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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: 冯美琴,刘雯燕,孙健,徐幸莲,周光宏.不同NaCl浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响,食品科学,2018,39(22):26-31(Correspondence Author)

冯美琴,潘丽华,杨雪,孙健,徐幸莲,周光宏.Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,87:361-367(Correspondence Author)

孙健,史秋峰,周激扬,马红梅.“互联网+”环境下高校资产管理信息化建设研究,中国电力教育,2018,34(11):37-39(First Author)

白云,庄昕波,孙健,徐幸莲,周光宏.超高压处理对低脂乳化肠水分分布及微观结构的影响,食品科学,2018,39(21):53-58(Participating authors)

冯美琴,杨雪,孙健,徐幸莲,周光宏.Study on retrogradation of maize starch-flaxseed gum mixture under various storage temperatures,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(5):1287-1293(Correspondence Author)

李凌云,白云,蔡汝莹,吴长玲,王鹏,徐幸莲,孙健.Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates,CYTA-JOURNAL OF FOOD,2018,16(1):765-775(Participating authors)

冯美琴,刘雯燕,孙健,徐幸莲,周光宏.不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响,食品科学,2018,39(24):48-53(Correspondence Author)

李凌云,蔡汝莹,王鹏,徐幸莲,周光宏,孙健.Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment,FOOD HYDROCOLLOIDS,2018,85:69-74(Participating authors)

孙健,周激扬.大学生主体发展的内涵、特点及其实施体系研究,高等农业教育,2017,34(6):88-91(First Author)

杨雪,冯美琴,孙健,徐幸莲,周光宏.The influence of flaxseed gum on the retrogradation of maize starch,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2017,52(12):2654-2660(Correspondence Author)

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