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研究生論文

 
  1. 曾見昇。2001。微生物麩胺醯胺酸轉胺酶對麵糰物化性質之改良與其在烘焙上之應用。臺灣大學農 業化學所碩士論文。
    (Chien-Sheng Tseng. 2001. Effects of microbial transglutamionase on modlifying the physicochemical properties of flour dough and its application in baking. Master Thesis, Dept of Agronomy, National Taiwan University.)
  2. 施沂佑。2003。小麥麩皮中arabinoxylan的鹼萃取方法探討及其理化性質研究。臺灣大學農業化學所碩士論文。
    (Yi-Yo Shi. 2003. The method of extraction of arabinoxylans from wheat bran and the physicochemical characteristics of aranbinoxylans. Master Thesis, Dept of Agronomy, National Taiwan University.)
  3. 葉豐錫。2003。轉殖耐熱性澱粉普魯南糖莓水道品系之米質分析。臺灣大學農藝所碩士論文。（與盧虎生及余淑美博士共同指導）
    (Feng-Shi Yeh. 2003. Physico-chemical properties and quality of amylopullulanase transgeneic rice. Master Thesis, Dept of Agronomy, National Taiwan University. Co-advised with Dr. Huu-Sheng Lur, and Dr. Su-May Yu)
  4. 鍾依林。2003。澱粉膜製作技術及以MRI探討其在模式系統中水分阻隔性質之研究。臺灣大學農業化學所碩士論文。
    (Yi-Lin Chung. 2003. Starch film-forming technique and MRI studies of its water-barrier property in the model system. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  5. 劉仲華。2004。糯性米澱粉及預糊化處理對麵糰性質及饅頭品質之影響。臺灣大學農業化學所碩士論文。
    (Chung-Hua Liu. 2004. Effects of waxy rice flour and pregelatinized wheat flour on the dough property and quality of steam bread. Master Thesis, Dept of Agronomy, National Taiwan University.)
  6. 黃秋萍。2005。液蛋白及繫帶內生物活性物質之研究。臺灣大學微生所碩士論文。（與黃健雄博士共同指導）
    (Chiew-Peng Ng. 2005. Study on bioactive compounds in liquid egg white and chalazae. Master Thesis, Institute of Microbiology and Biochemistry.)
  7. 黃玉嬋。2006。不同穀物澱粉之性質探討對冷藏烏龍麵品質的影響。臺灣大學農業化學系碩士論文。
    (Yu-Chan Huang. 2006. Effect of starches from different cereal sources on the quality of Udon noodle. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  8. 張馨云。2007。酸水解法製備多醣奈米結晶粒子之研究。臺灣大學農業化學系碩士論文。
    (Shing-Yun Chang. 2007. Research on the Preparation of Polysaccharide Nanocrystals with Acid Hydrolysis. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  9. 王玉芬。2008。臺灣大學農業化學系碩士論文。超微細化研磨對國產大豆原料之機能性成分的影響。
    (Yu-Fen Wang. 2008. Bioactive compounds of domestic grown soybeans affected by ultrafine milling. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  10. 施坤河。2008。麵粉性質對法國麵包烘焙品質之影響。臺灣大學農業化學系碩士論文。
    (Kuen-Ho Shih. 2008. Effects of flour quality on the baking characteristics of French bread. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  11. 鄒仲堯。2009。酵素法製備不同鏈長脂肪酸修飾樹薯澱粉之性質探討。臺灣大學農業化學系碩士論文。
    (Chumg-Yao Tsou. 2009. Preparation and properties of enzymatic modified cassava starch with various chain length fatty acids. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  12. 郭琬媛。2009。利用beta-環狀糊精/聚醚分子間的超分子自組裝製備準聚輪烷膠體。臺灣大學農業化學系碩士論文。
    (Wan-Yuan Kuo. 2009. Preparation of polypseudorotaxane gels through supramolecular self-assembling between beta-cyclodextrin and polyethers. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  13. 邱于珍。2009。臺灣大學農業化學系碩士論文。超微細化研磨技術對竹葉萃出物類黃酮含量及抑菌活性之影響。
    (Yu-Chen Chiu. 2009. Effect of ultrafine milling on total flavonoids content and antimicrobial activity of bamboo leaf extracts. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  14. 鍾依林。2009。澱粉-黏土奈米複合材料之合成及性質研究。臺灣大學農業化學系博士論文。
