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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：博士学位
- Lyu Chongyang,Li Duomin,Wang Boyuan,Rao Wei,Han Minyi,Deng Shaolin,Xu Xinglian,Wang Huhu.Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,210(参与作者)
- 丁紫璇,王静文,胡海静,韩敏义,邓绍林,徐幸莲,王虎虎.基于脉冲光的冰鲜鸡保鲜技术研究,南京农业大学学报,2023,(参与作者)
- Deng Shaolin,Xing Tong,Li Chunbao,Xu Xinglian,Zhou Guanghong.The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens,FOODS,2022,11(3)(第一作者)
- Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.,Poultry science,2022,101(12):102168-102168(第一作者)
- Deng Shaolin,Liu Rui,Li Chunbao,Xu Xinglian,Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age,POULTRY SCIENCE,2022,101(12)(第一作者)
- Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein,FOOD HYDROCOLLOIDS,2022,123:-(共同通讯作者)
- Bai Yun,Zhang Yulong,Cui Xuhai,Deng Shaolin,Gao Tingxuan,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(参与作者)
- 高廷轩,邓绍林,赵雪,周光宏.多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响,食品科学,2021,42(2021年19期):148-156(参与作者)
- 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)
