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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)

Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu.Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(06):3642-3651(Participating authors)

李天翊,孙健.不同温度-时间组合对炖煮牛腱子蛋白质吸收特性的影响,食品科学,2024,(Correspondence Author)

冯美琴, 曾晓庆, 孙健.基于美拉德反应分析加工过程中酱牛肉风味物质变化,食品科学,2024,45(24):139-149(Correspondence Author)

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)

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