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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: Chen Lin,Yang Rong,Fan Xiaojing,He Gongchen,Zhao Zhengshan,Wang Fangqu,Liu Yaping,Wang Mengyuan,Han Minyi,Ullah Niamat,Feng Xianchao.Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin,FOODS,2023,12(9)(Participating authors)

Xu Na; Zeng Xianming; Li Lingyun; Zhang Xinyue; Wang Peng; Han Minyi; Xu Xinglian.Effects of post-mortem aging process on characteristic water-soluble;taste-active precursors in yellow-feathered broilers,食品科学与人类健康,2023,12(1):242-253(Participating authors)

Xu Na,Zeng Xianming,Li Lingyun,Zhang Xinyue,Wang Peng,Han Minyi,Xu Xinglian.Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers,FOOD SCIENCE AND HUMAN WELLNESS,2023,12(1):242-253(Participating authors)

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,(Correspondence Author)

张杰,冯美琴,张译文,韩敏义,孙健.低钠复合盐对盐焗鸡贮藏期品质的影响,食品科学,2022,(Participating authors)

Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein,FOOD CHEMISTRY,2022,384(Participating authors)

Wu Changling,Dong Hualin,Wang Peng,Han Minyi,Xu Xinglian.Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion,FOOD CHEMISTRY,2022,382(Participating authors)

Cai Ruying,Yang Zongyun,Li Zhen,Wang Peng,Han Minyi,Xu Xinglian.Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel,FOODS,2022,11(5)(Participating authors)

侯钰柯,王鹏,徐幸莲,韩敏义,康明丽.不同鸡肉香精对鸡汤食用品质的影响,食品与发酵工业,2022,(Correspondence Author)

陆逸峰,何子豪,曾宪明,徐幸莲,韩敏义.基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究,食品科学,2022,(Correspondence Author)

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