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个人信息
- 所在单位：食品科技学院
- 学历：研究生教育
- 学位：硕士学位
- 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,(参与作者)
- 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(参与作者)
- 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:-(参与作者)
- 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(参与作者)
- Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(参与作者)
- 侯钰柯,石金明,曾宪明,尹家琪,田惠鑫,白云,唐长波,韩敏义,徐幸莲.类蛋白反应及其在肉类中的应用,食品与发酵工业,2021,47(8):261-267(参与作者)
- 王虎虎,黄明远,曾宪明,彭斌,徐幸莲,周光宏.Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs,FRONTIERS IN MICROBIOLOGY,2020,11:-(参与作者)
