre;
WU Qun-fang;SU Guo-cheng;ZHOU Chang-yi;College of Food and Bioengineering;Jimei University;Xiamen Food Research and Inspection Centre;
..............page:158-162
Optimizing formula of maca chewable tablets by response surface methodology
WANG Jing;GAO Ru-yi;XU Zheng-qiu;BI Yu-an;Jiangsu Kanion Pharmaceutical Co.Ltd;State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process;
WANG Jing;GAO Ru-yi;XU Zheng-qiu;BI Yu-an;Jiangsu Kanion Pharmaceutical Co.Ltd;State Key Laboratory of New-tech for Chinese Medicine Pharmaceutical Process;
..............page:163-166
Characteristic and antioxidant activities of polysaccharides by Flammulina velutipes
SHA Ri-na;Baotou Light Industry Vocational Technical College;
SHA Ri-na;Baotou Light Industry Vocational Technical College;
..............page:167-171
Adsorption performance analysis of Maillard pigment on sugar resins
LONG Wei;ZHANG Xin-lin;ZHU Si-ming;YU Shu-juan;GAO Wei-jun;College of Light Industry and Food Science;South China University of Technology;Xinjiang Green Xiang Sugar Industry Co.;Ltd;
LONG Wei;ZHANG Xin-lin;ZHU Si-ming;YU Shu-juan;GAO Wei-jun;College of Light Industry and Food Science;South China University of Technology;Xinjiang Green Xiang Sugar Industry Co.;Ltd;
..............page:172-175
The preparative process of Lycium ruthenicum Murr effervescent tablets
FU Yan-qiu;CHEN Ren-cai;HAN Jing;LI Meng;ZHANG Tian-ye;WANG-yao;School of Engineering;Shengyang Pharmaceutical University;
FU Yan-qiu;CHEN Ren-cai;HAN Jing;LI Meng;ZHANG Tian-ye;WANG-yao;School of Engineering;Shengyang Pharmaceutical University;
..............page:176-179
jun li shu zhi zhi zao ji shu ji qi zai se pu fen li shu zhi shang de ying yong
deng fu xing ; wang guo qing ; xu han fu ;
deng fu xing ; wang guo qing ; xu han fu ;
..............page:180-183
Comparison of flavor substances and analysis of lactic acid bacteria flora between Chinese paocai and Korean kimchi
MA Huan-huan;LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
MA Huan-huan;LV Xin-ran;BAI Feng-ling;LI Jian-rong;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
..............page:184-190
Detection of alcoholic strength of vinegar substrate based on colorimetric sensor array
GUAN Bin-bin;ZHAO Jie-wen;JIN Hong-juan;ZHANG Ding-wei;LIN Hao;School of Food and Biological Engineering;Jiangsu University;Jiangsu Hengshun Vinegar Industry Co.;Ltd.;
GUAN Bin-bin;ZHAO Jie-wen;JIN Hong-juan;ZHANG Ding-wei;LIN Hao;School of Food and Biological Engineering;Jiangsu University;Jiangsu Hengshun Vinegar Industry Co.;Ltd.;
..............page:191-195
Assessment of the effect of trehalose on frozen tilapia fillets by low field nuclear magnetic resonance(LF-NMR) and conventional physicochemical analytical methods
ZHANG Ke;GUAN Zhi-qiang;LI Min;HONG Peng-zhi;WU Yang-yang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
ZHANG Ke;GUAN Zhi-qiang;LI Min;HONG Peng-zhi;WU Yang-yang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:196-201
Effect of chitosan or 1-methylcyclopropene treatment on physiology and quality of okra stored in low temperature
LI Hui-yan;QIN Wen;XIN Song-lin;SHEN Li-wen;DONG Hong-min;GUO Yuan-zhao;LI Yu;College of Food Science;Sichuan Agricultural University;
LI Hui-yan;QIN Wen;XIN Song-lin;SHEN Li-wen;DONG Hong-min;GUO Yuan-zhao;LI Yu;College of Food Science;Sichuan Agricultural University;
..............page:202-207
Storage stability of wax gourd slices by hot air drying
LI Yu;LI Na;AN Juan;College of Food Science and Technology;Henan Agricultural University;
LI Yu;LI Na;AN Juan;College of Food Science and Technology;Henan Agricultural University;
