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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: 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,食品科学与人类健康,2023,12(1):242-253(Participating authors)

Feng Yanqiu,Zhu Xinyao,Wang Peng,Xu Xinglian,Xiao Qian,Liu Xuan,Zeng Xianming,Zhao Tinghui.Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement,JOURNAL OF TEXTURE STUDIES,2023,(Participating authors)

Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(Participating authors)

郭雨晨,董铭,曾宪明,田惠鑫,尹家琪,侯钰柯,白云,唐长波,韩敏义,徐幸莲.分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律,中国农业科学,2023,56(2023年04期):741-753(Participating authors)

Tao Yu,Guo Yiping,Li Jingwen,Ye Keping,Zhang Yuanyuan,Zeng Xianming,Dou Han.Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork,MEAT SCIENCE,2023,198(Participating authors)

Huang Mingyuan, Xu Yujuan, Xu Lina, Chen Xing, Ding Mengzhen, Bai Yun, Xu Xinglian, Zeng Xianming.The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility.,Food chemistry,2023,440:138204-138204(Participating authors)

Zeng Xianming,Lv Bowen,Zhu Yuan,Li Qiuyue,Zhang Kexin,Li Chao,Zhao Di,Li Chunbao.Influence of hydrophilic polysaccharide fat replacers on the in vitro digestibility of protein in emulsion-type sausage,FOOD RESEARCH INTERNATIONAL,2023,170(co-first author)

Chen Jiahui,Gao Qianni,Zhang Xing,Bassey Anthony Pius,Zeng Xianming,Zhou Guanghong,Xu Xinglian.A structural explanation for protein digestibility changes in different food matrices,FOOD HYDROCOLLOIDS,2023,136(Participating authors)

Zhang Ruyu, Yuan Jiayi, Zhang Wangang, Zeng Xianming.Effects of ultrasound-assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2023,:-(Participating authors)

Zeng Xianming,Li Xiao,Li Chunbao.Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality,ANIMAL BIOSCIENCE,2022,35(1):96-104(First Author)

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