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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：工学博士学位
- 徐晨,李芳雯,李晶,孔晓慧,王晓明,陈丽,韩敏义.电击晕对肉杂鸡食用品质及血清生化指标的影响,南京农业大学学报,2024,(通讯作者)
- Wang Fangqu, Xu Zipeng, Chen Lin, Qiao Ziyan, Hu Yayun, Fan Xiaojing, Liu Yaping, Kang Zhuangli, Huang Feng, Han Minyi, Yang Huijuan, Feng Xianchao.Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation,FOOD CONTROL,2024,159:-(参与作者)
- Gao Jiahua,Cheng Siyu,Zeng Xianming,Sun Xiaomei,Bai Yun,Hu Songmei,Yue Jianping,Yu Xiaobo,Zhang Minwei,Xu Xinglian,Han Minyi.Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,108(通讯作者)
- Lyu Chongyang,Li Duomin,Wang Boyuan,Rao Wei,Han Minyi,Deng Shaolin,Xu Xinglian,Wang Huhu.Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,210(参与作者)
- Gao Jiahua,Cheng Siyu,Sun Xiaomei,Zeng Xianming,Hu Songmei,Zhang Minwei,Yue Jianping,Xu Xinglian,Han Minyi.Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,110(通讯作者)
- Xu Na,Wang Peng,Shao Xuefei,Han Minyi,Xu Xinglian.Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties,FOOD AND BIOPRODUCTS PROCESSING,2024,147:346-358(参与作者)
- Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian.Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,92:-(参与作者)
- Zhao Nanqi,Guo Chaofan,Liu Ziyao,Chen Lin,Hu Yayun,Han Minyi,Huang Feng,Kang Zhuangli,Feng Xianchao.Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,277(参与作者)
- Hou Yuke,Hu Yangjian,Li Min,Nong Jiahui,Xie Fengyuan,Fan Yuhan,Zhang Jianhao,Zeng Xianming,Han Minyi,Xu Xinglian,Wang Xia.Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(5):2993-3005(通讯作者)
- Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(共同通讯作者)
