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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: Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study,FOOD HYDROCOLLOIDS,2020,108:105974(Correspondence Author)

张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲.几种新型解冻技术对肉品质影响的研究进展,食品与发酵工业,2020,46(12):293-298(Correspondence Author)

薛思雯,王冲,Kim Yuan H Brad,卞光亮,韩敏义,徐幸莲,周光宏.Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product,Food Chemistry,2020,306(125602):0-0(Co corresponding author)

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF),INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2020,59:102277(Correspondence Author)

吴长玲,李凌云,钟启新,蔡汝莹,王鹏,徐幸莲,周光宏,韩敏义,刘倩倩,胡天朔,殷天晨.Myofibrillar protein-curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:69-76(Participating authors)

薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏.Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,102:190-196(Co corresponding author)

庄昕波,韩敏义,蒋夕平,白云,周恒悦,李春保,徐幸莲,周光宏.The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations,FOOD CHEMISTRY,2019,275:770-777(Participating authors)

庄昕波,江西萍,周姮玥,韩敏义,刘亚夫,白云,徐幸莲,周光宏.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:534-542(Participating authors)

郭娟娟,周元华,杨坤,尹小丽,马静,李真顺,孙卫青,韩敏义.Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins,FOOD CHEMISTRY,2019,274:775-781(Co corresponding author)

郑海波,韩敏义,白云,徐幸莲,周光宏.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2019,52:122-130(Participating authors)

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