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韩敏义

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 庄昕波,jiangxi,韩敏义,康壮丽,赵良,徐幸莲,周光宏.Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels,FOOD HYDROCOLLOIDS,2016,57:253-261(Participating authors)

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏.Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:162-169(Participating authors)

陈星,徐幸莲,韩敏义,周光宏,陈聪贵,李佩君.Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions,FOOD RESEARCH INTERNATIONAL,2016,85:1-9(Participating authors)

庄昕波,韩敏义,康壮丽,王凯,白云,徐幸莲,周光宏.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure,MEAT SCIENCE,2016,113:107-115(Participating authors)

陈星,邹玉峰,韩敏义,潘丽华,邢通,徐幸莲,周光宏.Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring,FOOD CHEMISTRY,2016,196:42-49(Participating authors)

Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer,ANIMAL SCIENCE JOURNAL,2016,87(5):718-728(Participating authors)

赵雪,陈星,韩敏义,钱畅,徐幸莲,周光宏.Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,72:141-148(Participating authors)

郑海波,熊国远,韩敏义,邓绍林,徐幸莲,周光宏.High pressure/thermal combinations on texture and water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,30:8-14(Participating authors)

王晓娟,李伟锋,唐长波,韩敏义,王鹏,徐幸莲,周光宏.酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响,食品科学,2015,36(5):51-56(Participating authors)

张英君,韩敏义,孙卫青,许海军,魏法山,杨永盛,李春保,周光宏,徐幸莲.Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats,JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY,2015,61(3):228-232(Participating authors)

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