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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: Gong Yao,Feng Meiqin,Sun Jian.Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef,FOOD CHEMISTRY,2025,464(Correspondence Author)

Li Tianyi,Feng Meiqin,Sun Jian.Effect of different temperature-time combinations on the quality and protein digestive properties of stewed beef tendons,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2024,134(Correspondence Author)

Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Cai Linlin,Sun Jian,Xu Xinglian.Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,206(Participating authors)

曾晓庆,冯美琴,孙健.响应面法优化酱牛肉超声-脉动滚揉腌制工艺,南京农业大学学报,2024,(Correspondence Author)

Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Sun Jian,Xu Xinglian.Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages,FOOD CHEMISTRY-X,2024,21(Participating authors)

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Sun Jian, Xu Xinglian.Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.,FOOD CHEMISTRY-X,2024,21:101225-101225(Participating authors)

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)

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