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个人信息
- 所在单位：食品科技学院
- 学历：硕士研究生毕业
- 学位：工学硕士学位
- 邓绍林,韩伊清,高廷轩,叶可萍,刘佳.Effect of temperature fluctuation during frozen storage on beef quality,Journal of Food Processing and Preservation,2021,45(1):1-7(第一作者)
- 邵良婷,秦岳,王虎虎,徐幸莲,韩敏义,邓绍林.鲜熟白切鸡气调锁鲜技术参数研究,中国食品学报,2021,21(2021年12期):194-204(参与作者)
- 邓绍林,李铭,王虎虎,徐幸莲,周光宏.Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP,FOOD SCIENCE & NUTRITION,2020,8(3):1596-1602(第一作者)
- 张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲.几种新型解冻技术对肉品质影响的研究进展,食品与发酵工业,2020,46(12):293-298(参与作者)
- 张玉梅,董铭,邓绍林,韩敏义,徐幸莲,周光宏.菊粉对低脂乳化肠质构及风味品质的影响,核农学报,2020,34(12):2769-2779(参与作者)
- 戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(参与作者)
- 戚军,王虎虎,张文文,邓绍林,周光宏,徐幸莲.Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens,POULTRY SCIENCE,2018,97(5):1852-1860(参与作者)
- 邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition,POULTRY SCIENCE,2017,96(9):3473-3481(参与作者)
- 赵雪,邢通,陈星,韩敏义,邓绍林,徐幸莲,周光宏.Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies,FOOD AND BIOPROCESS TECHNOLOGY,2017,10(7):1240-1247(参与作者)
- 邢通,徐幸莲,姜喃喃,邓绍林.Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer,ANIMAL SCIENCE JOURNAL,2016,87(2):299-307(参与作者)
