南京农业大学教师个人主页 WJQ--Home--Paper Publications

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吴菊清

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 任向蕾,吴菊清,谭建庄,卞宝国,杜宏,李春保.日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响,食品工业科技,2022,43(2022年18期):97-104(Participating authors)

Yan Jing,Nian Yingqun,Zou Bo,Wu Juqing,Zhou Guanghong,Li Chunbao.Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers,Meat Science,2022,184(Participating authors)

Wang Yuxuan,Xin Qipu,Miao Yujia,Zeng Xianming,Li Hao,Shan Kai,Nian Yingqun,Zhao Di,Wu Juqing,Li Chunbao.Interplay between transglutaminase treatment and changes in digestibility of dietary proteins,Food Chemistry,2022,373(Co corresponding author)

Ding Mengzhen,Huang Zixin,Jin Zhiying,Zhou Chang,Wu Juqing,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Nian Yingqun,Li Chunbao.The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein,FOOD HYDROCOLLOIDS,2022,126(Participating authors)

刘凡,殷志康,刘辉,崔智勇,闫静,吴菊清,辜雪冬,张丽,马嫄,李春保.藏猪与大白猪食用品质与肌纤维类型的相关性研究,食品工业科技,2021,42(2021年24期):271-277(Participating authors)

Luo Mingyang,Wu Juqing,Nian Yingqun,Zhao Di,Yu Lili,Li Chunbao.Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat,Shipin Kexue/Food Science,2021,42(21):105-110(Participating authors)

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(Participating authors)

邵士昌,王鹏,周光宏,吴菊清.虚拟仿真在线实验应用效果及其影响因素分析——来自于在线问卷的调查数据,中国农业教育,2021,22(2021年06期):89-96(Participating authors)

贾晓楠,粘颖群,赵迪,吴菊清,李春保.Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity,FOODS,2021,10(9):-(Participating authors)

邵士昌,周光宏,徐幸莲,吴菊清.新农科背景下新形态教材建设逻辑：理论、原则与优化路径——以《畜产品加工学》为例,高等农业教育,2021,(2021年03期):95-99(Participating authors)

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