    (Yi-Lin Chung. 2009. Synthesis and Properties of Starch-Clay Nanocomposites. Ph.D. Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  15. 黃文仰。2010。球磨修飾不同直鏈澱粉含量之玉米澱粉的外觀型態、內部結構及理化性質。臺灣大學農業化學系碩士論文。
    (Wen-Yang Huang. 2010. Morphologies, Internal Structures and Physicochemical Properties of Ball-Milled Corn Starches with Different Amylose Contents. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  16. 李昱寬。2010。添加硬脂酸與纖維素奈米結晶粒子對澱粉膜性質之影響。臺灣大學農業化學系碩士論文。
    (Yu-Kuan Lee. 2010. Effects of Stearic Acid and Cellulose Nanocrystal on the Properties of Starch Film. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  17. 王姿閔。2010。國產甘藷之花青素組成及抗解澱粉製備之研究。臺灣大學農業化學系碩士論文。
    (Tzu-Min Wang. 2010. Anthocyanins Analysis and Resistant Starch Preparation of Taiwanese Sweet Potatoes (Ipomoea batatas). Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  18. 林佩吟。2011。國產穀豆作物機能物質之探討。臺灣大學農業化學系博士論文。
    (    Pei-Yin Lin. 2011. Bioactive Compounds from Domestic Grown Grains. Ph.D. Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  19. 黃玉萍。2011。有色米米糠之生物活性成分分析及阿拉伯木寡醣製備。臺灣大學農業化學系碩士論文。
    (Yu-Ping Huang. 2011. Colored Rice Bran: Analyses of Bioactive Compounds and Preparation of Arabinoxylan Oligosaccharides. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  20. 謝元容。2011。添加蒙特石及球磨處理對聚乳酸-澱粉複合材料之影響。臺灣大學農業化學系碩士論文。
    (Yuan-Jung Hsieh. 2011. Effect of Montmorillonite and Ball-Milling Treatment on Poly(lactic Acid)-Starch Composite. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  21. 吳秀蘭。2011。國產有色米加工處理對機能物質之影響。臺灣大學農業化學系碩士論文。
    (Siew-Lang Ngoo. 2011. Effects of Processing on the Bioactive Compounds in Domestic Grown Colored Rice. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  22. 洪偉峰。2012。以逐層自組裝多層膜奈米塗佈技術開發含活性物質之高功能性澱粉膜。臺灣大學農業化學系碩士論文。
    (Wei-Pheng Hung. 2012. Developing the high functional and active compounds contained starch film by layer-by-layer self-assembly nanocoating method.     Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  23. 戴丞衍。2012。以國產稻米取代麵粉製作麵包之研究。臺灣大學農業化學系碩士論文。
    (Cheng-Yan Dai. 2012. Study on Substitution of Wheat Flour with Domestic Grown Rice in Bread Making. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  24. 周煒霖。2013。無麩質類麵包產品之研製–米穀粉原料性質與配方探討。臺灣大學農業化學系碩士論文。
    (Wei-Lin Chou. 2013. Gluten-free Bread-like Product - Study on Rice Flour Properties and Formulation. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  25. 叢可蘭。2013。不同直鏈澱粉含量米澱粉製備多孔性微米球之研究。臺灣大學農業化學系碩士論文。
    (Ko-Lan Tsung. 2013. Preparation of starch porous microspheres with  rice starches of different amylose content. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  26. 黃玉嬋。2014。糯性及高直鏈性澱粉稻米貯藏陳化機制與理化性質探討。臺灣大學農業化學系博士論文。
    (Yu-Chan Huang. 2014. Waxy and High-Amylose Rice Ageing Mechanisms and their Physicochemical Properties. Ph.D. Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  27. 游日皓。2014。乙醯酯化馬鈴薯澱粉與樹薯澱粉儲藏穩定性之探討。臺灣大學農業化學系碩士論文。
    (Jih-Hao Yu. 2014. Stability of acetylated potato starch and tapioca starch during storage.     Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  28. 鄭博謙。2014。國產全穀物西式麵條之研發。臺灣大學農業化學系碩士論文。
    (Po-Chien Cheng. 2014. Development on the whole grain pasta-like products made with domestic growth cereals. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  29. 黎韋欣。2014。韃靼蕎麥粗萃取液機能成分之研究。臺灣大學農業化學系碩士論文。
