Research Projects
Lead the project3items: AmongNational1items Other2items
Participate in the project1items: AmongOther1items
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)
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Patents
- 【Patent】孙健,曹辰辰,冯美琴,徐幸莲,周光宏，发酵乳杆菌CD110及其在发酵香肠制备中的应用，ZL201811111263.4，2021
- 【Patent】孙健,曹辰辰,冯美琴,徐幸莲,周光宏，植物乳杆菌CQ02-108及其在发酵香肠制备中的应用，ZL201811111254.5，2021
- 【Patent】周光宏,王梦(外),孙健,李春保,徐幸莲，一种快速成熟的低钠盐干腌火腿的加工方法，201710964016.8，2020
- 【Patent】孙健,曹辰辰,冯美琴,徐幸莲,周光宏，戊糖乳杆菌HN127及其在发酵香肠制备中的应用，ZL201811136657.5，2021
