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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: Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xianming Zeng, Xincheng Mei, Xinglian Xu, Peng Wang.The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D,Food Bioscience,2025,74:108061-108061(Participating authors)

Dou Han, Bassey Anthony Pius, Li Jingwen, Zeng Xianming, Ye Keping.Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ,FOOD SCIENCE AND HUMAN WELLNESS,2025,:1148-1148(Participating authors)

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao.Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein,FOOD CHEMISTRY,2025,463(co-first author)

Jiang Yujie, Yang Chenchen, Chen Yixuan, Yao Qiwei, Zeng Xianming, Wang Xia, Lv Bowen, Zhang Miao, Sheng Bulei, Zhao Di, Li Chunbao.Effects of leguminous plant protein types and amounts on the digestibility of meat protein in emulsion-type sausage,FOOD RESEARCH INTERNATIONAL,2025,221:-(Participating authors)

Cheng Siyu, Gao Jiahua, Yu Lixin, Chen Yiyao, Zhao Zeyuan, Zhou Xin, Wang Peng, Bai Yun, Zeng Xianming, Xu Xinglian, Han Minyi.Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction,FOOD BIOSCIENCE,2025,68:-(Participating authors)

Li Zhen, Yang Zongyun, Qi Yue, Bai Yun, Zeng Xianming, Liu Yating, Xu Xinglian, Wang Peng.Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization,FOOD RESEARCH INTERNATIONAL,2025,218:-(Participating authors)

Gao Jiahua,Cheng Siyu,Sun Xiaomei,Zeng Xianming,Hu Songmei,Zhang Minwei,Yue Jianping,Xu Xinglian,Han Minyi.Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,110(Participating authors)

Gao Jiahua,Cheng Siyu,Zeng Xianming,Sun Xiaomei,Bai Yun,Hu Songmei,Yue Jianping,Yu Xiaobo,Zhang Minwei,Xu Xinglian,Han Minyi.Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,108(Participating authors)

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(Participating authors)

赵雪,曾宪明,邢通,徐幸莲.新工科背景下食品专业本科生实践育人模式探索,农产品加工,2024,(2024年24期):130-132+136(Participating authors)

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