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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: 李雨枫,陈星,薛思雯,李鸣,徐幸莲,韩敏义,周光宏.Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH),LWT-FOOD SCIENCE AND TECHNOLOGY,2019,105:215-223(Participating authors)

庄昕波,韩敏义,白云,刘雅夫,邢路娟,徐幸莲,周光宏.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber,FOOD HYDROCOLLOIDS,2018,74:219-226(Participating authors)

陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(Participating authors)

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(2):356-364(Participating authors)

郑海波,韩敏义,杨慧娟,徐幸莲,周光宏.The effect of pressure-assisted heating on the water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:280-286(Participating authors)

白云,罗玲英,庄昕波,韩敏义,徐幸莲,周光宏.超高压预处理对乳化肠品质的影响,江苏农业科学,2018,46(24):-(Participating authors)

韩敏义,Mathias P Clausen,Morten Christensen,Els Vossen,Thomas Van Hecke,Hanne Christine Bertram.Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix,FOOD & FUNCTION,2018,9(7):4017-4027(First Author)

夏天兰,赵雪,余小领,李玲,周光宏,韩敏义,徐幸莲.Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,21(1):2205-2217(Co corresponding author)

夏天兰,曹莹莹,陈星,张玉龙,薛思雯,韩敏义,李玲,周光宏,徐幸莲.Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2018,12(4):2302-2312(Participating authors)

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(8):2006-2014(Co corresponding author)

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