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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: 栾晓旭,冯美琴,孙健.发酵香肠源抗氧化肽的稳定性,食品科学,2020,41(16):1-7(Correspondence Author)

张莉,孙健,祁悦,宋雅琪,杨宗韫,李震,刘磊,王鹏,徐幸莲,周光宏.Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2020,607:-(First Author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages,CYTA-JOURNAL OF FOOD,2019,17(1):347-354(Correspondence Author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响,食品科学,2019,40(20):106-113(Correspondence Author)

孙健,曹辰辰,冯美琴,徐幸莲,周光宏.Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,114:-(First and corresponding author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.响应面法优化益生发酵剂接种发酵香肠工艺,食品科学,2019,40(6):69-76(Correspondence Author)

孙健,刘雯燕,冯美琴,徐幸莲,周光宏.Characterization of olive oil emulsions stabilized by flaxseed gum,JOURNAL OF FOOD ENGINEERING,2019,247:74-79(First and corresponding author)

刘旺,冯美琴,孙健,徐幸莲,周光宏.超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响,食品科学,2019,40(7):101-107(Correspondence Author)

冯美琴,孙健,杨勇胜,王海燕,颜玉华.亚麻籽胶对玉米油乳状液乳化特性的影响,南京农业大学学报,2019,42(6):1167-1172(Correspondence Author)

刘雯燕,冯美琴,王梦,王鹏,孙健,徐幸莲,周光宏.Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions,FOOD HYDROCOLLOIDS,2018,79:371-381(Correspondence Author)

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