    (Wai Ian Lai. 2014. Study of bioactive compounds in Tartary buckwheat crude extracts. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  30. 廖易煒。2015。發芽及熟化處理對國產有色米機能性質之影響。臺灣大學農業化學系碩士論文。
    (Yi-Wei Liao. 2015. Functional Properties of Domestic Grown Colored Rice Treated by Germination and Heating. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  31. 楊弘宇。2015。發芽及熟化處理對國產豆類機能性成分之影響。臺灣大學農業化學系碩士論文。
    (Hong-Yu Yang. 2015. Effects of germination and heating treatments on the bioactive compounds in domestic grown legumes. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  32. 段以南。2015。以國產富機能性有色米穀粉開發新穎式中式麵條。臺灣大學農業化學系碩士論文。
    (Enan Duan. 2015. Domestic Bioactive Colored Rice Flour for Novel Chinese Noodles Making.     Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  33. 謝一民。2016。國產硬質玉米之澱粉理化性質及全玉米穀粉之碾製。臺灣大學農業化學系碩士論文。
    (I-Min Hsieh. 2016. Physicochemical properties of corn starch and preparation of the whole corn milling products from domestic grown corn. Master Thesis, Dept of Agricultural Chemistry, National Taiwan University.)
  34. 邱博嶸。2016。以奈米準聚輪烷結晶及多層膜自主裝塗布技術改善澱粉複合材料性質之研究。臺灣大學農業化學系碩士論文。
    (Po-Jung Chiou. 2016. Study of adapting polypseudorotaxane nanocrystal and layer-by-layer self-assembly coating technique to improve the properties of starch composite. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  35. 王姵琪。2017。糜子澱粉及穀粉理化性質之研究。臺灣大學農業化學系碩士論文。
    (Pei-Chi Wang. 2017. Physicochemical properties of proso millet (Panicum miliaceum) starch and flour. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  36. 蔡沐芳。2017。臺灣高直鏈澱粉玉米之理化性質及其應用。臺灣大學生化科技系碩士論文。
    (Mu-Fang Tsai. 2017. Physicochemical properties of Taiwanese high amylose maize and its application. Master Thesis, Dept. of Biochemical Science and Technology, National Taiwan University.)
  37. 吳宥萱。2018。TEMPO 觸媒氧化澱粉與 pH 應答型微凝膠之製備及物化性質。臺灣大學農業化學系碩士論文。
    (Yu-Hsuan Wu. 2018. Preparation and physicochemical properties of TEMPO-oxidized starch and pH-responsive microgel. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  38. 石國治。2018。以β-環狀糊精與三嵌段共聚物自組裝形成準聚輪烷之結構與流變性質。臺灣大學農業化學系博士論文。
    (Kuo-Chih Shih. 2018. Structural and Rheological Properties of Self-assembled β-cyclodextrin and Tri-block Copolymer. Ph.D. Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  39. 許家莉。2018。大豆粉對麵糰色澤及品質之影響。臺灣大學農業化學系碩士論文。
    (Chei Lee Hooi. 2018. Effect of soybean flour on the color and texture of wheat flour dough. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  40. 陳韻雯。2018。紅豆水副產物價值提升之技術。臺灣大學生化科技系碩士論文。
    (Yun-Wen Chen. 2018. Techniques for value-added by-product of Adzuki bean water production. Master Thesis, Dept. of Biochemical Science and Technology , National Taiwan University.)
  41. 黃永融。2018。臺灣高直鏈澱粉玉米及硬質玉米全穀粉之安定化。臺灣大學農業化學系碩士論文。
    (Yong-Rong Huang. 2018. Stabilization of whole corn flours milling from Taiwanese high amylose and flint corns.     Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  42. 涂之惠。2018。醬醪與甘酒共壓榨對醬油風味與品質之改善。臺灣大學生化科技系碩士論文。
    (Zhi-Hui Tu. 2018. Flavor and quality improvements of soy sauce by co-pressing of moromi and rice Lao-Chao. Master Thesis, Dept. of Biochemical Science and Technology, National Taiwan University.)
