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韩敏义

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

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)

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