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曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(Participating authors)

Chen Yiting, Li Liyuan, Zhao Xue, Zeng Xianming, Xu Xinglian.How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,186:-(Participating authors)

Chen Jiahui,Zeng Xianming,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications,ULTRASONICS SONOCHEMISTRY,2023,96(Participating authors)

徐晨,李芳雯,陆逸峰,李晶,曾宪明,王霞,陈丽,徐幸莲,韩敏义.宰前电击晕对鸡肉品质影响的研究进展,肉类研究,2023,37(2023年06期):57-64(Participating authors)

Xu Na,Zeng Xianming,Li Lingyun,Zhang Xinyue,Wang Peng,Han Minyi,Xu Xinglian.Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(1):242-253(Participating authors)

Chen Jiahui,Zeng Xianming,Chai Jiale,Zhou Guanghong,Xu Xinglian.Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing,ULTRASONICS SONOCHEMISTRY,2023,95(Participating authors)

Huang Mingyuan, Xu Yujuan, Chen Xing, Xu Lina, Bai Yun, Xu Xinglian, Zeng Xianming.Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan.,International journal of biological macromolecules,2023,:128557-128557(Participating authors)

Tian Mengtian, Zhang Qiuqin, Zeng Xianming, Rui Xin, Jiang Mei, Chen Xiaohong.The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation,FOODS,2023,12(18):-(Participating authors)

秦善,石洁,潘徐盈,曾宪明,张秋勤.植物乳杆菌源胺氧化酶的异源表达及功能结构分析,微生物学报,2023,(Participating authors)

秦善,曾宪明,石洁,芮昕,姜梅,张秋勤.不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果,南京农业大学学报,2023,(Participating authors)

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