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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: 韩敏义,王鹏,徐幸莲,周光宏.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics,FOOD RESEARCH INTERNATIONAL,2014,62:1175-1182(First Author)

代佳佳,韩敏义,徐幸莲,周光宏.加热速率对鸡胸肉匀浆物凝胶特性影响,食品科学,2014,35(5):18-22(Participating authors)

韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(First Author)

吴菊清,魏朝贵,韩敏义,徐幸莲,周光宏.NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响,南京农业大学学报,2014,37(6):83-88(Participating authors)

韩敏义,李伟锋,王鹏,徐幸莲,周光宏.拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响,核农学报,2014,28(12):2192-2199(First Author)

韩敏义,刘志勤,刘岳,康明丽,徐幸莲.反复冻融对鸡肉品质的影响,江苏农业学报,2013,29(1):167-171(First Author)

曹锦轩,张玉林,韩敏义,蒋亚婷,潘道东,欧昌荣.腊肉加工过程中肌原纤维蛋白结构的变化,中国农业科学,2013,46(18):3871-3877(Participating authors)

韩敏义,徐幸莲,林丽军,周光宏.兔骨骼肌肌球蛋白的纯化及溶液浊度和溶解度研究,食品科学,2004,25(12):50-54(First Author)

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