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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: Kong Yawen,Feng Meiqin,Sun Jian.Novel antioxidant peptides in fermented pork sausage: Purification, characterization, and cytoprotective functions on Caco-2 cells,FOOD CHEMISTRY,2023,426(Correspondence Author)

Zhang Jie,Feng Meiqin,Zhang Yiwen,Han Minyi,Sun Jian.Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2023,32(Correspondence Author)

新工科背景下畜产品加工创新人才培养体系的构建与实践,中国农业教育,2023,24(06):75-81(Participating authors)

袁静,冯美琴,孙健.热加工方式对猪肉品质及氧化特性的影响,食品科学,2023,(Correspondence Author)

张杰,董华发,冯美琴,韩敏义,孙健.响应面法优化盐焗鸡腿的低钠复合盐配方及挥发性风味物质分析,食品工业科技,2022,43(2022年11期):208-217(Correspondence Author)

Huang Lanlan,Feng Mei-qin,Sun Jian.Angiotensin-converting enzyme (ACE) inhibitory peptides from fermented sausages inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2022,57(8):4985-4997(Correspondence Author)

Zhang Yiwen,Feng Meiqin,Zhang Jie,Zhao Di,Sun Jian.Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins,Food Research International,2022,162(Correspondence Author)

Feng Meiqin,Zhang Yiwen,Sun Jian.Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on in Vitro and in Vivo Antioxidant Activity of Fermented Sausage Derived Peptides,Shipin Kexue/Food Science,2022,43(18):113-120(Correspondence Author)

王秀丽,陆晨红,霍俊辉,范宝莹,孙健.接种发酵对发酵牛肉香肠品质及多肽抗氧化活性的影响,肉类研究,2022,36(2022年01期):7-13(Correspondence Author)

Zhang Jie,Feng Meiqin,Zhang Yiwen,Han Minyi,Sun Jian.Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage,Shipin Kexue/Food Science,2022,43(19):241-248(Correspondence Author)

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