  43. 張馨云。2018。以澱粉為基質製備pH應答型材料之研究。臺灣大學農業化學系博士論文。
    (    Shing-Yun Chang. 2018. Preparation and characterization of starch-based pH-responsive materials. Ph.D. Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  44. 楊之綺。2020。鈉蒙特石-幾丁聚醣-TEMPO觸媒氧化澱粉奈米抗菌複合材料之製備及性質分析。臺灣大學農業化學系碩士論文。
    (    Jhih-Ci Yang. 2020. Preparation and characterization of Na-MMT, chitosan and TEMPO-oxidized starch antibacterial nanocomposites. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  45. 李昱嫻。2020。以氧化和交聯雙重修飾糯性玉米澱粉製備pH應答型微凝膠。臺灣大學農業化學系碩士論文。
    (Yu-Hsien Lee. 2020. Preparation and characterization of oxidized and cross-linked dual modified waxy corn starch for pH-responsive microgel. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  46. 詹芷瑄。2020。以高直鏈澱粉玉米與硬質玉米開發具機能性之擠壓膨發與沖泡粉產品。臺灣大學農業化學系碩士論文。
    (    Chih-Hsuan Chan. 2020. Functional extruded puffing and drink products developed by using high amylose maize and flint corn. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  47. 林靜嫻。2020。酵母菌對醬醪發酵期間風味與品質之影響。臺灣大學生化科技系碩士論文。
    (Ching-Hsien Lin. 2020. Effects of yeasts on the flavor and quality of soy sauce mash (moromi) during fermentation. Master Thesis, Dept. of Biochemical Science and Technology, National Taiwan University.)
  48. 呂依蔓。2020。稻米穀粒中鎵及砷元素分布與微量元素(鍶、銫、鈷及釩)含量之探討。臺灣大學公共衛生學院食品安全與健康研究所碩士論文。（與陳鑫昌博士共同指導）
    (    Yi-Man Ly. 2020. Distribution of gallium and arsenic and the contents of trace elements (Sr, Cs, Co and V) in rice grains. Master Thesis, Institute of Food Safety and Health College of Public Health, National Taiwan University. Co-advised with Dr. Hsin-Chang Chen.)
  49. 李健維。2020。稻米穀粒中銦及鎘的分布及其他元素(鈣、鈦、錳、銅、鋅、銣和鉬)含量。臺灣大學公共衛生學院食品安全與健康研究所碩士論文。（與魏嘉徵博士共同指導）
    (Jian-Wei Lee    . 2020. Distribution of indium and cadmium and contents of other elements in rice grains (Ca, Ti, Mn, Cu, Zn, Rb and Mo). Master Thesis, Institute of Food Safety and Health College of Public Health, National Taiwan University. Co-advised with Dr. Chia-Cheng Wei.)
  50. 陳品毓。2021。檸檬酸修飾澱粉之製備與澱粉膜物化性質分析。臺灣大學農業化學系碩士論文。
    (Pin-Yu Chen. 2021. Preparation of citric acid modified starch and characterization of physicochemical properties of the starch films. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  51. 福井美帆。2021。烘焙與濕磨對糙米理化性質的影響。灣大學農業化學系碩士論文。臺灣大學-日本筑波大學雙學位計畫，與北豐村教授共同指導。
    (Fukui Miho. 2021. Effects of roasting and wet-milling on physicochemical properties of brown rice. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University. NTU-UT Double Degree Program,Advisor: Hsi-Mei Lai, Ph.D., Yutaka Kitamura, Ph.D.)
  52. 吳松晏。2021。無麵筋類西式玉米全穀麵條之研發。臺灣大學農業化學系碩士論文。
    (Sung-Yen Wu. 2021. Development of gluten-free pasta-like whole corn products. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)
  53. 陳琬瀞。2021。修飾澱粉的物化性質與成膜特性。臺灣大學農業化學系碩士論文。
    (    Wan-Jing Chen. 2021. Physiochemical and film-forming properties of modified starches. Master Thesis, Dept. of Agricultural Chemistry, National Taiwan University.)