..............page:208-211
Optimization of ultrasonic assisted extraction of fucoidan from Pelvetia siliquosa Tsenget C.F. Chang and evaluation of its antioxidant activities
SONG Hai-yan;HE Wen-hui;ZHANG Ze-hua;YUAN Rong-rong;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Shanghai Ocean University;Ministry of Education;
SONG Hai-yan;HE Wen-hui;ZHANG Ze-hua;YUAN Rong-rong;Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources;Shanghai Ocean University;Ministry of Education;
..............page:212-218
Ultrasonic wave extraction from Auricularia auricular and the anticoagulant activity of its polysaccharides
WU Xiao-yan;CAI Wei-rong;ZHOU Ying;College of Biological and Chemical Engineering;Anhui Polytechnic University;
WU Xiao-yan;CAI Wei-rong;ZHOU Ying;College of Biological and Chemical Engineering;Anhui Polytechnic University;
..............page:219-223
Comparative study on DNA extraction from juice beverage
QI Ling-qian;LIU Xiu;DING Meng-xuan;LI Jing-yuan;LIU Yuan-yuan;YIN Jian-jun;China National Research Institute Food & Fermentation Industries;
QI Ling-qian;LIU Xiu;DING Meng-xuan;LI Jing-yuan;LIU Yuan-yuan;YIN Jian-jun;China National Research Institute Food & Fermentation Industries;
..............page:224-228
Extraction of Cinnamomun cassia oil from Cinnamomun cassia by supercritical carbon dioxide
CHEN Tie-bi;QUAN Qin-guo;DUAN Li-ping;YANG Jian-zhang;LI Ting;Department of Biochemistry;Hunan University of Science and Engineering;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South;Hunan University of Science and Engineering;Laboratory of Agro-products Quality Safety Risk Assessment;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
CHEN Tie-bi;QUAN Qin-guo;DUAN Li-ping;YANG Jian-zhang;LI Ting;Department of Biochemistry;Hunan University of Science and Engineering;Key Laboratory of Comprehensive Utilization of Advantage Plants Resources in Hunan South;Hunan University of Science and Engineering;Laboratory of Agro-products Quality Safety Risk Assessment;Ministry of Agriculture;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;
..............page:229-234
Discussion of food fraud and food adulteration
YANG Jie;GAO Jie;MIAO Hong;China National Center for Food Safety Risk Assessment;Key Laboratory of Food Safety Risk Assessment;Ministry of Health;
YANG Jie;GAO Jie;MIAO Hong;China National Center for Food Safety Risk Assessment;Key Laboratory of Food Safety Risk Assessment;Ministry of Health;
..............page:235-240
Research progress of sample preparation and testing methods on macrolides residues in animal derived foods
ZHOU Wei-e;ZHANG Yuan;LI Wei-qing;LI Shao-hui;JIANG Shou-jun;LI Hong-na;ZHENG Yang;ZHANG Feng;Chinese Academy of Inspection & Quarantine;Institute of Food;Guangxi University of Traditional Chinese Medicine;College of Pharmacy;The Adverse Drug Reaction Monitoring Center of Guangxi;
ZHOU Wei-e;ZHANG Yuan;LI Wei-qing;LI Shao-hui;JIANG Shou-jun;LI Hong-na;ZHENG Yang;ZHANG Feng;Chinese Academy of Inspection & Quarantine;Institute of Food;Guangxi University of Traditional Chinese Medicine;College of Pharmacy;The Adverse Drug Reaction Monitoring Center of Guangxi;
..............page:241-247
The mechanism of low-frequency ultrasound freezing technology and its application in food
CHENG Xin-feng;ZHANG Min;ZHU Yu-gang;JIANG Kai-li;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
CHENG Xin-feng;ZHANG Min;ZHU Yu-gang;JIANG Kai-li;College of Environmental Science and Engineering;Anhui Normal University;School of Food Science and Technology;Jiangnan University;
..............page:248-255