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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: Zeng Xianming,Lv Bowen,Zhang Kexin,Zhu Zhe,Li Qiuyue,Sheng Bulei,Zhao Di,Li Chunbao.Digestion Profiles of Protein in Edible Pork By-Products,FOODS,2022,11(20)(First Author)

Li Yali,Xu Yujuan,Xu Xinglian,Zeng Xianming,Zhou Guanghong.Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH,Food Research International,2022,161(Participating authors)

陆逸峰,何子豪,曾宪明,徐幸莲,韩敏义.基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究,食品科学,2022,(Participating authors)

Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Li Hao,Shan Kai,Nian Yingqun,Zhao Di,Wu Juqing,Li Chunbao.Interplay between transglutaminase treatment and changes in digestibility of dietary proteins,Food Chemistry,2022,373(Participating authors)

Zhao Xue,Zhou Chang,Xu Xinglian,Zeng Xianming,Xing Tong.Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,172(Participating authors)

Zhao Yanjie,Wang Peng,Xu Yujuan,Zeng Xianming,Xu Xinglian.A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations,FOODS,2022,11(12)(Participating authors)

霍俊辉,郭雨晨,韩敏义,曾宪明,徐幸莲.不同脉冲电场处理对牛肉腌制效果及食用品质的影响,食品与发酵工业,2022,(Participating authors)

Zhao Di,Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Shan Kai,Wu Juqing,Li Chunbao.Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,161(Participating authors)

肖红梅,吴颖峰,刘佳,周磊,曾宪明,赵雪.Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(Participating authors)

韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲.磁性纳米粒子辅助加热技术在鱼类解冻中的应用,食品与生物技术学报,2021,40(2021年10期):1-6(Participating authors)

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