南京农业大学教师个人主页 HMY--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(Participating authors)

许玉娟,赵雪,卞光亮,杨柳,韩敏义,徐幸莲,周光宏.Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,95:209-215(Co corresponding author)

郑海波,韩敏义,杨慧娟,唐长波,徐幸莲,周光宏.Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high quality products,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,84(0):693-700(Participating authors)

郭添玥,薛思雯,邹玉峰,韩敏义,徐幸莲,周光宏.EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(Participating authors)

赵雪,邢通,陈星,韩敏义,邓绍林,徐幸莲,周光宏.Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies,FOOD AND BIOPROCESS TECHNOLOGY,2017,10(7):1240-1247(Participating authors)

韩敏义,Bertram, Hanne Christine.Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system,MEAT SCIENCE,2017,133(0):159-165(First Author)

赵雪,邢通,陈星,韩敏义,徐幸莲,周光宏.Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation,PROCESS BIOCHEMISTRY,2017,58(0):167-173(Participating authors)

陈天浩,韩敏义,王鹏,魏然,徐幸莲,周光宏.APPLICATION OF NONDESTRUCTIVE AND LOW-COST IMPEDANCE TECHNOLOGY TO DETERMINE THE EFFECT OF CURING DEGREE ON MEAT QUALITY,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(Participating authors)

赵雪,邹玉峰,邵俊杰,陈星,韩敏义,徐幸莲.COMPARISON OF THE ACIDIC AND ALKALINE TREATMENT ON EMULSION COMPOSITE GEL PROPERTIES OF THE PROTEINS RECOVERED FROM CHICKEN BREAST BY ISOELECTRIC SOLUBILIZATION/PRECIPITATION PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(3):-(Participating authors)

陈天浩,朱业培,韩敏义,王鹏,魏然,徐幸莲,周光宏.Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties,JOURNAL OF FOOD ENGINEERING,2017,196(0):94-100(Participating authors)

total118 8/12
first previous next last Page; GET MORE