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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: 邢通,王明发,韩敏义,朱学伸,徐幸莲,周光宏.Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality,ANIMAL,2017,11(9):1599-1607(Participating authors)

邹玉峰,钱畅,韩敏义,徐幸莲,周光宏.凝胶类肉制品加工技术研究进展及趋势,食品与发酵工业,2017,43(11):232-237(Participating authors)

邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition,POULTRY SCIENCE,2017,96(9):3473-3481(Participating authors)

Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat,POULTRY SCIENCE,2017,96(5):1504-1512(Participating authors)

庄昕波,张万刚,刘瑞,刘亚夫,邢路娟,韩敏义,康壮丽,徐幸莲,周光宏.Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber,FOOD RESEARCH INTERNATIONAL,2017,100:586-594(Participating authors)

魏然,王鹏,韩敏义,陈天浩,徐幸莲,周光宏.Effect of freezing on electrical properties and quality of thawed chicken breast meat,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2017,30(4):569-575(Participating authors)

赵雪,邹玉峰,韩敏义,陈星,徐幸莲.酸碱处理技术在肌肉蛋白质分离加工中的应用,食品工业科技,2016,37(11):395-399(Participating authors)

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing,MEAT SCIENCE,2016,121:79-87(Participating authors)

陈天浩,朱业培,王鹏,韩敏义,魏然,徐幸莲,周光宏.The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle,MEAT SCIENCE,2016,116:151-157(Participating authors)

姜喃喃,王鹏,邢通,韩敏义,徐幸莲.An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate,JOURNAL OF ANIMAL SCIENCE,2016,94(5):2218-2227(Participating authors)

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