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孙健

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: 张杰,冯美琴,张译文,韩敏义,孙健.低钠复合盐对盐焗鸡贮藏期品质的影响,食品科学,2022,(Correspondence Author)

余頔,冯美琴,孙健.Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages,FOOD CONTROL,2021,123:-(Correspondence Author)

王宁宁,冯美琴,孙健.响应面法优化发酵香肠的低钠复合盐配方,食品工业科技,2021,42(2021年22期):169-177(Correspondence Author)

杨宗韫,孙健,李震,祁悦,王鹏,徐幸莲.Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,138:-(Participating authors)

Wang Ningning,Feng Meiqin,Sun Jian.Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages,Shipin Kexue/Food Science,2021,42(16):1-7(Correspondence Author)

栾晓旭,冯美琴,孙健.Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage,FOOD RESEARCH INTERNATIONAL,2021,144:-(Correspondence Author)

孔雅雯,孙健, Mei-qin Feng.Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,133:-(First and corresponding author)

冯美琴,栾晓旭,孙健.3株发酵香肠源乳酸菌体外功能特性的比较,食品科学,2020,41(24):39-45(Correspondence Author)

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响,食品科学,2020,41(20):97-104(Correspondence Author)

余頔,冯美琴,孙健,徐幸莲,周光宏.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans,MEAT SCIENCE,2020,160:-(Correspondence Author)

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