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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,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲.磁性纳米粒子辅助加热技术在鱼类解冻中的应用,食品与生物技术学报,2021,40(2021年10期):1-6(First and corresponding author)

侯钰柯,蒋宇飞,康明丽,李凌云,韩敏义,徐幸莲.美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析,食品与发酵工业,2021,(Correspondence Author)

许玉娟,韩敏义,黄明远,徐幸莲.Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols,FOOD CHEMISTRY,2021,352:-(Participating authors)

徐娜,叶俊杰,李凌云,王晓明,王鹏,韩敏义,徐幸莲.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis,FOOD BIOSCIENCE,2021,43:-(Co corresponding author)

徐娜,石金明,何伟俊,叶俊杰,韩敏义,徐幸莲.宰后成熟对鸡肉风味的影响研究进展,食品安全质量检测学报,2021,12(2021年02期):727-732(Participating authors)

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(Participating authors)

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review,FOOD AND BIOPROCESS TECHNOLOGY,2020,13(8):1280-1291(Correspondence Author)

许玉娟,董铭,唐长波,韩敏义,徐幸莲,周光宏.Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties,LWT-Food Science and Technology,2020,117(108664):0-0(Co corresponding author)

许玉娟,赵玉琪,魏芷茜,张豪,董铭,黄明远,韩敏义,徐幸莲,周光宏.Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property,Food Hydrocolloids,2020,105(10582):0-0(Co corresponding author)

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(Correspondence Author)

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